National Cupcake Week: Biscoff Cupcakes

National Cupcake Week: Biscoff Cupcakes

It is National Cupcake Week and with Bake Off back on our screens, it would be wrong not to celebrate, so we are bringing you a different cupcake recipe every day this week!

Biscoff Cupcakes

Who doesn’t love Biscoff biscuits? We’re kicking off cupcake week with an absolute doozy!


For the cakes

150g butter
150g caster sugar
3 eggs
150g self-raising flour
½ tsp vanilla extract

For the buttercream
175g butter
350g icing sugar
200g Lotus Biscoff spread, the smooth variety
2tbsp milk
10 Lotus biscuits


  • Preheat the oven to 180 degrees and line a cupcake tin with 12 paper cake cases.
  • Beat the butter and sugar together, gradually adding the eggs, flour and vanilla extract. Mix until fully combined.
  • Spoon the mixture into each of the cases making sure there is an equal amount in each one.
  • Bake for 20-25 minutes
  • Start on the buttercream – mix together butter, icing sugar, milk and Biscoff spread. The longer you mix, the fluffier it becomes.
  • When cupcakes are cooked and cooled, cut a small hole in the top of each one and put a small amount of the buttercream in each one.
  • Cover the whole with the piece of sponge that was removed and pipe the remaining buttercream over each one.
  • Finish off by adding a Lotus biscuit to each one for decoration.
  • Eat

Be sure to check back tomorrow for our next cupcake recipe!

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