If you love the rich, caramel flavour of Biscoff, these easy vegan Biscoff cupcakes are a must-try. They start with a soft vanilla sponge and are topped with a creamy Biscoff buttercream and crushed cookies for that signature flavour in every bite.
It is no surprise that Biscoff cookies keep trending year after year, so I wanted a recipe that really lets that flavour shine.
I first made these for a bake-along video back in 2021, and they have been a regular in our kitchen ever since. They are simple to make, completely dairy and egg-free, and always a hit with family and friends. If you are looking for a reliable, allergy-friendly cupcake that still feels a bit special, this is one to bookmark.
Why You’ll Love These Biscoff Cupcakes
These cupcakes are a firm favourite for a reason. The cupcakes themselves are a soft vanilla sponge, which pairs perfectly with the creamy Biscoff buttercream and cookie topping. Here is why they work so well:
- Soft, fluffy vanilla sponge with a tender crumb
- Rich Biscoff buttercream with a caramelised flavour
- Completely dairy-free and egg-free
- Easy to make with simple ingredients
- Perfect for birthdays, celebrations, or weekend baking
Ingredients and Substitutions
Let’s take a quick look at the key ingredients and why they matter. This will help you get the best results every time. Everything here is simple and easy to find, making this a great recipe for any level of baker.
For the Cupcakes:
All-purpose flour: Provides structure to the cupcakes. I recommend weighing with a scale for accuracy to avoid a dense texture. Swap with a 1:1 gluten-free baking blend for a GF version – I’ve had success with Bob’s Red Mill in similar recipes.
Sugar: Adds sweetness and helps create a soft crumb. Use regular granulated sugar for best results. Coconut sugar also works. Use brown sugar for a deeper caramel vibe – it will darken the batter slightly as well.
Plant-Based Butter: Adds richness and moisture. Use a block-style butter for baking, not spreadable margarine. Regular butter if you’re not vegan.
Baking Powder: Gives the cupcakes their lift and light texture.
Salt: Enhances the overall flavour and balances the sweetness.
Plant-Based Milk: Adds moisture. Any unsweetened variety (oat, soy, cashew) subs in fine; adjust for taste if you like it sweeter.
White Vinegar: Reacts with the milk to create vegan buttermilk, which helps the cupcakes rise and stay soft. Apple cider vinegar or lemon juice also works in a pinch – same acidity, same lift. Read more about vegan buttermilk in my how-to post.
Vanilla Bean Paste: Adds warmth and a cozy flavour. Sub with vanilla extract (1:1) or a pinch of vanilla powder.
For the Biscoff Buttercream:
For the frosting, we are using my go-to vegan buttercream with a Biscoff twist.
Vegan Buttercream: Use my small batch vanilla buttercream as the base.
Biscoff Spread: Adds that signature caramel flavour and creamy texture.
Biscoff Cookies: Crushed on top for a little crunch and extra flavour. Speculoos or any spiced vegan cookie crumbs work—check for allergens if swapping brands.
Baker’s Note: Always check ingredient labels for allergens – safety first!
How to Make Biscoff Cupcakes
Step 1: Prep the Vegan Buttermilk
Start by making a quick vegan buttermilk to give these cupcakes their signature lift and airiness. Pour the plant-based milk into a bowl, add white vinegar, and give it a stir. Set it aside to curdle while we work on the rest. This step helps create a lighter, softer cupcake texture.
Step 2: Mix the Dry Ingredients
In a large bowl, combine all-purpose flour and sugar. Grab a hand mixer (or a whisk if you’re feeling old-school) and give it a quick mix to break up any lumps. I usually skip sifting the flour, but feel free to do it if you prefer a smoother texture.
Step 3: Add the Butter
Next, add room-temperature plant-based butter. If it’s not soft, pop it in the microwave for a few seconds. Mix it in with your hand mixer until the batter looks like fine breadcrumbs – take your time to break up those butter chunks. This step sets the foundation for that tender crumb we’re after.
Step 4: Season and Leaven
Add the salt and baking powder. Give it another quick whisk to evenly distribute everything.
Step 5: Combine Wet and Dry
Add the prepared buttermilk and vanilla to the dry ingredients. Mix gently until just combined – don’t overdo it as this will make the cupcakes more dense!
Scrape the bottom of the bowl to catch any sneaky dry bits. The batter will be thick, not runny, which is exactly what we want.
Step 6: Scoop and Bake
Line a cupcake tray with cases (you’ll get 6-9 cupcakes depending on size). Use an ice cream scoop to portion the batter evenly – scrape it against the bowl’s edge for consistent scoops.
Once filled, tap the tray on the counter a couple of times to level the batter and release air bubbles. Bake at 300°F (150°C) for 25 minutes. This lower temperature helps create a softer, more even crumb.
Pull them out just before they turn golden – keep an eye on them near the end. Let them cool completely before icing.
Decorating the Cupcakes
Step 1: Whip Up the Biscoff Buttercream
Make a batch of my vegan vanilla buttercream and mix in the Lotus Biscoff spread until smooth and fully combined. It adds that iconic flavour and a gorgeous caramel hue. Add a 4B piping tip to a piping bag, then roll down the sides of the bag to form a cuff. I recommend placing the bag in a mason jar to keep everything mess-free while scooping in the frosting.
Step 2: Pipe Like a Pro
Hold the piping tip just above each cooled cupcake, squeeze, and spiral around, finishing with a little peak in the center. The 4B tip gives a lovely, detailed swirl! You can always use a more traditional 1M or 2D piping tip for a more delicate bakery-style buttercream swirl.
Step 3: Add the Crunch
Break up 3 Lotus Biscoff cookies for a topping. Pop them in a sealed Ziploc bag and crush them with a rolling pin – go chunky or fine, your call. Sprinkle the crumbs over the buttercream for a delightful crunch that pairs perfectly with the soft frosting and fluffy cupcake.
The Final Result
Slice one open, and you’ll see a soft, airy crumb with a light texture, thanks to the vegan buttermilk. The Biscoff buttercream adds indulgence, and the cookie crumbs bring texture to every bite.
These cupcakes are a vegan dream, but honestly, they’re so good no one will care about the label. They’re a hit every time I make them!
Serving Suggestions
If you want to take these cupcakes up a notch, here are a few of my favourite ways to serve them:
- Drizzle extra warmed Biscoff spread over the buttercream for an indulgent finish
- Add a half Biscoff cookie on top for a simple bakery-style look
- Serve slightly chilled if you prefer a firmer buttercream texture
- Pair with a cup of coffee or tea to balance the sweetness
- For extra Biscoff flavour, fill the centre with a small spoonful of warmed Biscoff spread before decorating.
Storage Tips
Here is how to store your cupcakes to keep them fresh:
- Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
- Refrigerator: Store frosted cupcakes in a sealed container for up to 5 days. Let them sit at room temperature for 15 to 20 minutes before serving.
- Freezer: Freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature before decorating.
Spare frosting will stay fresh in the fridge in a sealed container for up to 2 weeks. The crushed Biscoff topping is best added day-of for max crunch – store extra crumbs in a sealed bag or mason jar in the pantry.
Biscoff Cupcakes FAQs
Here are some of the most common questions that come up when making these cupcakes:
Yes, but keep it light. Swirl a small amount into the batter before baking rather than fully mixing it in, or the texture can become too dense.
Make sure you do not overmix the batter once the wet and dry ingredients are combined. Also, check that your baking powder is fresh.
Yes. Bake the cupcakes a day in advance and store them unfrosted. Add the buttercream on the day you plan to serve them for the best texture.
Absolutely. You can use a simple cut piping bag or even spread the frosting with a knife for a more rustic finish.
Yes, this recipe scales well. Just make sure not to overcrowd your oven and bake in batches if needed.
More Allergy-Friendly Baking Ideas
Looking for more easy, allergy-friendly baking ideas? Try one of these next:
- Vegan Red Velvet Cupcakes – soft, vibrant, and perfect for celebrations
- School Safe Banana Muffins – a great everyday bake for lunchboxes
- Dairy-Free Lucky Charms Cupcakes – fun and colourful for kids
- Small Batch Dairy Free Vanilla Cupcakes – perfect when you only need a few
- Vegan Rocky Road Muffins – rich, chocolatey, and packed with texture
Tried This Recipe?
If you make these vegan Biscoff cupcakes, I would love to hear what you think. Leave a comment below and let me know how they turned out.
You can also tag me on Instagram @itsbakeangel so I can see your creations. It always makes my day to see your bakes!
Closing Thoughts
These vegan Biscoff cupcakes are one of those recipes that I come back to again and again. They are simple, reliable, and full of flavour, which is exactly what I want in a family bake.
They are also a great reminder that allergy-friendly baking does not have to feel like a compromise. You still get a soft sponge, creamy frosting, and plenty of flavour in every bite.
If you give them a try, I hope you enjoy them as much as we do.
Happy Baking!
Easy Vegan Biscoff Cupcakes (Soft Vanilla Sponge & Creamy Buttercream)
Equipment
- 4B Piping Tip (Sub with 1M or 2D)
Angela’s Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
For the Cupcakes
- 180 grams All Purpose Flour
- 90 grams White Sugar
- 70 grams Plant Based Butter (unsalted) (room temperature)
- 1.5 tsp Baking Powder
- 0.5 tsp Salt
- 125 grams Plant Based Milk
- 1 tbsp White Vinegar
- 1 tsp Vanilla Bean Paste
For the Biscoff Buttercream
- 100 grams Plant Based Butter (unsalted) (room temperature)
- 1 tsp Vanilla Bean Paste
- 300 grams Icing Sugar
- 20 ml Water
- 100 grams Lotus Cookie Spread
- 3 Lotus Biscoff Cookies
Instructions
- Preheat your oven to 300°F (150°C) and line your cupcake pan with liners. You'll need 6-9 depending on the size of your ice cream scoop.
Making the Cupcake Batter:
- Make the vegan buttermilk by combining the plant-based milk and white vinegar. Stir and set aside for 5–10 minutes until slightly thickened.
- In a large bowl, add the flour and sugar. Mix briefly to remove any lumps.
- Add the plant-based butter and mix until the texture resembles fine breadcrumbs.
- Add baking powder and salt and mix again until evenly combined.
- Pour in the vanilla bean paste and prepared buttermilk. Mix gently until just combined. Do not overmix. The batter will be thick.
- Divide the batter evenly between cupcake liners using an ice cream scoop. Tap the tray gently on the counter to release air bubbles.
- Bake at 300°F (150°C) for 25 minutes, or until lightly golden and a skewer comes out clean. Allow cupcakes to cool completely before decorating.
Making the Biscoff Frosting:
- Start by making the small batch vanilla buttercream. Beat the plant-based butter and vanilla until smooth. Gradually add icing sugar, then add water and whip until light and fluffy.
- Mix in the Biscoff spread until smooth and fully combined.
Decorating:
- Add a 4B piping tip to a piping bag and fill halfway with frosting. Pipe onto cooled cupcakes, swirling from the outside in and finishing with a peak.
- Top with crushed Biscoff cookies for extra crunch and flavour.
You’ll love this Biscoff cupcake recipe – the perfect treat with your afternoon tea or coffee!
Obsessed with this frosting! I could have eaten the whole bowl in it’s own!!!