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Combine cream cheese with unsalted butter in a mixer. Beat until fluffy.
Add in 5 cups powdered sugar, one cup at a time, mixing well after each cup.
Add in the Biscoff Spread and mix until it’s blended well. Make sure to scrape down the sides of your mixer bowl to ensure everything is combined.
If the frosting is too creamy, add a little more powdered sugar ½ cup at a time until you get your desired consistency.
Divide the frosting evenly among the 24 cupcakes.