If you or someone you know love a sweet coffee fix then this recipe for tempting caramel frappuccino cupcakes is perfect! They’re ideal for a quick weekend treat or a party for a Starbucks coffee enthusiast!
Imagine a delicious batch of freshly baked coffee cupcakes filled with a silky caramel sauce and piped with ruffled vanilla buttercream… it’s such a creative cupcake flavor that guests will go crazy for! You can even add an extra playful touch with some bright straws, a light dusting of cocoa powder or some custom designed and cut out cupcake wrappers.
How to make caramel frappuccino cupcakes
All photos via Juniper Cakery
Making the coffee cupcakes
Make approx. 12 cupcakes
- 250g / 2 cups self raising flour
- 250g / 1 cups butter / 2 sticks
- 4 medium sized eggs
- 250g / 1 cups caster sugar
- 1 heaped tablespoon coffee brewed with a small amount of boiling water
Preheat your oven to 170 C/325 F/Gas mark 3 and line a cupcake pan with cupcake liners/cases.
Cream your butter and sugar together before gradually adding in the flour, eggs and coffee mixture. Mix until fully incorporated.
Separate the batter evenly between the 12 cupcake cases and bake for 20-30 mins or until a skewer or knife comes out of your cake clean!
Set aside your freshly baked cupcakes to cool.
Making the caramel
- 250g / 1 cup brown sugar
- 125g / 1/2 cup double or whipping cream
- Pinch of coarse sea salt
- 3 heaped tablespoons of butter
- Approx. 6 drops of vanilla extract
In a saucepan add the butter, brown sugar, cream, salt and vanilla extract on medium heat.
Stir the mix for a few minutes (around 5-8) as everything blends together and becomes thicker.
When your caramel sauce is a thickness you like take the pan off of the heat and pour the sauce into a jar or bowl to cool.
Making the vanilla buttercream
- 500g / 2 cups / 4 sticks of butter
- Approx. 500g / 4 cups confectioner’s sugar
- 6-10 drops of vanilla extract
Cream your butter in a stand-up mixer.
When smooth and silky gradually add in the confectioner’s sugar at 100g intervals. Be sure to taste test your buttercream regularly until it is the sweetness you like. We always aim for our buttercream to taste even; so both main ingredients should share an equal amount of taste.
Add the vanilla extract and mix until incorporated.
To put your own twist on these deliciously fun cupcakes why not add in a sweet pumpkin cream filling for a more fall inspired flavor or add a splash of warming gingerbread syrup into your buttercream for a Christmas-inspired treat!
Eager to learn more about how to bake up the most tempting cupcakes? Why not sign up for Jennifer Shea’s fantastic The Perfect Cupcake class? You’ll learn to make s’mores cupcakes, blueberry pie cupcakes, lemon meringue cupcakes, hi-hat cupcakes, lavender crème brûlée cupcakes & much more!