Biscoff Cupcakes with Silky Frosting

Instructions:

1. Beat the softened butter and sugar together until pale and fluffy. Add eggs one at a time, beating well after each addition.
2. Stir in the softened Biscoff spread and vanilla extract until the mixture is a uniform mahogany color.
3. Sift together flour, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet, alternating with the milk. Mix on low speed just until combined.
4. Divide the batter evenly among 20 lined cupcake tins, filling each about 2/3 full.
5. Bake at 350°F (175°C) for 18–20 minutes until a toothpick inserted into the center comes out clean.
6. Let the cupcakes rest in the pan for 5 minutes before transferring them to a wire rack to cool completely.
7. Use a small knife or apple corer to remove the center of each cooled cupcake and spoon in a dollop of melted Biscoff spread.
8. Beat butter and Biscoff spread until smooth. Slowly add powdered sugar in batches, then stir in heavy cream, vanilla, and salt. Beat on high for 2 minutes.
9. Pipe a generous swirl of Biscoff buttercream frosting onto each cake and top with a Biscoff cookie garnish.