I bring you: Starbucks Caramel Frappuccino Cupcakes! Instead of using standard cupcake liners to make the cupcakes, I used paper cupcake wrappers that were a bit taller and less wider. With these liners, it was easier to attach the Starbucks wrapper I created and it also looked more aesthetically pleasing. Like an actual mini Starbucks cup! For the template, I traced out the outline of the cupcake wrapper and printed the Starbucks logo onto the templates. I also used white card stock paper to create a more sturdy look as well. I attached the template down below if you want to try these out and also a few notes about it! I also replicated the frappuccino foam with the Swiss meringue buttercream, topping it with some caramel, and adding the signature green straw. If I didn't know otherwise, I would've asked myself if they sold these cute treats at the shop. Honestly, they looked IDENTICAL to the caramel frappuccinos they sell at Starbucks.
Now, to explain the best for last: the taste. I brought this to a small party that my spiritual friends were having for a friend who visited from Los Angeles, and I have never seen so many oohs and aahs over the taste! These cupcakes have a rich coffee flavor from the Starbucks espresso that oozes buttery caramel sauce, topped with a very light Swiss meringue buttercream and drizzled with vanilla bean caramel sauce. With a combination this decadent, how can you not be tempted?
Recipe
Starbucks Caramel Frappuccino Cupcakes
Ingredients
CARAMEL CUPCAKES
- 183 grams whole milk
- 2 teaspoon Starbucks instant coffee, see note 1
- 1 tablespoon vanilla extract
- 390 grams cake flour
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoon Dutch-processed cocoa powder
- 185 grams unsalted butter, room temperature
- 250 grams granulated sugar
- 4 eggs, yolks and whites separated
- 62 grams sour cream
SWISS MERINGUE BUTTERCREAM
- 5 large egg whites
- 1 ½ cup powdered sugar
- 452 grams unsalted butter, sliced and softened
- ¼ teaspoon kosher salt
HOMEMADE CARAMEL SAUCE
- 226 grams unsalted butter
- 425 grams light brown sugar
- 325 grams light corn syrup
- 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
DECORATIONS
- 15 Starbucks green straws, just visit your local Starbucks shop
- Printed templates, found below
Instructions
CARAMEL CUPCAKES
- Preheat oven to 350ºF. Prepare cupcake wrappers and a cookie sheet.
- Heat the milk in the microwave or on the stove until hot – stop short of a simmer. Stir in one package of the instant coffee until well blended. Add the vanilla and set aside.
- Sift together the cake flour, baking powder, soda, salt, cocoa, and second package of instant coffee.
- In the bowl of a stand mixer, beat the butter and sugar with the paddle attachment until creamed. It should be slightly fluffy. Beat in the egg yolks one at a time.
- Add ⅔ of the flour mixture and the sour cream. Add the remaining flour mixture and milk. Beat until smooth.
- Scrape all the batter out into a separate bowl and wash the mixer bowl thoroughly.
- Switch to the whisk attachment and beat the egg whites until stiff but not dry. They will hold a stiff peak but they will still slip around a little in the bowl. Fold the egg whites into the cake batter gently, folding the batter around until well combined.
- Fill cupcake liners with batter and bake at 350 degrees for about 20 minutes.
SWISS MERINGUE BUTTERCREAM
- Combine egg whites and sugar in a stand mixer bowl and place it over (not on) simmering water. Heat mixture to 160 degrees F while whisking constantly.
- Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.
- Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first—this is normal. Keep mixing and it will become even and smooth again.
- Add salt and flavoring, mix to combine.
CARAMEL FILLING AND DRIZZLE
- Cut butter into evenly sized cubes and melt over low heat in large 3-4 quart saucepan.
- Once butter is fully melted, add brown sugar, being careful to avoid the sides of the pan. If any stray sugar crystals fall onto side of pan, carefully brush off with a wet pastry brush.
- Once butter and sugar are fully combined, add corn syrup and condensed milk. Clip on candy thermometer to side of pan.
- Cook mixture on low heat (still continually stirring) for about a minute or two. Increase heat to medium and continue to cook/ stir until mixture reaches 225 degrees. Once the mixture is removed from heat, stir in vanilla extract. Set aside.
ASSEMBLY
- Print and cut out the templates. Carefully place around each cupcake wrapper.
- Core out all the cupcakes. Insert the caramel mixture into each cupcake and place the top back onto the cupcake (I cut the tops in half before attaching it back on top of the cupcake to avoid leaking).
- Pipe on the swiss meringue buttercream. Use a star tip to cream foamy effect.
- Drizzle on the leftover caramel sauce and pop on a mini green straw (one long straw can be cut into halves or thirds).
Notes
Nutrition Facts
Click here to print out my Starbucks template.
This should fit the size of a standard cupcake paper CUP, not liner. Here's a picture from the web to show you what I used. I will also attach an Amazon link here of the same type of cups. Cup design shouldn't matter since you'll be covering it up with the Starbucks template if you choose to do so! Let me know if you still have any questions about sizing.
Kathleen says
These are great. Thanks for the recipe. Can you please tell me where I can find your Starbucks templates? I would love to make these. Thank you.
Anna | The Baking Spoon says
Hi, Kathleen! I just attached the Starbucks template to the post! Let me know if you have any questions about it, and sorry for the late reply! :/
Amy says
What flavor Starbucks via instant coffee do you use? Can you use Starbucks Via caramel iced coffee?
Anna | The Baking Spoon says
Sorry I didn't mention that in my post! I actually used caramel latte coffee flavor and it was great. But, any instant coffee should work well (as long as it's not pumpkin spice, peppermint mocha, or anything of that sort haha). I did make these again using Colombia, and the coffee flavor was a bit stronger. Let me know if you have any other questions!
Cat says
Fantastic!
Veronica Ann Barth says
Would canned dulce de leche work for centers? Thanks
Kimberly Bush says
For the buttercteam: Is it granulated sugar or powdered sugar?
Anna | The Baking Spoon says
It is powdered sugar! Updated it in the recipe (:
Ashley annette Watkins says
Is it regular sugar for the white sugar or powder sugar? Thanks you
Anna | The Baking Spoon says
It is powdered sugar! Updated it in the recipe (: