Door County Caramel Cupcakes with Raspberry Almond Butter Cream

Door County Caramel Cupcakes with Raspberry Almond Butter Cream

By: Sherry K. - Morgantown, WV - 2017 Recipe Contest Submission

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.



Featured ingredient: Heavenly Caramel Coffee 10 oz. Bag Ground and Raspberry Almond Coffee 8 oz. Bag Ground

  • 1/2 cup strongly brewed Door County Heavenly Caramel Coffee
  • 3 Tbsp strongly brewed (and cooled) Door County Raspberry Almond Coffee
  • 1 1/2 cups sifted cake flour
  • 1 1/2 tsps baking powder
  • 1/2 cup salted butter
  • 1 cup sugar
  • 2 large eggs
  • 1 lb unsalted butter, room temperature
  • 1 lb powdered sugar
  • 1/2 cup pastureized egg white
  • Optional - food coloring of choice


1. Preheat oven 400°
2. Place cupcake liners in muffin tins
3. Cream together the butter and sugar in a stand mixer
4. Mix in eggs one at a time while sifting flour and baking powder into the mixture
5. Stir in Door County Heavenly Caramel Coffee
6. Fill muffin tins 3/4 full
7. Bake for 25-30 minutes until light golden and top bounces back, then remove from oven cool completely
8. Meanwhile in clean stand mixer, combine egg whites and sugar whip until a fluffy meringue
9. Add in butter chunks and Door County Raspberry Almond Coffee, then beat for 7 -10 minutes until light and shiny
10. Add any food colors to the buttercream that you like, and decorate cooled cupcakes with buttercream frosting