Vegan Biscoff Cupcakes

Easy and delicious Vegan Biscoff Cupcakes with a Biscoff Centre, decorated with a Biscoff Vegan Buttercream and finished with a crunchy Biscoff biscuit. Talk about Biscoff overload!!

These Vegan Biscoff Cupcakes have a vanilla sponge that is flavoured with crumbled Biscoff biscuits and dark brown sugar to get a caramel taste. Each cupcake is then cored in the centre and filled with Biscoff spread. They are then decorated with a smooth Biscoff Vegan Buttercream and they’re finished off with a Biscoff biscuit. I also like to sprinkle a bit of the crumbled biscuit but that’s up to you!

I only recently realised that Lotus Biscoff biscuits are vegan. How did I not know this before?! Anyway, once I knew I just had to make Vegan Biscoff Cupcakes. They’re egg and dairy-free but you’d never know! So if you’re vegan or have an allergy or intolerance then you can enjoy these delicious Biscoff heaven cupcakes! They taste INSANE and you wouldn’t even know they’re vegan.

These Vegan Biscoff Cupcakes have been a hit with my friends and family. I’ve made them quite a few times now to take to work, family gatherings and just so that my friends could taste them. Each time I’ve made them they were all gone so quickly! They’re probably my best cupcakes up to date!

How to make the sponge

The sponge is a pretty simple vanilla sponge really. However, I did make a few changes so that it would be more Biscoff-y.

Dark brown sugar

I used dark brown sugar to get a strong caramel flavour in the cupcake sponge, while still being vegan. This also gives a little bit of colour to the sponge as I’ve found that with vegan baking, sometimes the colour is a little bit off. So by using dark brown sugar you get that caramel colour.

You can substitute dark brown sugar for light brown sugar but I wouldn’t advise you use caster or granulated sugar as you won’t get that caramel flavour in your cupcakes.

Adding Biscoff biscuits and spread

I wanted to incorporate the biscuits to the sponge as I thought this would be the best way to add flavour to the cupcakes so I did this in two ways. The first was to add melted Biscoff Spread. As the batter is already quite liquid I didn’t want too add to much spread so I also decided to add in some biscuits too.

I treated the biscuits as flour so I put the biscuits in a food processor and blitzed them until they were very fine. If you don’t have a food processor you can put the biscuits in a sandwich or Ziploc bag and smash them using a rolling pin – this works too!

By crushing the biscuits, you can substitute it for some of the flour. This makes the batter a little bit thicker and gives the sponge so much flavour.

How to add a Biscoff centre to your cupcakes

Using a cupcake corer or an apple corer, core out a little bit of the middle of the cupcake. Then add a teaspoon of Biscoff Spread in the middle. This makes the cupcakes SO much nicer! The best thing is that people don’t expect it and they’re always happily surprised.

How to make biscoff vegan buttercream frosting

For the Biscoff Vegan Buttercream, it’s honestly so simple. All you need to do is use a Dairy Free Spread and then just treat it as if it’s normal Buttercream. I like to use Flora for my Buttercream as I find that it makes it so smooth and it’s really easy to work with.

Cream the butter and icing sugar together until it’s light and fluffy. Then add in the Biscoff Spread. It tastes absolutely delicious.

Now one thing about using a Dairy Free Spread is that you won’t need to add any extra liquid as you would to a Buttercream made with butter. Dairy Free Spread is naturally a lot softer than normal Butter so if you add in any extra liquid your Buttercream may be too soft.

With the icing sugar, make sure you check the ingredients as not all icing sugars are vegan. Often you’ll find that icing sugar contains egg-white or bone char so just make sure before you use it. I use Tate and Lyle’s icing sugar for my vegan baking as I know it’s vegan.

Decorating your vegan Biscoff cupcakes

I love decorating these cupcakes. I tend to use a 2D Wilton Flower Nozzle as I love the swirl it creates. You can use whatever nozzle you like to pipe the Biscoff Vegan Buttercream. If you don’t have a piping bag or nozzle then you can then use a palette knife to spread the buttercream.

Then I like to sprinkle some crushed Biscoff biscuits and finish off by placing a Lotus Biscoff biscuit on top of each cupcake. These biscuits do go soft after a while due to the moisture in the Buttercream so I would wait until you’re going to serve them before you add them.

How long do these cupcakes last for and how should they be stored?

I recommend you store these cupcakes in an airtight container at room temperature. They will last for up to 4 days.

They’re so tasty and delicious that they’re gone after a day or two in my household!

How long do these cupcakes last for and how should they be stored?

I recommend you store these cupcakes in an airtight container at room temperature. They will last for up to 4 days.

Equipment needed to make Vegan Biscoff Cupcakes

  • Large bowl
  • Small bowl
  • Microwave safe bowl
  • Hand or food mixer (optional but recommended)
  • 12-hole cupcake tin
  • Cupcake liners
  • Cooling rack
  • Cupcake corer
  • Piping bag and nozzle

Tips for making Vegan Biscoff Cupcakes

  • Using dark brown sugar in the sponge gives the cupcakes a caramel flavour. You can also use light brown sugar but do not substitute with caster or granulated sugar.
  • Place Biscoff biscuits in a food processor and blitz until smooth. This way you can substitute a bit of the flour with the Biscoff biscuits, which adds extra flavour.
  • Save a couple of teaspoons of the crushed Biscoff biscuits to sprinkle on top of the buttercream as decoration.
  • When making the Biscoff Vegan Buttercream do not add any extra liquid. Dairy Free Spread is naturally softer so adding any extra liquid will make for a very soft buttercream.
  • Store the cupcakes in an airtight container for up to 4 days,
  • The Biscoff biscuits go soft after a while due to the moisture in the buttercream so I suggest you decorate with the biscuits right before you serve them.

Step by Step Instructions: Vegan Biscoff Cupcakes

For the Biscoff sponge

Step 1

Preheat the oven to 180C/160C Fan/ 356F/ Gas 4. Line a 12-hole cupcake tin with cupcake liners.

Step 2

Combine the oat milk and the cider vinegar and set aside for 10 minutes to form a vegan ‘buttermilk’.

Step 3

In a large bowl, sift in the flour, sugar, bicarbonate of soda, baking powder and salt and mix together.

Step 4

Add the oil and vanilla extract to the ‘buttermilk’ and mix together.

Step 5

Gradually add the wet ingredients to the dry ingredients until you get a smooth batter.

Step 6

In a microwave safe bowl, melt the biscoff spread and fold in the melted spread into the batter.

Step 7

Place the Lotus Biscoff biscuits in a food processor and blitz until they are smooth. Save a couple of teaspoons of the crushed biscuits for the decoration and fold in the remaining biscuits to the batter.

Step 8

Divide the batter evenly among the 14 cupcake liners and bake for 18-20 minutes. Allow the cupcakes to cool for 5 minutes in the cupcake tin before you transfer them to a cooling rack.

For the Biscoff centre

Step 1

Once the cupcakes have fully cooled, use a cupcake or apple corer to core the centre of the cupcakes.

Step 2

Place 1 tsp of Lotus Biscoff Spread in the cored centre of each cupcake.

For the Biscoff Vegan Buttercream

Step 1

Cream the Dairy Free Spread and the icing sugar for 2-3 minutes, until light and fluffy.

Step 2

Add the Lotus Biscoff Spread and mix for another couple of minutes.

For the Biscoff Vegan Buttercream

Step 1

Pipe the buttercream onto the cupcakes.

Step 2

Sprinkle the crushed biscuits over the buttercream and finish off with a Biscoff biscuit in the centre of the buttercream.

Why not try these other vegan recipes next?

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Vegan Biscoff Cupcakes

Vegan Biscoff Cupcakes


Description

Easy and delicious Vegan Biscoff Cupcakes with a Biscoff Centre that are decorated with a Biscoff Vegan Buttercream and finished with a crunchy Biscoff biscuit. Talk about Biscoff overload!!

 


Ingredients

Scale

For the Biscoff Sponge

  • 250ml dairy-free milk (I use oat milk)
  • 1 tbsp cider vinegar
  • 140g self-raising flour
  • 200g dark brown sugar
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 50ml vegetable oil
  • 1 tsp vanilla extract
  • 25g Lotus Biscoff Spread
  • 90g Lotus Biscoff biscuits (about 12 biscuits)

 For the Biscoff Centre

  • 14 tsp Lotus Biscoff Spread 

For the Biscoff Vegan Buttercream

  • 150g Dairy Free Spread (I use Flora)
  • 200g icing sugar
  • 125g Lotus Biscoff Spread
  • 14 Lotus Biscoff biscuits

Instructions

For the Biscoff Sponge

  1. Preheat the oven to 180C/160C Fan/ 356F/ Gas 4. Line a 12-hole cupcake tin with cupcake liners.
  2. Combine the oat milk and the cider vinegar and set aside for 10 minutes to form a vegan ‘buttermilk’.
  3. In a large bowl, sift in the flour, sugar, bicarbonate of soda, baking powder and salt and mix together.
  4. Add the oil and vanilla extract to the ‘buttermilk’ and mix together.
  5. Gradually add the wet ingredients to the dry ingredients until you get a smooth batter.
  6. In a microwave safe bowl, melt the biscoff spread and fold in the melted spread into the batter.
  7. Place the Lotus Biscoff biscuits in a food processor and blitz until they are smooth. Save a couple of teaspoons of the crushed biscuits for the decoration and fold in the remaining biscuits to the batter.
  8. Divide the batter evenly among the 14 cupcake liners and bake for 18-20 minutes. Allow the cupcakes to cool for 5 minutes in the cupcake tin before you transfer them to a cooling rack.

For the Biscoff Centre

  1. Once the cupcakes have fully cooled, use a cupcake or apple corer to core the centre of the cupcakes. Place 1 tsp of Lotus Biscoff Spread in the cored centre of each cupcake.

 

For the Biscoff Vegan Buttercream

  1. Cream the Dairy Free Spread and the icing sugar for 2-3 minutes, until light and fluffy.
  2. Add the Lotus Biscoff Spread and mix for another couple of minutes.

Decorating the Vegan Biscoff Cupcakes

  1. Pipe the buttercream onto the cupcakes.
  2. Sprinkle the crushed biscuits over the buttercream.
  3. Finish off with a Biscoff biscuit in the centre of the buttercream.

Notes

  • Use dark brown sugar. Using dark brown sugar in the sponge gives the cupcakes a caramel flavour. You can also use light brown sugar but do not substitute with caster or granulated sugar.
  • Using Biscoff biscuits. Place Biscoff biscuits in a food processor and blitz until smooth. This way you can subsitue a bit of the flour with the Biscoff biscuits, which adds extra flavour.
  • Using Biscoff biscuits. Save a couple of teaspoons of the crushed Biscoff biscuits to sprinkle on top of the buttercream as decoration.
  • Buttercream. When making the Biscoff Vegan Buttercream do not add any extra liquid. Dairy Free Spread is naturally softer so adding any extra liquid will make for a very soft buttercream.
  • Storing the cupcakes. Store the cupcakes in an airtight container for up to 4 days,
  • Decorating the cupcakes. The Biscoff biscuits go soft after a while due to the moisture in the buttercream so I suggest you decorate with the biscuits right before you serve them.

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