These caramel latte cupcakes are a baked version of one of the most popular drinks. Moist coffee cupcake topped with fresh vanilla whipped cream and drizzled with salted caramel.
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Why you will love these caramel latte cupcakes
I love turning my favorite coffee drinks into desserts and these cupcakes just like sipping a Caramel latte!
Indulge in the cozy comfort of your favorite coffee shop treat with these Caramel Latte Cupcakes! These delectable cupcakes bring the rich and aromatic flavors of caramel and latte together in a delightful dessert.
Tender and moist coffee cupcakes topped with light and airy vanilla whipped cream finished with a generous drizzle of salted caramel sauce.
These cupcakes are so easy to make and come together in no time.Whether you’re a coffee aficionado or simply seeking a luxurious dessert, these cupcakes are your ticket to a delightful escape.
For more cupcake recipes try my tiramisu cupcakes, lemon blueberry cupcakes or snickers cupcakes.
Ingredient Notes
- Unsalted butter – If you use salted butter, you’ll want to omit the extra salt.
- Granulate white Sugar – I like to use regular granulated white sugar.
- Buttermilk– Buttermilk keeps the cupcakes moist and tender while adding a subtle tanginess
- Eggs – I used large room temperature eggs
- All purpose flour – I like to use unbleached all purpose flour
- Instant Coffee – Any brand of instant coffee or espresso would work
- Confectioner’s sugar – Ensure your sugar is sifted to avoid any lumps in the frosting.
- Heavy Cream – Make sure to use heavy whipping cream with at least 35% butterfat
Step by Step Instructions
Before you start: Preheat the oven to 350F/177C and line a 12 cup muffin pan with paper liners
Step 1:Whisk the dry ingredients. In a large bowl stir all the dry ingredients until well combined.
Step 2: Beat the butter and sugar. Beat the butter and sugar on high for 3 minutes. It will become very light in color almost white. Next, add in the vanilla, egg and egg white. Mix well.
Step 3: Mix in the buttermilk and milk. Alternate the dry ingredients with the wet. Scoop the batter into the pan. Using an ice cream scoop pour batter into cupcake liners about ⅔ full with batter.
Step 4: Bake the cupcakes. Bake for 22-25 mins or until wooden pick inserted in center comes out clean. Remove from pans and place on wire racks to cool completely before frosting.
How to prepare the whipped cream frosting
Step 1:Beat the heavy whipping cream. In the bowl of your stand mixer or in a large bowl with a handheld mixer beat the chilled heavy cream until soft peaks form.
Step 2:Add the confectioners sugar and vanilla extract. At the soft peaks stage add the vanilla extract and sifted confectioners sugar and beat for 4-5 mins until stiff peaks form.
Keep the prepared frosting in the refrigerator until ready to use.
How to assemble the Caramel Latte Cupcakes
Step 1:Transfer the frosting to a piping bag and pipe a big dollop on top of each cupcake.
Step 2: Drizzle the cupcakes with the salted caramel sauce
Tips & Tricks
- Spoon and level your flour: Make sure to spoon measure your flour. This means using a spoon to fluff the flour first, then spooning it into your measuring cup.
- Use room temperature eggs: Using room temperature eggs would ensure that eggs whip correctly.Place the egg whites in a mason jar and seal the top. Submerge the jar in a bowl of hot tap water for 5-10 minutes until the egg whites are warm.
- Mix the batter gently: If you mix it too vigorously, you will deflate the air in the batter and then the cupcakes won’t rise.
- Use a cookie scoop: Using a cookie scoop will allow you to fill the liners easily and ensure all the cupcakes are the same size.
- Don’t over bake the cupcakes: Over baking will result in dry and crumbly crumb.
- Wait until they cool to frost: You must wait for the cupcakes to cool completely before frosting them, otherwise the frosting will literally melt right off the cake!
- Use cold heavy whipping cream. Make sure to use really cold heavy whipping cream otherwise it wont whip to stiff peak stage
FAQ’s
Can I use espresso instead of the instant coffee powder ?
Yes! You can use really strong brewed espresso. I used instant coffee here as thats easily available everywhere.
Can I substitute the buttermilk in the cupcakes?
Yes! Use sour cream or plain yoghurt.
Can these be made into a layered cake?
Yes it can! Just double the recipe. It will make three 8 inch cake layers when doubled.
How to store and Freeze caramel latte cupcakes
Store these caramel latte cupcakes in an airtight container in the refrigerator for up to 5 days.
Let the cupcakes come to room temperature before enjoying.
FREEZING
You can freeze the cupcakes before decorating. Wrap the cupcakes individually in plastic wrap or store them together in a freezer safe bag. Freeze up to 30 days.
Let them thaw for 1-2 hours before decorating.
More Recipes to try
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Caramel Latte Cupcakes
Equipment
- Electric Mixer
Ingredients
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup white sugar
- ¼ tsp baking soda
- 1 tsp baking powder
- ¼ tsp kosher salt
- ½ cup unsalted butter
- 1 egg plus 1 egg white room temperature
- ¾ cup buttermilk
- 1 ½ tbsp instant coffee dissolved in 1 tsp water
- 1 tsp vanilla extract
To Finish:
- 1 cup heavy whipping cream whipped to stiff peaks with ½ cup confectioners’ sugar
- ⅓ cup salted caramel sauce
Instructions
For the cupcakes
- Preheat oven to 350F/180C. Line 2 cupcake tin with 14 liners.
- Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg, egg white and vanilla extract. Then beat on medium-high speed until combined, about 1-2 minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
- Sift the flour, baking soda, baking powder and salt into a large bowl then whisk together and set aside.
- Add the dry ingredients into the wet ingredients, start the mixer on low speed, then slowly add the buttermilk and coffee. Do not overmix the batter.
- Spoon batter evenly into the prepared pan, filling them about ⅔ full. Bake for about 20-22 minutes.
- Once baked, take them out of the cupcake pan and place them on a wire rack to cool completely
For the whipped cream frosting
- In the bowl of your stand mixer or in a large bowl with a handheld mixer beat the chilled heavy cream until soft peaks form.
- At the soft peaks stage add the vanilla extract and sifted confectioners sugar and beat for 4-5 mins until stiff peaks form.
To Assemble
- Transfer the whipped frosting to a piping bag and pipe a big dollop on top of each cupcake.
- Top the cupcakes with a tsp of caramel sauce and enjoy!
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