Sep 30, 2025
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Chef Pauletta Malone makes vegan Biscoff Cupcakes

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TALLAHASSEE, Fla. (WCTV) – Follow the video above and read the recipe below for Chef Pauletta Malone’s vegan Biscoff Cupcakes. You can also read more about Pauletta here.

Ingredients:

Vegan Biscoff Cupcakes

– 2 cups all-purpose flour

– 1 cup light brown sugar

– 1 tsp baking soda

– 1/2 tsp salt

– 1 cup vegan buttermilk

– 1/4 cup Biscoff cookie butter, melted

– 1/2 cup grapeseed or vegetable oil

– 2 tsp vanilla extract

Vegan Biscoff Buttercream Frosting

– 1 cup vegan butter

– 1 cup Biscoff cookie butter

– 2 1/2 cups powdered sugar

– 3 tbs non-dairy milk

Garnish (optional)

– 1/4 cup Biscoff cookies (crushed)

– 6 Biscoff cookies broken in half

Instructions:

Cupcakes

– Preheat oven to 350°F.

– Line muffin tin with 12 cupcake liners and set aside.

– Using a medium bowl, add all-purpose flour, light brown sugar, baking soda and salt. Mix dry ingredients.

– Prepare vegan buttermilk by adding 1 tablespoon of lemon juice to a cup of non-dairy milk. Set aside and allow about 7 minutes for it to curdle.

– Add vegan buttermilk, melted Biscoff cookie butter, grapeseed or vegetable oil, and vanilla extract, mix well. Add wet ingredients to the dry ingredient bowl and stir.

– Divide batter evenly between the 12 cupcake liners in muffin tin.

– Bake for 20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.

– Allow cupcakes to cool completely.

Buttercream Frosting:

– Add vegan butter and Biscoff cookie butter to the bowl of a stand mixer. Beat together until smooth.

– Add powdered sugar. Add non-dairy milk, using 1 tablespoon at a time and beat until smooth and fluffy.

– Pipe frosting on completely cooled cupcakes. Garnish with crushed Biscoff cookies if desired.

Stay up-to-date with Chef Malone by checking out her website at www.pganefoods.com or her Instagram at pganefoods.

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