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Brown Sugar Biscoff Sheet Cake Cupcakes
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
These Brown Sugar Biscoff Sheet Cake Cupcakes may have a confusing name, but the taste is simply out of this Biscoff-loving world!
Course: Dessert, Snack
Cuisine: American
Servings: 48 cupcakes
Calories: 197 kcal
Author: Chris Scheuer
Ingredients for cake:
  • 1 cup water
  • 1 cup butter
  • ½ cup Biscoff Spread
  • 1 ½ cups brown sugar
  • 2 cups all-purpose flour
  • 2 eggs
  • ½ cup Greek yogurt
  • 1 teaspoon baking soda
  • 2 teaspoon vanilla extract
Ingredients for icing:
  • 4 ounces butter 1 stick, melted
  • ½ cup brown sugar
  • ¼ cup milk
  • ½ cup Biscoff Spread
  • 4 ½ cups powdered sugar
  • 2 teaspoon vanilla extract
  • 1 cup pecans roughly chopped
Instructions for cake:
  1. Preheat oven to 350˚F. Spray a 10x15 inch sheet pan (or two 10-inch spring form pans) with baking spray or line 4 12-cup muffin tins with paper liners.
  2. Place chopped pecans in a small pan and bake until golden and toasted, about 5-7 minutes. Stir about half way through. Watch the pecans carefully as they can go from golden to burned very quickly. Remove from oven and set aside to cool.
  3. Combine butter and water in a microwave-safe bowl and cook on high for 3 minutes. Remove from microwave and add Biscoff. Stir and return to microwave for another 30 seconds. Stir well (I like to use a whisk) until mixture is smooth.
  4. Add sugar and flour and stir until smooth. Add eggs, Greek yogurt, baking soda and vanilla, stir until well incorporated.
  5. Pour into prepared pan(s) or muffins tins. If making cupcakes, only fill the cups HALF full, no more; you want to save room for the wonderful icing.
  6. Bake sheet cake for 20-25 minutes or until a toothpick inserted in the center comes out clean. For cakes baked in spring form pans, bake 20-25 minutes or until toothpick inserted in the center comes out clean. For cupcakes, bake for 15-20 minutes or until toothpick inserted in the center of one of the cupcakes comes out clean. Allow to cool for 15 minutes before icing. Don't let it cool all the way down.
Instructions for the icing:
  1. Combine butter, milk and brown sugar in a large microwave-safe bowl. Cook on high for 3 minutes or until all butter is melted and mixture is bubbling. Remove from microwave and stir until smooth. Add Biscoff and vanilla. stir again until smooth.
  2. Add powdered sugar, a cup at a time, stirring after each addition until smooth. If icing is too thick to pour, add a bit more milk. If it seems a bit thin add a little more powdered sugar. Pour (or spoon, for cupcakes) icing over cake immediately while both icing and cake are warm. Sprinkle with toasted pecans. Allow to cool completely (if you can stand it) before serving.
Nutrition Facts
Brown Sugar Biscoff Sheet Cake Cupcakes
Amount Per Serving
Calories 197 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 22mg7%
Sodium 80mg3%
Potassium 34mg1%
Carbohydrates 27g9%
Fiber 0g0%
Sugar 21g23%
Protein 1g2%
Vitamin A 190IU4%
Vitamin C 0mg0%
Calcium 16mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.