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Autumn Biscoff Crunch Cupcakes

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Ingredients

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Cake

  • 1 box vanilla cake mix
  • 1/2 cup + 1 tablespoon vegetable oil
  • 1 box vanilla pudding mix (dry, not prepared)
  • 4 large eggs
  • 1 cup water
  • 1/2 cup finely ground Biscoff cookie crumbs

Frosting

  • 1 stick (1/2 cup) salted butter, softened
  • 1 (8 oz) package cream cheese, room temp
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup finely ground Biscoff cookie crumbs

Topping

  • Caramel popcorn
  • Autumn royal icing garnishes or edible decorations

Instructions

  1. Preheat the oven according to your cake mix directions. Line a muffin tin with fall cupcake liners.
  2. In a large mixing bowl, whisk together the cake mix, vegetable oil, pudding mix, eggs, and water until smooth. Fold in the Biscoff crumbs.
  3. Divide the batter evenly among the liners, filling each about two-thirds full. Bake as directed on the package and let cool completely.
  4. For the frosting, beat the butter and cream cheese together until smooth and creamy. Add the powdered sugar and vanilla, mixing until fluffy. Stir in the Biscoff crumbs.
  5. Swirl or dollop a generous amount of frosting on each cooled cupcake. Finish with a few pieces of caramel popcorn and a fall garnish on top.

Find it online: https://lifeandsprinkles.com/autumn-biscoff-crunch-cupcakes/

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