Have you heard of Candwich? As we move further and further away from the immediacy of growing food, pulling it from the ground, preparing it and eating it. I suppose lunch in a can was inevitable. But I don’t know. I’m feeling pretty swayed by the marketing. They have a good point about the “convenience and protection while backpacking, camping, biking.” And a can is recyclable, unlike a plastic bag. Thanks, Ashley, for filling me in!
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These Bakery-Style Biscoff Cupcakes Disappear in Minutes
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.
Oh my, what sort of preservatives would be in this to keep is aptly preserved!!!! I don’t think I would be game enough to try
Maybe I’m a little too French or too much of a food snob, but I feel pretty icked out by the concept. This is something I won’t be sharing with people here; they already think Americans eat only sandwiches, burgers, and pizza. This will but confirm their prejudices and give us an even poorer image in their eyes, I fear. 😛
But kudos on recycling… (there, said something nice like my momma always told me to…) 😀
Huh. I thought plastic bags were recyclable, what with how they could be reprocessed and all.
But I don’t know how I like the Canwich idea. It seems like extra expense for something that you could wrap tightly in some (yes, recycled) wax paper and stick in a paper bag. You could even keep a Pringles can to put the sandwich in, especially if it was made with a hot dog bun so it would fit.
I watched a show about entrepreneurs a while back and the inventor of this sand took twelve years to develop it….his family was saying he was obsessed …all I can say is eeewwww