Biscoff Cupcakes

For the cupcakes:

In a large mixer bowl, cream butter and sugar with electric mixer until fluffy. Add eggs and vanilla, beating at low speed until combined.

In a small bowl, combine flour and baking powder. Add flour mixture to mixer bowl alternating with buttermilk, beating at low speed until combined.

Raise to medium speed and beat 5 minutes. Fold in crushed Biscoff cookies.

Scoop into lined or greased muffin tins 3/4 full. Bake for 15-18 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack.

While cupcakes bake, make the icing.

For the icing:

In a large mixer bowl, add cream cheese and Biscoff spread. Beat until thoroughly combined. Add powdered sugar 1 cup at a time, alternating with milk until creamy.

Spread icing over cooled cupcakes and top with Biscoff cookie crumbs.

Enjoy!

(Cupcake recipe adapted from Bake at 350.)