Cinnamon Pancake Cupcake Recipe

Since there is a pancake on the cupcake, does that mean I can eat it for breakfast? Why yes I can! The cupcake is also made out of pancake mix. The perfect breakfast and dessert in one. You may want to make this for your next brunch. Rachel from Baked by Rachel shares how she creates this breakfast/dessert option. Great for your next sleepover.

Click here on Baked by Rachel for the recipe and directions.

Here is my own fail-proof cream cheese frosting recipe

Ingredients for Basic, Fail Proof Cream Cheese Frosting

8 ounces (226 grams) full-fat cream cheese, softened
½ cup (1 stick or 113 grams) unsalted butter, softened
3 to 4 cups (360 to 480 grams) powdered sugar, sifted
1 teaspoon pure vanilla extract
Pinch of saltInstructions:

Prepare the Ingredients:

Ensure both the cream cheese and butter are at room temperature. This is crucial for achieving a smooth, lump-free frosting.
Beat the Cream Cheese and Butter:

In a large mixing bowl, using an electric mixer or stand mixer fitted with a paddle attachment, beat the softened cream cheese and butter together on medium speed until creamy and well combined, about 2-3 minutes.

Add the vanilla extract and a pinch of salt to the mixture. Continue beating until incorporated.

Gradually add the sifted powdered sugar, one cup at a time, beating on low speed after each addition. This helps prevent a sugar cloud and ensures a smooth texture.
After all the sugar has been added, increase the mixer speed to medium-high and beat for an additional 1-2 minutes until the frosting is light and fluffy.

If the frosting is too thick, add a teaspoon of milk or heavy cream to reach your desired consistency. If it’s too thin, add more powdered sugar, a few tablespoons at a time.

Overbeating can incorporate too much air, making the frosting runny. Beat just until the ingredients are combined and the frosting is smooth.

For more intricate piping designs, refrigerate the frosting for about 20-30 minutes to firm it up slightly. This helps the frosting hold its shape better during application.

Cupcakes never go out of style. They’re the little black dress of the baking world—simple, versatile, and always a hit at parties. But give them a twist of creamy Biscoff frosting, and suddenly you’ve got a dessert that feels modern, trendy, and completely irresistible.

These Biscoff Cupcakes start with a soft, fluffy vanilla sponge that’s perfectly balanced—not too sweet, not too dense. Then comes the star: a swirl of rich Biscoff buttercream frosting, topped with a mini Biscoff biscuit for crunch. They look bakery-worthy but are surprisingly easy to make at home.

Whether you’re baking for birthdays, school events, bake sales, or simply treating yourself with an afternoon cuppa, these cupcakes are guaranteed to disappear fast.

Why You’ll Love This Recipe

Bakery-style results at home – fluffy sponge + silky frosting.
Cookie butter goodness – spiced caramel flavor in every bite.
Picture perfect – ideal for Pinterest boards, dessert tables, and Instagram shots.
Crowd pleaser – loved by both adults and kids.

Ingredients

For the Cupcakes:

200g (1 cup) sugar
200g (1 ¾ cups) all-purpose flour
120g (½ cup) unsalted butter, softened
2 large eggs
120ml (½ cup) milk
1 ½ tsp baking powder
1 tsp vanilla extract
Pinch of salt

For the Biscoff Buttercream Frosting:

150g (? cup) unsalted butter, softened
200g (1 ½ cups) powdered sugar
150g (about ½ cup) Biscoff spread (smooth)
1–2 tbsp milk (to loosen, if needed)

For Topping:

Mini Biscoff biscuits (one per cupcake)
Crushed biscuits for sprinkling (optional)

Method

Step 1 – Bake the Cupcakes

Preheat oven to 180°C / 350°F. Line a 12-hole cupcake tray with cases.
Beat butter and sugar together until light and fluffy.
Add eggs one at a time, then stir in vanilla.
Mix flour, baking powder, and salt in a separate bowl.
Alternate adding dry ingredients and milk into the butter mixture, mixing gently until combined.
Divide batter evenly into cupcake cases.
Bake for 18–20 minutes until golden and springy.
Cool completely before frosting.

Step 2 – Make the Biscoff Buttercream

Beat softened butter until pale and creamy.
Add powdered sugar gradually, mixing until smooth.
Beat in Biscoff spread until fully combined.
If too thick, add 1–2 tbsp milk for a silky, pipeable consistency.

Step 3 – Decorate

Pipe swirls of Biscoff buttercream onto cooled cupcakes.
Top each with a mini Biscoff biscuit.
Sprinkle crushed biscuits for extra crunch.

Tips for Perfect Biscoff Cupcakes

Use room temperature ingredients for a smooth batter.
Don’t overbake – cupcakes should be soft and springy.
Chill the frosting slightly before piping for firmer swirls.
Make ahead – cupcakes can be baked the day before and frosted when ready to serve.

Where to Get Biscoff

Stock up on Biscoff on Amazon, or if you love homemade projects, try making your own Cookie Butter Spread.

These Biscoff Cupcakes are soft, fluffy, and topped with the creamiest cookie butter frosting you’ll ever taste. Bakery-style, Pinterest-pretty, and dangerously delicious—they’re guaranteed to be the star of any dessert table.

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