I’m not a coffee drinker, but I’ve always loved the smell of coffee, baking with it, and I’ll admit…I’m a sucker for a good frappe.
While working on perfecting my frosting recipes, I started playing with flavors and thought – why not a coffee buttercream? And then it hit me…what if a cupcake tasted like biting into a frappe? Picture a soft, sweet caramel cupcake topped with a creamy coffee whipped frosting and whipped cream – like a McDonald’s frappe right on top. It’s every bit as good as it sounds, and I can’t wait for you to try our Caramel Frappe Cupcake.
Be sure to comment below or tag us on social media if you’ve tried this recipe!
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From the TREAT$ kitchen
Caramel Frappe Cupcakes
Yield
Makes 12 cupcakes.
Ingredients
Equipment
- Muffin pan
- Cupcake liners
- Mixing bowls
- Whisk
- Electric mixer (hand or stand)
- Saucepan
- Piping bag & tip (or ziploc bag trick )
Instructions
- Make your brown butter: Melt 3/4 cup unsalted butter in a saucepan over medium heat. Stir while it foams. When it turns golden brown and smells nutty, remove from heat and let cool 10-15 minutes.
- Make the caramel cupcakes:
- Preheat oven to 350°F and line a muffin pan with cupcake liners.
- In a large bowl, whisk together flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.
- In another bowl, combine brown butter and 1 cup brown sugar and whisk until smooth.
- Add 2 eggs, one at a time then mix in 1 1/2 tsp vanilla and 3/4 cup caramel sauce.
- Add half the dry ingredients into the wet ingredient bowl, then add milk.
- Add the remaining dry ingredients in the mixture then fold in the sour cream. The batter should be slightly thick and smooth.
- Fill cupcake lines 2/3 full and bake 17-20 minutes until a toothpick comes out clean. Let it cool completely while you make your frosting.
- Make the frappe whipped frosting:
- In a small bowl or cup, mix espresso powder with hot water. Let cool until room temperature.
- In a large bowl or your stand mixer bowl, beat 4 oz cream cheese until completely smooth.
- Add 3-4 tbsp powdered sugar, 1/2 tsp vanilla, coffee mixture, and a pinch of pinch of salt to the cream cheese.
- Slowly pour in your cold heavy cream while the cream cheese mixture is mixing.
- Increase the speed and whip until thick and fluffy with medium peaks.
- Gently fold in 2-3 tbsp of caramel sauce.
- Pipe or spread frosting onto filled cupcakes. Squirt whipped cream on top of the frosted cupcakes and drizzle the caramel syrup on top.
Notes
- Best eaten immediately.
- Store refrigerated for up to 3 days.
Variations
Make this recipe into 2-tier 9-inch cake by adding caramel sauce and cool whip to the middle layer and frost with the cake entirely with the buttercream.
You can use any caramel syrup you want but the Torani caramel one goes perfectly with the cupcake’s flavors.
TREAT$ by Emoni · treatsbyemoni.com
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