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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. These Vegan Biscoff Cupcakes are some of the best cupcake you will ever try!

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 Vegan Biscoff 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

Looking for more Biscoff recipes? Look no further:

If you love cookie butter as much as me, you’ll be addicted to this recipe! They’re great for parties, special occasions or simply as a delicious sweet treat ( which is fun and easy to make).

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side view of biscoff cupcake with a core of biscoff spread and a biscoff swirl ontop.

Vegan Lotus Biscoff cupcakes recipe


Description

The BEST ever Vegan Biscoff Cupcakes, which are super easy to make!


Ingredients

Scale

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)

Instructions

Method (cupcakes)

  1. Preheat your oven to 180 degrees c fan and line a cupcake tin with cupcake cases and add half a Biscoff cookie to the bottom of each cupcake case.
  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’.
  3. In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
  4. Add the oil to the ‘buttermilk’ and whisk to combine.
  5. Add the wet ingredients into the dry and mix until a smooth batter.
  6. Fold in the crushed cookies.
  7. Fill the cases 3/4 full with the batter. Make sure to tap the tins on the worktop to remove any air bubbles.
  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.
  9. Place the cupcakes on a cooling rack and allow to cool fully before frosting.

Method (buttercream)

  1. Cream the butter in a bowl, on a high speed until creamy. I use my stand mixer with the balloon whisk attachment.
  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.
  3. Transfer the buttercream into a piping bag fitted with an open star tip nozzle. I use a Wilton 2D piping tip.
  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.
  5. Pipe a swirl of buttercream onto each cupcake.
  6. Top off with a drizzle of Biscoff spread, cookies and crumbled cookies.
  7. Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature.

Notes

Store: Store these cupcakes in a sealed container in the fridge. Allow to come to room temperature before serving.

Best enjoyed 3 days of making.

  • Prep Time: 10 minutes
  • Cook Time: 18-20 minutes
  • Category: cupcakes
  • Method: Baking
  • Cuisine: American

Keywords: biscoff, biscoff cupcakes, vegan biscoff cupcake, biscoff spread

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22 Comments

  1. Laura
    April 3, 2018 / 7:13 pm

    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

    • The Little Blog of Vegan
      April 4, 2018 / 4:48 pm

      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 😀 x

  2. Natalie
    April 4, 2018 / 4:37 am

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

    • The Little Blog of Vegan
      April 4, 2018 / 4:46 pm

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

  3. Lena
    April 4, 2018 / 8:24 am

    These look soooo delicious!! I will make them on Monday to bring to my sister's birthday – she loves Biscoff 😀 Thanks so much for the recipe

    • The Little Blog of Vegan
      April 4, 2018 / 4:46 pm

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

  4. LucyAppletree
    May 4, 2018 / 11:29 pm

    This comment has been removed by the author.

  5. Unknown
    October 13, 2018 / 4:47 pm

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

  6. Unknown
    October 18, 2018 / 11:47 am

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

    • The Little Blog of Vegan
      October 20, 2018 / 1:32 am

      Oh wow! I'm so happy you enjoyed them! Thankyou x

  7. Unknown
    December 24, 2018 / 9:14 pm

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

    • The Little Blog of Vegan
      December 30, 2018 / 12:15 am

      Aww thankyou! Thats so cute! So happy you all like them! 😀 x

  8. Unknown
    January 25, 2019 / 11:04 am

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

    • The Little Blog of Vegan
      January 26, 2019 / 8:30 am

      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. Unknown
    March 18, 2019 / 6:09 pm

    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 😀

  10. Anonymous
    April 13, 2019 / 1:13 pm

    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

    • The Little Blog of Vegan
      April 15, 2019 / 7:59 pm

      Thankyou so much! Im so happy you like them! x

  11. Unknown
    May 6, 2019 / 8:20 pm

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

  12. Sian
    September 25, 2019 / 4:14 pm

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

  13. Anonymous
    October 19, 2019 / 8:08 am

    What butter would you use please?

  14. Shanaynaynot
    March 8, 2021 / 4:09 pm

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

  15. Unknown
    July 11, 2021 / 9:24 pm

    Amazing recipe, they come out perfect!

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