Biscoff Filled Carrot Cupcakes with Cream Cheese Frosting

A mouthful of a title and mouthful of a cupcake, these babies are loaded with warm spices, cookie butter, and delicious tangy cream cheese frosting. Carrot cake is probably one of my favourite cake flavours on its own, and adding all these extras… it is GAME OVER. This is the recipe I have used to convert multiple non-believers into carrot cake lovers. It’s that good.
I added some toasted walnuts on top as well as I am the queen of textural components, but they are totally optional.

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Biscoff Filled Carrot Cupcakes with Cream Cheese Frosting

Warm spiced carrot cupcakes filled with biscoff cookie butter, topped with cream cheese frosting.

Prep Time15 minutes mins

Cook Time24 minutes mins

Decorating Time10 minutes mins

Total Time49 minutes mins

Course: Dessert

Keyword: biscoff, carrot cake, carrot cupcakes, cupcakes

Servings: 12

Ingredients

Carrot Cake

• 1¼ cup all-purpose flour
• ½ tsp all spice
• 1½ tsp cinnamon
• ½ tsp cloves
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup canola oil
• 1 cup brown sugar packed
• 2 eggs
• ¼ cup sour cream or plain Greek yogurt
• 1 tsp vanilla extract
• 1 cup grated carrot

Cream Cheese Frosting

• 8 ounces cream cheese (1 brick) softened
• ½ cup butter softened
• 3 cups icing sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon

Filling

• ¼ cup Biscoff spread or any brand of cookie butter

Optional

• Toasted walnuts

Instructions

Carrot Cake

• Preheat oven to 325°. Line a muffin pan with 12 cupcake liners, and spray with cooking spray.
• Whisk together flour, spices, baking powder, baking soda, and salt.
• In a separate bowl, whisk together canola oil and brown sugar. Add eggs, vanilla, sour cream, and vanilla. Mix until smooth.
• Whisk grated carrots into wet ingredients.
• Fold dry ingredients into wet mixture until just combined. Do not overmix.
• Using a 3" ice cream scoop (or tablespoon), fill the cupcake liners about 2/3 full.
• Bake for 24 minutes.
• Allow the cupcakes to cool fully before decorating.

Frosting

• Make cream cheese frosting according to instructions (check the "Classic American Buttercream Recipe" page! My signature cream cheese frosting recipe is included there.)

Assembly

• Microwave the biscoff spread (or other cookie butter) for 30 seconds, and stir until runny.
• Using a piping tip or apple corer, punch out the middle of the cupcake. Fill the hole with 1 teaspoon of cookie butter, and place the core of the cupcake back on top.
• Fill a piping bag fitted with any tip (I use Wilton 1M). Starting at the edge of the cupcake, pipe a ring of frosting spiraling inwards and stacking upwards.
• Optional: add toasted walnuts.