biscoff cupcakes with biscoff buttercream frosting

I have always loved airline cookies; they remind me of gingerbread cookies but with a strong hint of cinnamon. On a recent trip to the grocery store, I was picking up some peanut butter when I saw Biscoff Spread. I know Biscoff Spread has been available for a while, but I had never purchased it and for some reason I decided it was time to get some. It does taste great on toast and/or waffles, however I wanted to try baking with it too. I discovered this recipe for Biscoff Cupcakes with Biscoff Buttercream on bakedbree.com. While the original recipe cupcakes are “cookie-like “on top, I kept mine fluffy using egg whites, agave nectar in lieu of regular sugar and part cake flour, part whole wheat pastry flour instead of all-purpose flour; I also omitted the butter in the cupcake batter. :) Enjoy!

biscoff cupcake

biscoff cupcake

Ingredients (Cupcakes):

biscoff cupcake ingredients

biscoff cupcake ingredients

 

½ Cup Biscoff Spread
½ Cup Amber Agave Nectar
½ Cup Cake Flour
½ to ¾ Cup Whole Wheat Pastry Flour
1 ¼ tsp Baking Powder
1/3 Cup Fat-Free Milk
2 Large Egg Whites
2 tsp Vanilla Extract

 

Instructions (Cupcakes):

Preheat oven to 350 degrees.

Line cupcake tin with 12 baking cups.

biscoff cupcakes - lining the cupcake tin

biscoff cupcakes – lining the cupcake tin

Beat together Biscoff spread and agave nectar just until combined.

biscoff cupcakes - beating the biscoff and agave nectar

biscoff cupcakes – beating the biscoff and agave nectar

Add egg whites and vanilla, mixing until well combined.

biscoff cupcakes - adding the egg whites and vanilla

biscoff cupcakes – adding the egg whites and vanilla

Add cake flour, whole wheat pastry flour and baking powder mixing just until combined.

biscoff cupcakes - adding the dry ingredients

biscoff cupcakes – adding the dry ingredients

Add milk and beat until smooth.

biscoff cupcake batter

biscoff cupcake batter

Distribute batter evenly across 12 baking cups.

biscoff cupcakes - evenly distributing the batter

biscoff cupcakes – evenly distributing the batter

Bake 14 – 16 minutes. ** NOTE: Be careful not to over bake as cupcakes will continue to cook while cooling in cupcake tin. **

biscoff cupcakes - baked

biscoff cupcakes – baked

Ingredients (Frosting):

biscoff cupcake frosting ingredients

biscoff cupcake frosting ingredients

 

 

¼ Cup Biscoff Spread
½ Cup Butter, Softened
3 TBSP Fat-Free Milk
1 tsp Vanilla Extract
1 ½ Cups Confectioner’s Sugar

 

 

 

Instructions (Frosting):

Cream together Biscoff spread and softened butter until smooth.

biscoff cupcake frosting - beating the butter and biscoff

biscoff cupcake frosting – creaming the butter and biscoff

Add 3 tablespoons milk, 1 teaspoon vanilla and ½ cup confectioner’s sugar and beat until well combined.

biscoff cupcake frosting - adding the milk, vanilla and powdered sugar

biscoff cupcake frosting – adding the milk, vanilla and powdered sugar

Add another ½ cup confectioner’s sugar, beating well until combined.

biscoff cupcake frosting - adding more powdered sugar

biscoff cupcake frosting – adding more powdered sugar

Add final ½ cup confectioner’s sugar, beating well until light and fluffy.

biscoff cupcake frosting

biscoff cupcake frosting

Frost cupcakes. ** TIP: I do not have a pastry bag so I fill a Ziploc freezer bag with the frosting, twist the top closed, then cut the tip off one of the bottom corners of the bag; make sure you are next to the cupcakes when you cut the tip of the bag because it immediately starts to squeeze out of the bag. **

Yields 12 Servings

Weight Watchers: 1 Plain Cupcake = 4 points plus; 1 Frosted Cupcake = 9 points plus

** NOTE: There will be leftover frosting when preparing as detailed above, cutting the frosting recipe in half will yield plenty of frosting for all 12 cupcakes **

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