The Pioneer Woman Tasty Kitchen
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Biscoff Cupcakes

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Level: Easy

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Description

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

Ingredients

  • FOR THE CUPCAKES:
  • 10 Tablespoons Butter, Softened
  • 1 cup Sugar
  • 2 whole Eggs
  • 1 Tablespoon Vanilla Extract
  • 1-½ cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • ½ cups Buttermilk
  • 8 whole Biscoff Cookies, Crumbled
  • FOR THE ICING:
  • 4 ounces, weight Cream Cheese, Softened
  • ⅔ cups Biscoff Spread
  • 5 cups Powdered Sugar
  • 2 Tablespoons To 4 Tablespoons Milk
  • 4 whole Biscoff Cookies, Crumbled For Garnish

Preparation

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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