Vegan Biscoff Cupcakes

Jump to Recipe

If you’re a fan of Biscoff (and honestly, who isn’t?) then get ready to meet your new favourite treat! Vegan Biscoff cupcakes that are every bit as indulgent and delicious as their non vegan counterparts. These cupcakes are a dreamy fusion of soft, fluffy vanilla sponge, a hidden core of rich Biscoff spread, silky smooth Biscoff buttercream, and a decadent drizzle of Biscoff spread on top. To finish, they are crowned with a crunchy Lotus Biscoff biscuit for that iconic caramelised crunch.

What makes this recipe so irresistible is the way every layer celebrates the unique flavour of Biscoff. The deep, spiced caramel notes of the smooth spread shine through in every bite, beautifully balanced by the lightness of the vanilla sponge and the creamy texture of the frosting. It is indulgence without the dairy, and you would never guess these cupcakes are completely vegan.

Whether you are baking for a special occasion, treating yourself on a cosy afternoon, or impressing a crowd, these cupcakes are guaranteed to steal the show. They’re also super fun to make. Think of them as a little project that results in big flavour payoff. From scooping out the centres to add in that dreamy filling, to swirling the Biscoff infused buttercream high on top, every step is both simple and satisfying.

For this recipe, you’ll want to use smooth Biscoff spread to get the best texture and consistency for both the filling and the frosting. It melts beautifully and blends easily, making it perfect for piping and drizzling alike. Of course, no Biscoff cupcake would be complete without the finishing touch – a whole Lotus biscuit perched proudly on top.

Get ready for a cupcake experience that is sweet, spiced, and utterly addictive with no eggs or dairy required.

If you liked this Vegan Biscoff Cupcakes recipe and want to try more vegan Biscoff recipes why not try –

• 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.