These perfectly moist, fluffy, and indulgent vegan biscoff cupcakes are a must bake! They are so delicious with creamy and melty biscoff butter-cream frosting as well as super easy and fun to bake for weekend treats or as party gifts.
For the cupcakes
- 2 cups (210g) flour
- 1 cup (140g) brown sugar
- 1/2 cup (145g) biscoff spread
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (65g) ground almond
- 3/4 cup (190ml) soy milk
- 1 tbsp potato starch
- 1 tsp apple cider vinegar
- 1 tsp vanilla
- 1 tsp baking powder
- 1 tsp baking soda
For the butter-cream frosting
- Preheat the oven to 180°C(350°F).
- First, let’s make the vegan buttermilk. Mix the soy milk and apple cider vinegar together and let it sit to curdle. Set aside.
- In a large bowl, mix the flour, potato starch, brown sugar, ground almond, baking powder, and baking soda with a whisk until well combined. If you see lumps of ground almonds, break them with your fingers and continue mixing.
- Add the vegan buttermilk, vegetable oil, melted biscoff spread, and vanilla to the dry mixture and mix gently with a large wooden spoon or a silicone spatula. Do not over mix!
- Using an ice cream scoop, pour the cupcake batter into cupcake cups lined in a cupcake tin. Fill only halfway so that they raise just up to the top edge of the cups.
- Bake for 23-25 mins until the top is golden and an inserted toothpick in the centre comes out clean. If it comes out with wet batter, bake for another 2-3 mins and do the toothpick test again.
- Take them out of the oven and let them cool down to room temperature in the tin. Transfer the cupcakes to a cooling rack and cool them completely.
- While the cupcakes are cooling down, let’s make the butter-cream frosting! In a large bowl, beat the softened vegan butter with an electric mixer or a stand mixer for about 3-4 mins until it’s creamy and pale.
- Add the cold biscoff spread to the beaten butter, and beat again for 2-3 mins until they are fully incorporated.
- Add a tablespoon of soy whipping cream to the mixture and beat for 2-3 mins. Then add another tablespoon and beat again for 2-3 mins. at this point, the mixture is paler, creamy and fluffy, thanks to whipping cream!
- Add half of the icing sugar and beat again until fully incorporated. Add the remaining icing sugar and continue beating. At this point, the butter-cream starts to firm up a lot. Add the remaining soy whipping cream 1 tablespoon at a time and check the consistency each time. Repeat until the butter-cream is nice and smooth.
- Fit a piping bag with a tip and stuff it with the butter-cream.
- *If you are coring and stuffing it with biscoff spread, do it at this point.
- Holding the opening of the bag to make sure that the frosting won’t leak, frost the cupcakes with the butter-cream frosting using a circular motion. Make sure the cupcakes are completely cooled before frosting otherwise the frosting will melt!
- Drizzle some melted biscoff spread, sprinkle with biscoff biscuit crumbs, and decorate with half a biscuit. Enjoy!
Take the vegan butter out of the fridge before start making the cupcakes so that it will be softer and easy to beat with an electric mixer.
Place the biscoff spread for the butter-cream in the fridge to make it cold before making the butter-cream so that it won’t melt the butter.
Core the cupcakes and stuff it with more biscoff spread if desired.
Mix the batter gently and don’t over mix.
Do make sure that the cupcakes are completely cooled down to prevent the frosting from melting.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: cupcake
- Method: baking
- Cuisine: American