Starbucks copycat recipes

Here are some Starbucks copycat recipes for their famous cupcakes.


source: Truffles and Trends

Makes 15 Cupcake

  • 1 1/2 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup sunflower oil
  • 2/3 cup sugar
  • 2 eggs, at room temperature
  • 1 teaspoon pure vanilla
  • 1 cup coffee mixture (60 coffee, 40 milk)
  • frosting (recipe below)
  • caramel topping

Preheat oven to 350 degrees. Place a small ovenproof dish of water onto ovens bottom rack. In a large mixing bowl add sugar and eggs, with a hand mixer beat until fluffy. Add oil, baking powder, salt, cinnamon and vanilla, mix well. Carefully add flour and coffee, mix well.

Line a cupcake pan with cupcake liners then fill each cup with 1 tablespoon full of batter. Place into over and bake for 14-16 minutes or until toothpick comes out clean. Allow cupcakes to completely cool. Pipe frosting on top with your favorite cake tips then drizzle with caramel topping.

Vanilla Buttercream Frosting:

source: betty crocker
  • 1/4 cup vegetable shortening
  • 1/4 cup softened butter
  • 1/2 teaspoon pure vanilla
  • 2 cups powdered sugar
  • 1-3 tablespoons milk

In a large mixing bowl add shortening and butter, cream together with a hand mixer on low. Add vanilla and gradually add sugar a little at a time. Add milk until desired consistency is formed with mixing. Place leftover frosting in a covered container in the refrigerator. Makes 1 1/2 cups frosting.


source: hallmark channel

Makes about 2 dozen cupcakes

  • 2 2/3 cups all-purpose flour
  • 3 tablespoons espresso powder
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 (15 oz.) can pumpkin puree
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup canola or vegetable oil
  • 4 large eggs
  • 1/2 cup coffee or espresso, for brushing


  • 2 1/4 cups heavy cream, chilled
  • 1/4 cup confectioners’ sugar

To Finish:

  • ground cinnamon
  • caramel sauce

To make the cupcakes, preheat the oven to 350 degrees. Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.

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To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners’ sugar gradually. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.

Starbucks Copycat Recipes: PEPPERMINT MOCHA CUPCAKES

source: Creme de Lacombe
  • 2 2/3 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 2-3 teaspoons espresso powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 cup strong brewed coffee
  • 1 teaspoon peppermint extract
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs

For the Frosting:

  • 6 large egg whites
  • 13/4 plus 2 tablespoons granulated sugar
  • 11/2 cups (3 sticks) unsalted butter, at room temperature
  • 4 teaspoons peppermint extract
  • 1-2 teaspoons vanilla extract

To make the cupcakes, preheat the oven to 350 degrees. Line two cupcake pans with paper liners. In a medium bowl, combine the flour, cocoa powder, espresso powder, baking powder, baking soda and salt; stir together. Combine the milk, coffee and peppermint extract in a liquid measuring cup.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Beat on medium-high speed until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed. Blend in the eggs one at a time. Alternately mix in the dry and liquid ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.

Divide the batter evenly between the prepared cupcake liners. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until smooth again, about 3-5 minutes more. Stir in the peppermint and vanilla extracts and mix just until incorporated.

If you would like the red and white swirled frosting effect, remove about half of the frosting to a bowl. With the remaining frosting in the mixing bowl, add red gel coloring and mix until you have achieved the desired shade. Fit a pastry bag with a large tip. Fill one side of the pastry bag with the white frosting, and then fill in the other side with the red frosting (this does not need to be exact – just enough so that both colors are included.) Pipe a test streak until you see both colors coming out of the tip. Frost cupcakes as desired, refilling the pastry bag in the same manner as needed.


source: betty crocker

Makes 15 Brownie Cups

  • 1 brownie mix
  • 2 tablespoons instant coffee
  • 1/4 cup hot water
  • 1/2 cup oil
  • 3 eggs
  • 15 caramel kisses


  • 1 cup butter
  • 1/2 teaspoon vanilla
  • 1/2 cup caramel ice cream topping
  • 1 teaspoon sea salt
  • 4 1/2 cups powdered sugar
  • 1 teaspoon milk

For the Brownies: Preheat oven to 350 degrees. Dissolve the coffee in the water. Mix the brownie mix, coffee water, oil and eggs until just moistened. Fill cupcake liners 2/3 – 3/4 full. Bake 22-24 minutes or until a knife inserted in the center comes out with a few crumbs on it. Cool in the pan for 3 minutes, then press a caramel kiss into the center point first. Cool 5 more minutes. Carefully remove to a wire rack and cool completely. Frost with Salted Caramel Butter Cream. Drizzle with extra caramel and sprinkle with more salt.

For the Buttercream: Stir the sea salt into the caramel topping and set aside. Cream the butter and vanilla for 3 -4 minutes. Slowly beat in the powdered sugar. It will be very thick. Pour in the caramel and milk and beat again.


source: Eggland’s Best

Makes 12 Cupcakes

  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/4 teaspoon salt
  • 1/2 stick (1/4 cup) plus 2 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup unsulfured molasses
  • 1 large egg, beaten lightly
  • 1/2 cup strong, very hot coffee
  • 1 teaspoon baking soda

Lemon Cream Cheese Frosting:

source: The Spruce Eats
  • 8 ounce cream cheese, softened
  • 1 1/2 cups confectioners’ sugar
  • 1/2 teaspoon vanilla
  • 1 teaspoon freshly grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon thinly sliced crystallized ginger

Heat oven to 350 degrees . Line wells of cupcake pan with paper liners.

To make the Cupcakes: Add flour, the ground ginger, the cinnamon, the cloves, the allspice, and the salt in a bowl and sifc. Add 1/2 stick of the butter and granulated sugar in bowl and beat until mixture is pale and fluffy. Add molasses and egg beat until the mixture is smooth. In a measuring cup combine the baking soda with 1/2 cup very hot strong coffee water and stir until baking soda is dissolved. Stir the baking soda mixture into the molasses mixture (the mixture will appear curdled) and the combined molasses and baking soda mixture into the flour mixture, stir until ingredients are well combined. Fill cupcake liners halfway. Bake the cupcakes on the middle rack of a 350 degree °F. oven for about 20 minutes, or until a tester comes out clean. (Cupcakes will be flat on top.) Transfer the cupcakes to a rack to cool completely before frosting.

Lemon Cream Cheese Frosting: Add cream cheese, the remaining 2 tablespoons butter, confectioners’ sugar and vanilla into a bowl and beat until fluffy and smooth. Add in the zest and lemon juice and beat to combine. Chill frosting for 30 minutes before using.


source: The FFeed Food

Makes 24 Cupcakes

  • 3/4 cup whole or low-fat milk
  • 1/4 cup sour cream
  • 3 heaping teaspoons instant coffee
  • 1 tablespoon vanilla
  • 3 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons very finely ground coffee
  • 2 teaspoons unsweetened natural cocoa powder
  • 3/4 cup butter at room temperature
  • 1 1/2 cup white sugar
  • 4 eggs, yolks and whites separated

Heat the milk in the microwave or on the stove until hot – stop short of a simmer. Stir in the instant coffee until well blended. Add the vanilla and set aside. Sift together the cake flour, baking powder, soda, salt, ground coffee and cocoa.

In the bowl of a stand mixer, beat the butter and sugar with the paddle attachment until creamed. It should be slightly fluffy. Beat in the egg yolks one at a time. Add 2/3 of the flour mixture and the sour cream. Add the remaining flour mixture and milk. Beat until smooth. Scrape all the batter out into a separate bowl and wash the mixer bowl thoroughly. Switch to the whisk attachment and beat the egg whites until stiff but not dry. They will hold a stiff peak but they will still slip around a little in the bowl. Fold the egg whites into the cake batter gently, folding the batter around until well combined.
Fill cupcake liners with batter and bake at 350 degrees for about 20 minutes (they baked up surprisingly fast).

Coffee Mousse:

source: GB Chefs
  • 3/4 cup plus 2 tablespoons sugar
  • 6 large egg yolks
  • 1/3 cup water
  • 3 tablespoons instant espresso powder
  • 2 1/2 cups chilled whipping cream
  • 2 tablespoons coffee liqueur
  • 1 teaspoon vanilla extract

Whisk sugar, yolks, water and espresso powder in large metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 160°F, about 3 minutes. Remove bowl from over water. Add nutmeg. Using electric mixer, beat egg mixture until cool and thick, about 5 minutes. Beat cream, liqueur and vanilla in another large bowl until stiff peaks form. Fold cream mixture into egg mixture.

Caramel Sauce:

source: NYT Cooking
  • 1 cup unsalted butter (2 sticks)
  • 2 1/4 cups brown sugar
  • 1 cup light corn syrup
  • 1 14-oz can sweetened condensed milk
  • 1 teaspoon vanilla extract

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.

NOTE: If caramel is too thick, simply reheat and add in some heavy cream until combined.


  • 1 cup sugar
  • 4 egg whites
  • 3 sticks unsalted butter (at room temperature)
  • 1 tablespoon 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.

To assemble the cupcakes: Once cupcakes are cool, core out the center of each one. Using a pastry bag, pipe a small amount of caramel sauce, then pipe coffee mousse until the center is almost full, and then top with another piping of caramel. Once all cupcakes are filled, pipe buttercream onto each one using a pastry bag fitted with a large star tip. Lastly, use a sturdy plastic freezer bag or disposable plastic pastry bag with a small hole cut out of it and drizzle caramel on top of each cupcake.

Starbucks Copycat Recipes: BLACK BOTTOM CUPCAKES

source: smitten kitchen
  • 1 (8 oz.) package softened cream cheese
  • 1/3 cup sugar
  • 1 large egg
  • Pinch salt
  • 2 cups semisweet mini chocolate chips
  • 3 cups flour
  • 2 cups sugar
  • 2/3 cup sifted unsweetened baking cocoa
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 cups water
  • 2/3 cup oil
  • 2 tablespoons white vinegar
  • 3 teaspoons vanilla

Preheat the oven to 350 degrees. Line 36 regular-size muffin tins with paper liners. In a bowl, beat the cream cheese, sugar, egg, and salt until fluffy and well combined. Add in the chocolate chips and mix to combine. Set aside.

For the cake batter, in a bowl, sift together flour, sugar, cocoa, baking soda, and salt. In a small bowl, whisk together water, oil, vinegar, and vanilla. Beat well until thoroughly combined. Combine the wet ingredients with the dry ingredients.

Fill the liners 3/4 full with chocolate batter and drop about 1 teaspoon of the cream cheese mixture on top and in the middle of each chocolate batter. Bake for about 20 minutes, or until the cupcakes test done.

Starbucks Copycat Recipes: SALTED CARAMEL CUPCAKES

source: BBC good food

Makes 10 Cupcakes

  • 1/2 cup butter, softened
  • 1 cup packed dark brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 2% milk


  • 1/3 cup sugar
  • 4 teaspoons water
  • 1/8 teaspoon salt
  • 1 1/3 cups heavy whipping cream

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.

Fill paper-lined muffin cups three-fourths full. Bake at 350 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a large heavy saucepan, combine the sugar, water and salt. Cook over medium-low heat until sugar begins to melt. Gently pull melted sugar to the center of the pan until sugar melts evenly. Cook, without stirring until mixture turns an amber color. Remove from the heat; gradually stir in cream until smooth. Transfer to a small bowl; cover and refrigerate for 4 hours. Beat until stiff peaks form. Frost cupcakes.


source: house of treats

Makes 12 Cupcakes

  • 1 3/4 cups all-purpose flour
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 3/4 cups cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • dash of salt
  • 1/2 cup light milk
  • 1/2 cup light cream
  • 1/2 cup vegetable oil
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla
  • 1 cup brewed coffee
  • 1 1/2 teaspoons instant espresso granules

For the Filling:

  • 1/3 cup frozen raspberries, thawed and smashed

For the frosting:

  • 2 sticks butter, softened
  • 3 cups confectioners sugar
  • 6 ounces white chocolate, melted
  • 3 tablespoons heavy whipped cream
  • raspberries for garnish

To make the cupcakes: Preheat your oven to 350 degrees. Line a muffin tin with cupcake liners and set aside. In a large bowl, mix the flour, cocoa powder, baking soda, baking powder and salt together. In another bowl, mix the oil, milk, cream, vanilla and eggs together with a whisk. Gradually add the wet mixture to the dry mixture, stirring to combine. Add in the coffee and instant espresso and stir well. Scoop the batter into each muffin cup, filling about 2/3 – 3/4 the way full with batter. (Batter will be slightly runny, don’t worry.) Bake the cupcakes for about 18 minutes. Remove from the tin and let cool completely for about an hour before adding the filling. Once the cupcakes have cooled, flip them over. Using a sharp knife, remove a small cone from the middle of the cupcake. Stuff the insides with raspberry filling and place the cone top over the filling to keep it in. Let sit about 15 minutes.

Prepare the frosting by beating the butter and confectioners sugar at low speed until fluffy. Add in the melted and cooled white chocolate and whipping cream. Beat until soft, fluffy and a little stiff. Place a raspberry in the center of the frosting and serve immediately.

Starbucks Copycat Recipes: EGGNOG LATTE CUPCAKES

source: the candid apetite

Makes 2 Dozen

  • 1 vanilla cake mix
  • 3 eggs
  • 1 cup eggnog
  • 1/3 cup oil
  • 1/4 cup sour cream
  • 1 teaspoon rum extract
  • 1/2 teaspoon nutmeg

For the Coffee Butter Cream:

source: F&F
  • 1/2 cup butter, softened
  • 1/4 cup shortening
  • 2 oz. cream cheese, softened
  • 1 tablespoon hot water
  • 2 tablespoons instant coffee
  • 1/2 teaspoon rum extract
  • pinch of salt
  • 4 cups powdered sugar
  • 1 tablespoon heavy whipping cream

For the Cupcakes: Preheat oven to 350 degrees. Line pan with cupcake liners. Beat all ingredients on low for 1 minute and then on medium for 2 minutes. Fill liners 2/3 of the way full. Bake 22 minutes. Cool on a wire rack completely before frosting with coffee butter cream. Dust with nutmeg. Keep cupcakes refrigerated.

For the Butter Cream: Dissolve the coffee in hot water and set aside. Beat butter, shortening and cream cheese until fluffy. Add coffee water, extract, and salt. Beat in sugar slowly. After all the sugar has been mixed in, beat in whipping cream to thin it slightly. Keep refrigerated.

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