Description
Experience the bliss of light and fluffy Caramelized Biscuit Cupcakes, bursting with caramel flavor and delightful spices. Perfect for any occasion!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- ½ cup unsalted butter (softened)
- ½ cup milk (whole)
- 1 cup crushed Biscoff cookies
- 2 cups powdered sugar
- ½ cup unsalted butter (softened)
- ½ cup Biscoff spread
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a mixing bowl, whisk together all-purpose flour and baking powder. Set aside.
- In another bowl, beat softened butter and granulated sugar until light and fluffy, about three minutes.
- Add eggs one at a time, mixing well after each addition.
- Gradually mix in the flour mixture and milk until smooth. Gently fold in crushed Biscoff cookies.
- Scoop batter into cupcake liners, filling them about two-thirds full. Bake for 20-25 minutes or until a toothpick comes out clean.
- In a mixing bowl, cream together softened butter and powdered sugar until smooth.
- Mix in Biscoff spread until fully combined.
- Allow cupcakes to cool slightly before frosting them with the Biscoff frosting.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 290
- Sugar: 30g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: - For added flavor, consider using almond extract instead of vanilla. - Top with chocolate drizzle for an indulgent twist! - Store cupcakes in an airtight container at room temperature for up to three days.