Vegan Biscoff Cupcakes!
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Easy and delicious vegan Biscoff cupcakes with a Biscoff centre, and Biscoff vegan buttercream!
BISCOFF SPREAD IS VEGAN!
Let’s start this off in the best way possible… Biscoff spread is vegan. I know, I’m not the first person to realise this, but I’ve mentioned it to people in the past and on social media and a lot of you didn’t know this, so I thought a vegan Biscoff cupcake recipe was the best way to go to show this information off.
Recipe adaptation
This is essentially entirely based on my vegan vanilla cupcake recipe because it was such a success, but with little bits altered here and there to get it to suit my Biscoff ideals. Such as, instead of using caster sugar, I used dark brown sugar to get a much stronger caramel flavour in the cupcake sponge itself, whilst still being vegan!
The thing about vegan baking, is often the colouring looks a little off, as the ingredients are different (obviously). If you change the sugar over, it really can make a big difference to the taste and the look! The glorious things about these cupcakes though, is that they taste INSANE. Like, honestly wouldn’t even know they were vegan kinda thing.
Biscoff centre
I wanted to make these as delicious as possible, so I added in a Biscoff centre to the cupcakes. I know some people would ask why I just didn’t add Biscoff spread into the mix, but as the cupcake mix itself is so liquidy and smooth, I didn’t want to affect the bake itself. Coring out a smidge of the cupcake and adding in a teaspoon of Biscoff Spread is definitely the best alternative!
Buttercream
For the vegan Biscoff buttercream, it’s just so easy. You have to use a dairy free spread (I use Vitalite) and then treat it as if it’s normal buttercream! The key thing about using a dairy free spread however, is that it’s naturally a lot softer than normal butter, so won’t need any extra liquid added to it. Adding in the Biscoff itself is fine, as that’s so thick, but anything else? Steer clear!
Decoration
My Biscoff cupcakes are one of my favourites on my blog, so I couldn’t resist making these look similar to them – so I added on a biscuit and some crumbs too. I realise the biscuits can often look a lil’ bit like fish fingers – but trust me they are worth the weird look. I did check, and the Biscuits are vegan too – so it’s all delicious and good.
Baking cups and piping tips
I tend to pipe my Buttercream onto cakes in only a few ways – one of those being with my Iced Jems medium 2D closed star piping tip. It makes the prettiest swirls, it’s so easy to use – and it’s so cheap! Jemma really does sell the best quality bits, for the best price. Along with the piping tip, I now ALWAYS use her regular baking cups for my cupcakes – as they’re just so good.
Final note
These beauties are something you could easily bake for anyone in your life that want’s cake. No, they’re not gluten free (and the spread/biscuits aren’t either), but these easily cater for the Vegan, or Dairy Free people in your life! I hope you love them – enjoy! x
Vegan Biscoff Cupcakes!
Ingredients
Cupcakes
- 225 g self raising flour
- 200 g dark brown sugar (or light brown)
- 250 ml almond/soya/dairy free milk
- 1 tsp vanilla
- 75 ml vegetable oil
- 1 tbsp white wine vinegar
Biscoff Centre
- 12 tsps Biscoff spread
Biscoff Buttercream/Extras
- 150 g dairy free spread
- 300 g icing sugar
- 125 g Biscoff spread
- Sprinkles
- 12 Biscoff biscuits
- Biscoff biscuit crumbs
Instructions
- Preheat your oven to 180C/160C Fan, and get 12 large cupcake cases ready. I use the Iced Jems regular baking cups!
- In a large bowl, whisk together your flour and sugar!
- Pour your milk, vanilla, oil and vinegar in and whisk until smooth!
- Split evenly between the 12 cases, and bake in the oven for 20-22 minutes.
- Once baked, leave to cool fully.
- Core out the middle of the cupcakes, and add a spoonful of Biscoff spread.
- In a large bowl, beat your dairy free butter until smooth.
- Add in the Biscoff spread and beat again!
- Add in the icing sugar and beat again until a lovely frosting is formed.
- Pipe onto your cupcakes - add on a Biscoff biscuit, some crumbs and some sprinkles!
Notes
- I used dark brown sugar in these, because I think they make a more delicious flavour as they are a vegan cupcake. Light brown sugar works just as well though!
- Yes, Biscoff spread and biscuits ARE vegan!
- If you have any dairy allergies, make sure to check ingredients first yourself.
- These will last 2-3 days once made!
- Don't add any extra liquid to the buttercream as dairy free butter is a lot slacker than usual butter!
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Is there any alternative I can use that isn’t milk please? Thank you xx
Have made this recipe numerous times as cupcakes, a cake and today as a dessert. I added golden syrup into a base of a large rectangular dish, poured the cake mix on top and baked in the oven for 30 mins. Delicious served with vegan custard .
Hi Jane,
Would this recipe work if I substitute the self raising flour for SR gluten free?
Hi, these seem to be cooking ok but for some reason both times I’ve tried they stick to the sides of the cake cases really badly, any ideas how to stop this?
This sounds either like they are really bad cases, or they are slightly underbaked cupcakes! x
I tried to make your vegan biscoff cupcakes today and they took forever to cook. They must have taken an hour!! Subsequently the tops are rock hard and they are tasteless too.
Followed the recipe so not sure what’s gone wrong
Hi, could I add some Biscoff spread into the cupcake batter as well? Or would that ruin the cupcakes
It would be best to do after baking x
You can and they turn out beautiful, I add 100g melted biscoff and it does wonders
Hi, I’m just wondering if you can freeze them with this biscuits on? I know you’ve mentioned that you can freeze them decorated but I’m unsure how the biscuits would hold?
Hiya! The biscuits likely won’t last well being frozen, id recommend adding them just before serving to avoid any sogginess! Hope this helps! x
Hello, I was wondering I can substitute gluten free flour for the self raising? Thanks.
Hi Jane, I’m hoping to make vegan lemon cupcakes. If I used light brown sugar and swapped vanilla extract for lemon extract, would you also add lemon zest? If so, how much do you think I should add? Thank you!
Hiya! Use my Vegan Vanilla cupcakes and add lemon extract instead of vanilla! Hope this helps! x
Hi,
I’m going to attempt making these and just wondered what dairy free spread do you use please?
Thank you 🙂
Hi,
I was wanting to try these would it be possible to freeze them DECORATED.
Thank you for the amazing blog!
Absolutely, you can freeze them for up to 3 months! Hope this helps! x
Thank you so much for your reply! x
Hi Jane!
Have you ever tried these with unsweetened oat milk? And if not do you think it would work? Thank you!
HIya! I personally have not – but I think it should work absolutely fine! Hope this helps! x
Want to make this but in Switzerland they don’t have self raising flour. How do I make my own for this recipe?
I make it with 2 level tsps baking powder per 150g plain flour, whisked in well before using x
Can we bake this as a small/personal sized cake with the same recipe?
Just made these and tried one; it’s delicious and the mix of dark brown sugar and almond milk give it almost a donut/pancake taste.
My question is, it seemed a bit stodgy. I don’t know if that’s because it’s quite liquidy or because I had one fresh out of the oven? Is it meant to be stodgy?
Thanks!
It may be because they were fresh out of the oven so when bakes cool they continue to bake in a way, but if it was the same once cooled it could mean they weren’t baked enough x
I made these for my husband for Father’s Day. They were absolutely delicious. Really easy recipe to follow and turned out perfectly. My son’s girlfriend could not believe they were vegan and my husband has now polished off 3 of them. Will absolutely be making these again, a real winner. Thank you.
Hey! Aww that is so lovely, yes you really can’t tell can you!! Haha I love that, he definitely enjoyed them then!x
Hello, what quantities would I need to make this into a triple layer sponge cake? Thanks 😊
As a new vegan it has been hard to find good vegan baking recipes. This one works and is delicious. Have also tried the brownies and again, amazing. Thank you Jane! I will always look at your website first for new ideas 🙂.
Ahh good luck with your vegan journey I am so glad I can be of assistance in helping you find delicious treats xx
Hi Jane – I love this recipe. Delicious! If I convert it to a 6 or 8 inch layer cake, would I need to add baking powder to help it rise please? Thanks for your help
It tastes delicious 😋
Hi, could I make this into a layered cake? Rather than cupcakes?
Thanks