Are you obsessed with the caramelized crunch of Biscoff cookies? Then you’re in for a treat! These indulgent, light, and fluffy vegan cupcakes, topped with a luscious Biscoff buttercream, are about to become your new favorite bake. First whipped up for a bake-along video in 2021, they’ve become a go-to in our kitchen- and trust me, they’re still as good today. Let’s dive into these easy vegan Biscoff cupcakes!
Why You Need These Biscoff Cupcakes
Let’s be real—Biscoff cookies are a gift to humanity, and these cupcakes take that gift to the next level. They’re vegan-friendly without sacrificing an ounce of indulgence, making them perfect for sharing (or hoarding, no judgment).
The fluffy cupcake, rich buttercream, and crunchy cookie topping hit all the right notes—sweet, creamy, and satisfyingly crisp. Whether you’re a Biscoff fan or just need a crowd-pleasing dessert, these cupcakes deliver pure joy in every bite. Plus, they’re a fun way to show off your baking skills!
Ingredients and Substitutions
For the Cupcakes:
- 180g all-purpose flour
- 90g sugar
- 70g plant-based butter (room temperature; regular butter works if you’re not vegan)
- 1.5 tsp baking powder
- 1/2 tsp salt
- 125g plant-based milk (I used almond milk)
- 1 tbsp white vinegar
- 1 tsp vanilla bean paste (or vanilla extract if that’s what you’ve got)
For the Biscoff Buttercream:
- Small batch Vegan buttercream icing – check out my go-to recipe
- 100g Lotus Biscoff cookie spread (for that irresistible twist)
- 3 Lotus Biscoff cookies (for that signature flavor)
Note: Always check ingredient labels for allergens—safety first!
Substitutions:
- All-Purpose Flour: Swap with a 1:1 gluten-free baking blend for a GF version—I’ve had success with this in similar recipes. Cup-for-cup works best.
- Sugar: Granulated or coconut sugar both work; brown sugar adds a caramel vibe but might darken the batter.
- Plant-Based Butter: Regular butter if you’re not vegan, or coconut oil (solid, not melted) for a different twist—just note the flavor shift.
- Plant-Based Milk: Any unsweetened variety (oat, soy, cashew) subs in fine; adjust for taste if you like it sweeter.
- White Vinegar: Apple cider vinegar or lemon juice in a pinch—same acidity, same lift.
- Vanilla Bean Paste: Vanilla extract (1:1) or a pinch of vanilla powder keeps that cozy flavor.
- Lotus Biscoff Cookies: Speculoos or any spiced vegan cookie crumbs work—check for allergens if swapping brands.
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 125g of plant-based milk into a bowl, add 1 tablespoon of white vinegar, and give it a stir. Set it aside to curdle while we work on the rest—it’s a game-changer for fluffy vegan bakes!
Step 2: Mix the Dry Ingredients
In a large bowl, combine 180g all-purpose flour and 90g 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 70g of 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
Toss in 1/2 tsp salt and 1.5 tsp baking powder. Give it another quick whisk to evenly distribute everything—consistency is key!
Step 5: Combine Wet and Dry
Now, grab your curdled buttermilk and stir in 1 tsp vanilla bean paste (I love the specks it adds, but extract works too). Pour this wet mix into your dry ingredients. Mix gently until just combined—don’t overdo it! 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.
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 100g of Lotus Biscoff spread. It adds that iconic flavor and a gorgeous caramel hue. Fill a piping bag with a 4B tip—roll down a cuff and use a mason jar to keep it 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—perfect for showing off!
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 tender, airy crumb packed with little air bubbles—proof of that vegan buttermilk magic. The Biscoff buttercream adds indulgence, and those 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!
Storage Tips
Room Temperature:
Keep unfrosted cupcakes in an airtight container for up to 2 days. They’ll stay soft and fresh, ready for decorating when you are. Perfect for prepping ahead.
Fridge:
Once frosted, store them in a sealed container in the fridge for up to 5 days. The buttercream will firm up, so let them sit out for 15-20 minutes before serving to soften.
Freezer:
Freeze unfrosted cupcakes in a freezer-safe bag for up to 2 months. Thaw at room temp, then frost fresh. 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.
Common Recipe Questions
Can I use regular butter instead of plant-based?
Absolutely! If you’re not vegan or dairy-free, regular butter works just as well. Make sure it’s at room temperature for easy mixing.
What if I don’t have vanilla bean paste?
No worries—swap it out for vanilla extract in the same amount. The paste adds pretty specks, but the flavor will still shine through with extract.
Why is my batter so thick?
That’s normal! This recipe yields a thicker batter, which helps create the perfect cupcake texture. Just resist the urge to overmix, and you’ll be golden.
Can I make these gluten-free?
You can try subbing the all-purpose flour with a 1:1 gluten-free baking blend. I regularly use Bob’s Red Mill, and it works great for cupcakes.
Final Thoughts
These easy vegan Biscoff cupcakes are Biscoff love in edible form—vegan, allergy-friendly, and packed with flavor. They’re fluffy, creamy, crunchy perfection that’ll impress anyone who tries them. I’ve been hooked since that 2021 bake-along, and they’re a testament to how good “free-from” baking can be. Worth every second in the kitchen.
Let me know how yours turn out, or if you’ve got any Biscoff-inspired twists to share! Happy baking!
Recommended Recipes
Love cupcakes? Check out these allergy-safe favorites:
Easy Vegan Biscoff Cupcakes: A Lotus Cookie Delight
Equipment
Ingredients
For the Cupcakes
- 180 grams All Purpose Flour
- 90 grams White Sugar
- 70 grams Plant Based Butter (unsalted)
- 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 Buttercream Frosting
- 1 batch Small Batch Vanilla Buttercream
- 100 grams Lotus Cookie Spread
- 3 Lotus Biscoff Cookies
Instructions
For the Cupcakes:
- Start by making a quick vegan buttermilk to give these cupcakes their signature lift and airiness. Pour 125 grams Plant Based Milk, add 1 tbsp White Vinegar, and give it a stir. Set it aside to curdle while we work on the rest—it’s a game-changer for fluffy vegan bakes!
- In a large bowl, combine 180 grams All Purpose Flour and 90 grams White 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.
- Add 70 grams Plant Based Butter (unsalted). 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
- Toss in 0.5 tsp Salt and 1.5 tsp Baking Powder. Give it another quick whisk to evenly distribute everything
- Add 1 tsp Vanilla Bean Paste. Pour this wet mix into your dry ingredients. Mix gently until just combined—don’t overdo it! 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.
- Line a cupcake tray with cases (you’ll get 6-9 cupcakes depending on size). Use an ice cream scoop to portion the batter evenl. 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. Pull them out just before they turn golden then let them cool completely before icing.
For the Frosting:
- Make 1 batch Small Batch Vanilla Buttercream and mix in 100 grams Lotus Cookie Spread. Fill a piping bag with a 4B tip and scoop in the frosting.
- Hold the piping tip just above each cooled cupcake, squeeze, and spiral around, finishing with a little peak in the center.
- 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.
Video
Notes
- Yield: This recipe makes 6-9 cupcakes, depending on the size of cases/liners that you use.
- Storage: Keep unfrosted cupcakes in an airtight container for up to 2 days. Once frosted, store them in a sealed container in the fridge for up to 5 days. The buttercream will firm up, so let them sit out for 15-20 minutes before serving to soften.
- Freezer: Freeze unfrosted cupcakes in a freezer-safe bag for up to 2 months. Thaw at room temp, then frost fresh. 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.
- Gluten Free? You can try subbing the all-purpose flour with a 1:1 gluten-free baking blend. I regularly use Bob’s Red Mill, and it works great for cupcakes.
You’ll love this Biscoff cupcake recipe – the perfect treat with your afternoon tea or coffee!