Description
Pumpkin Biscoff Cupcakes with Biscoff Buttercream Frosting
Ingredients
Scale
- 1¼ cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons pumpkin pie spice
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup pumpkin puree
- ½ cup milk (room temperature)
- ¼ cup vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup unsalted butter (room temperature)
- ½ cup Biscoff cookie butter spread
- 2½ cups powdered sugar
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- 2 tablespoons heavy cream
- 6 Biscoff cookies (halved)
- 2 tablespoons Biscoff cookie crumbs
Instructions
- Preheat your oven to 350°F. Line your cupcake pan with paper liners.
- Whisk together flour, sugar, pumpkin pie spice, baking powder, and salt in a bowl.
- Combine pumpkin puree, milk, oil, egg, and vanilla in another bowl until smooth.
- Pour wet into dry and fold gently. Stop when you don’t see any flour streaks.
- Scoop batter into each liner until about two-thirds full.
- Bake for 18-20 minutes at 350°F. Done when a toothpick comes out clean.
- Let them rest in the pan for 5 minutes. Transfer to a cooling rack.
- Beat softened butter for 2-3 minutes until fluffy and light.
- Mix in Biscoff cookie butter spread until you see no more butter streaks.
- Gradually beat in powdered sugar on low speed.
- Add vanilla extract and salt. Mix until smooth.
- If too thick, add heavy cream slowly until it’s perfect for piping.
- Fill your piping bag and create swirls on each cooled cupcake.
- Top each with a halved Biscoff cookie and sprinkle cookie crumbs.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg