Biscoff Cupcakes

Directions

1. 1
   For the cupcakes:
2. 2
   In a large mixer bowl, cream butter and sugar with electric mixer until fluffy. Add eggs and vanilla, beating at low speed until combined.
3. 3
   In a small bowl, combine flour and baking powder. Add flour mixture to mixer bowl alternating with buttermilk, beating at low speed until combined.
4. 4
   Raise to medium speed and beat 5 minutes. Fold in crushed Biscoff cookies.
5. 5
   Scoop into lined or greased muffin tins 3/4 full. Bake for 15-18 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack.
6. 6
   While cupcakes bake, make the icing.
7. 7
   For the icing:
8. 8
   In a large mixer bowl, add cream cheese and Biscoff spread. Beat until thoroughly combined. Add powdered sugar 1 cup at a time, alternating with milk until creamy.
9. 9
   Spread icing over cooled cupcakes and top with Biscoff cookie crumbs.
10. 10
    Enjoy!
11. 11
    (Cupcake recipe adapted from Bake at 350.)