(Rated 5 out of 5 based on 5 ratings)

Banana and Biscoff Cupcakes

by - https://thebatchlady.com/r/4855/

These are the perfect cupcakes to batch and have in the freezer. So delicious!

Prep Time
Cook Time
Total Time
Difficulty
Beginner
Cuisine
British
Servings
12

Nutrition (per serving)

Calories
235kcal
Fat
11.2g
Sat. Fat
2.6g
Carbs
30.6g
Sugars
17.7g
Fibre
0.8g
Protein
3.5g
Salt
92.6mg
Ingredients
Serves

Ingredients

  • soft butter
    0.5 cups (100 g)
  • caster sugar
    0.75 cups (150 g)
  • egg
    3 piece
  • vanilla essence
    1 tsp
  • Self raising flour
    1.25 cups (150 g)
  • biscoff spread
    0.5 jars
  • ripe bananas
    2 piece

Method

    1. Turn oven onto 180oc.
    2. Line a 12-cup muffin tin with muffin cases.
    3. In a large mixing bowl add the sugar and butter. Using an electric whisk or wooden spoon cream the mixture until it is light and fluffy.
    4. Next add in the eggs and vanilla essence and combine.
    5. Next sieve the flour over the mixing bowl and combine with the mixture.
    6. Add in 3 heaped tablespoons of biscoff, the rest will be used to spread on the top of the muffins once cooked.
    7. Mash the bananas in a little bowl and then add to the cake mixture carefully making sure not to overwork the cake batter.
    8. Portion the batter between the 12 muffin cases and bake for 15 minutes.
  1. Ready to freeze

    Once your muffins are cooked, leave them to cool completely before freezing in a labelled reusable freezer bag

  2. Ready to eat

    Simply take out the freezer muffin at a time and they should defrost at room temperature in about 30 minutes. With each muffin, spread a teaspoon of biscoff on top and serve.

Comments

16 comments
  1. If I was wanting to use dates and walnuts in this recipe inside of biscoff, would I have to change any of the other ingredients?

    1. No you won’t need to change a thing, just take out the biscoff and add in your dates and walnuts. Just make sure that they are finely chopped. Hope this helps!

    1. Hello, I think there is only one size of biscoff but the jar I use is 400g. Hope that helps!

  2. First time user of Biscoff spread (I can’t believe it either) and I’m hopelessly in love with it! I used the all in one method for these cupcakes and it has worked beautifully. A great way to use up slightly overripe bananas too. The only problem is the effort involved in saving enough to freeze – I’ve had to watch them like a hawk!

    1. How good is it! Love it, sounds delicious. I know what you mean, they are irresistible!

  3. Love these and so does everyone I’ve given them to! Also finding it hard to make these and have enough left over to freeze they taste so good!

  4. We are on our second batch of these now and wow, they went down an absolute storm! Fantastic recipe and a great use for those unwanted bananas!

  5. I’ve made 5 muffins and two cakes with this recipe, just in the oven now, will report back on how they turn out. Just wondering, do you have to freeze any? Making for a birthday tomorrow so just wanted to check 😋

    1. Yay great hope they went well! No need to freeze, only if you are making ahead for another time or freezing leftovers!

  6. Hi, just wondering if I can do this with gluten free flour? I’ll be making some without the biscoff for my gluten-free friend and the rest with the biscoff. I wanted to add the biscoff as a dollop in the middle rather than bother cake mixture. Do you think this will work? Thanks

    1. I haven’t tried this recipe with gluten free flour but I think it should work fine!

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