Biscoff Cupcakes with Caramel Filling: The Viral Flavor You Need to Try🧁

Introduction

There’s a reason Biscoff desserts are dominating Pinterest boards and TikTok feeds—they’re irresistibly rich, warmly spiced, and unapologetically indulgent. But if you’ve only tried Biscoff spread on toast or swirled into a latte, you’re missing out on its full potential. Enter: Biscoff Cupcakes with Caramel Filling. These cupcakes are the ultimate flavor bomb—soft, cinnamon-kissed cake filled with gooey caramel and topped with a silky Biscoff buttercream that melts in your mouth. They’re the kind of treat that turns casual bakers into dessert influencers and makes your kitchen smell like a gourmet bakery.

Whether you’re baking for a fall gathering, a birthday party, or just to treat yourself, this recipe delivers on flavor, texture, and visual wow-factor. And yes, they’re as photogenic as they are delicious—perfect for your next viral reel or pin series. Let’s break down everything you need to make these cupcakes a hit, from tools and ingredients to expert tips and creative twists.

Why You’ll Love These Cupcakes 💕

• Rich, spiced flavor from Biscoff cookie butter.

• Moist, tender crumb thanks to sour cream and brown sugar.

• Gooey caramel center adds surprise and indulgence.

• Silky buttercream that pipes like a dream.

• Perfect for content creation—Pinterest, Instagram, YouTube, you name it.

Must-Have Baking Tools (Affiliate Picks from Amazon)

To get bakery-level results, these tools are non-negotiable. They’re the exact ones I used to create the batter and finish the cupcakes:

• KitchenAid Stand Mixer – for smooth, lump-free batter.

• OXO Good Grips Cookie Scoop – ensures even cupcake portions.

• USA Pan Muffin Tin – nonstick and evenly bakes every cupcake.

• Riccle Piping Bags & Tips Set – for flawless buttercream swirls.

• Cupcake Corer Tool – makes caramel filling super easy.

Affiliate disclaimer: As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Baking Tools Used to Create the Batter

• Mixing bowls

• Whisk

• Rubber spatula

• Stand mixer

• Measuring cups and spoons

Full Ingredient List (With Brand Recommendations)

For the Cupcakes:

• 1 ½ cups all-purpose flour (King Arthur)

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, room temp (Kerrygold)

• ½ cup brown sugar (Domino)

• ¼ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract (Nielsen-Massey)

• ½ cup sour cream (Daisy)

• ¼ cup milk

• ½ cup Biscoff cookie butter (Lotus)

For the Caramel Filling:

• ½ cup soft caramel candies (Werther’s Original)

• 2 tbsp heavy cream

For the Biscoff Buttercream:

• ½ cup unsalted butter, room temp

• ½ cup Biscoff cookie butter

• 2 cups powdered sugar

• 1–2 tbsp milk or cream

• Pinch of salt

Step-by-Step Instructions (With Time Breakdowns)

1. Preheat oven to 350°F (175°C) – 2 minutes

2. Line muffin tin with cupcake liners – 2 minutes

3. Whisk flour, baking powder, baking soda, and salt – 3 minutes

4. Cream butter and sugars until fluffy – 3 minutes

5. Add eggs one at a time, then vanilla – 2 minutes

6. Mix in sour cream and Biscoff cookie butter – 2 minutes

7. Alternate adding dry ingredients and milk – 3 minutes

8. Scoop batter into liners (¾ full) – 3 minutes

9. Bake for 18–20 minutes

10. Cool completely before filling – 30 minutes

11. Microwave caramels and cream until smooth – 2 minutes

12. Core cupcakes and fill with caramel – 5 minutes

13. Beat butter and Biscoff for frosting – 2 minutes

14. Add powdered sugar, salt, and milk until fluffy – 3 minutes

15. Pipe buttercream and decorate – 5 minutes

Nutritional Breakdown (Per Cupcake)

• Calories: ~320

• Fat: ~18g

• Carbohydrates: ~38g

• Sugar: ~26g

• Protein: ~3g

Expert Baking Tips 🎯

• Use room temperature ingredients for a smooth, cohesive batter.

• Don’t overmix—just until combined to avoid dense cupcakes.

• Use a cookie scoop for even portions and perfect domes.

• Chill buttercream for 10 minutes if it’s too soft to pipe.

• Double the caramel if you want extra gooey centers.

Creative Variations 🌈

• Salted Caramel Biscoff Cupcakes – sprinkle flaky sea salt on top.

• Chocolate Biscoff Cupcakes – swap ¼ cup flour for cocoa powder.

• Mini Cupcake Version – use mini muffin tin and bake for 10–12 minutes.

What Makes These Cupcakes Unique 🍪

These cupcakes aren’t just tasty—they’re layered in flavor and texture. The Biscoff cookie butter adds a warm, spiced depth that’s unlike anything else. The caramel center surprises with gooey richness, and the buttercream? It’s silky, nutty, and pipes like a dream. They’re the kind of dessert that makes people ask, “What’s in this?” and then immediately ask for the recipe.

Storage and Serving Suggestions 📦

• Store in an airtight container at room temp for 2 days.

• Refrigerate for up to 5 days.

• Freeze unfrosted cupcakes for up to 2 months.

• Serve slightly chilled or at room temp.

• Drizzle with warm caramel before serving for extra flair.

FAQ ❓

• Can I make these ahead of time? Yes! Bake and fill the cupcakes a day ahead. Frost the day of serving for best texture.

• Can I use store-bought caramel sauce? Absolutely. Just make sure it’s thick enough to stay inside the cupcake.

• Can I make these gluten-free? Try using a 1:1 gluten-free flour blend. Texture may vary slightly.

• Do I need a cupcake corer? Nope! A small spoon or paring knife works too—just be gentle.

Final Thoughts + Call to Action

These Biscoff Cupcakes with Caramel Filling are more than just a trend—they’re a flavor experience. They’re easy enough for a weekend bake and impressive enough for a celebration. If you’re building a content series, launching a fall dessert campaign, or just want to wow your friends, this recipe is your golden ticket.

👉 Pin it, bake it, and tag me in your creations. 📌 Follow for more viral-worthy bakes and flavor-forward treats.

Affiliate Disclaimer ⚠️

This post contains affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting my baking adventures!

Recipe Card 📋

Title: Biscoff Cupcakes with Caramel Filling Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes Yield: 12 cupcakes

Ingredients:

• 1 ½ cups flour

• ½ cup butter

• ½ cup brown sugar

• ¼ cup granulated sugar

• 2 eggs

• ½ cup sour cream

• ¼ cup milk

• ½ cup Biscoff cookie butter

• ½ cup caramel candies + 2 tbsp cream

• Buttercream: ½ cup butter, ½ cup Biscoff, 2 cups powdered sugar, 1–2 tbsp milk

Instructions:

1. Preheat oven to 350°F and line muffin tin.

2. Make batter: cream butter/sugars, add eggs, sour cream, Biscoff, dry ingredients, and milk.

3. Bake 18–20 minutes. Cool.

4. Melt caramel + cream. Core cupcakes, fill with caramel.

5. Make buttercream, pipe on top. Drizzle with caramel or crushed cookies.