Coffee flavored cupcakes and caramel buttercream frosting topped of with finely ground coffee make these Caramel Latte Cupcakes every coffee lover’s dream! I made these sweet and tasty treat for my birthday last week, and they were amazing!
The only sad part was since I am on a diet I only got to enjoy one, but it will be worth it, because we leave for Disney in ten days! Which means I still have a few pounds I would like to lose. I sent them into my husbands work though! Everyone said they were great there too, so now it’s just you who needs to try them!
Also I think it is important to mention that I had NEVER made cupcakes before. So if you, like me, are intimidated by the thought of making and decorating cupcakes, these are pretty simple.
Coffee flavored cupcakes and caramel buttercream frosting topped of with finely ground coffee make these Caramel Latte Cupcakes every coffee lover's dream!
- 1¼ cups flour
- 1½ tsp baking powder
- ½ cup unsalted butter, softened
- ½ cup white sugar
- ½ cup packed dark brown sugar
- 2 eggs
- ½ cup strongly brewed coffee
- ½ cup milk
- 1 tsp vanilla extract
- 2 tsp coffee extract
- ¼ cup butter at room temperature
- ¼ cup shortening
- 1 tsp vanilla extract
- ½ cup caramel sauce
- 2 cup powdered sugar
- 1 tbsp finely ground coffee
In a large mixing bowl, beat butter with mixer for about a minute. Add white and brown sugar and beat until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition.
In a medium bowl, combine the flour and baking powder.
In a liquid measuring cup, combine the brewed coffee, milk, vanilla and coffee extracts.
Starting and ending with the flour mixture, in a few additions alternately add the flour and liquid mixture to the bowl, mixing on low speed until just incorporated.
Place batter in cupcake liners, about ⅔-¾ full.
Bake 18-22 minutes. Let cool in pan for about 5 minutes before transferring to wire rack. Let cupcakes cool completely before frosting.
Combine all frosting ingredients in bowl.
With electric hand mixer, beat ingredients on low. Slowly increase speed to medium as ingredients combine. Stop once smooth and fluffy, about 3-4 minutes.
Store cupcakes in air tight container up to five days.
Any excess frosting can be stored in fridge up to one month.
I recommend using a homemade caramel sauce for frosting, like this one!
I had a wonderful birthday with these delicious cupcakes, and I can’t wait until I am not on a diet and I can make then again and eat them all! I hope you enjoyed this recipe, and be sure to let me know in the comments below if you try these out!