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Starbucks Cupcakes Recipe
by Koko's Kitchen

The other day it was one of my best friends birthday, and I was super excited to make some cupcakes for her! She works at Starbucks and I thought I would make some adorable Starbucks themed cupcakes. We also recently took a trip to Seattle and of course hit up Starbucks every single day!

Pike Place Market

Taylor + Randi at Starbucks

Pike Street

I made a basic vegan yellow cupcake, filled them with a delicious caramel sauce, and topped them off with a swiss meringue buttercream. Of course if you make these, you’ll have to discreetly steal some supplies from Starbucks….hehehe!

Vegan Yellow Cupcakes (adapted from here)

Cut butter into evenly sized cubes and melt over low heat in large 3-4 quart saucepan.

Once butter is fully melted, add brown sugar, being careful to avoid the sides of the pan. If any stray sugar crystals fall onto side of pan, carefully brush off with a wet pastry brush.

Once butter and sugar are fully combined, add corn syrup and condensed milk. Clip on candy thermometer to side of pan.

Cook mixture on low heat (still continually stirring) for about a minute or two. Increase heat to medium and continue to cook/ stir until mixture reaches 225 degrees. Once the mixture is removed from heat, stir in vanilla extract.

Swiss Meringue Buttercream

3/4 cup sugar

4 egg whites

3 sticks unsalted butter (at room temperature)

1 tbsp vanilla extract

Heat sugar, egg whites, and salt in a heatproof mixer bowl set over a pan of simmering water, whisking until sugar dissolves and mixture registers 160 degrees on a candy thermometer. Return bowl to mixer, and whisk, gradually increasing speed from low to medium-high, until stiff, glossy peaks form, about 10 minutes. Reduce speed to medium. Add butter, a few pieces at a time, whisking well after each addition. Whisk in vanilla. Switch to a paddle attachment and beat until air bubbles are gone, 2 to 3 minutes more.