Vegan Biscoff Cupcakes!
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
Find my other recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
This is my first time commenting on a recipe, but I made these today and had to say that they were DELICIOUS! Thank you for the recipe – I’ll be making these a lot!
Hiya could I use biscoff crunchy spread for the buttercream pls. ?
Yes! x
Just made these and they were so easy to make but they look and taste amazing! Will defo be making them again. Thank you Jane!
Could I half this recipe to make 6 pcs ?
Yes!!
I made these earlier today- they turned out amazing! Super easy to make. My family couldn’t even tell that they were vegan hahah 🙂
So glad you liked it!x
Made these today – oh my they are scrummy- very sweet but scrummy
these taste INSANE!
Utterly delicious. Light, fluffy and moreish! An absolute hit with the husband.
Absolutely gorgeous recipe, I’m obsessed! I’m recently vegan and these cupcakes are better than ANY shop bought treat I’ve tried so far 🙂
I adapted this recipe to make my sister a vegan biscoff three layer birthday cake. It was totally delicious and I ate so much frosting whilst decorating 🙈 One of the best vegan cakes I’ve tried 😍
I want to make this into a bigger cake did you change any of the quantities? X
These are hands down the best cupcakes I have made and eaten . Yum … thank you from the the bottom of my Vegan heart ❤️
Those look divine, can’t wait to try this recipe! Could I use regular butter instead of the dairy free spread for the buttercream? Anything else I should change in the buttercream recipe? THANK YOU!
Yes you can! It’s just a straight swap x
Hi Jane
Can we use lemon juice instead of white wine vinegar in the cake batter?
Also, whenever I make this the mixture is always a bit lumpy which means the mixture is over beaten. Is there anything I can do to avoid this? Thank you
I haven’t personally tried it with lemon juice, but it should work okay – and how are you mixing it? I just use a spatula or whisk and it beats out quite easily, and I don’t even sieve my flour. Maybe swap up the tool you are using and whether you sieve it or not? x
Used light brown sugar and these worked perfectly for me! Got rave reviews from my colleagues who said I’d “outdone myself” and questioned whether they were vegan despite the fact that’s all my baking’s been for the past few years! 🙊 I know it can be annoying when people comment saying “I made these tweaks” but just in case it helps others: I used 1/2 tsp of caramel flavouring and 1/2 vanilla extract and I think that gave it a bit more oomph when lacking dark brown sugar, although I don’t doubt they’d be delicious with just vanilla! Also used soy milk and apple cider vinegar because that’s what I had in. Must admit I didn’t do the biscoff centre (was feeling lazy!) and that I halved the icing quantity because I find this overwhelming sometimes, this was just right for my taste. However, it was so stiff! I used Flora Buttery and even in the heatwave there was very little give to it. I didn’t even attempt to pipe it (it may have worked, but again – lazy!), so I just let it down with the tiniest splash of milk and slathered on the top of the cakes… I’m less fussed about presentation! It did almost look like it was split (probably down to the milk or room temp by this point!) but the “mouth-feel” was fine and the slightly odd appearance hidden by the crushed-up biscuit crumbs. Thank you so much for this recipe! Your blog was recommended by a non-vegan friend and we’re both so impressed with your stuff, we’ll be trying more recipes this weekend!
Thank you so much for this amazing recipe! I made them for a camping trip this weekend as a trial run for my sisters birthday in a couple of weeks. To say they went down an absolute storm would be an under statement! A massive hit with all the family and the best cupcakes I have ever made and/or tasted! Can’t wait to make (and eat) them again! You’re a genius!
Hi love your cakes but every time I make these they seem to be doughy and chewy any reason why this may be, not airy at all and I did by hand to not over mix? Xxx
Also can I freeze them?
Yes you can!
If you aren’t over mixing and are definitely using the correct ingredients there is no reason why they’d do it – however if you are somewhere else in the world the ingredients can vary and could cause it! Otherwise, it could be that they aren’t baking for long enough. x
Can I make this into a cake? If so how long should I bake for pls?
Hiya! Yes follow the flavours of this recipe but with the guidance of my vegan victoria sponge xx