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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J x
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Hi Jane! I baked these but the top of the cupcakes went a little hard after cooling – is this normal? Great recipe, an absolute hit! 🙂
It may be that they were slightly over baked or your oven was a smidge hot?! x
Hi Jane,
I used flora marg for the buttercream and it looks likes its curdled or something and is really oily. Is this down to the marg I’ve used? Should I just add more icing sugar as it doesnt look like it could be piped?
Thanks.
It could be – I haven’t use flora marg before so it may have caused a split when mixed with the biscoff! You can try beating in more icing sugar but I’m not 100% sure how it will turn out!
Made these this weekend and they were a hit with the family! Will definitely make them again.
You would not know that these are vegan. They are incredible! Probably the best cupcake I’ve ever tasted. Thank you for sharing this amazing recipe! 💕
was lovely definitely using the cake recipe again for fairy cakes as well as some more biscoff cupcakes 🙂
Ahh yay! SO glad you liked it! X
Hi Jane,
I used sunflower oil instead of vegetable and turned out fine but the cupcakes started to peel away from the cases. Any idea why this may have been? It’s happened to me before with different cupcakes.
Thanks!
This is often down to moisture I find, or if the cake is slightly under baked! Try leaving them in the tray for a bit longer before putting on a wire rack to cool!
If I wanted to make this into a two layer cake – should I double the quantities? How long cooking time would you recommend?
Have a look at my vegan Victoria sponge for quantities and timings!
Ive made these a few times now and one time for a school fete and everyone loved them and couldn’t believe they were vegan. I’m about to start another batch . Super easy and very, very tasty.
Hello, how would this recipe work with soy milk instead?
Yes, it should!
Hi,
If using cows milk is semi-skimmed ok?
I would recommend whole milk!
Most icing sugars contain dried egg white so are not vegan. Did you manage to find a vegan icing sugar in stores or did you have to search online?
I use Tate and Lyle, says it’s suitable for vegans so..
I’ve read that most icing sugars contain dried egg white so are not vegan. Can you find vegan icing sugar in stores or did you have to search online?
Any alternatives for the white win vinegar?
Thank you!
Apple cider vinegar works well!
Hi Jane, can these Biscoff cupcakes be made with ordinary dairy butter or does the recipe work better if you use dairy free. I’m not a vegan so was just wondering.
Have a look at my regular biscoff cupcakes if you’re not vegan x
Jane would this recipe work as a two layer sponge cake too?
I believe so, each batch is one layer of a cake!
Thank you Jane, they look fabulous