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Vegan Biscoff Cupcakes

These vegan Biscoff cupcakes are light, fluffy and subtly spiced, topped with Biscoff buttercream to make an extra special treat!

a Vegan Biscoff Cupcake

I created a Biscoff layer cake recipe back in February and oh my gosh, it has been SO popular ever since!

I never expected it to blow up so much but I have seen so many of you tagging me in your pictures of it on Instagram and the recipe has received so many lovely reviews!

So I felt it was only right to make some Biscoff cupcakes to compliment the original recipe.

If you’re not too confident making larger cakes or just want something quick and easy, these cupcakes are a great option.

I promise you, even if you’ve never baked anything vegan before, you will find this recipe super easy!

There are no flax seeds, chia seeds or other unusual egg replacements used in this recipe. All of the ingredients can most likely be found in your local supermarket.

It took a lot of work and many failed attempts, but I am so happy with my current cupcake recipe. It is SO easy, requires very little baking time compared to other recipes, and comes out light and fluffy every time!

Plus, there are no ingredients used that you wouldn’t find in a typical baking recipe, with the exception of vegan butter for the buttercream.

I adapted my vanilla sheet cake recipe to make cupcakes one day and I discovered that it’s so easy to adapt for different flavours. So expect more exciting cupcake recipes in the future!

Want more vegan cupcake recipes? Try these:

How to make vegan Biscoff cupcakes

Step 1:

The first step is to preheat your oven to 180°C or 350°F. If you’re using a convection or fan oven then reduce the temperature to 160°C/325°F.

You’ll also want to line a cupcake tray with 12 liners at this point, to save time later.

Step 2:

Now it’s time to make your vegan “buttermilk”. Don’t worry, this isn’t as wild as it sounds.

All you need to do is measure out 280ml (1 cup + 2 tablespoons) of plant-based milk and add 1 teaspoon of apple cider vinegar.

Give it a good mix and set it aside for 5 minutes or so.

The vinegar should sort of curdle the milk and make it a bit thicker than it was before.

I’d highly recommend using soy milk for this as I test all of my recipes with soy and know that it gives the best results. However, if you can’t have soy for any reason, then I’d recommend using oat or coconut milk (the drinking kind) instead.

Step 3:

In a large bowl, mix together 230g of self-raising flour (1 + 3/4 cup), 1/2 teaspoon of baking soda, and 180g of caster sugar (3/4 cup + 2 tablespoons).

You can also add 1/2 to 1 teaspoon of cinnamon if you like but this is not required. I found 1/2 to be a good amount for a subtle spiced taste and 1 teaspoon if you want a stronger cinnamon flavour coming through.

Step 4:

To that same bowl, add in the buttermilk that you made earlier, along with 6 tablespoons of vegetable oil (I used rapeseed) and 2 teaspoons of vanilla extract.

Pouring Oil Into The Bowl

Mix everything together until you have a smooth cake batter. Make sure to scrape the bottom of the bowl so that you don’t have any lumps of flour left in the mixture.

Step 5:

Crush up 12 Lotus Biscoff biscuits until you have fine crumbs. Add them into the cake batter and mix in gently.

Cookie Crumbs Added To Cake Batter In The Bowl

Step 6:

Divide the batter equally into the 12 cupcake cases.

Bake for 18-20 minutes. You can check that they’re ready by inserting a toothpick through the centre- if it comes out clean, they’re done.

Let them cool in the tin for 5 minutes then transfer them to a wire rack and leave them to cool completely.

For the Vegan Biscoff Buttercream

To make the buttercream, add 240g of vegan butter (around 1 cup) into a large bowl with 250g (1 cup) of smooth Biscoff spread. Mix until combined.

Measure out 500g (4 cups) of icing/powdered sugar.

Add the icing sugar in a little bit at a time, mixing as you go. Once all of the sugar is mixed in, you will have a smooth Biscoff buttercream ready for piping!

The consistency of this buttercream will depend on which brand of vegan butter you use. If you find that it’s too stiff, you can add a splash of plant-based milk to loosen it.

If it’s too runny, just add more icing sugar until it’s firm enough to pipe without losing its shape.

Assembling the Biscoff cupcakes

Transfer the buttercream into a piping bag with a large star nozzle and pipe a swirl onto each cooled cupcake.

Frosted Cupcake

Crush up some more Biscoff biscuits into crumbs and sprinkle some over each cupcake. Then drizzle melted vegan white chocolate or melted Biscoff spread.

Finally, snap 6 Biscoff biscuits in half so you have 12 pieces. Push each piece into a cupcake so they stick out as pictured. I’d recommend doing this just before serving as it can get a little soggy otherwise.

Top tips

  • As with all baking recipes, use a scale for best results.
  • Soy milk works best in this recipe but oat and coconut milk are good substitutes.
  • Use Smooth Biscoff spread instead of crunchy to prevent lumps from getting stuck in the piping bag.
  • Add the Biscoff biscuits on top just before serving the cupcakes to prevent them from becoming soft.
  • If drizzling Biscoff spread over the cupcakes, melt it in the microwave for 10 seconds to loosen it first.
Six Biscoff Cupcakes On A White Cake Stand

FAQ

How should Biscoff cupcakes be stored?

Store them in an airtight container in a cool, dark place such as a kitchen cupboard. They’ll keep well for around 4 days this way.

The buttercream will hold up perfectly well at room temperature but if you live somewhere warm, you can also store them in the fridge.

Can I freeze them?

The cupcakes alone will freeze just fine.

You can also freeze the cupcakes with the frosting on top if you’d prefer but I’d recommend adding toppings such as biscuits and biscuit crumbs on the day that you plan to serve the cakes.

Freeze them in an airtight container. To defrost, let them thaw at room temperature on a wire rack for a few hours.

Where can I find Lotus Biscoff spread?

In the UK, it’s available at most popular supermarkets such as Tesco, Asda, Morrisons and Sainsbury’s.

If you’re elsewhere in the world, I can’t point you to exact locations but I know that it’s widely available on Amazon and sometimes called Biscoff cookie butter. You’ll want to order the “smooth” version for this recipe.

I don’t have self-raising flour, what can I use instead?

Use the same amount of all-purpose flour and add 2 teaspoons of baking powder to the recipe.

My buttercream is too thick/thin, how can I fix it?

So simple! Just add more powdered sugar if it’s too runny and add a splash of plant-based milk if it’s too thick!

Pinterest pin for Vegan Biscoff cupcakes

Hope you love the recipe! Let me know how you get on by leaving a rating and comment below. Happy baking! xo

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5 from 9 votes
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Vegan Biscoff cupcakes

Lightly spiced cupcakes topped with Lotus Biscoff buttercream.

Course Dessert
Cuisine vegan
Keyword vegan biscoff cupcakes
Prep Time 20 minutes
Cook Time 18 minutes
Servings 12
Calories 533 kcal

Ingredients

  • 280 ml Soy milk (1 cup + 2 tablespoons)
  • 1 Teaspoon Apple cider vinegar (or white vinegar)
  • 230 g Self raising/ self-rising flour (1+¾ cups)
  • ½ Teaspoon Baking soda
  • ½ Teaspoon Ground dried cinnamon (optional)
  • 180 g Caster/superfine sugar (¾ cup + 2 tablespoons)
  • 6 Tablespoons Vegetable oil
  • 2 Teaspoons Vanilla extract
  • 12 Biscoff biscuits, crushed into crumbs

For the vegan Biscoff buttercream:

  • 240 g Vegan butter/dairy-free spread (1 cup)
  • 250 g Smooth Biscoff spread (1 cup)
  • 500 g Icing/powdered sugar (4 cups)

To top (optional):

  • 6 Biscoff biscuits, snapped in half
  • Biscoff crumbs
  • Melted Biscoff spread or melted vegan white chocolate (to drizzle)

Instructions

  1. Preheat your oven to 180°C/350°F (or 160°C/325°F if using a fan or convection oven). Line a cupcake tray with 12 liners.

  2. Mix together the soy milk and apple cider vinegar. Set aside.

  3. In a large bowl, mix together the flour, baking soda, cinnamon and sugar.

  4. Add the milk/vinegar mixture to the bowl along with the vegetable oil and vanilla extract. Mix well, making sure there is no dry mixture stuck to the bottom of the bowl.

  5. Fold in the Biscoff crumbs.

  6. Divide the cake batter between your cupcake cases and bake for 18-20 minutes. You can check that they're ready by inserting a toothpick through the centre of one cupcake.

  7. Let the cakes cool in the tin for 5 minutes then transfer them to a wire rack and leave them to cool completely.

For the buttercream:

  1. Mix together the vegan butter and Biscoff spread in a large bowl.

  2. Add in the powdered sugar, a little bit at a time, until you have a smooth buttercream. If it's too thick, add a splash of plant-based milk to loosen it slightly. Add more powdered sugar if it's too runny.

To assemble:

  1. Transfer the buttercream to a large piping bag with a star nozzle and pipe some onto each cupcake.

  2. Sprinkle the Biscoff crumbs then drizzle vegan white chocolate or melted Biscoff spread over each cupcake.

  3. Top each cupcake with half of a Biscoff biscuit just before serving.

Recipe Notes

  • Store in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Vegan Biscoff cupcakes
Amount Per Serving (1 cupcake with buttercream)
Calories 533 Calories from Fat 216
% Daily Value*
Fat 24g37%
Sodium 115mg5%
Carbohydrates 76g25%
Fiber 1g4%
Sugar 57g63%
Protein 4g8%
* All values are an estimate only and will vary depending on the food brands used.
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Recipe Rating




Louise

Thursday 12th of November 2020

Amazing recipe!!! Tried it for the first time tonight and it went down a treat with myself, my other half and his best friend :D

I made some wee tweaks as I’m not a massive fan of vinegar in baking recipes and I was missing some ingredients!

- One teaspoon of fresh lemon juice instead of white vinegar

- Almond milk instead of soy milk

- Two tablespoons of olive oil instead of three tablespoons of vegetable oil

Also used half the ingredients for the buttercream. So quarter cup of biscoff spread and quarter cup of vegan butter! Perfect amount with leftovers too.

Thanks again, this recipe was fab!

Chloe

Friday 13th of November 2020

Aw thank you so much for the feedback Louise! :)

Sarah Franks

Friday 16th of October 2020

Hi chloe Is baking soda bicarbonate of soda? Thank you!

Chloe

Friday 16th of October 2020

Yes, that's right!:)

Jamie

Tuesday 6th of October 2020

Will it work if I use coconut oil?

Chloe

Wednesday 7th of October 2020

Yes. Melt it before measuring. :)

Karen

Thursday 17th of September 2020

Such an easy recipe. It uses a lot less sugar than other cupcake recipes but they still came out perfectly sweet and not sickly. This will become a go to recipe. Thanks

Chloe

Friday 18th of September 2020

Thank you Karen. Glad you liked them! :)

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