Dutch Stroopwafel Cupcakes with Caramel Frosting: An Easy & Authentic Recipe

Get ready to delight your taste buds with these incredible Dutch Stroopwafel Cupcakes! Imagine a soft, moist cupcake infused with the warm, comforting spice of cinnamon and delightful chunks of traditional stroopwafel (syrup waffle). Then, picture it crowned with a heavenly, fluffy caramel frosting, boasting an extra swirl of caramel for an ultimate flavor experience. These cupcakes are surprisingly simple and quick to prepare, making them the perfect showstopper for any gathering, party, or just a cozy treat at home.

Discovering the Magic of Stroopwafels

Have you ever encountered the wonderful world of stroopwafels? If not, you’re in for a treat! This iconic Dutch cookie is a true culinary masterpiece, cherished for its unique texture and flavor. It features two thin, crispy waffle halves held together by a sweet, sticky caramel-like syrup filling. The moment you take a bite, you’re greeted with that characteristic slight stickiness from the syrup, followed by a delightful crunch and a burst of sweet warmth. They are, without a doubt, one of my absolute favorite cookies, and a quintessential taste of Holland.

A classic way to enjoy a stroopwafel is to place it on top of your steaming cup of coffee or tea. The rising warmth gently softens the caramel inside, making it even more gooey and aromatic – truly a sublime experience. But why stop there? While perfect on their own, stroopwafels are also a fantastic ingredient for baking! Their rich flavor and unique texture lend themselves beautifully to desserts like these cupcakes. Even if traditional stroopwafels are hard to find in your area, you can still experience their magic; as Martha Stewart once demonstrated, it’s possible to bake your own syrup waffles from scratch.

Why You’ll Love This Stroopwafel Cupcake Recipe

This recipe takes the beloved stroopwafel and transforms it into a portable, party-ready dessert that’s guaranteed to impress. The combination of cinnamon in the cupcake batter perfectly complements the caramel notes of the stroopwafel, creating a harmonious flavor profile that is both familiar and exciting. The caramel frosting, made using a stable and luxurious Swiss meringue buttercream method, provides a light yet rich topping that balances the sweetness of the cupcake without being overly heavy. Plus, with clear, easy-to-follow steps, even novice bakers can achieve stunning results. This specific recipe has been adapted and perfected from the Dutch blog dekeukenvandezoeteinval, ensuring an authentic and delicious outcome.

Essential Ingredients for Your Dutch Stroopwafel Cupcakes

Before you begin, gather all your ingredients and ensure they are at room temperature as specified. This is a critical step for achieving the perfect texture in both your cupcakes and frosting. Here’s a closer look at what you’ll need and why:

• Butter: Always use unsalted butter for this recipe. It allows you to control the salt content in your baking. Ensure your butter is at room temperature for both the cupcake batter and the frosting; this helps it cream smoothly with sugar and emulsify properly in the frosting, leading to a lighter, fluffier result.
• Brown Sugar: This provides a deeper, richer caramel flavor compared to white sugar, enhancing the stroopwafel experience. It’s the primary sweetener in both the cupcakes and the frosting. If dark brown sugar isn’t available, light brown sugar is a good alternative, or even white granulated sugar in a pinch, though the flavor profile will be slightly different.
• Sour Cream: The secret to incredibly moist cupcakes! Sour cream adds richness and tenderness without imparting a noticeable sour flavor to the final product. For a similar effect, you can substitute with full-fat cream cheese or an additional 2 tablespoons of room temperature butter, though the texture might vary slightly.
• Eggs: You’ll need 2 large eggs for the cupcake batter, which act as a binder and provide structure. For the luscious caramel frosting, you’ll use 6 large egg whites. Ensure all eggs are at room temperature, especially the egg whites, as this helps them whip up to their maximum volume for a light and airy meringue.
• Self-Rising Flour: To keep this recipe as simple and accessible as possible, self-rising flour is used. This means the leavening agent (baking powder) is already mixed in. If you don’t have self-rising flour, you can easily create your own by mixing 1 cup of all-purpose flour with 1 teaspoon of baking powder and a ¼ teaspoon of salt.
• Cinnamon: A quintessential spice for these cupcakes! Cinnamon’s warm, sweet notes perfectly complement the caramel and waffle flavors of the stroopwafels. If you’re not a fan of cinnamon, you can omit it entirely, or for a festive twist, substitute it with 2 teaspoons of gingerbread spices for a more complex aroma.
• Caramel Sauce: This is what gives your frosting its signature flavor and provides the perfect drizzle for decorating. You can either use your favorite store-bought caramel sauce for convenience or elevate your cupcakes with a homemade caramel sauce, such as the one found in this caramel macarons recipe.

Step-by-Step Guide to Baking Perfect Stroopwafel Cupcakes

Creating these delicious stroopwafel cupcakes is a straightforward and enjoyable process. Follow these steps for best results, paying attention to ingredient temperatures and mixing techniques to ensure a perfectly moist and flavorful treat.

Step 1: Prepare the Batter

Begin by creaming the softened room temperature butter and brown sugar together in a large bowl. Beat them with an electric mixer on high speed for about 3 minutes until the mixture is light, fluffy, and airy. This aeration is key to a tender cupcake texture. Next, add the eggs one at a time, mixing well after each addition until fully incorporated. Follow with the sour cream and milk, mixing for another 2 minutes on medium speed until smooth. Finally, reduce the mixer speed to low and gradually add the self-rising flour and cinnamon. Mix just until the dry ingredients are combined with the wet, being careful not to overmix, as this can lead to tough cupcakes. Gently crumble the stroopwafels into small pieces and fold them into the batter using a spatula. Divide the batter evenly among your prepared paper cupcake forms, filling each about two-thirds full.

Step 2: Bake Your Delicious Cupcakes

Preheat your oven to 350°F (175°C) for a conventional oven (or 310°F / 155°C for a convection oven). Bake the filled cupcake forms for approximately 20 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Once baked, remove them from the oven and let them cool in the muffin tin for about 5 minutes before transferring them to a wire rack. It is absolutely essential to let the cupcakes cool completely to room temperature before attempting to frost them. If you frost warm cupcakes, the heat will melt the frosting, causing it to drip and ruin your beautiful presentation.

Step 3: Crafting the Fluffy Caramel Frosting

This caramel frosting uses a Swiss meringue buttercream base, known for its silky smooth texture and excellent stability. To begin, set up a double boiler: place a heatproof bowl over a pan of simmering water, ensuring the bottom of the bowl does not touch the water. In the bowl, combine the egg whites, brown sugar, and salt. Whisk continuously until the sugar has completely dissolved and the mixture reaches 160°F (70°C) on a candy thermometer. This step pasteurizes the egg whites and creates a stable meringue base.

Carefully remove the bowl from the heat and transfer it to a stand mixer (or use a hand mixer). Beat the mixture on high speed for about 8 minutes until it forms stiff, glossy peaks and the meringue has cooled down to room temperature. The bowl should no longer feel warm to the touch. This lengthy whipping process incorporates air and stabilizes the meringue. Next, reduce the mixer speed to low and gradually add the room temperature butter, one tablespoon at a time. The mixture may look curdled or separated at this stage, but don’t worry, this is normal! Continue mixing. Once all the butter is incorporated, increase the speed to high and beat for another 2-3 minutes until the frosting comes together into a smooth, fluffy consistency. Finally, pour in the caramel syrup and mix on high speed for another 2 minutes until fully combined and perfectly creamy. Transfer the finished frosting to a piping bag fitted with your desired nozzle. For a classic swirl, a large round tip like Wilton 1A (with a big adapter) works wonderfully.

Step 4: Decorating for that Professional Touch

Now for the fun part – decorating your magnificent stroopwafel cupcakes! With your caramel frosting ready in a piping bag, pipe generous swirls of frosting onto each cooled cupcake. For a classic look, start piping from the outer edge of the cupcake and work your way inward, creating a beautiful spiral effect. Once frosted, enhance the caramel flavor and visual appeal by drizzling extra caramel syrup over the frosting. For the perfect finishing touch, place a small piece of stroopwafel on top of each cupcake. This not only adds an extra textural element but also clearly signals the delightful surprise within!

Pro Tips for Stroopwafel Cupcake Success

• Prevent Stroopwafels from Sinking: If you find that your stroopwafel pieces tend to sink to the bottom of your cupcakes, here’s a clever trick: lightly toss the crumbled stroopwafel pieces in a small bowl of flour before adding them to the batter. This light coating helps them stay suspended more evenly throughout the cupcake.
• Oven Type Matters: For the best and most consistent baking results, always opt for a conventional oven when baking cupcakes. A conventional oven provides even heat distribution, ensuring your cupcakes bake and rise uniformly, resulting in a perfectly domed top. Avoid using a combi microwave oven for baking, as this can lead to an uneven bake where the outside is done but the inside remains raw.
• Convection Oven Adjustment: If a conventional oven is not available and you must use a convection (hot air) oven, remember to adjust the temperature. Lower the heat by approximately 30°F or 20°C to prevent the cupcakes from baking too quickly on the outside. For this recipe, bake at 310°F (155°C) for the same 20 minutes.
• Pound Cake Variation: This versatile batter can also be used to create a delightful pound cake! Simply pour the prepared batter into a greased and floured 10-inch (25 cm) cake tin. Bake it in a preheated conventional oven at 350°F (175°C) for about 60 minutes, or until a skewer inserted into the center comes out clean.
• Frosting Troubleshooting: Don’t be alarmed if your caramel frosting appears to curdle or separate when you’re adding the butter to the meringue. This is a common and temporary phase in making Swiss meringue buttercream. Just keep mixing! With continued beating, the frosting will miraculously come together into a smooth, fluffy, and stable consistency. Patience is key here.
• Piping Nozzle Recommendation: To achieve those beautiful, classic swirls of frosting, I highly recommend using a Wilton 1A piping tip. This large round nozzle creates elegant, simple mounds. To make it easier to handle and fill, use a large adapter with your piping bag.

Creative Topping Variations

While the classic caramel frosting is an absolute dream with these stroopwafel cupcakes, there’s always room to explore other delicious possibilities! I can barely imagine a better pairing myself, but if you’re feeling adventurous or simply want to try something new, here are some fantastic alternatives that also complement the rich flavors of stroopwafels:

• Salted Caramel Topping: Elevate the caramel experience with a hint of salt! This delectable topping typically combines cream cheese, butter, confectioner’s sugar, and luscious salted caramel sauce. The salt provides a wonderful contrast that truly makes the caramel flavor pop, creating a more sophisticated and addictive treat. You can find a fantastic recipe for this salted caramel topping here.
• Classic Buttercream: Sometimes, simplicity is key. A traditional buttercream is always a crowd-pleaser and pairs beautifully with any cupcake. This easy buttercream recipe requires only three essential ingredients – butter, confectioner’s sugar, and milk – and can be ready in just 5 minutes. It offers a smooth, sweet base that allows the stroopwafel flavor to shine.
• Coffee-Flavored Frosting: For those who love the classic stroopwafel-and-coffee combination, a coffee-flavored frosting is a match made in heaven! This easy-to-prepare frosting with a subtle hint of coffee (and an optional touch of liqueur for adults) offers a sophisticated twist that harmonizes wonderfully with the warm spices and caramel of the stroopwafel.
• Vanilla Cream Cheese Frosting: A lighter, tangier alternative, vanilla cream cheese frosting adds a lovely balance to the sweetness of the cupcake. This wonderful topping is made from cream cheese, butter, confectioner’s sugar, and vanilla extract. It’s incredibly smooth, rich, and can be whipped up in just 10 minutes.

Storage and Make-Ahead Tips

Proper storage ensures your delicious stroopwafel cupcakes remain fresh and delightful for as long as possible. Here are some guidelines for storing both frosted and unfrosted cupcakes, as well as tips for making them ahead of time:

• Frosted Stroopwafel Cupcakes: Once decorated with the caramel frosting, these cupcakes are best stored at room temperature for up to 1 day. Keep them in an airtight container to maintain freshness and prevent them from drying out. Avoid refrigerating frosted cupcakes, as the frosting may become too hard and the cupcakes themselves can dry out.
• Make-Ahead Frosting: The caramel frosting can be prepared a day in advance to save time on baking day. Store the prepared frosting in an airtight container at a cool room temperature, *outside* the refrigerator. If refrigerated, the butter in the frosting will become very hard, making it difficult to pipe smoothly. Allow it to come to room temperature and re-whip briefly before piping if stored for a few hours.
• Unfrosted Cupcakes (Short-term Storage): If you plan to frost your cupcakes later, store the undecorated cupcakes in an airtight container at room temperature for up to 4 days. Refrigeration is generally not recommended for unfrosted cupcakes, as it can dry them out quickly.
• Unfrosted Cupcakes (Freezing): For longer storage, undecorated cupcakes can be frozen for up to 3 months. Wrap each cooled cupcake individually in plastic wrap, then place them in an airtight freezer-safe container or bag. When you’re ready to enjoy them, simply thaw the cupcakes at room temperature before frosting and decorating.

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Dutch stroopwafel cupcakes with caramel frosting

Andréa

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.

5 of 15 votes

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Sweets and Sweet Baking

Cuisine Dutch

Servings 12 cupcakes

Calories 484 kcal

Equipment

• A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
• cupcake and muffin pan
• Hand Mixer
• Au bain Marie pot

Cook ModePrevent your screen from going dark

Ingredients

Stroopwafel cupcakes

• ▢ 1 stick butter, unsalted, room temperature
• ▢ ⅔ cups dark brown sugar
• ▢ 2 eggs, size L, room temperature
• ▢ 2 tablespoons milk, room temperature
• ▢ 2 tablespoons sour cream, room temperature
• ▢ 1 cup self-rising flour
• ▢ 2 teaspoons cinnamon
• ▢ 4 stroopwafels, syrup waffles

Caramel frosting

• ▢ 6 egg whites, size L, room temperature
• ▢ ⅛ teaspoon salt
• ▢ ⅔ cups dark brown sugar
• ▢ 3 sticks butter, unsalted, room temperature
• ▢ 4 tablespoons caramel syrup

Decorating

• ▢ 2 stroopwafels , syrup waffles
• ▢ 3 tablespoons caramel syrup

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric – US Customary

Instructions

Preparation

• ▢
  Slice the 4 stroopwafels for the cupcake batter into small pieces.
  4 stroopwafels
• ▢
  Cut 2 stroopwafels for garnish each in 6 triangles.
  2 stroopwafels
• ▢
  Weigh and measure all the ingredients. Make sure everything is at room temperature.
• ▢
  Preheat the oven to 350 °Ft (175 °C) for a conventional oven or 310 °F (155 °C) 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.
  1 stick butter, ⅔ cups dark brown sugar
• ▢
  Add the eggs one by one. Add the second egg when the first one is incorporated into the batter.
  2 eggs
• ▢
  Mix the milk and sour cream through the batter and mix everything at high speed for 1 minute.
  2 tablespoons milk, 2 tablespoons sour cream
• ▢
  Turn the mixer at low speed and add the self-rising flour and cinnamon. Mix until everything is just incorporated.
  1 cup self-rising flour, 2 teaspoons cinnamon
• ▢
  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 a boil and hang a heatproof bowl above the water.
• ▢
  Put the egg whites, brown sugar, and salt into the bowl and whisk everything well.
  6 egg whites, ⅔ cups dark brown sugar, ⅛ teaspoon salt
• ▢
  Add a thermometer to the bowl and heat the mixture, while stirring occasionally, until it reaches 160 °F (70 °C).
• ▢
  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.
  3 sticks butter
• ▢
  Pour the caramel syrup with the frosting and turn the mixer to high speed.
  4 tablespoons caramel syrup
• ▢
  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.
  3 tablespoons caramel syrup

Notes

1. – Baking tips – If you don’t want all your stroopwafels at the bottom of your cupcake, take a bowl of flour and mix the pieces before adding them to the batter.

2. – Don’t use a combi microwave oven for baking the cupcakes. By using this the inside is raw while the outside is done.

3. – Oven 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 to 310 °F (155 °C) and bake the cupcakes for 20 minutes.

4. – Variations Do you want to serve this as a pound cake? Put the batter in a cake tin of 9 inches (25 cm) and bake for 60 minutes at 350 degrees Fahrenheit (175 degrees Celsius) in a conventional oven.

5. – Frosting tips 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)

6. – Nutrition values – The nutrition values are per cupcake including frosting.

Nutrition

Calories: 484kcalCarbohydrates: 39gProtein: 5gFat: 36gSaturated Fat: 22gTrans Fat: 1gCholesterol: 118mgSodium: 424mgFiber: 1gSugar: 21gVitamin A: 1109IUIron: 1mg

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