Preheat your oven to 180C (350F) and line a muffin tin with 12 large cupcake cases (or if using small cases up to 20).
Crush 10 Biscoff cookies using a mini chopper, pestle and mortar or place in a ziplock bag and pound with a rolling pin.
Combine the dry ingredients – self raising flour, sugar, cookie crumbs and spices in a mixing bowl.
Add the softened butter (or better yet, Stork), eggs, milk and vanilla. Beat together until you have a smooth batter, scraping the bowl halfway through.
Divide the batter between 12 large cupcake cases filling ⅔ of the way. Bake for 18-20 minutes until the cupcakes are risen and golden.
Leave the cupcakes to cool on a wire rack. Try not to eat them all before frosting (I swear only half make it to that stage).
Make the buttercream and frost cupcakes
Add softened unsalted butter, icing sugar, spices, Biscoff spread, vanilla and cream to a mixing bowl.
Beat on low speed until ingredients combine and then increase the speed until the Biscoff buttercream is smooth and holds peaks.
Transfer to a piping bag fitted with a large star tip and pipe a generous swirl over the cupcakes or use an offset spatula to spread some frosting on top.
Drizzle with softened Biscoff spread and decorate with Biscoff biscuits or more crumbs. Share responsibly!
Use room temperature ingredients – since this recipe uses the simple all-in-one bowl method it helps to use softened butter (or Stork straight from the fridge) and room temperature eggs.
Don’t have self raising flour? Use plain flour plus ½ tbsp of baking powder and ½ tsp of bicarbonate of soda. Make sure you use fresh ingredients as their self life is relatively short.
Don’t overfill your cupcake cases – only fill ⅔ of the way! If you use small cupcake cases then this recipe will make between 16-20.
Want to make muffins instead? Bake in a silicone muffin tin sprayed with cake release for 20-25 minutes, depending on size.
If you aren’t a huge buttercream fan then simply spread some frosting over the cupcakes instead of piping it. You will still get that wonderful sweet Biscoff hit!
Store your Lotus Biscoff cupcakes in a cake container for 3-5 days away from direct sun.
Remember the cookies used for decoration will soften over time due to moisture in buttercream. Only add them when ready to serve.