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Tuesday, 3 April 2018

Vegan Lotus Biscoff cupcakes recipe

Vegan Biscoff cupcakes with a vanilla sponge, Biscoff spread core, topped with a swirl of Biscoff buttercream and a Biscoff cookie!

I have previously posted a recipe, Vegan No-bake Biscoff Cheesecake which went down an absolute storm. I had SO many requests for a Biscoff cupcake and I don't like to disappoint, so here it is... delicious vegan Biscoff cupcakes- yay!
An overload of Lotus Biscoff!
Vanilla cupcakes with cookies in the batter, a core of Biscoff spread, light Biscoff buttercream, topped with a drizzle of melted Biscoff spread, Biscoff cookie crumbles, cookies and a speckle of edible gold dust.
Wow, that was a mouthful to type- haha! These cakes are seriously good, they disappeared in no time at all! They went down a hit with my family & friends! 

Why you need to make these cupcakes?
  • They're cram-packed with cookie butter
  • The sponge is light and fluffy
  • The buttercream is light and whippy
  • They're extremely tasty
  • They are easy to make

These quick & easy cupcakes are devilishly delicious and would be perfect for cookie & cake lovers (like myself) and for special occasions!

Preparation- 10 minutes
Baking time- 18-20 minutes
Makes- Around 8-10
Level- Easy


Ingredients for the cakes
  • 240ml of dairy-free milk 
  • 1 teaspoon of apple cider vinegar
  • 210g of self-raising flour 
  • 100g of caster sugar
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of bicarbonate of soda
  • 15g of Lotus Biscoff cookies (crushed)
  • 60g of sunflower oil (or melted coconut oil)

Ingredients for the buttercream
  • 130g of dairy-free butter/margarine 
  • 400g of icing sugar
  • 1 tablespoons of Biscoff spread
  • Dairy-free milk (if needed)

  • Lotus Biscoff cookies
  • Biscoff spread (Melted)


Cupcakes (method)
Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases and add half a Biscoff cookie to the bottom of each cupcake case.

Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.

Step 4- Add the oil to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.
Step 6- Fold in the crushed cookies.

Step 7- Fill the cases 3/4 full with the batter.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 8- Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 9- Place the cupcakes on a cooling rack and allow to cool fully before frosting.

Frosting (method)
Step 1- Cream the butter in a bowl, on a high speed until creamy. I use my stand mixer with the balloon whisk attachment.

Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar and Biscoff spread.
Whizz together until fluffy & fully combined.
Add a splash of dairy-free milk if too thick.
Step 3- Transfer the buttercream into a piping bag fitted with an open star tip nozzle.
I use a Wilton 2D piping tip.

Step 4- Core the cupcakes and fill with some melted Biscoff spread (optional).
To make it easier, I added the melted Biscoff to a piping bag. 
Step 5- Pipe a swirl of buttercream onto each cupcake.
Top off with a drizzle of Biscoff spread, cookies and crumbled cookies.

Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days.

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  1. These look absolutely delicious - I'm getting hungry just at looking at the photos! I LOVE Biscoff, so I'll definitely need to save the recipe for future use xx

    Laura // Middle of Adventure

    1. Thankyou so much Laura! These are some of the most delicious cupcakes i've tried! The filling is divine! Hope you enjoy them when you do make them and make sure to tag me in photos on social media :D x

  2. These cupcakes look absolutely delicious! I love lotus biscoff spread ♥

    1. Thanks Natalie! Isn't is delicious?! So so yummy! x

  3. These look soooo delicious!! I will make them on Monday to bring to my sister's birthday - she loves Biscoff :D Thanks so much for the recipe

    1. Thankyou! Oh, amazing! Make sure to tag me in some photos on social media- Happy Baking! :) x

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  5. Has anyone converted the mesasurements for this recipe to cups instead of grams?

  6. I made these yesterday to celebrate and everyone loved them. They're amazing and so are you for making all of these yummy recipes 😃😛

  7. It's my third time making these. My daughter wants them every time she comes home from college 😛😍

    1. Aww thankyou! Thats so cute! So happy you all like them! :D x

  8. I don't have an electric whisk or hand mixer :( anyone know how i could cream the frosting without one?

    1. Hello, You can use a non-electric hand whisk! I would advise a electric whisk as it creams up the butter so its ultra smooth and whippy!
      You can get them cheap online! :) x

  9. These turned out fab, best vegan cakes Iv'e actually made taste and texture wise. I ended up with way too much buttercream icing though so I halved the recipe and made 5 more. It may have been because my piping nozzle was a lot smaller so i used less on the topping.
    Thank you :D

  10. I have made these a few times now, they are fabulous! I find half the buttercream is plenty enough to cover 12 cakes and Oatly "whole milk" works a treat! Thankyou <3

  11. What 'butter' do you use? Whenever I make dairy free butter icing, the butter splits!

  12. What icing sugar did you use? All the ones I've seen in shops aren't vegan and contain dried egg white.

  13. What butter would you use please?

  14. I only have AP flour! How much baking powder should I add to this!

  15. Amazing recipe, they come out perfect!


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