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The most amazing cupcakes filled with Biscoff cookies and Biscoff spread icing!
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.)
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