Copycat Starbucks Cake Pops | The Squeaky Mixer

Copycat Starbucks Cake Pops

These adorable and simple cake pops remind me of my niece Ruby. She is the brightest light in every room and the sweetest, smartest, big-hearted little human. This tiny superhuman LOVES her Starbucks Cake Pops and she will never miss an opportunity to ask for one when Starbucks is in question. I think that this Copycat Starbucks Cake Pops recipe will get Ruby’s stamp of approval and I know you will all enjoy them too 🙂

Copycat Starbucks Cake Pops | The Squeaky Mixer

What Are Starbucks Cake Pops Made Of?

Starbucks Cake Pops consist of a delicious vanilla cake center then coated with a thin layer of candy melts. They are sweet and the flavor is vanilla-forward. The candy melt coating has a slight “crack” in every bite but melts in your mouth for every bite. And of course, each Starbucks Cake Pop is studded with white sprinkles.

These homemade Starbucks Cake Pops are a much better option especially because you know all of the ingredients going into them. Plus, and I may be biased, but everything made from scratch is always better 🙂

Copycat Starbucks Cake Pops | The Squeaky Mixer

How To Make Homemade Cake Pops

Making homemade cake pops can be difficult if they are not done right or if you aren’t prepared. My advice would be to read this blog and the instructions all the way through before diving into the baking process. Being prepared is so important when making cake pops so you can achieve the best results for these delicious little treats.

We start this recipe by baking our vanilla cake and then turning this baked cake into small cake crumbs. These cake crumbs are combined with vanilla frosting to create a formable dough consistency. I use a cookie scoop to keep each cake pop the same size. Cake Pops are great because this part of the recipe where we form and shape our pops is perfect for kids. Getting your kids in the kitchen is always a great idea and will help build their confidence and boost their creativity.

Always be sure that you’re allowing your cake pops enough time to chill in the freezer before trying to dip them. If cake pops are too soft, they will easily fall off the stick. The colder the cake pops, the faster the candy melts will set, so be sure to immediately allow the excess candy melts to drip back into the bowl right after dipping.

Copycat Starbucks Cake Pops | The Squeaky Mixer

When dipping your cake pops we need to make sure we’re working with the proper consistency. A mixture that is too thick won’t leave us with a smooth finish and creates a layer too thick over each cake pop. Always be sure to microwave your candy melts in 30-second intervals mixing between each time. Adding coconut oil to your candy melt mixture will help ensure the thin, smooth consistency we want. If you ever want to recreate this recipe using white chocolate or semi-sweet chocolate in the future, be sure to use the same practice of melting in 30-second intervals and adding coconut oil to the mixture to keep the mixture thin. In addition, continue the practice of allowing the excess chocolate to drip back into the bowl.

Copycat Starbucks Cake Pops | The Squeaky Mixer

I used 6″ cake pop or lollipop sticks. I purchased them from Amazon which you can find, here! These sticks will be perfect for any cake pops recipes you embark on. Of course, there are endless variations to the cake pop possibilities and this copycat Starbucks cake pops recipe is the perfect, tastiest way to start 🙂

Copycat Starbucks Cake Pops

4.8 from 12 votes
Recipe by Maddison Koutrouba – thesqueakymixer.com
Servings

15-18

servings
Cooking time

18

minutes
Cook Mode

Keep the screen of your device on.

Ingredients

  • 1 1/4 cups all-purpose flour

  • 1 tsp. baking powder

  • 1/4 tsp. salt

  • 1/2 cup unsalted butter, room temperature

  • 1 cup sugar

  • 2 eggs, room temperature

  • 2 1/2 tsp. vanilla

  • 1/2 cup buttermilk, room temperature

  • Vanilla Buttercream
  • 4 Tbsp. unsalted butter, room temperature

  • 1 3/4 cups confectioner’s sugar

  • 3-4 Tbsp. heavy cream

  • 1 tsp. vanilla extract

  • 1/4 tsp. salt

  • Candy Coating
  • 2 cups light pink candy melts

  • 2 Tbsp. coconut oil, (or vegetable oil)

  • 2-3 Tbsp. white nonpareils

Directions

  • Preheat the oven to 350 degrees F and lightly grease a 9″ x 13″ cake pan. Set aside.
  • In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a separate, larger bowl, use an electric mixer to beat the butter and sugar until it is light and fluffy. Mix for 3-5 minutes or until the mixture has lightened in color and is fluffy.
  • Add in the eggs one at a time mixing between each addition. Add in the vanilla.
  • Beginning and ending with the dry ingredients alternate adding in the dry ingredients and buttermilk. Mixing a little bit between each addition.
  • Do not over-mix the batter, use a silicone spatula to ensure that everything is combined nicely and evenly.
  • Pour the batter into the prepared pan and use a silicone spatula to spread the batter evenly.
  • Bake for 18-25 minutes or until the cake is not jiggly and is just golden brown along the edges of the pan.
  • Allow the cake to cool in the pan for about 20 minutes to make it easier to handle. Then, transfer the cake to a large mixing bowl to be crumbled. Use a fork, electric mixer, or your hands to crumble the cake until it is super fine. Set aside and make the buttercream.
  • To make the buttercream, use an electric mixer or a stand mixer fit with the paddle attachment to whisk together the butter and confectioner’s sugar, vanilla, and salt, while slowly adding in the heavy whipping cream. Mix until there are no lumps of butter. Be sure to scrape down the sides of the bowl as you mix.
  • Add the buttercream to the crumbled cake and mix to evenly distribute the buttercream throughout the cake.
  • Roll the cake pops into about 1 1/2 Tbsp. sized balls and roll until nice and smooth. Place each cake pop onto a cookie sheet fit with parchment paper. Allow these to chill in the freezer for 1 hour.
  • Remove the frozen cake balls from the freezer and re-roll them quickly and gently in your hands to remove any flattened sides from the initial freeze. Then insert a cake pop stick into the center of each one. Repeat this step for every cake pop.
  • Place the cake pops back in the freezer for 1 hour. I used styrofoam to keep my cake pops up right.
  • Once the cake pops have chilled for at least a total of 2 hours, melt your pink candy melts and coconut oil in 30-second intervals mixing between each interval until the mixture is completely melted and smooth.
  • One at a time, dip each cake pop in the candy melts. Allow the excess candy melts to drip off back into the bowl. While the candy melt coating is still wet, sprinkle on the white nonpareils on the sides and on top of each cake pop.
  • Repeat these steps until each cake pop is coated and topped with sprinkles. I placed my cake pops back into the styrofoam so that they can stand upright.
  • Allow the candy melts to set on the cake pops and enjoy!

Did you make this recipe?

Tag @thesqueakymixer on Instagram! I love to see what you all create.

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