Ingredients (preparation time 2 hours, makes 12 – 18 cupcakes)
- 400g all-purpose flour
- 150g sugar
- 125g ground stroopwafel
- 3 eggs
- 200g vegetable oil
- 170g buttermilk
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 ½ tsp vanilla extract
- ½ tsp salt
For Frosting & Decoration:
- ½ lb unsalted butter
- ½ lb cream cheese
- 225g powdered sugar
- Pinch salt
- ½ tsp cinnamon
- 12 – 18 mini stroopwafel
Place oven rack in the middle position. Preheat oven to 375 degrees.
Add all cake ingredients to a large bowl. Using an electric beater, beat until well-combined.
Spray cupcake pans with cooking spray or line with cupcake liners. Using an ice cream scoop (for even portions), scoop out batter and add to cupcake wells.
Place cupcake pans in oven and bake cupcakes for 20 – 22 minutes, or until a toothpick inserted comes out clean.
Remove cupcakes from oven and let cool fully. Can be made one day ahead.
Beat together butter, cream cheese, powdered sugar, salt, and cinnamon with an electric mixer for about five minutes, or until fluffy and well-blended.
Transfer frosting to a piping bag and pipe onto cool cupcakes as desired. Top each cupcake with a mini stroopwafel and serve!
If not serving immediately, refrigerate cupcakes. Let cupcakes come to room temperature for an hour before serving.