Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
Cream together the softened butter and sugar until light and fluffy.
Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture alternately with the milk, starting and ending with the dry ingredients. Mix until just combined.
Fold in the Biscoff cookie crumbs.
Fill the cupcake liners about two-thirds full with the batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely.
Once cooled, hollow out the center of each cupcake and fill with Biscoff cookie butter.
Frost with Biscoff cookie butter frosting on top. Enjoy your delicious Biscoff cupcakes!

Use room-temperature ingredients for best results and store in an airtight container.