Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

In a large bowl, cream the softened butter and sugar together until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.

Gently fold in the Biscoff spread until evenly distributed.

Fill each cupcake liner about two-thirds full with batter.

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Once cooled, top each cupcake with a dollop of Biscoff spread.