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Lotus Biscoff Cupcakes

Community Member
April 29, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Lotus Biscoff Cupcakes

Ingredients

for 12 servings

For the cakes:

  • ½ cup butter (105 g)
  • ½ cup brown sugar (90 g)
  • ½ cup lotus biscoff (180 g), speculoos spread
  • ½ cup self-raising flour (90 g)
  • 12 lotus biscuits, finely ground
  • 3 eggs
  • 1 teaspoon baking powder

For the buttercream:

  • ½ cup lotus biscoff spread (160 g)
  • ½ cup butter (80 g)
  • ½ cup icing sugar (120 g)
  • milk, a little

Nutrition Info

  • Calories 319
  • Fat 25g
  • Carbs 21g
  • Fiber 0g
  • Sugar 15g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Preheat your oven to 160°C and line a muffin tin with 12 cupcake liners.
  2. Beat cake ingredients together in a bowl until fully combined. Then, fill cupcake liners.
  3. Bake cupcakes for 20 minutes. Then, let cool for 45 minutes.
  4. While cupcakes are cooling, prepare icing by beating Lotus Biscoff spread with butter. Then, add the icing sugar a tablespoon at a time, making sure that it is fully combined before adding the next tablespoon.
  5. Pipe buttercream onto cooled cupcakes and serve.

Ingredients

for 12 servings

For the cakes:

  • ½ cup butter (105 g)
  • ½ cup brown sugar (90 g)
  • ½ cup lotus biscoff (180 g), speculoos spread
  • ½ cup self-raising flour (90 g)
  • 12 lotus biscuits, finely ground
  • 3 eggs
  • 1 teaspoon baking powder

For the buttercream:

  • ½ cup lotus biscoff spread (160 g)
  • ½ cup butter (80 g)
  • ½ cup icing sugar (120 g)
  • milk, a little

Nutrition Info

  • Calories 319
  • Fat 25g
  • Carbs 21g
  • Fiber 0g
  • Sugar 15g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Preheat your oven to 160°C and line a muffin tin with 12 cupcake liners.
  2. Beat cake ingredients together in a bowl until fully combined. Then, fill cupcake liners.
  3. Bake cupcakes for 20 minutes. Then, let cool for 45 minutes.
  4. While cupcakes are cooling, prepare icing by beating Lotus Biscoff spread with butter. Then, add the icing sugar a tablespoon at a time, making sure that it is fully combined before adding the next tablespoon.
  5. Pipe buttercream onto cooled cupcakes and serve.

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