Name a better combination, than cupcakes and Biscoff… I’ll wait! These vegan Biscoff cupcakes are an absolute MUST bake this weekend! They’re also perfectly spiced for fall and will leave your kitchen smelling gloriously festive! Like the vast majority of the population, I’ve slightly addicted to Lotus biscuits; I could honestly demolish a whole pack in one sitting! They’re also one of those wonderful products that are accidentally vegan, which is always handy. I’ve only recently tried the Biscoff spread and honestly, when added to this buttercream it is SO dreamy.Jump to Recipe
They’re completely plant based, easy to make and are pretty much perfect for any occasion. I feel like I always say that about cupcakes… but it’s kinda’ true though!
What will you need to make these vegan biscoff cupcakes?
- Caster sugar: I’ve used caster sugar in this recipe, but you can swap this for coconut palm sugar to make the recipe refined sugar free.
- GF self raising flour: the GF kind is optional, but I would strongly recommend using self raising flour as you won’t get the same rise and texture without it.
- Olive oil: If you’re a regular around here, then you’ll know that it’s always olive oil for me when it comes to cakes! The key to a super fluffy sponge texture!
- Cinnamon: The key ingredient in 99% of my bakes during this time of year! I’m obsessed with the warming notes of autumn spices and how they leave my kitchen smelling like a cinnamon
- Biscoff Spread: Adding this to my go-to vegan buttercream recipe is a serious GAME CHANGER. Honestly, you need to try this!
- Vegan stick butter: This is essential for creating the ultimate vegan buttercream consistency. It’s ultra creamy and works far better than using the spreadable variety.
Gluten free: To adapt this recipe to suit a gluten free diet, you can switch the self raising flour for a gluten free self raising flour blend. It’s important that you use a self raising flour, otherwise you won’t achieve the same rise in your sponge cakes!
Refined sugar free: I haven’t personally tested this recipe without sugar, however you can try substituting caster sugar with coconut palm sugar. Unfortunately liquid sweeteners like maple syrup will not work here.
Vegan Biscoff Cupcakes
- 1/3 cup olive oil (light and milk variety)
- 1/2 cup oat milk
- 1/2 tsp cider vinegar
- 3/4 cup caster sugar
- 1 1/2 cup self raising flour
- tsp ground sweet cinnamon
- 1/2 tsp baking powder
- pinch salt
- 200 g vegan stick butter I use the FLORA brand
- 2 cup icing sugar
- 2 heaped tbsp Biscoff spread
- Lotus Biscuits for decoration
- Cinnamon sugar (caster sugar + cinnamon)
- Preheat your oven to 180c and line a cupcake tray with cases.
- Combine your milk and cider vinegar in a jug and set aside for 5 minutes to thicken.
- In a large bowl, add all of your dry ingredients and mix through. Pour in your olive oil and milk mixture, then fold these together to create a smooth batter.
- Divide your cake mixture between 7 cupcake cases ( I like to use an ice cream scoop for this) and pop into the oven for 30 minutes to bake.
- Whilst your cakes are cooling, whisk the butter using an electric hand mixer until pale and fluffy. Gradually add in the icing sugar whilst continuing to mix, then beat in the Biscoff spread.
- Pipe the frosting onto each of the cooled cakes, sprinkle with cinnamon sugar and add a biscuit to finish!