Easy Vegan Biscoff Cupcakes: A Lotus Cookie Delight
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.
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.
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