Vegan Biscoff Cupcake Recipe

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This Vegan Biscoff Cupcake Recipe is the ultimate treat for Biscoff lovers. These soft and fluffy vanilla cupcakes are filled with smooth Biscoff spread, topped with a creamy Biscoff buttercream and finished with a drizzle of extra Biscoff spread and a crunchy Lotus Biscoff biscuit. They’re easy to make, packed with caramelised biscuit flavour and perfect for birthdays, parties or an afternoon treat.

TL;DR

• Soft vegan vanilla cupcakes with a gooey Biscoff centre.

• 100% vegan and dairy-free.

• Filled and topped with smooth Biscoff spread.

• Finished with creamy Biscoff buttercream and a Lotus Biscoff biscuit.

• Makes 12 cupcakes.

• Perfect for birthdays, bake sales and Biscoff fans.

Vegan Biscoff Cupcake Recipe

Ingredients

For the Vanilla Cupcakes

• 200g self-raising flour
• 125g caster sugar
• ½ teaspoon bicarbonate of soda
• 1 teaspoon vanilla extract
• 200ml soya milk
• 60ml vegetable oil
• 35g golden syrup

For the Biscoff Buttercream

• 200g vegan butter block, softened
• 500g icing sugar, sifted
• 1 teaspoon vanilla extract
• 50g smooth Biscoff spread

For the Decoration

• 50g smooth Biscoff spread, for the filling
• 50g smooth Biscoff spread, for drizzling
• 12 Lotus Biscoff biscuits

How to Make Vegan Biscoff Cupcake Recipe

Step 1: Make the Cupcakes

Preheat your oven to 160°C (320°F) and line a 12-hole cupcake tin with 12 large cupcake cases.

In a large mixing bowl, combine the self-raising flour, caster sugar and bicarbonate of soda.

In a jug, whisk together the soya milk, vegetable oil, golden syrup and vanilla extract.

Gradually pour the wet ingredients into the dry ingredients, mixing until you have a smooth batter.

Divide the mixture evenly between the cupcake cases.

Bake for 20–25 minutes, or until the cupcakes are lightly golden and spring back when gently pressed.

Leave to cool completely before decorating.

Step 2: Make the Biscoff Buttercream

Beat the vegan butter block until smooth and creamy.

Add the vanilla extract and the 50g of smooth Biscoff spread, mixing until fully incorporated.

Gradually sift in the icing sugar and continue mixing until you have a smooth, fluffy buttercream.

Step 3: Fill the Cupcakes

Once the cupcakes have cooled, use a teaspoon or cupcake corer to remove a small piece from the centre of each cupcake.

Fill each cavity with smooth Biscoff spread.

Replace the piece of sponge to cover the filling.

Step 4: Decorate

Transfer the buttercream to a piping bag fitted with a large round nozzle and pipe a generous swirl onto each cupcake.

Warm the remaining Biscoff spread for a few seconds in the microwave until it becomes pourable, then transfer it to a piping bag fitted with a small round nozzle and drizzle a zigzag over each cupcake.

Finish by placing a Lotus Biscoff biscuit on top.

Top Tips

• Don’t overfill the cupcake cases, as the cakes rise well.
• Warm the Biscoff spread slightly before filling or drizzling to make it easier to pipe.
• Allow the cupcakes to cool completely before adding the buttercream.
• Chill the buttercream briefly if it becomes too soft to pipe neatly.

Variations

• Add crushed Lotus Biscoff biscuits to the buttercream for extra crunch.
• Sprinkle biscuit crumbs over the finished cupcakes.
• Use crunchy Biscoff spread instead of smooth for added texture.
• Add a drizzle of melted dairy-free chocolate for an indulgent twist.

Serving Suggestions

These Vegan Biscoff Cupcakes are perfect for birthdays, bake sales, afternoon tea or simply treating yourself. They pair wonderfully with a cup of coffee, tea or a dairy-free latte.

Storage

Store the cupcakes in an airtight container for up to 4 days at room temperature, or refrigerate for up to 5 days. Bring them back to room temperature before serving for the softest sponge and creamiest buttercream.

FAQs

• Are Biscoff Biscuits vegan?
• Is Biscoff Spread Vegan?
• What other Biscoff Products are vegan?

Recipes Similar to Vegan Biscoff Cupcake Recipe

• Biscoff Cheesecake
• Biscoff Drip Cake
• Biscoff Cookie Pie

Vegan Biscoff Cupcakes

Difficulty: Easy

Servings

12

servings

Prep time

50

minutes

Cooking time

25

minutes

Total time

1

hour 

15

minutes

A vanilla cupcake with a Biscoff filling, frosting and topping.

Ingredients

• For the Sponge

• 200g Self Raising Flour

• 125g Caster Sugar

• 1/2 tsp Bicarbonate of Soda

• 1 tsp Vanilla Extract

• 200ml Soya Milk

• 60ml Vegetable Oil

• 35g Golden Syrup

• For the Icing

• 200g Vegan Butter Block

• 500g Icing Sugar

• 1 tsp Vanilla Extract

• 50g Smooth Biscoff Spread

• For the Decoration

• 12 Biscoff Biscuits

• 50g Smooth Biscoff spread for Filling

• 50g Smooth Biscoff Spread for Topping

Directions

• For the Sponge
• Preheat the oven to 160ºc/320ºf and line a 12 hole cupcake tin with 12 large cupcake cases.
• In a large bowl mix the self raising flour, caster sugar and bicarbonate of soda.
• In a large jug mix the soya milk, vegetable oil, golden syrup and vanilla extract.
• Slowly pour the wet mix into the dry while mixing.
• Divide between the 12 cupcake cases and bake in the oven for 20-25 minutes, removing when they are golden on top. Leave to cool completely.
• For the Icing
• Beat the vegan butter block and vanilla extract with a hand or stand mixer until smooth.
• Sift in the icing sugar and mix in until well incorporated.
• To Assemble
• Once the cupcakes are cool, use a teaspoon to scoop out a hole int he middle of each cupcake. Fill with Biscoff Spread and use the sponge that you scooped out as a lid.
• Put the icing into a piping bag with a large round tip and pipe onto each cupcake.
• Use a piping bag with a small round tip to pipe a zigzag od Biscoff spray on top of each cupcake.
• Top with a Biscoff Biscuit.

Comments

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