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Delicious Vegan Biscoff Cupcakes for Every Occasion

Make Vegan Biscoff Cupcakes with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup unsweetened almond milk or other plant-based milk
  • 1 tsp apple cider vinegar
  • 1/3 cup vegetable oil
  • 1/4 cup smooth Biscoff spread
  • 1 tsp vanilla extract
  • 1/2 cup vegan butter for frosting
  • 1/2 cup smooth Biscoff spread for frosting
  • 2 cups powdered sugar for frosting
  • 2 –3 tbsp plant-based milk for frosting

Method
 

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, combine the almond milk and apple cider vinegar. Let it sit for about 5 minutes to curdle slightly.
  4. Add the vegetable oil, Biscoff spread, and vanilla extract to the milk mixture. Whisk until smooth and well blended.
  5. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Avoid overmixing to keep the cupcakes light and fluffy.
  6. Scoop the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
  7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Once baked, remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  9. For the frosting, beat the vegan butter until creamy. Gradually add the Biscoff spread and powdered sugar, mixing well.
  10. Add 2-3 tablespoons of plant-based milk to the frosting until you reach your desired consistency. Frost the cooled cupcakes generously with the Biscoff frosting.