Craving something sweet and Starbucks-inspired? You’re in for a treat! Our roundup of 18 Delicious Starbucks Cupcakes Recipes is packed with irresistible flavors that bring the coffeehouse experience right to your kitchen. Whether you’re a baking novice or a seasoned pro, these recipes promise to delight your taste buds and impress your guests. Dive in and discover your next favorite cupcake creation!
Vanilla Bean Frappuccino Cupcakes
Outrageously delicious, these Vanilla Bean Frappuccino Cupcakes blend coffeehouse flair with homemade charm. Perfect for any occasion, they’re a breeze to make.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 egg
- 1 tsp vanilla bean paste
- For the frosting:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla bean paste
- 1/2 tsp instant coffee granules
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add milk, vegetable oil, egg, and vanilla bean paste to the dry ingredients. Mix until just combined.
- Divide batter evenly among cupcake liners, filling each 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Cool completely on a wire rack.
- For the frosting, whip heavy cream, powdered sugar, vanilla bean paste, and instant coffee granules until stiff peaks form.
- Frost cooled cupcakes with the coffee whipped cream. Serve immediately or chill until ready to serve.
Just like your favorite coffeehouse treat, these cupcakes boast a light, airy texture with a rich vanilla-coffee flavor. Top with a sprinkle of coffee granules for an extra kick.
Caramel Macchiato Cupcakes
Delight in the perfect blend of coffee and sweetness with these Caramel Macchiato Cupcakes. They’re a quick fix for your caffeine and sugar cravings.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup strong brewed coffee, cooled
- 1 large egg
- 1 tsp vanilla extract
- For the caramel frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup caramel sauce
- 1 tbsp heavy cream
- 1 tsp vanilla extract
- For garnish:
- 2 tbsp caramel sauce
- 1 tsp espresso powder
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
- Add melted butter, coffee, egg, and vanilla extract to the dry ingredients. Mix until just combined.
- Divide batter evenly among cupcake liners, filling each 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Do not overmix the batter to ensure fluffy cupcakes.
- Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened butter until creamy. Gradually add powdered sugar, caramel sauce, heavy cream, and vanilla extract. Beat until smooth and fluffy. Tip: If frosting is too thick, add more cream a teaspoon at a time.
- Pipe frosting onto cooled cupcakes. Drizzle with caramel sauce and sprinkle with espresso powder. Tip: For a stronger coffee flavor, dissolve espresso powder in a teaspoon of hot water before sprinkling.
Yield: 12 cupcakes. These cupcakes boast a moist crumb with a rich coffee flavor, balanced by sweet caramel. Serve them with a dusting of cocoa powder for an extra touch of elegance.
Mocha Frappuccino Cupcakes
Unleash the rich flavors of coffee and chocolate in every bite with these Mocha Frappuccino Cupcakes. Perfect for any coffee lover, they’re a delightful twist on the classic cupcake.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup strong brewed coffee, cooled
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup cocoa powder
- 2 tbsp strong brewed coffee, cooled
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, mix sugar, oil, egg, and vanilla until smooth. Gradually add dry ingredients, alternating with coffee.
- Fill cupcake liners 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool completely.
- For frosting, beat butter until creamy. Gradually add powdered sugar and cocoa powder. Mix in coffee and vanilla until smooth.
- Frost cooled cupcakes. For a barista touch, sprinkle with cocoa powder or chocolate shavings.
Best enjoyed fresh, these cupcakes boast a moist crumb and a bold mocha flavor. Serve with a dollop of whipped cream for an extra indulgent treat.
Pumpkin Spice Latte Cupcakes
Mornings just got better with these Pumpkin Spice Latte Cupcakes, blending your favorite fall flavors into a sweet treat. Perfect for coffee lovers and pumpkin spice enthusiasts alike.
Ingredients
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1/2 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup strong brewed coffee, cooled
For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp strong brewed coffee, cooled
- 1/2 tsp pumpkin pie spice
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Alternately add dry ingredients and coffee to the wet ingredients, starting and ending with dry ingredients. Mix until just combined.
- Divide batter evenly among cupcake liners, filling each 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Cool completely on a wire rack.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, vanilla, coffee, and pumpkin pie spice. Beat until light and fluffy.
- Frost cooled cupcakes. Sprinkle with additional pumpkin pie spice if desired.
Yield cupcakes are moist with a tender crumb, infused with the warm flavors of pumpkin and coffee. Serve with a dusting of cocoa powder for an extra coffee kick.
White Chocolate Mocha Cupcakes
Some days call for a sweet escape, and these White Chocolate Mocha Cupcakes answer perfectly. They blend rich coffee and creamy white chocolate for a decadent treat.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 1 cup strong brewed coffee, cooled
- For the frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup white chocolate, melted and cooled
- 1 tbsp heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- In a bowl, whisk flour, cocoa powder, baking soda, and salt.
- In another bowl, beat sugar, oil, egg, and vanilla until smooth.
- Alternately add dry ingredients and coffee to the wet mixture, starting and ending with dry. Mix until just combined.
- Fill liners 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool completely.
- For frosting, beat butter until creamy. Gradually add powdered sugar, then melted white chocolate, cream, and vanilla. Beat until fluffy.
- Frost cooled cupcakes. For a professional look, use a piping bag with a star tip.
White Chocolate Mocha Cupcakes offer a moist crumb with a bold coffee kick, balanced by sweet white chocolate frosting. Serve with a dusting of cocoa powder or a drizzle of melted chocolate for extra flair.
Cinnamon Dolce Latte Cupcakes
Absolutely irresistible, these Cinnamon Dolce Latte Cupcakes blend the cozy warmth of cinnamon with the rich depth of coffee, perfect for any time of day.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp cinnamon
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/4 cup strong brewed coffee, cooled
- For the frosting:
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 tsp cinnamon
- 1 tbsp strong brewed coffee, cooled
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
- In a separate bowl, cream butter and sugar until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then stir in vanilla.
- Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Stir in coffee.
- Divide batter evenly among liners, filling each 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar and cinnamon, then mix in coffee and vanilla until smooth.
- Frost cooled cupcakes using a piping bag or knife.
Delightfully moist with a tender crumb, these cupcakes offer a perfect balance of sweet and spicy. Serve them with a dusting of cinnamon or a drizzle of caramel for an extra indulgent treat.
Java Chip Frappuccino Cupcakes
Absolutely irresistible, these Java Chip Frappuccino Cupcakes blend coffee and chocolate into a decadent treat. Perfect for coffee lovers seeking a dessert twist.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup strong brewed coffee, cooled
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp vinegar
- For the frosting:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp instant coffee granules
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, mix coffee, oil, sugar, vanilla, and vinegar until smooth.
- Combine wet and dry ingredients. Stir until just mixed. Tip: Overmixing leads to dense cupcakes.
- Fill liners 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool cupcakes completely on a wire rack. Tip: Frosting melts on warm cupcakes.
- For frosting, whip heavy cream, powdered sugar, and coffee granules to stiff peaks.
- Fold in chocolate chips. Tip: Chill the bowl and beaters for quicker whipping.
- Frost cooled cupcakes. Serve immediately or refrigerate.
Enjoy the mocha flavor and fluffy texture. These cupcakes pair wonderfully with a cold brew coffee for an extra caffeine kick.
Toasted White Chocolate Mocha Cupcakes
Just when you thought white chocolate couldn’t get any better, we’re toasting it. These cupcakes are a coffee lover’s dream, with a mocha twist that’s irresistibly rich.
Ingredients
– For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup granulated sugar
– 1/2 cup vegetable oil
– 1 large egg
– 1 tsp vanilla extract
– 1 cup buttermilk
– 1/2 cup strong brewed coffee, cooled
– For the toasted white chocolate frosting:
– 8 oz white chocolate, chopped
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1/4 cup heavy cream
– 1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In another bowl, beat sugar, oil, egg, and vanilla until smooth.
4. Alternately add dry ingredients and buttermilk to the wet ingredients, starting and ending with dry. Mix until just combined.
5. Stir in cooled coffee until batter is smooth.
6. Fill cupcake liners 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool completely.
7. For the frosting, toast white chocolate in a dry skillet over low heat, stirring constantly until golden. Cool slightly.
8. Beat butter until creamy. Gradually add powdered sugar, then heavy cream and vanilla. Fold in toasted white chocolate until smooth.
9. Frost cooled cupcakes with the toasted white chocolate frosting.
Unbelievably moist with a deep mocha flavor, these cupcakes are topped with a frosting that’s nutty and complex. Serve with a dusting of cocoa powder for an extra touch of elegance.
Peppermint Mocha Cupcakes
Ready to elevate your dessert game? These Peppermint Mocha Cupcakes blend rich chocolate with a refreshing peppermint twist, perfect for holiday gatherings or a cozy night in.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup cocoa powder
- 2 tbsp milk
- 1 tsp peppermint extract
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
- Add water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until just combined.
- Divide batter evenly among the cupcake liners, filling each 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid overmixing to keep cupcakes light.
- Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with milk.
- Mix in peppermint extract. Tip: Adjust peppermint to taste for a stronger or milder flavor.
- Frost cooled cupcakes using a piping bag or knife. Tip: For a festive touch, top with crushed peppermint candies.
Best enjoyed fresh, these cupcakes offer a moist crumb with a bold mocha flavor, balanced by the cool peppermint frosting. Serve alongside a hot coffee for the ultimate pairing.
Salted Caramel Mocha Cupcakes
Mocha lovers, rejoice! These salted caramel mocha cupcakes combine rich coffee, chocolate, and a sweet-salty kick for a decadent treat.
Ingredients
- For the cupcakes:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup hot coffee
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup cocoa powder
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- For the salted caramel:
- 1/2 cup sugar
- 3 tbsp unsalted butter
- 1/4 cup heavy cream
- 1/2 tsp sea salt
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, mix sugar, buttermilk, oil, egg, and vanilla until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Stir in hot coffee until batter is smooth. Tip: The batter will be thin.
- Divide batter evenly among cupcake liners, filling each 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Tip: Do not overbake to keep cupcakes moist.
- Cool cupcakes completely on a wire rack.
- For the frosting, beat butter until creamy. Gradually add powdered sugar and cocoa powder.
- Mix in heavy cream and vanilla until frosting is light and fluffy. Tip: Adjust cream for desired consistency.
- For the caramel, melt sugar in a saucepan over medium heat until amber in color.
- Remove from heat; whisk in butter, then heavy cream and salt. Cool slightly.
- Frost cooled cupcakes and drizzle with caramel. Sprinkle with sea salt if desired.
Light and fluffy with a deep mocha flavor, these cupcakes are perfect with a drizzle of extra caramel. Serve them at your next gathering for a guaranteed crowd-pleaser.
Espresso Frappuccino Cupcakes
Ready to elevate your coffee game? These Espresso Frappuccino Cupcakes blend rich coffee flavors with a creamy, frosted top.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup strong brewed espresso, cooled
- For the frosting:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp espresso powder
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, mix sugar, oil, egg, and vanilla until smooth.
- Alternately add dry ingredients and espresso to the wet mixture, starting and ending with dry. Mix until just combined.
- Divide batter evenly among liners, filling each 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely.
- For frosting, whip heavy cream, powdered sugar, vanilla, and espresso powder to stiff peaks. Frost cooled cupcakes.
- Tip: Ensure espresso is cooled to prevent cooking the egg. Tip: Do not overmix batter to keep cupcakes tender. Tip: Chill frosting bowl for quicker whipping.
Outstandingly moist with a deep coffee flavor, these cupcakes are perfect with a dusting of cocoa or a drizzle of caramel for extra indulgence.
Chestnut Praline Latte Cupcakes
Warm up your baking skills with these Chestnut Praline Latte Cupcakes, a cozy twist on your favorite coffeehouse treat.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup strong brewed coffee, cooled
- For the frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup chestnut praline sauce
- 1 tbsp heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
- Add melted butter, milk, egg, and vanilla extract to the dry ingredients. Mix until just combined.
- Stir in the cooled coffee until the batter is smooth. Tip: Overmixing can lead to dense cupcakes.
- Divide the batter evenly among the cupcake liners, filling each 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened butter on medium speed until creamy, about 2 minutes.
- Gradually add powdered sugar, chestnut praline sauce, heavy cream, and vanilla extract. Beat until light and fluffy. Tip: Adjust consistency with more cream or sugar as needed.
- Pipe or spread frosting onto cooled cupcakes.
Fluffy and moist, these cupcakes boast a rich coffee flavor balanced by the sweet, nutty frosting. Serve with a dusting of cocoa powder or a drizzle of extra praline sauce for an indulgent touch.
Gingerbread Latte Cupcakes
Absolutely perfect for cozy mornings, these Gingerbread Latte Cupcakes blend warm spices with rich coffee flavors. A must-try for holiday baking or any day you crave something sweet and spicy.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 1 large egg
- 1/2 cup strong brewed coffee, cooled
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tbsp instant coffee granules
- 1 tsp vanilla extract
- 2 tbsp milk
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, and cloves.
- In another bowl, beat butter and sugar until light and fluffy. Tip: Scrape the bowl sides for even mixing.
- Add molasses and egg to the butter mixture, beating well.
- Alternately add dry ingredients and coffee to the wet mixture, starting and ending with dry ingredients. Tip: Do not overmix to keep cupcakes tender.
- Divide batter evenly among liners, filling each 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean. Tip: Rotate the pan halfway for even baking.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack.
- For frosting, beat butter until creamy. Gradually add powdered sugar, coffee granules, and vanilla.
- Add milk as needed to reach desired consistency. Frost cooled cupcakes.
These cupcakes offer a moist crumb with a bold gingerbread and coffee flavor. Serve with a dusting of cinnamon or a drizzle of caramel for extra indulgence.
Eggnog Latte Cupcakes
Eggnog latte cupcakes bring holiday cheer to your dessert table with their rich, spiced flavor and creamy frosting.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup eggnog
- For the frosting:
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1/4 cup eggnog
- 1/2 tsp vanilla extract
- 1/4 tsp nutmeg
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon.
- In another bowl, beat butter and sugar until light and fluffy. Tip: Ensure butter is at room temperature for smooth mixing.
- Add eggs one at a time to the butter mixture, then stir in vanilla.
- Alternately add dry ingredients and eggnog to the butter mixture, starting and ending with dry ingredients. Tip: Do not overmix to keep cupcakes tender.
- Divide batter evenly among liners. Bake for 18-20 minutes or until a toothpick comes out clean. Tip: Rotate pan halfway through for even baking.
- Cool cupcakes in pan for 5 minutes, then transfer to a wire rack to cool completely.
- For frosting, beat butter until creamy. Gradually add powdered sugar, then eggnog, vanilla, and nutmeg. Beat until smooth and fluffy.
- Frost cooled cupcakes and sprinkle with additional nutmeg if desired.
Moist and fluffy, these cupcakes offer a perfect balance of sweet and spice. Serve them with a dusting of cinnamon or alongside a hot beverage for a cozy treat.
Chai Tea Latte Cupcakes
Out of all the cozy flavors, chai spice takes the cake—literally. These cupcakes blend warm spices with creamy frosting for a dessert that’s as comforting as your favorite latte.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp chai spice mix
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- For the frosting:
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp strong brewed chai tea, cooled
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- Whisk flour, baking powder, baking soda, salt, and chai spice in a bowl. Set aside.
- Beat butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl’s sides to ensure even mixing.
- Add eggs one at a time, then vanilla, mixing well after each.
- Alternately add dry ingredients and milk, starting and ending with dry. Mix until just combined. Tip: Overmixing leads to dense cupcakes.
- Divide batter among liners, filling each 2/3 full. Bake for 18-20 minutes, until a toothpick comes out clean.
- Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack.
- For frosting, beat butter until creamy. Gradually add powdered sugar, then vanilla and chai tea. Tip: Add more tea for a stronger flavor.
- Frost cooled cupcakes and serve.
Warm spices and creamy frosting make these cupcakes irresistibly soft and flavorful. Try topping with a sprinkle of chai spice or a mini cinnamon stick for extra flair.
Matcha Green Tea Latte Cupcakes
A matcha green tea latte cupcake combines the earthy tones of matcha with the creamy sweetness of a latte, all in a bite-sized treat. Perfect for tea lovers and dessert enthusiasts alike, these cupcakes are a unique twist on traditional flavors.
Ingredients
For the cupcakes
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp matcha green tea powder
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
For the latte frosting
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 tbsp matcha green tea powder
- 2 tbsp whole milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, salt, and matcha powder. Set aside.
- In another bowl, beat butter and sugar until light and fluffy. Tip: Scrape down the sides of the bowl to ensure even mixing.
- Add eggs one at a time, beating well after each addition.
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to dense cupcakes.
- Divide batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, matcha powder, milk, and vanilla extract, beating until smooth and fluffy.
- Frost cooled cupcakes with the matcha latte frosting.
Perfectly moist with a vibrant green hue, these cupcakes offer a delicate balance of sweetness and matcha’s natural bitterness. Serve them alongside a cup of green tea for an enhanced flavor experience.
Very Berry Hibiscus Cupcakes
Craving a burst of berry flavor with a floral twist? These Very Berry Hibiscus Cupcakes combine tart hibiscus with sweet mixed berries for a refreshing treat.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 tbsp dried hibiscus flowers, finely ground
- 1 cup mixed berries (strawberries, raspberries, blueberries), finely chopped
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tbsp hibiscus tea, cooled
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, beat butter and sugar until light and fluffy. Tip: Ensure butter is at room temperature for smoother mixing.
- Add eggs one at a time, beating well after each addition.
- Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
- Fold in ground hibiscus and chopped berries. Tip: Dust berries with a little flour to prevent sinking.
- Divide batter evenly among cupcake liners, filling each 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Tip: Avoid opening the oven door too early to prevent sinking.
- Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, hibiscus tea, and vanilla. Beat until smooth and fluffy.
- Frost cooled cupcakes and garnish with fresh berries if desired.
Best enjoyed fresh, these cupcakes offer a moist crumb with a tangy berry punch. Serve them at brunch for a colorful addition to the table.
Double Chocolate Chip Frappuccino Cupcakes
Never underestimate the power of a chocolatey pick-me-up. These Double Chocolate Chip Frappuccino Cupcakes blend rich cocoa with a coffee kick, perfect for any time of day.
Ingredients
– For the cupcakes: 1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 cup sugar, 1 tsp baking soda, 1/2 tsp salt, 1 cup brewed coffee (cold), 1/3 cup vegetable oil, 1 tbsp white vinegar, 1 tsp vanilla extract, 1/2 cup chocolate chips. – For the frosting: 1/2 cup unsalted butter (softened), 2 cups powdered sugar, 1/4 cup cocoa powder, 2 tbsp brewed coffee (cold), 1 tsp vanilla extract.
Instructions
1. Preheat oven to 350°F. Line a cupcake pan with 12 liners. 2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt. 3. Add cold coffee, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to dense cupcakes. 4. Fold in chocolate chips. 5. Divide batter evenly among cupcake liners, filling each 2/3 full. 6. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Tip: Rotate the pan halfway through for even baking. 7. Let cupcakes cool completely on a wire rack. 8. For the frosting, beat butter until creamy. Gradually add powdered sugar and cocoa powder. 9. Mix in cold coffee and vanilla extract until smooth. Tip: If frosting is too thick, add more coffee a teaspoon at a time. 10. Frost cooled cupcakes. 11. Serve immediately or store in an airtight container. Whip these up for a decadent treat that’s moist, rich, and packed with chocolate and coffee flavors. Top with extra chocolate chips or a drizzle of caramel for an extra indulgent touch.
Conclusion
Delightful doesn’t even begin to cover these 18 Starbucks-inspired cupcake recipes! Perfect for home cooks looking to bring a touch of coffeehouse magic into their kitchens, each recipe promises a delicious adventure. We’d love to hear which ones become your favorites—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love (and the recipes) on Pinterest!
