These Caramel Latte Cupcakes are everything you love about your favorite coffeehouse drink — in dessert form! Think moist espresso-infused cake topped with a creamy caramel buttercream and a dreamy drizzle of golden caramel. It’s cozy, caffeinated, and dangerously easy to devour.
Whether you’re baking for a brunch, birthday, or just fueling your weekday sweet tooth, these cupcakes are a surefire hit. If you love coffee desserts, don’t miss my Mocha Brownie Cookies or Coffee Cream Pie for even more buzz-worthy bakes.
🧁 Ingredients
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tsp instant espresso powder
- 1/2 cup whole milk
- 1/4 cup sour cream
For the caramel buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/3 cup caramel sauce (store-bought or homemade)
- 1/2 tsp salt
- 2–3 tbsp heavy cream, as needed
To finish:
- Extra caramel for drizzling
- Espresso powder for dusting (optional)
🍰 Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt.
3. Cream butter and sugar: In a large bowl, beat butter and brown sugar until fluffy. Add eggs one at a time, then vanilla and espresso powder.
4. Combine: Add dry ingredients alternately with milk and sour cream. Mix until just combined.
5. Bake: Divide batter between liners and bake 18–20 mins. Cool completely.
6. Make the frosting: Beat butter until creamy. Gradually add powdered sugar, then caramel sauce, salt, and cream until fluffy and smooth.
7. Decorate: Pipe or spread frosting on cooled cupcakes. Drizzle with caramel and a dusting of espresso powder if desired.
📝 Notes
- You can make the cupcakes a day ahead and frost later.
- Store-bought caramel works great here — or try my [Quick Salted Caramel]!
- Frosting can be made up to 3 days in advance.
☕ Serving Tips
- Serve with a shot of espresso or iced coffee.
- Top with chocolate-covered espresso beans for crunch.
- Great for gifting — box in cupcake holders with a ribbon!
🔄 Variations
- Salted Caramel Latte Cupcakes: Add flaky salt to the caramel drizzle.
- Mocha Cupcakes: Add 2 tbsp cocoa powder to the cupcake batter.
- Mini Cupcakes: Make 24 minis and bake for 10–12 minutes.
🛠 Troubleshooting
- Sunken cupcakes? Check oven temp and avoid overmixing.
- Frosting too soft? Chill for 15–20 minutes before piping.
- Too dense? Don’t skip the sour cream — it adds moisture and lift.
❄️ Storage
- Store frosted cupcakes in airtight container for 2–3 days.
- Refrigerate up to 5 days. Bring to room temp before serving.
- Freeze unfrosted cupcakes up to 2 months.
Caramel Latte Cupcakes
Ingredients
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tsp instant espresso powder
- 1/2 cup whole milk
- 1/4 cup sour cream
For the caramel buttercream:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 1/3 cup caramel sauce store-bought or homemade
- 1/2 tsp salt
- 2 –3 tbsp heavy cream as needed
To finish:
- Extra caramel for drizzling
- Espresso powder for dusting optional
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat butter and brown sugar until fluffy. Add eggs one at a time, then vanilla and espresso powder.
- Combine: Add dry ingredients alternately with milk and sour cream. Mix until just combined.
- Bake: Divide batter between liners and bake 18–20 mins. Cool completely.
- Make the frosting: Beat butter until creamy. Gradually add powdered sugar, then caramel sauce, salt, and cream until fluffy and smooth.
- Decorate: Pipe or spread frosting on cooled cupcakes. Drizzle with caramel and a dusting of espresso powder if desired.
Notes
- You can make the cupcakes a day ahead and frost later.
- Store-bought caramel works great here — or try my [Quick Salted Caramel]!
- Frosting can be made up to 3 days in advance.
Let me know how yours turn out — and don’t forget to tag @Dessertique if you share your caramel drizzle masterpiece 🧁✨
