Frankfurter Kranz Cupcake (Yellow Cupcake with German Buttercream and Praline topping)



Almost two years ago, I traveled to a small town in Germany called Freiburg to watch two of my very favorite people get married, Chris & Noura. The wedding itself actually took place in Munstertal, but my husband and I decided to stay in Freiburg which was a short drive away from the wedding location. Noura recommended we stay at the Hotel Colombi, a hotel which unbeknownst to me at the time, is famous for its pastries and baked goods. And oh my… they deserve every bit of that fame.

I was pregnant at the time with my son Adrien and I’m pretty sure that 90% of my pregnancy weight was gained during that trip. During one of our meals, I asked the waiter what he recommended as his top dessert choice from the expansive menu. He recommended the Frankfurter Kranz. I wish I could go back and hug him for that recommendation because it was the best cake I have ever, ever, ever tasted. In fact, my husband who had ordered a slice of Black Forest Cake ended up stealing half of my cake (he also gained 90% of his sympathy weight on this trip.)

When the Sisterbakers 1 year anniversary came (and went…oops) and my sister suggested we make a celebration cupcake, I knew this was the perfect occasion to attempt to do justice to that cake. So this is my version of a Frankfurter Kranz, cupcake-style. Enjoy!




Makes 12 cupcakes

Cupcake (adapted from “Cupcakes” by Shelly Kaldunski):


Frankfurter Kranz Cupcake

1/2 cup sugar

6 tbsp unsalted butter, softened or room temperature

2 large eggs

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1 1/4 tsp baking powder

1/4 tsp salt

1/3 cup whole milk



1 cup blanched almond slivers, chopped

1/2 cup sugar

1/2 cup cold water

2 tsp corn syrup

2 tsp unsalted butter


Buttercream (from Frankfurter Kranz)

6 egg yolks, room temperature

3/4 cup sugar

1/2 cup water

1/2 tsp cornstarch

2 tsp vanilla extract

1 1/4 cup unsalted butter, room temperature





  1. Preheat your oven to 350˚F. Line a cupcake pan with liners and set aside. 
  2. In the bowl of an electric mixer, fitted with a paddle attachment, cream together the butter and sugar until light and fluffy.
  3. Add the eggs and vanilla and beat until fully mixed.
  4. Add the flour, baking powder, salt and milk and mix until batter is smooth.
  5. Divide your batter in the prepared cupcake pan and bake for 18-20 minutes until the cupcakes are golden and the top is springy to the touch.
  6. Allow to cool completely on a wire rack.



  1. Lightly butter or grease a baking sheet, and set aside. 
  2. In a small saucepan, combine the sugar, water, corn syrup and butter. Stir the ingredients together and set the pan over medium heat.
  3. Bring the mixture to a boil, and stir constantly until your caramel reaches a golden color.
  4. Once it has reached the desired color, remove from heat immediately and stir in your chopped almonds.
  5. Pour the mixture into your prepared baking sheet and flatten with a spatula. Allow to cool and harden.



  1. In the bowl on an electric mixer fitted with a whisk attachment, lightly beat the egg yolks. 
  2. In a small saucepan, combine the sugar, water, and cornstarch. Set the mixture over medium heat and stir until the sugar and cornstarch have dissolved.
  3. Attach a candy thermometer and bring the mixture to 238˚F or soft-ball.
  4. Turn the mixer on low-medium speed and slowly drizzle in the hot syrup (really slowly or you’ll scramble your yolks!).
  5. Once the syrup is fully incorporated, turn the mixer up to medium speed and mix until the yolk and syrup mixture has fully cooled, about 15 minutes.
  6. Add the vanilla extract and the butter. Turn the mixer up to high speed and beat until the buttercream becomes pale yellow and thick.



Frost each cupcake with with Buttercream. Place the Praline in a plastic bag and hit it with pan or rolling pin until broken up into small pieces. Cover each frosted cupcake with the brittle and serve!



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