Caramel Frappuccino Cupcakes

Caramel Frappuccino Cupcakes takes approximately 2 hours and 30 minutes from beginning to end. This recipe makes 24 servings with 269 calories, 3g of protein, and 16g of fat each. For 39 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe is liked by 3823 foodies and cooks. If you have vanilla bean, cake flour, coffee, and a few other ingredients on hand, you can make it. It works well as a dessert. Plenty of people really liked this American dish. It is brought to you by Smells Like Home. Overall, this recipe earns a not so great spoonacular score of 12%. If you like this recipe, take a look at these similar recipes: Caramel Frappuccino, Caramel Brulée frappuccino, and Caramel Frappuccino Pudding Pops.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

To make the cupcakes: Preheat oven to 350° F. Line two 12 cup muffin pans with cupcake liners; set aside.Spread ½ cup of the sugar out in an even layer in the bottom of a small saucepan. Heat the pan to medium and when the sides of the sugar begin to liquify, start slowly stirring the sugar together until all of the sugar has melted and only liquid remains. (Lower the heat to low if the sugar or liquid sugar begins to brown too quickly. If the sugar clumps, turn the heat to low and let it melt – try not to stir it so it has a chance to heat up slowly.) Once the liquid reaches a deep amber color (you can check this by dropping a little onto a white plate), remove the pan from the heat and slowly pour in the hot water while whisking quickly to incorporate the water into the sugar. Once the caramel mixture is completely smooth, set it aside to cool.In a medium mixing bowl, stir the flour, baking powder, salt, and espresso powder together until well-combined; set aside.In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the remaining 1 ¼ cups sugar together at medium-high until they are light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time until they incorporate fully before adding the next, scraping down the sides of the bowl as needed. Mix in the vanilla extract. Stir in the caramel. With the mixer on low speed, add the flour mixture in three additions alternating with two equal additions of the coffee, beginning and ending with the dry ingredients. Allow the ingredients to just incorporate into the batter before adding the next. Scrape down the sides and bottom of the bowl to ensure all ingredients are fully mixed in. Divide the batter evenly between the cupcake liners. Bake for 18-20 minutes until a toothpick inserted into the center of one of the center cupcakes comes out mostly clean, with just a few tiny crumbs clinging to it. Let the pans cool on wire racks for 5 minutes then remove the cupcakes and let them completely cool on the racks before frosting.To make the frosting: Pour the whipping cream into a chilled stand mixer bowl fitted with the whisk attachment and beat at medium-high speed until soft peaks are formed. Sprinkle in the powdered sugar and continue to beat the cream until stiff peaks form when you pull the cream up with the whisk. Beat in the vanilla extract until just incorporated. Be careful not to over beat the cream or it will be clumpy when you pipe it.To assemble the cupcakes: Using a large star tip (I used Ateco #828) fitted inside a pastry bag (or the snipped-off corner of a plastic zipper bag if you don’t have a pastry bag), pipe the whipped cream frosting onto the cupcakes. If the frosting becomes too soft (which can happen if you handle the bag too much), transfer the frosted cupcakes to the refrigerator for a few minutes until the frosting sets up a little. Using a small squeeze bottle or a spoon, drizzle the caramel sauce on top of the whipped cream frosting and serve. The cupcakes can be stored at room temperature for a couple of days (because the sugar stabilizes the cream) but the frosting will soften considerably so keeping them in the fridge (covered) is probably a better idea.

 

Step by step:

1. To make the cupcakes: Preheat oven to 350° F. Line two 12 cup muffin pans with cupcake liners; set aside.

2. Spread ½ cup of the sugar out in an even layer in the bottom of a small saucepan.

3. Heat the pan to medium and when the sides of the sugar begin to liquify, start slowly stirring the sugar together until all of the sugar has melted and only liquid remains. (Lower the heat to low if the sugar or liquid sugar begins to brown too quickly. If the sugar clumps, turn the heat to low and let it melt – try not to stir it so it has a chance to heat up slowly.) Once the liquid reaches a deep amber color (you can check this by dropping a little onto a white plate), remove the pan from the heat and slowly pour in the hot water while whisking quickly to incorporate the water into the sugar. Once the caramel mixture is completely smooth, set it aside to cool.In a medium mixing bowl, stir the flour, baking powder, salt, and espresso powder together until well-combined; set aside.In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the remaining 1 ¼ cups sugar together at medium-high until they are light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time until they incorporate fully before adding the next, scraping down the sides of the bowl as needed.

4. Mix in the vanilla extract. Stir in the caramel. With the mixer on low speed, add the flour mixture in three additions alternating with two equal additions of the coffee, beginning and ending with the dry ingredients. Allow the ingredients to just incorporate into the batter before adding the next. Scrape down the sides and bottom of the bowl to ensure all ingredients are fully mixed in. Divide the batter evenly between the cupcake liners.

5. Bake for 18-20 minutes until a toothpick inserted into the center of one of the center cupcakes comes out mostly clean, with just a few tiny crumbs clinging to it.

Let the pans cool on wire racks for 5 minutes then remove the cupcakes and let them completely cool on the racks before frosting.To make the frosting

1. Pour the whipping cream into a chilled stand mixer bowl fitted with the whisk attachment and beat at medium-high speed until soft peaks are formed. Sprinkle in the powdered sugar and continue to beat the cream until stiff peaks form when you pull the cream up with the whisk. Beat in the vanilla extract until just incorporated. Be careful not to over beat the cream or it will be clumpy when you pipe it.To assemble the cupcakes: Using a large star tip (I used Ateco #82

2. fitted inside a pastry bag (or the snipped-off corner of a plastic zipper bag if you don’t have a pastry bag), pipe the whipped cream frosting onto the cupcakes. If the frosting becomes too soft (which can happen if you handle the bag too much), transfer the frosted cupcakes to the refrigerator for a few minutes until the frosting sets up a little. Using a small squeeze bottle or a spoon, drizzle the caramel sauce on top of the whipped cream frosting and serve. The cupcakes can be stored at room temperature for a couple of days (because the sugar stabilizes the cream) but the frosting will soften considerably so keeping them in the fridge (covered) is probably a better idea.

Nutrition Information:

covered percent of daily need