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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


  • 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)


  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.