The next time you need a sweet treat to impress, make these caramel and stroopwafel cupcakes.
The vanilla sponge is filled with yummy salted caramel. And the simple vanilla frosting is as easy as can be.
Of course, the real cherry on top are the stroopwafels!
What Are Stroopwafels?
Stroopwafels are a delightful Dutch treat consisting of two thin, crispy wafers bonded by a sweet and sticky caramel filling.
Originating from the Netherlands in the 19th century, these waffle cookies have become a beloved snack worldwide, celebrated for their unique texture and rich caramel flavor.
When placed atop these indulgent cupcakes, stroopwafels not only add an intriguing crunch but also elevate the overall taste experience, marrying beautifully with the creamy vanilla frosting and the gooey caramel core of the soft vanilla sponge.
The combination of textures and flavors makes these cupcakes not just a dessert but a memorable treat that stands out with every bite.
The stroopwafel garnish isn’t just a topping; it’s a nod to culinary craftsmanship, adding a touch of Dutch tradition to an already irresistible confection.
Recipe Variations
These Vanilla Cupcakes with Caramel Sauce, Vanilla Frosting, and Stroopwafel Garnish are to die for.
But if you want to jazz them up, try one of these fun variations:
Chocolate Stroopwafel Cupcakes:
- Variation: Add cocoa powder to the vanilla cupcake batter to create rich chocolate cupcakes. Use chocolate-dipped mini stroopwafels for an extra chocolatey garnish.
- Why It’s Good: The combination of chocolate and caramel is classic, and the chocolate stroopwafel adds a delightful twist.
Spiced Apple Caramel Cupcakes:
- Variation: Add finely diced apples and cinnamon to the cupcake batter. Drizzle apple caramel sauce over the frosting and garnish with a cinnamon-spiced stroopwafel.
- Why It’s Good: The spiced apple brings a comforting warmth and autumnal twist, making these cupcakes a perfect treat for fall.
Coffee-Flavored Delight:
- Variation: Add espresso powder to both the cupcake batter and the frosting for a coffee-flavored cupcake. Garnish with a coffee-flavored stroopwafel or a dusting of cocoa powder.
- Why It’s Good: Coffee lovers will enjoy the rich, aromatic flavor that complements the caramel and adds depth to the cupcakes.
Peanut Butter Caramel Cupcakes:
- Variation: Swirl peanut butter into the vanilla batter and caramel sauce. Top with peanut butter frosting and garnish with a mini stroopwafel and a drizzle of peanut butter.
- Why It’s Good: The nutty flavor of peanut butter pairs wonderfully with caramel, offering a satisfyingly creamy texture and taste.
Mocha Chip Caramel Cupcakes:
- Variation: Add coffee and mini chocolate chips to the cupcake batter. Frost with mocha-flavored frosting and garnish with a mini chocolate stroopwafel.
- Why It’s Good: The mocha chip brings a beloved coffee shop flavor into cupcake form, ideal for coffee and chocolate enthusiasts.
Caramel and Stroopwafel Cupcakes
Ingredients:
- For the Vanilla Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, at room temperature
- 2 large eggs
- ½ cup whole milk
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Vanilla Frosting:
- 1 cup unsalted butter, at room temperature
- 3-4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2-4 tablespoons heavy cream or milk
- For Garnish:
- Mini Stroopwafels, cut into small wedges
Method:
- Vanilla Cupcakes:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- Fill the cupcake liners about 2/3 full with the batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- Caramel Sauce:
- In a medium saucepan, heat the sugar over medium heat, stirring constantly with a high heat-resistant rubber spatula or wooden spoon. The sugar will form clumps but eventually melt into a thick brown, amber-colored liquid as you continue to stir.
- Once the sugar is completely melted, immediately add the butter. Be careful as the caramel will bubble rapidly when the butter is added.
- Stir the butter into the caramel until it is completely melted, about 2 minutes. Slowly drizzle in the heavy cream while stirring. The mixture will rapidly bubble again. Allow the mixture to boil for 1 minute. Remove from heat and stir in the vanilla extract and salt. Allow cooling slightly before using.
- Vanilla Frosting:
- In a large bowl, beat the butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, 1 cup at a time, beating on low after each cup. Beat in vanilla extract.
- Increase to high speed and beat for 3 minutes. Add 2 tablespoons of cream or milk and beat for another minute. If frosting is too thick, add more cream or milk, 1 tablespoon at a time, until the desired consistency is reached.
- Assembly:
- Once the cupcakes are cool, use a knife or a cupcake corer to make a small hole in the center of each cupcake. Fill each hole with the caramel sauce.
- Frost the cupcakes with the vanilla frosting using a piping bag and tip of your choice.
- Drizzle the top of each cupcake with additional caramel sauce, then garnish with a wedge of mini Stroopwafel.