Biscoff Cupcakes with Biscoff Buttercream

Recipe and Photo Credit to:  Picky Palate

 

1 cup all-purpose flour

1 cup granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup canola oil
1/2 cup sour cream
1/2 cup Biscoff spread
2 large eggs
2 teaspoons pure vanilla extract
Buttercream
2 sticks unsalted butter, softened
1/4 cup Biscoff spread
4-5 cups powdered sugar
2 tablespoons milk
1. Preheat the oven to 350 degrees F. and line a muffin tin with cupcake paper liners.
2. Place flour, sugar, salt and baking soda into a large bowl, mix to combine. Set aside.
3. In a stand or electric mixer, place oil, sour cream, Biscoff spread, eggs and vanilla into the bowl. Mix on medium speed until well combined. Slowly add dry ingredients until well combined, about 30 seconds. With a cookie scoop or spoon, scoop batter into prepared cupcake liners about 3/4 full. Bake for 18-22 minutes, until cooked through. Remove and let cool completely.
4. While cakes are cooling, prepare buttercream. Place butter and biscoff spread into bowl of stand or electric mixer. Beat on medium speed until creamy and smooth. Slowly add powdered sugar until thick and creamy. Add milk until desired consistency. Frost on cooled cupcakes. Serve room temperature or chilled.
Makes 12 cupcakes