Starbucks Caramel Frappuccino Cupcakes
Looking for a fun and yummy coffee cupcake recipe? Then check out these Starbucks Caramel Frappuccino Cupcakes. They are easy to make with a boxed cake mix and Starbucks Via Coffee. Plus we have included a FREE Starbucks cupcake wrapper printable to really make your cupcakes special.
INGREDIENTS
1 box White or Yellow Cake mix
3 Egg Whites
1/3 cup Vegetable Oil
1 1/4 cup Water
2 Starbucks Via Ready Brew Coffee, Caramel Flavored
1/2 cup Torani Caramel Sauce
4 cup Powdered Sugar
1 cup Butter
2 tbsp Milk
DIRECTIONS
- Mix 1 1/4 cups hot water with 1 Via packet.
- Make cupcakes according to box directions except use coffee in place of water.
- Transfer to wire racks to cool.
- Cut a small square in the top of each cupcake and remove a chunk from the middle of the cupcake.
- Pour a small amount of caramel sauce into the middle of each cupcake.
- Place the top of the “plug” back on each hole.
- Cream butter and 1 packet of Via in a medium bowl.
- Slowly add in the powdered sugar, and milk as needed, until everything is incorporated and frosting is right consistency.
- Transfer to piping bag or zippered bag and clip corner to pipe.
- Ice each cupcake and drizzle tops with caramel sauce.
FREE Starbucks cupcake wrapper printable
- Print FREE Starbucks cupcake wrapper printable
- Cut out cupcake wrapper
- Place each cupcake into wrapper
- Add a straw for decoration if you choose
Love recipes? Check out all our other recipes including Copycat Starbucks Caramel Frappuccino Recipe.
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Steph @ The Silly Pearl says
Yum this is my favorite frappuccino flavor! Thanks for sharing the recipe!
Karly says
These cupcakes look fantastic! Thanks for linking up with What’s Cookin’ Wednesday!
Audrey says
I say caramel should be the new Fall flavor not that other one that so many people are crazy about. These cupcakes look fabulous, love the caramel drizzled inside!
Thanks for sharing on the #HomeMattersParty. Hope to see you back next week.
Paula@SweetPea says
Yum! This recipe sounds absolutely delicious. Thanks for sharing it at “Best of the Weekend” party.