Servings: 12 cupcakes
Calories: 200kcal
Cost: $10
Equipment
- Cupcake tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
- In a mixing bowl, combine the flour, baking powder, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Incorporate the milk and vanilla extract into the butter mixture.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the Biscoff spread gently to maintain the light texture.
- Spoon the batter into the lined cupcake tin, filling each liner about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting.
Notes
Feel free to decorate your cupcakes with crushed Biscoff cookies for added texture and flavor. For a gooey center, you can spoon a dollop of Biscoff spread into the batter before baking. Store cupcakes in an airtight container at room temperature for up to 2 days; refrigerate for longer storage. Reheating in the microwave for 10 seconds makes leftover cupcakes delightful, with a warm and gooey center.
Nutrition
Calories: 200kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 120mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 300IU | Calcium: 50mg | Iron: 1mg
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