The best Dutch stroopwafel cupcakes ever! {easy recipe}

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

stroopwafels

🥗Healthier: homemade stroopwafels

💰Cheaper: thin waffles

Homemade stroopwafels can be made with less sugar, while thin waffles are more affordable.

caramel sauce

🥗Healthier: date syrup

💰Cheaper: butterscotch sauce

Date syrup is a healthier sweetener alternative, while butterscotch sauce is often cheaper.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie sweetener, and granulated sugar is more economical.

Add 100 grams of unsalted butter to a bowl.

Mix the butter with 125 grams of brown sugar for three minutes on high speed with a mixer.

Add two large eggs one by one, mixing until incorporated before adding the next egg.

Add two tablespoons of milk and two tablespoons of sour cream to the bowl.

Turn the mixture on low speed and add 125 grams of self-rising flour and two teaspoons of cinnamon.

Mix until everything is combined, then turn off the mixer.

Crumble four stroopwafels and add them to the batter, mixing through with a spatula.

Prepare a cupcake baking tin with paper cupcake forms.

Use an ice scoop to fill each form with batter.

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and bake the cupcakes.

Allow the cupcakes to cool before adding frosting to prevent it from dripping.

To prepare the frosting, bring a pan of water to a boil.

Use a heatproof bowl above the boiling water (au bain-Marie) and add 6 large egg whites and 125 grams of brown sugar.

Stir regularly and heat the mixture until it reaches 160 degrees Fahrenheit (70 degrees Celsius).

Remove the bowl from the heat and beat the egg whites for 8 minutes on high speed until stiff peaks form.

Turn the mixer to low speed and gradually add 400 grams of room temperature butter, spoon by spoon.

Mix until smooth, then add 4 tablespoons of caramel syrup and mix on high for 2 minutes.

Transfer the frosting to a piping bag with a large adapter and piping mouth 1A from Wilton.

Pipe the frosting on top of the cooled cupcakes, starting from the outside and moving to the inside to create a swirl.

Drizzle caramel sauce on top of the frosted cupcakes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens