Vegan Biscoff Cupcakes (Easy, Fluffy & Moist)

These vegan Biscoff cupcakes are perfect for your next birthday or celebration. Perfectly fluffy and sweet with a dreamy Biscoff glaze, you’ll be coming back for seconds!

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These vegan-friendly Biscoff cupcakes are a must-try dessert for anyone who loves Biscoff recipes. 

Cute, delicious, and perfect for every occasion, there is so much to love about cupcakes. To make these even better, these ones take the flavour of Lotus biscuits and incorporate it into airy, fluffy cupcakes. We might be biased, but these are some of the best vegan cupcakes, so much so that no one will even be able to tell that they're dairy-free and egg-free. 

In addition to being tasty, these cupcakes are an easy alternative to a layer cake. With one large bowl, a cupcake tin, and about thirty minutes to spare, you'll be eating these delicious vegan Biscoff cupcakes in no time! 

If this is your first time trying a vegan baking recipe, fear not.  While it might seem challenging to bake without dairy and eggs, these easy cupcakes are nearly effortless and avoid some of the more negative stereotypes that vegan pastries are often shamed for. 

We're talking no sandy texture and no unwanted density. Plus, the taste is out of this world, with just a hint of Biscoff to make them sing! Finish them off with an icing inspired by melted Biscoff spread, and you might just find they're the best cupcakes you've ever made. 

Vegan Biscoff Cupcake Ingredients

Contrary to what you might believe about vegan baking, the ingredients list for these cupcakes is relatively simple. 

• Flour: Simple, all purpose flour is what you’ll want for these cupcakes. 
• Raw Sugar: While you could use white or caster sugar here, I find that raw sugar provides a nice caramelised flavour to these cupcakes. As an alternative, you could also use light or dark brown sugar. 
•  Bicarbonate / Baking soda: Since we’re not using self raising flour in this recipe, a little bicarb is essential in helping these cupcakes rise. Don’t skip it!
• Sea Salt: Just a pinch of sea salt helps to balance the sweetness of the cupcakes. 
• Almond Milk: Any almond milk will work here. We used unsweetened almond milk, but any neutral flavour will work. A splash of almond milk will also be used to make the Biscoff glaze that tops the cupcakes. Though we haven't tested it, any other dairy-free milk should work equally well (such as soy milk or oat milk). 
• Oil: Make sure to choose a flavourless oil for the best results. We used sunflower oil, but canola oil and vegetable oil would work equally well for this recipe. 
• White Vinegar: It might sound strange, but you can’t taste the vinegar at all! In combination with the bicarb soda, this is what helps the cupcakes rise.
• Lotus Biscoff Spread: A little bit of Biscoff mixed in with the wet ingredients helps to add a hint of that caramelised biscuit flavour to the cupcakes. You’ll also use some of this in the Biscoff glaze on top. 
• Powdered/Icing Sugar: Powdered sugar and icing sugar are two different names for finely ground sugar. Regardless of what you call it, this is what you’ll use to make the glaze for the cupcakes. 

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📖 Recipe

Vegan Biscoff Cupcakes (Easy, Fluffy & Moist)

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• Author: Simply Fresh Foodie
• Total Time: 30 minutes
• Yield: 12 cupcakes 1x
• Diet: Vegan

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Description

These vegan Biscoff cupcakes are perfect for your next birthday or celebration. Perfectly fluffy and sweet with a dreamy Biscoff glaze, you’ll be coming back for seconds!

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Ingredients

Units USM Scale 1x2x3x

Dry Ingredients

• 200 grams all purpose flour
• 200 grams raw sugar
• 1 teaspoon bicarbonate/ baking soda
• 1 pinch sea salt

Wet Ingredients

• 220 millilitres almond milk
• 50 millilitres flavourless oil (sunflower, canola, or vegetable)
• 15 millilitres white vinegar
• 30 grams lotus Biscoff spread

Biscoff Icing

• 1 cup powdered/icing sugar
• 1 ½ Tablespoons almond milk
• 1 Tablespoon Lotus Biscoff spread
• 2 Biscoff cookies, crumbled (optional)

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Instructions

For the cupcakes

1. Preheat oven to 180° C. Line and grease the cupcake tin, using cupcake liners (cupcake cases) and a non-stick spray if desired.
2. In a large mixing bowl, add all purpose flour, raw sugar, and bicarbonate soda. Mix dry ingredients well.
3. Next, add the almond milk, oil and white vinegar. Stir well to combine.
4. Add Biscoff to the wet ingredients, and mix thoroughly using a whisk until you achieve a smooth batter. To make this step easier, you could also melt the Biscoff by microwaving it for 30 seconds before adding to the mix.
5. Using a large spoon or small measuring cup, scoop the batter into the prepared cupcake tin, filling each hole about ¾ full to give the cupcakes room to rise.
6. Place cupcake tin in the preheated oven, and bake for 18-20 minutes. When the cupcakes are ready, they should be slightly golden on top and spring back to touch. A toothpick entered into the middle of the cupcakes should come out clean. If your cupcakes are still too soft or the toothpick comes out dirty, return to oven and continue baking at 2 minute increments until ready.
7. Once cupcakes are done, remove from tin and immediately place on a wire cooling rack. Let cool completely before icing.

For the Biscoff Icing

1. Once cupcakes are cool and ready to be iced, prepare the icing.
2. In a medium bowl, mix powdered icing sugar, almond milk and Biscoff.
3. Mix on high speed with a hand mixer or whisk. Continue mixing until no clumps remain.
4. Using a spoon, dollop the icing onto each cupcake. If you want to decorate with Biscoff crumb, sprinkle crushed biscuits on immediately after adding icing to cupcake. This way, the crumbs will stick before the icing sets.
5. Let cupcakes sit for at least 10 minutes to allow icing to set.
6. Once icing is set, dig in and enjoy! These cupcakes will keep for up to 5 days in an airtight container but are best enjoyed within the first 2 days of baking.

Notes

*Nutrition calculated without optional Biscoff cookies as toppings.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Australian

If you make these cupcakes, we'd love to hear from you! Leave a comment to let us know what you think.