Biscoff Pumpkin Cupcakes
Biscoff spread is made from caramelized Belgian cookies and adds a unique flavor to these pumpkin cupcakes.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Biscoff Pumpkin Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
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In a separate large bowl, mix together the melted butter, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree, vanilla extract, Biscoff spread, and milk.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
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Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
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In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Spread or pipe the cream cheese frosting onto the cooled cupcakes.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
