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Easy Biscoff Cupcakes With Cookie Butter Frosting in Golden Liners on White Marble Background.
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Easy Biscoff Cupcakes (With Cake Mix Box)

Soft, moist and easy cookie butter Biscoff cupcakes recipe with cake mix box, homemade with simple ingredients and paired with creamy Biscoff buttercream frosting.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 22 Cupcakes
Calories: 202kcal
Author: Abeer Rizvi

Ingredients

  • 1 cup Water
  • 3 Eggs Large, Room temperature
  • ½ cup Oil
  • ½ cup Biscoff spread Room temperature
  • 1 box Chocolate cake mix Can also use yellow cake mix, 15.25 oz. box.

Filling and topping

Instructions

  • In a large mixing bowl, add water, eggs, oil and Biscoff spread.
  • Mix until smooth and bubbly.
  • Add dry cake mix and mix until just combined. Don't over-mix! A few lumps in the batter are completely fine.
  • Pour batter in cupcake liners.
  • Bake at 350 degrees F for 16-20 minutes or until an inserted toothpick in the center comes out clean.
  • Remove from oven and allow to cool to room temperature on a cooling rack.
  • While the cupcakes are baking and cooling, prepare the cookie butter frosting.
  • Fill a piping bag with Biscoff spread and attach the long filling tip (Wilton tip 230). Hold the piping bag on top of the cupcake at a 90 degree angle and gently push it through the center, about halfway through. Then, squeeze your piping bag until the center of cupcake starts filling up and gradually pull away.
  • Fill a piping bag with frosting and attach Wilton Tip 1M (large star tip) and pipe a swirl on top of each cupcake. Enjoy.

Notes

  • I like the chocolate biscoff flavor combination and used a chocolate cake mix as the base but you can easily replace that with a yellow cake mix or white cake mix too. 
  • Don't skip on stuffing these cupcakes because that really takes them over the top. 
  • This recipe needs a 15.25 oz. cake mix box. If you have a smaller box, use the powder from 2 boxes and a weighing scale to measure out 15.25 oz. 
  • All ingredients must be at room temperature to allow for even mixing.
  • Do not over-mix the cupcake batter because that will yield very gummy cupcakes.
  • Please note that this recipe can make 24 cupcakes but I like taller cupcakes and that's why I always fill 22 cupcake liners.
  • Do not even think about filling and frosting warm cupcakes because that will just cause the icing to melt.
  • Read additional tips and variations above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

Nutrition

Calories: 202kcal | Carbohydrates: 20g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 22mg | Sodium: 171mg | Potassium: 73mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 33IU | Calcium: 33mg | Iron: 1mg