- For the cupcake batter:
- 140g flour
- 100g caster sugar
- 2 large eggs
- 120g very soft butter
- 4 tablespoons of milk
- speculoos paste
- 1 pinch of cinnamon powder
- 1 pinch of salt
- 2 teaspoons baking powder
- For the frosting:
- 250g mascarpone
- 4 tablespoons of liquid cream
- 125 g speculoos paste
- 12 crumbled speculoos for decoration
Preparation 40 mins
Cooking 40 mins
Preheat the oven to 180°C.
Prepare the cupcake base:
Mix the soft butter and sugar vigorously in a bowl until the mixture whitens.
Add the eggs one by one, then the flour, salt, baking powder and cinnamon. Mix well.
Place paper liners in each muffin cup cavity.
Drop 2 tbsp. tablespoons of dough in each of the boxes, add a teaspoon of speculoos dough in each cake and bake for 20 minutes.
Meanwhile, prepare the frosting:
Whip the mascarpone with the liquid cream and the speculoos paste.
Once the cakes are baked and cooled, pipe the icing into a piping bag and decorate with the cakes. Sprinkle with speculoos chips.
Fill a piping bag
Keep refrigerated until serving.
For this speculoos cupcakes recipe, you can count on 40 minutes of preparation. To learn more about the foods in this cupcake recipe, head over to our food guide here.