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- 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened - 2 large eggs - 1 cup brewed coffee, cooled - 1 teaspoon vanilla extract - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup caramel sauce (plus more for drizzling) - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - 2 tablespoons instant coffee granules (optional) These ingredients create a rich and tasty cupcake. The brewed coffee gives it a bold flavor. The softened butter makes the batter smooth and creamy. - 2 tablespoons instant coffee granules - A pinch of cocoa powder for decoration - Chocolate shavings or sprinkles for topping Adding instant coffee boosts the coffee flavor. Cocoa powder adds a nice touch on top. This gives your cupcakes a lovely look. - 12-cup muffin tin - Cupcake liners - Mixing bowls (large and medium) - Whisk or electric mixer - Measuring cups and spoons - Toothpicks for testing - Cooling rack Using the right tools helps make baking easy. A muffin tin with liners keeps cupcakes from sticking. Having everything ready saves time and makes baking fun! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This makes sure your cupcakes bake evenly. Next, line a 12-cup muffin tin with cupcake liners. This step helps with easy removal later. In a large mixing bowl, cream together ½ cup of softened butter and 1 cup of granulated sugar. Mix until it looks light and fluffy. Add 2 large eggs, one at a time. Stir well after each egg. Then add 1 teaspoon of vanilla extract and 1 cup of cooled brewed coffee. If you want more coffee flavor, mix in 2 tablespoons of instant coffee granules until they dissolve. In another bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Gradually add these dry ingredients to your wet mixture. Mix just until combined. Be careful not to over-mix; this keeps your cupcakes light. Gently fold in ½ cup of caramel sauce into the batter. This adds a sweet touch. Spoon the batter into the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes. Check if they’re done by inserting a toothpick. If it comes out clean, they are ready. Let them cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. For the whipped cream, beat 1 cup of heavy whipping cream and 2 tablespoons of powdered sugar in a bowl. Mix until stiff peaks form. This means the cream holds its shape well. Frost the cooled cupcakes with the whipped cream. To finish, drizzle more caramel sauce on top for a lovely look. To make your cupcakes moist, use the right butter. Softened unsalted butter works best. Cream it well with sugar until fluffy. This helps trap air, giving your cupcakes a light texture. Adding cooled brewed coffee also adds moisture and enhances flavor. Remember to measure your flour correctly. Too much flour can dry out your batter. Gently fold in the caramel sauce for extra moisture and sweetness. Start with cold heavy whipping cream. It whips better when cold. Use a clean bowl and beaters for the best results. Add powdered sugar for a touch of sweetness. Beat until stiff peaks form. Be careful not to over-whip. Over-whipped cream can turn buttery. If you want a stronger coffee flavor, mix in a bit of instant coffee granules into the cream. This adds a lovely depth to your topping. Serve your cupcakes on a pretty plate. A small decorative touch always impresses. Drizzle extra caramel sauce on top for a sweet finish. You can also sprinkle cocoa powder or instant coffee granules for a nice contrast. Pair your cupcakes with a hot cup of coffee. This makes for a delightful treat! Pro Tips Use Strong Coffee: Opt for a strong brew to enhance the coffee flavor in your cupcakes. Cold brew or espresso can also add depth. Perfect Whipped Cream: Ensure your heavy cream is very cold before whipping to achieve the best volume and stability for your frosting. Caramel Sauce Choices: Choose a high-quality caramel sauce for drizzling to elevate the flavor. You can also make homemade caramel for a gourmet touch. Storage Tips: Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness, but allow them to come to room temperature before serving. {{image_2}} You can change the flavor of your caramel latte cupcakes easily. Try adding chocolate. Mix in cocoa powder with the flour for a mocha twist. Or, use hazelnut coffee instead of regular brewed coffee. This adds a nutty flavor that pairs well with caramel. For a spicier version, add a pinch of cinnamon or nutmeg to the batter. You can also use vanilla bean paste instead of extract for a richer taste. While whipped cream is delightful, you can try other frostings too. A cream cheese frosting adds tanginess that balances the sweetness. For a decadent touch, use chocolate ganache. Just melt chocolate with cream and let it cool until it thickens. You can also try a buttercream frosting with caramel mixed in. This will give a creamy, sweet topping that enhances the cupcake's flavor. Presentation matters! Top your cupcakes with fun garnishes. A sprinkle of sea salt adds a nice contrast to the sweet caramel. You can also use chocolate shavings for a fancy look. For a fun twist, add mini coffee beans on top. Drizzling extra caramel sauce will make them look even tastier. Serve on a stylish plate with a warm cup of coffee for a complete experience. To keep your Caramel Latte Cupcakes fresh, store them in an airtight container. This helps retain moisture and flavor. Place the container at room temperature for up to three days. If you live in a hot and humid area, the fridge is better. Just remember to let them sit at room temperature before serving. Freezing is a great option if you want to save some cupcakes for later. First, let them cool completely. Next, wrap each cupcake tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last in the freezer for up to three months. Just thaw them in the fridge overnight before enjoying. Caramel Latte Cupcakes stay fresh for about three days at room temperature. In the fridge, they can last up to a week. To reheat, place them in the microwave for about 10-15 seconds. This warms them up without drying them out. If you want to enjoy them warm, serve with a drizzle of fresh caramel sauce. To make these cupcakes gluten-free, swap all-purpose flour with a gluten-free blend. Look for a blend that works for baking. This will ensure the right texture and taste. Be sure to check that all other ingredients are also gluten-free. Yes, you can use different frostings. Cream cheese or chocolate frosting works well with these cupcakes. You could also try a buttercream or even a ganache for a rich taste. Each frosting will give a unique flavor twist to your treats. If you want to avoid coffee, use brewed tea or a coffee substitute. You can use chai tea for spice or hot cocoa for chocolate flavor. Just keep the liquid measurements the same for best results. To enhance the coffee flavor, add more brewed coffee or use instant coffee granules. Mixing in an extra tablespoon of instant coffee will boost that flavor without changing the cupcake's texture. Just dissolve it fully in hot water before adding it to the batter. You now have all the tools to make delicious caramel latte cupcakes. We covered the essential ingredients and tools needed for baking. You learned step-by-step how to mix, bake, and top your cupcakes. Plus, we shared tips for moist cupcakes and serving ideas. Remember, variations can change the flavors for new experiences. Store your cupcakes well and enjoy them longer. With practice, you can create treats everyone will love. Bake your next batch and impress your friends!

Caramel Latte Cupcakes

Delicious cupcakes infused with coffee and topped with whipped cream and caramel.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup brewed coffee, cooled
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup caramel sauce
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons instant coffee granules

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  • In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
  • Add the eggs, one at a time, mixing well after each addition, followed by vanilla extract and brewed coffee. If you’re using instant coffee granules, add them now and mix until dissolved.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  • Gently fold in ½ cup of caramel sauce into the batter until evenly distributed.
  • Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, allow cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  • For the whipped cream topping, beat the heavy whipping cream and powdered sugar together in a bowl until stiff peaks form.
  • Frost the cooled cupcakes with the whipped cream, and drizzle additional caramel sauce on top.

Notes

Decorate with cocoa powder or instant coffee granules for elegance.
Keyword caramel, coffee, cupcakes, dessert