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Biscoff Cupcakes with White Chocolate Frosting


Attention, these are going to be your new favorite cupcakes. I mean, do the math. If Biscoff cookies are amazing, and Biscoff spread is fantastic, what do you think a Biscoff cupcake is going to be? Hm? That's right. Out of this WORLD.
It was a tricky recipe to perfect,  I must admit. My first few batches were ...meh. They were good but not great and I couldn't give you guys anything less than perfect. I had to play around with the ratios of sugar, baking soda, etc until I had made a perfectly moist, tender cupcake with just the right amount of fluffiness.


The frosting on the other hand came together wonderfully on my first try, thanks to Sally's Baking Addiction. She knows her stuff. This is probably the dreamiest, creamiest frosting I've ever made. And I think I want to frost all my cupcakes with white chocolate buttercream from now on.


But I'm going to stop blabbing about how great these are and just give you the darn recipe. Don't forget to leave your rave reviews in the comments below!

Biscoff Cupcakes with White Chocolate Frosting

Yield: 16 cupcakes
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Ingredients:

1 and 1/4 cups cake flour
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup vegetable oil
1/2 cup sour cream
1/2 cup Biscoff spread
2 eggs
1 teaspoon vanilla extract

For the white chocolate frosting:
1 cup (2 sticks) unsalted butter, room temperature
6 ounces white chocolate, melted and cooled
2 cups powdered sugar
4 tablespoons heavy cream
1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F. Line cupcake pan with paper liners.

In a medium-sized bowl, whisk together flour, sugar, salt, cinnamon, baking soda and baking powder. Set aside.

In a larger bowl, add oil, sour cream, Biscoff spread, eggs, and vanilla extract and using an electric hand mixer, beat on medium speed until well-combined. Add dry ingredients and beat on low speed until dry ingredients are incorporated and batter is smooth.

Using a medium-sized cookie scoop, evenly distribute batter between cups, filling them 2/3 of the way full.

Bake in preheated oven for 18-20 minutes. Remove from oven and rest for 1 minute in pan, before transferring to a wire rack to cool completely.

To prepare the frosting, add softened butter to bowl of a stand mixer and beat on medium speed until light and fluffy. Add powdered sugar and beat on low speed until incorporated. Then, add in melted white chocolate and increase speed to medium, beating until smooth and creamy. Add heavy cream and vanilla extract and beat for an additional minute.

Frost cooled cupcakes as desired. Garnish with Biscoff cookie crumbs. 

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