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Caramel Latte Cupcakes

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 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.