Caramel Latte Cupcakes: The Ultimate Coffee-Lover’s Dessert

Caramel Latte Cupcakes are about to become your new obsession.

I know what you’re thinking: “Do I really need another cupcake recipe?”

Fair question.

But here’s the thing—these aren’t just cupcakes.

They’re miniature masterpieces that combine the deep richness of espresso, the buttery sweetness of homemade caramel, and the fluffy perfection of coffee buttercream.

And I’m going to show you exactly how to make them without fancy equipment or pastry school experience.

KEY INFO

Prep time: 25 minutes

Cook time: 20 minutes

Total time: 1 hour 45 minutes (includes cooling)

Servings: 12 standard cupcakes

Difficulty level: Intermediate

Dietary tags: Vegetarian (can be made vegan with substitutions)

EQUIPMENT NEEDED

You don’t need a professional kitchen for these.

Here’s what I actually use:

• Large mixing bowl
• Electric hand mixer or stand mixer
• Standard muffin tin
• Cupcake liners
• Heavy-bottomed saucepan (critical for caramel)
• Piping bag with large star tip
• Rubber spatula
• Wire cooling rack
• Apple corer or small knife (for filling)

Simple alternatives:

Whisk by hand instead of mixer (your arm will get a workout).

Use a spoon to fill cupcakes instead of piping bag.

Any saucepan works if you watch your caramel like a hawk.

INGREDIENTS

For the Coffee Cupcakes:

• 125g (1 cup) self-raising flour
• 125g (½ cup) unsalted butter, softened
• 100g (½ cup) caster sugar
• 25g (2 tablespoons) dark brown sugar
• ¼ teaspoon bicarbonate of soda
• 2 large eggs, room temperature
• 1.5 tablespoons cold espresso (or strong coffee)

For the Salted Caramel:

• 230g (1 cup) caster sugar
• 125ml (½ cup) water
• 250ml (1 cup) double cream (heavy cream)
• ½ teaspoon vanilla extract
• ½ teaspoon sea salt

For the Coffee Caramel Buttercream:

• 160g (⅔ cup) caramel bits or store-bought caramel
• 1 tablespoon instant coffee granules
• 60ml (¼ cup) heavy cream
• 115g (½ cup) unsalted butter, softened
• 360g (3 cups) powdered sugar
• 2 tablespoons whole milk
• 2 teaspoons vanilla extract

For the Chocolate Drizzle (optional but recommended):

• 115g (⅔ cup) milk chocolate chips
• 2 tablespoons heavy cream
• 30g (¼ cup) powdered sugar, sifted
• 4-5 tablespoons warm water

Garnish:

• Heath Toffee Bits or crushed toffee candy
• Mini stroopwafels (optional)
• Extra caramel drizzle

METHOD

Stage 1: Make the Salted Caramel (Do This First)

The caramel needs time to cool, so start here.

1. Add sugar and water to a heavy-bottomed saucepan.
2. Heat over medium-high heat without stirring.
3. Watch it constantly—this is where people panic, but don’t.
4. When the mixture turns a deep amber color (like an old penny), immediately remove from heat.
5. Visual cue: It should smell nutty and slightly smoky, not burnt.
6. Carefully pour in the heavy cream—it will bubble violently and steam. Stand back a bit here.
7. Whisk until smooth, then stir in vanilla and sea salt.
8. Pour into a heat-proof bowl and let it cool completely (30-45 minutes).
9. Critical tip: Don’t stir the sugar while it’s melting. Seriously. It causes crystallization and you’ll end up with grainy caramel instead of smooth gold.

Stage 2: Make the Cupcakes

1. Preheat your oven to 350°F (175°C) or 165°C fan.
2. Line your muffin tin with cupcake liners.
3. Brew your espresso and let it cool.
4. In a large bowl, sift together flour, both sugars, and bicarbonate of soda.
5. Add softened butter, eggs, and cold espresso.
6. Beat with your mixer on medium speed for 30 seconds.
7. Scrape down the sides with your spatula.
8. Beat for another 20-30 seconds until fluffy. The batter should be smooth and lighter in color.
9. Fill cupcake liners two-thirds full—use an ice cream scoop for even portions.
10. Bake for 18-20 minutes.
11. Doneness test: Insert a toothpick in the center—it should come out clean or with just a few moist crumbs.
12. Cool in the pan for 5 minutes, then transfer to a wire rack.
13. Let them cool completely before filling—at least 1 hour. Seriously, don’t rush this part.

Stage 3: Prepare the Coffee Caramel Buttercream

1. Dissolve instant coffee in the heavy cream—stir until no granules remain.
2. In a small saucepan over medium-low heat, melt caramel bits with the coffee cream mixture.
3. Stir constantly for 3-5 minutes until smooth.
4. Remove from heat and let cool for 10 minutes.
5. In a large bowl, beat softened butter with powdered sugar until combined.
6. Pour in the cooled caramel mixture, milk, and vanilla.
7. Beat on medium-high speed for 3-5 minutes until light and fluffy.
8. Texture check: It should hold stiff peaks and look creamy, not greasy.

Stage 4: Make the Chocolate Drizzle (Optional)

1. Place chocolate chips and cream in a heat-proof bowl over simmering water.
2. Let stand for 2-

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