{"id":15804,"date":"2020-02-18T19:08:25","date_gmt":"2020-02-19T01:08:25","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=15804"},"modified":"2021-01-04T18:56:21","modified_gmt":"2021-01-05T00:56:21","slug":"brown-sugar-biscoff-frosting","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/brown-sugar-biscoff-frosting\/","title":{"rendered":"Biscoff Cupcakes With Cookie Butter Frosting"},"content":{"rendered":"\n

These cupcakes are for true Biscoff cookie<\/a> fans! I fashioned them after the cookies by using brown sugar and a hefty amount of ground cinnamon. Their cookie butter (speculoos) frosting made with Biscoff spread tastes like a cookie butter buttercream cloud!<\/p>\n\n\n\n

\"Biscoff<\/figure><\/div>\n\n\n\n

The recipe is similar to my apple cupcakes<\/a>, but without the apples – the cinnamon and brown sugar give them a bit of a fall cupcake<\/a> flavor.<\/p>\n\n\n\n\n\n

Ingredients<\/h2>\n\n\n\n

Aside from the usual pantry staples, you’ll also need Biscoff spread [paid link]<\/a> (shown above) to make these cupcakes.<\/p>\n\n\n\n

You can use light brown sugar like I do, or, for a more intense flavor, try using dark brown sugar. Either way, be sure to pack the brown sugar tightly in the measuring cup for the most accurate measurement<\/em>.<\/p>\n\n\n\n

How It’s Made<\/h2>\n\n\n\n

Cupcakes<\/h3>\n\n\n\n

Tip:<\/span><\/strong> If you are new to to making cupcakes, read my cupcake baking tips<\/a> before getting started with the recipe.<\/p>\n\n\n\n

Start by preheating your oven to 350 F.<\/p>\n\n\n\n

Whisk together dry ingredients – flour, baking powder, baking soda, and cinnamon – in a medium-sized bowl.<\/p>\n\n\n\n

Beat butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy.<\/p>\n\n\n\n

\"Brown<\/figure><\/div>\n\n\n\n

Beat in eggs, sour cream, and vanilla extract until fully combined.<\/p>\n\n\n\n

Next, mix in the dry ingredients a little bit at a time until just combined. (Read my post about over-mixing cupcakes<\/a> to see why mixing properly is important.)<\/p>\n\n\n\n

Divide batter evenly among 12 cupcake liners, which should be filled almost all the way.<\/p>\n\n\n\n

Bake for about 25 minutes or until a toothpick comes out clean. Let cool to room temperature on a cooling rack before frosting them.<\/p>\n\n\n\n