My new favorite dessert has been discovered: Starbucks Caramel Frappuccino Cupcakes. This cupcake version of the beloved Starbucks drink is truly delicious and quick to make. After sharing my CopyCat Starbucks Caramel Frappuccino recipe earlier, I couldn’t resist turning the flavors into a cupcake. The result is rich, caramel-forward, and full of coffee flavor—exactly what you want when you crave a caffeinated treat.
Starbucks Caramel Frappuccino Cupcakes Recipe
I was amazed by how easy and tasty these cupcakes turned out—so much that I ate three in one sitting. My daughter came home from school and had two, and she can’t stop calling them “Totally Delish.” These cupcakes capture the creamy coffee and caramel flavors of the classic Frappuccino in a moist cupcake with a sweet caramel-filled center and coffee-flavored buttercream.
This recipe starts with a boxed white or yellow cake mix, which makes it fast and reliable. I used Starbucks Via Caramel instant coffee to boost the frappuccino flavor, and I filled each cupcake with caramel for an extra sweet surprise. My husband designed printable Starbucks-style cupcake wrappers for the presentation.
Ingredients
1 box white or yellow cake mix
3 egg whites
1/3 cup vegetable oil
1 1/4 cups hot water
2 packets Starbucks Via Caramel instant coffee
1/2 cup caramel sauce (such as Torani)
4 cups powdered sugar
1 cup butter, softened
2 tablespoons milk (or as needed)
Directions
1. Stir one Via packet into 1 1/4 cups hot water until dissolved.
2. Prepare the cake mix according to package directions, using the coffee mixture in place of the water called for on the box. Add egg whites and vegetable oil as directed.
3. Pour batter into cupcake liners and bake according to the box instructions. Transfer cupcakes to wire racks to cool completely.
4. Using a small knife or cupcake corer, cut out a small plug from the center of each cupcake and remove the piece.
5. Spoon a small amount of caramel sauce into the cavity of each cupcake, then replace the plug on top.
6. For the frosting, cream the butter with the remaining Via packet in a medium bowl until light and fluffy.
7. Gradually add powdered sugar, adding milk as needed, until the frosting reaches spreading or piping consistency.
8. Fill a piping bag or zip-top bag fitted with a corner snip and pipe frosting onto each cupcake. Drizzle additional caramel sauce over the frosted cupcakes.
These Starbucks Caramel Frappuccino Cupcakes are a crowd-pleaser—so much that I offered to make 150 of them for my grandmother’s 80th birthday dessert table. They hold up well for parties, are easy to make in large batches, and deliver the coffee-and-caramel flavors fans of the original drink will love.
