Dessert / Recipes



If you’re a Starbucks lover, then we’ve got the dessert for you! These vegan treats involve caramel drizzled over caramel frosting on top of a delicious, vanilla cupcake, all inspired by the Starbucks Caramel Ribbon Crunch Frappuccino. These cupcakes are beautifully fluffy and even pack a little extra fiber from the flax seed meal. To make this dairy-free frosting as tasty as buttercream, we just used clear butter flavoring (don’t worry, it’s vegan) and replaced the typical whipping cream in caramel with coconut milk. The result is a cupcake that will charm vegans and non-vegans alike!



Adapted from Je suis alimentageuse


— 1/2 cup vegetable oil

— 3/4 cup white granulated sugar

— 1 teaspoon vanilla

— 2 tablespoons flax meal plus 6 tablespoons water (mixed and set aside for about 2 minutes)

— 1/2 cup rice milk (or any other milk alternative)

— 1/2 teaspoon vinegar

— 1/2 teaspoon baking soda

— 1 teaspoon baking powder

— 1 1/2 cups flour

— Pinch of salt


— 1 cup white granulated sugar (make sure it’s a vegan brand, like Redpath)

— 2 tablespoons Earth Balance (or any other vegan margarine)

— 1/2 cup coconut milk (full fat)

— 1/2 teaspoon vanilla extract


— 1 cup vegetable shortening or vegan margarine (the shortening is salt-free, but the margarine may taste salty)

— 3-4 cups icing sugar

— 1 teaspoon clear butter flavoring (we used Wilton)


  1. Preheat oven to 350 degrees F.
  2. Mix together the oil, sugar, vanilla, flax meal mixture, rice milk, and vinegar in a bowl.
  3. In another bowl, sift the baking soda, baking powder, flour, and salt.
  4. Add the dry ingredients to the wet ingredients, and divide among lined cupcake tins (use medium-sized cupcake liners), filling about 3/4.
  5. Bake for 15 to 20 minutes, rotating halfway, until the edges are a light, golden brown and a toothpick comes out clean when inserted in the center of the cupcake.
  6. Remove from the cupcake tins, and let cool on a wire rack.
  7. For the caramel, melt the sugar over medium to medium-low heat in a heavy-bottomed saucepan. Avoid stirring as much as possible, and swirl around the melted sugar until it’s completely melted and has a nice, amber brown color (20 to 25 minutes). Be careful not to brown the sugar too quickly, or it will burn.
  8. Remove from heat, and add the vegan margarine, vanilla extract, and coconut milk. Whisk quickly, as it will bubble up and start to seize a bit. When this happens, put it back on medium to low heat, keep stirring, and the caramel will come together.
  9. Once the coconut milk has been incorporated, pour the caramel through a strainer (in case there are any chunks), and transfer about 50 fl ounces to a squeeze bottle for later (about 1/4 of the mixture). Let the other 3/4 cool to room temperature so you can add it to the frosting.
  10. For the frosting, whip together the shortening/margarine, clear butter flavoring, and 1 cup of icing until it’s light and fluffy.
  11. Incorporate the icing sugar cup by cup until the icing is fluffy yet somewhat stiff. Then stream in the cooled caramel, and whip until incorporated. Transfer it to a piping bag.
  12. To assemble, pipe the frosting over the cupcakes, then drizzle the vegan caramel on top. To add some fun texture,  you can sprinkle your cupcakes with caramel sugar or Skor bits (Note: these are not vegan).


Can you think of another Starbucks drink that would make for a delicious dessert?


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