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A vanilla cupcake topped with a Lotus biscoff swiss meringue buttercream and drizzled with warm biscoff spread.

Biscoff Cupcakes

Course: Cupcakes
Cuisine: British
Keyword: biscoff Cupcakes, Biscoff Spread, Lotus Biscoff Cupcakes, Swiss Meringue Buttercream
Skill level: Easy
Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 43 minutes
Servings: 12 cupcakes
Calories: 635kcal
Author: Amy Treasure
Vanilla cupcakes with a surprise Biscoff spread centre, Biscoff flavoured Swiss meringue buttercream and a whole Lotus biscuit for decoration.
Print Recipe



  • 175 g unsalted butter at room temperature
  • 175 g golden caster sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp whole milk
  • 175 g self-raising flour
  • 12 tsps Lotus Biscoff spread warmed

Swiss Meringue Buttercream

  • 200 g egg whites
  • 200 g caster sugar
  • 500 g unsalted butter
  • 1 tsp vanilla extract
  • 150 g Lotus Biscoff spread warmed


  • 12 Lotus biscuits
  • 2 tbsp Lotus Biscoff spread warmed



  • Preheat the oven to 180ºC / 160ºC Fan / Gas 4 / 350ºF and line a 12 hole baking tin with cupcake cases.
  • Add all the cupcake ingredients to a large mixing bowl and beat for 1-2 minutes if using an electric whisk or 3-4 minutes if whisking by hand.
  • Divide the mixture between the cupcake cases and bake in the centre of the oven for 18 minutes or until the sponge springs back when touched. Remove from the oven and leave to cool.
  • Remove a small circle from the centre of each cupcake and add a teaspoon of warmed Biscoff spread to each hole.

Swiss Meringue Buttercream

  • Fill a saucepan with a couple of inches of water and bring it to a simmer. Put the egg whites and caster sugar into a heatproof bowl and set the bowl on top of the saucepan. Make sure the bottom of the bowl doesn't touch the water.
  • Use a handheld whisk to beat the eggs and sugar over a low heat for about 4 minutes or until the sugar has dissolved. You can test this by rubbing the mixture between your fingers. If it feels smooth - the sugar has dissolved.
  • Transfer the mixing bowl to a stand mixer fitted with the whisk attachment. Whisk until the outside of the bowl feels cool to the touch. You can also use a handheld electric whisk for this stage.
  • Add the butter to the mixing bowl a tablespoon at a time, beating well between each incorporation. When all the butter has been added continue to beat on a high speed until the mixture changes from curdled to smooth and glossy.
  • Pour in the vanilla extract and warm Lotus Biscoff spread and mix well.
  • Transfer the Swiss meringue buttercream to a piping bag fitted with an open star piping nozzle.


  • Pipe swirls on top of each cupcake, add a Lotus biscuit to each and drizzle with warm Biscoff spread.



Top tips

  • Use smooth Biscoff spread instead of crunchy
  • The Swiss buttercream ingredients provide ample frosting if you don't want a high frosting to cupcake ratio on your cupcakes you can halve the Swiss buttercream quantities.
  • The Lotus biscuit decoration will go soft if it's left too long. To avoid this, pop a biscuit in just before serving.
  • Storage: Biscoff cupcakes will keep for 3 days in an airtight container. The cupcake sponge can be frozen for up to 3 months.


Calories: 635kcal | Carbohydrates: 43g | Protein: 6g | Fat: 50g | Saturated Fat: 30g | Cholesterol: 279mg | Sodium: 42mg | Potassium: 71mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1616IU | Calcium: 37mg | Iron: 1mg