01/31/2013 10:59 am ET Updated Dec 06, 2017

Stroopwafel Caramel Cupcakes

Caroline Edwards


If you have never had a stroopwafel, stop right now and run to the store. You need to enjoy the amazing flavor and chewiness of this foreign treat.

A stroopwafel is a Netherlands delight made by sandwiching caramel between two thin layers of waffle. If you happen to be walking the streets of the Netherlands, you may enjoy one as a snack. But, for those of us not in Europe, we'll just have to enjoy some imported stroopwafel that you can find in specialty grocery stores, like World Market, or online.

These cupcakes are inspired by the sweet caramel of the stroopwafel. The amazing flavor is found throughout the cupcakes, both in the batter and the frosting. However, assembling the cupcakes is a three step process. First, you must make your salted caramel sauce that will be base flavor for your cupcakes. Then, you'll bake the cupcakes and make the frosting. Finally, assemble and decorate the cupcakes!

You won't be sorry you spent the extra time making a made-from-scratch cupcake. It always tastes better than a cupcake mix, bakers honor.

Stroopwafel Caramel Cupcakes

Salted Caramel Sauce

adapted from Annie's Eats


2/3 cup sugar
2/3 cup heavy cream
1/8 teaspoon coarse salt
1/2 teaspoon vanilla extract

Spread the sugar on the bottom of a medium pot over medium-low heat, until it begins to liquify around the edges. Using a wooden spoon, gently stir the sugar, making sure you don't over stir.

Once the sugar has reached a deep amber color, remove from the heat and slowly stir in half of the heavy cream. Once the heavy cream is fully combined, stir in the remaining heavy cream. Stir in the salt and vanilla.

Let cool to room temperature.

Makes 1 cup of caramel.


Caramel Cupcakes

adapted from Annie's Eats


3 cups cake flour
1 tbsp. baking powder
1/2 cup sugar
1/2 cup unsalted butter, at room temperature
3 large eggs, at room temperature
1 tsp. vanilla extract
2/3 cup milk
1/2 cup salted caramel sauce

Preheat the oven to 350F. Line cupcake tin with paper liners and spray with canola oil.

In a small bowl, combine the four and baking powder.

In a larger bowl, beat the sugar and butter together until creamy. Beat in one egg at a time into the butter/sugar mixture. Beat in the vanilla extract. With the mixer on low, alternatively beat in the milk and flour mixtures until just incorporated.

Stir in the caramel sauce until just combined.

Pour into the prepared liners.

Bake for 18-20 minutes or until a cake tester comes out clean.

Let the cupcakes cool for 5 minutes, until transferring to a cooling rack.

Caramel Frosting

adapted from Two Peas and Their Pod


3/4 cup unsalted butter, at room temperature
2 cups powdered sugar
1/2 cup salted caramel sauce

Beat the butter and powdered sugar together until combined.

Stir in the caramel sauce.

Top the cupcakes with the frosting.

Finish off the cupcakes with a mini stroopwafel on top and enjoy!