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Pumpkin cupcakes with frosting on plate.

Pumpkin Cupcakes with Biscoff Cream Cheese Frosting

Delectable pumpkin cupcakes with biscoff cream cheese frosting and crumbled biscoff cookies.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Desserts
Cuisine American
Servings 12 Servings

Ingredients
  

Ingredients:

  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon iodized salt
  • 2 teaspoons baking powder
  • 1 1/2 cups granulated sugar
  • 1/2 cup 1 stick unsalted butter, softened
  • 3 large eggs
  • 1 cup pureed pumpkin
  • 8 ounces cream cheese softened
  • 1 1/2 cups powdered sugar
  • 3 tablespoons biscoff spread
  • 3 - 4 crumbled biscoff cookies

Instructions
 

  • Preheat oven to 350 degrees. Line cupcake pan with cupcake liners.
  • In a bowl whisk together flour, baking soda, salt and baking powder.
  • In a mixing bowl, or with a handheld mixer beat together sugar and butter until fluffy. Beat in eggs one at a time. Scraping the sides in between each egg. Slowly beat in the dry ingredients. Fold in the pumpkin puree. Fill pumpkin liners 2/3's of the way full. Bake 15 - 20 minutes or until a toothpick inserted in the center comes out with a few crumbs on it. Remove cupcakes from the oven. Allow to cool a few minutes then move to a cooling rack to cool completely.
  • While cupcakes are cooling make the frosting by beating together the softened cream cheese and powdered sugar. Once they are smooth, whip in the biscoff spread.
  • Frost the cooled cupcakes and sprinkle each with some of the crumbled biscoff cookies.
  • Serve. Refrigerate leftovers. Remove from the refrigerator about an hour before serving.

Notes

Enjoy!
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Keywords: dessert, fall, fall dessert, Food, halloween recipe, pumpkin, Recipe, sweet, treats