Dutch stroopwafel cupcakes are filled with pieces of stroopwafel (syrup waffle) and cinnamon. And topped with a delicious fluffy caramel frosting (with extra caramel for even more flavor!). The cupcakes are simple and quick to make. Therefore they're delicious cupcakes to serve at any party.
Stroopwafels do you know them? It's a traditional Dutch cookie with a crispy outside and a sweet syrup inside. They slightly stick when you eat them. And they're one of my favorite cookies. I like to lay them on top of my cup of coffee or tea and let them warm up a bit. So delicious! But you can also bake delicious cupcakes with them (and if you can't find them, Martha Stewart baked syrup waffles in an episode of Martha's Baked).
This recipe is adapted from the blog dekeukenvandezoeteinval (Dutch blog).
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🥘 Ingredients
A full list of ingredients can be found at the bottom of this post in the recipe card.
- Butter: always use unsalted butter for this recipe. Make sure the butter is at room temperature for both the cupcakes and the frosting.
- Brown sugar: the sweetener in both cupcakes and frosting. If you don't have brown sugar you can also substitute it with light brown sugar or white sugar.
- Sour cream: the sour cream makes sure your cupcakes are moist (and it doesn't add any flavor). You can also substitute it with cream cheese for the same result or 2 tablespoons of butter.
- Eggs: Use 2 eggs in the cupcakes, 6 egg whites in the frosting. In this recipe use large eggs.
- Self-rising flour: to keep this as easy as possible I use self-rising flour. But you can easily make it yourself by mixing 1 cup of flour with 1 teaspoon baking powder.
- Cinnamon: a delicious flavor for these cupcakes which combines very well with the stroopwafels. If you don't like cinnamon you don't have to add it. Or you can substitute it with 2 teaspoons of gingerbread spices.
- Caramel sauce: Buy it in the supermarket or use homemade caramel sauce as you can find in this recipe.
🔪 How to prepare Dutch stroopwafel cupcakes
A recipe that can be printed can be found at the bottom of this blog in the recipe card.
Step 1 prepare the batter: Mix the butter and sugar airy. Add the eggs (one by one), the sour cream, and the milk and mix for 2 minutes. Then add the self-rising flour and cinnamon and mix until it's just incorporated.
Crumble the stroopwafels and mix with a spatula through the batter. Fill the paper cupcake forms with batter.
Step 2: Bake the stroopwafel cupcakes. Bake the cupcakes in the preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 20 minutes. Remove them from the oven and let them cool down to room temperature. Don't top with frosting when warm otherwise it will drip.
Step 3 Prepare the caramel frosting. Put a pan with water on the stove and bring to the boil. Hang a heatproof bowl above the water. Add the egg whites, brown sugar, and salt. Stir and heat, while stirring occasionally until the egg whites are 160 degrees Fahrenheit (70 degrees Celsius).
Take the bowl of the pan and mix, at room temperature, for 8 minutes on high speed with a mixer. Turn the speed to low and add all the butter, one spoon at a time. Pour the caramel syrup with the frosting and turn the mixer on high speed again. Mix for 2 minutes. Put everything in a piping bag. I used a big adapter and a piping mouth 1A of Wilton.
Step 4: decorate the Dutch stroopwafel cupcakes. Pipe frosting on top of the cupcakes. Start with a wide circle and work to the inside of the cupcake. Drizzle with caramel syrup and add a piece of stroopwafel.
- If you don't want all your stroopwafels at the bottom of your cupcake, take a bowl of flour and mix the pieces through before adding them to the batter.
- Don't use a combi microwave oven for baking the cupcakes. This results in a raw inside while the outside is done.
- Bake cupcakes for the best result in a conventional oven. That way they bake and rise evenly. If you don't have it use a convectional (hot air) oven. Lower the heat to 310 degrees Fahrenheit (155 degrees Celsius) and bake the cupcakes for 20 minutes.
- Do you want to serve this as a pound cake? Put the batter in a cake tin of 10 inches (25 cm) and bake for 60 minutes at 350 degrees Fahrenheit (175 degrees Celsius) in a conventional oven.
- The frosting might like to curdle when adding the butter. But that's temporary and will resolve when mixing further.
- For the piping of the frosting, I used a piping mouth 1A of Wilton (with a big adapter)
Other toppings?
I almost can't imagine myself 😉 that this isn't the perfect combination, but might you want to change I'll give you some options:
- Salted caramel topping: This delicious topping is made with cream cheese, butter, confectioner's sugar, and salted caramel sauce and one of my favorites.
- Buttercream: a delicious topping made with only 3 ingredients: butter, confectioner's sugar, and milk. Ready in just 5 minutes.
- Frosting with coffee flavor: an easy to prepare frosting with a hint of coffee (and optional some liqueur). A great topping that combines well with the stroopwafel.
- Vanilla frosting: a wonderful topping made of cream cheese, butter, confectioner's sugar, and vanilla extract. This smooth frosting is ready in just 10 minutes.
⏲️ Preparation and storage
- Dutch stroopwafel cupcakes with frosting: prepare these cupcakes and store them at room temperature (but not in the refrigerator) for 1 day. You can't freeze these cupcakes, the frosting would curdle.
- The frosting can be made a day in advance. Store it at a cool place, outside the refrigerator. Otherwise, it will be as hard as butter and you can't pipe it very well.
- Undecorated cupcakes: Store your cupcakes outside the refrigerator or they will become dry. Use an airtight-container. That way they can be stored up to 4 days.
- Undecorated cupcakes: Freeze the cupcakes for up to 3 months in an airtight container. Let them thaw at room temperature.
🥘 Other delicious recipes
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📖 Recipe
Dutch stroopwafel cupcakes with caramel frosting
Ingredients
Stroopwafel cupcakes
- 100 grams butter unsalted, room temperature
- 125 grams brown sugar
- 2 eggs size L, room temperature
- 2 tablespoons milk room temperature
- 2 tablespoons sour cream room temperature
- 125 grams self-rising flour
- 2 teaspoons cinnamon
- 4 stroopwafels
Caramel frosting
- 6 egg whites size L, room temperature
- ⅛ teaspoon salt
- 125 grams brown sugar
- 400 grams butter unsalted, room temperature
- 4 tablespoons caramel syrup
Decorating
- 2 stroopwafels
- 3 tablespoons caramel syrup
Instructions
Preparation
- Slice the 4 stroopwafels for the cupcake batter into small pieces.
- Cut 2 stroopwafels for garnish each in 6 triangles.
- Weigh and measure all the ingredients. Make sure everything is at room temperature.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) for a conventional oven or 310 degrees Fahrenheit (155 degrees Celsius) for a conventional oven
- Fill the cupcake tin with paper cupcake forms.
Syrup waffle cupcakes
- Put the butter and brown sugar in a bowl and mix for 3 minutes at high speed.
- Add the eggs one by one. Add the second egg when the first one is incorporated into the batter.
- Mix the milk and sour cream through the batter and mix everything at high speed for 1 minute.
- Turn the mixer at low speed and add the self-rising flour and cinnamon. Mix until everything is just incorporated.
- Add the stroopwafel crumbles and blend them with a spatula through the batter.
- Fill the paper baking forms with batter and bake for 20 minutes in the oven.
- Take them out of the oven and let them stand for 5 minutes. Then remove them from the baking tin and let them cool down to room temperature.
Caramel frosting
- Bring a pan with some water to the boil and hang a heatproof bowl above the water.
- Put the egg whites, brown sugar, and salt into the bowl and whisk everything well.
- Add a thermometer to the bowl and heat the mixture, while stirring occasionally, until it reaches 160 degrees Fahrenheit (70 degrees Celsius).
- Take the bowl of the pan and put it at room temperature. Start mixing at high speed for 8 minutes. The egg whites are light brown and stiff after that time.
- Put the mixer on low speed and add the butter one tablespoon at a time.
- Pour the caramel syrup with the frosting and turn the mixer to high speed.
- Mix for another 2 minutes.
- Then put the frosting into a piping bag.
- Pipe swirls of frosting on the top of the cooled cupcakes. Start from the outside and work to the middle for a great end result.
Notes
- If you don't want all your stroopwafels at the bottom of your cupcake, take a bowl of flour and mix the pieces through before adding them to the batter.
- Don't use a combi microwave oven for baking the cupcakes. By using this the inside is raw while the outside is done.
- Cupcakes are best baked in a conventional oven. That way they bake and rise evenly. If you don't have it use a convectional (hot air) oven. Lower the heat than to 310 degrees Fahrenheit (155 degrees Celsius) and bake the cupcakes for 20 minutes.
- Do you want to serve this as a pound cake? Put the batter in a cake tin of 10 inches (25 cm) and bake for 60 minutes at 350 degrees Fahrenheit (175 degrees Celsius) in a conventional oven.
- The frosting might like to curdle when adding the butter. But that's temporary and will resolve when mixing further.
- For the piping of the frosting, I used a piping mouth 1A of Wilton (with a big adapter)
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