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    Home ยป Cake recipes

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    Caramel latte cupcakes

    Jump to Recipe

    These caramel latte cupcakes are a baked version of one of the most popular drinks available at high street coffee chains.

    Caramel latte cupcakes lined up on a plain background.

    The sponge is flavoured with coffee and vanilla, the frosting is white chocolate vanilla buttercream, and the caramel sauce brings extra creamy sweetness.

    To make them, you'll start with a simple sponge made from butter, sugar, coffee, eggs, milk and self-raising flour. Once whisked together, you'll spoon the batter into cupcake cases and bake!

    a Caramel latte cupcake with a bite missing from the side surrounded by more cupcakes.

    The caramel sauce is made from brown sugar, butter and cream simmered together until thickened. And the buttercream is made with icing sugar, butter and vanilla, plus melted white chocolate for a really creamy, delicious finish.

    If you fancy creating these caramel latte cupcakes for yourself, here's the full recipe.

    I've included photographs of every step so that you can see how your batter, buttercream and caramel should look as you make them. Enjoy!

    Ingredients

    For the sponges

    • 175 g (1½ sticks) salted butter softened
    • 200 g (1 cup + 2 tbsp) white caster sugar (superfine sugar)
    • 3 medium free range eggs
    • 1 tbsp hot water
    • 1 tsp instant coffee
    • 3 tbsp whole milk
    • 1 tsp vanilla extract
    • 1 tsp baking powder
    • 200 g (1⅓ cups) self-raising white flour (self rising flour)

    For the frosting

    • 150 g (11 tbsp) salted butter softened
    • 380 g (3 cups) icing sugar (powdered sugar)
    • 1 tbsp whole milk
    • 1 tsp vanilla extract
    • 100 g (3.5 oz) white chocolate

    For the sauce

    • 60 g (½ stick) salted butter
    • 60 g (⅓ cup) soft light brown sugar
    • 60 ml (¼ cup) double cream (heavy cream)

    Equipment

    • Weighing scales
    • Measuring spoons
    • Electric whisk
    • Metal mixing spoon
    • 12-hole nonstick muffin tray
    • Muffin cases
    • Wire cooling rack
    • Piping bag
    • Star nozzle
    • Saucepan
    • Wooden spoon

    Instructions

    Make the sponges

    Preheat the oven to 180C (160C fan assisted).

    Line a 12-hole muffin tray with cupcake cases.

    Put the coffee in a large jug.

    coffee grounds in a glass measuring jug.

    Add a tablespoon of freshly boiled water and stir to dissolve.

    dissolved coffee grounds in a glass measuring jug.

    Add the eggs, milk and vanilla.

    dissolved coffee grounds in a glass measuring jug with 3 eggs.

    Whisk together.

    mixed coffee and eggs in a large measuring jug.

    Put the butter and sugar in a large mixing bowl.

    butter and sugar in a large clear bowl.

    Whisk together until light and fluffy.

    mixed butter and sugar in a large clear bowl.

    Gradually whisk in the coffee and egg mixture.

    mixed butter and sugar mix with coffee in a large clear bowl.

    Sift in the flour and baking powder.

    coffee cake mix topped with sieved flour in a large clear bowl.

    Fold gently together.

    mixed coffee cake mix in a large clear bowl.

    Share the batter evenly between the cupcake cases.

    coffee cake batter in white bun cases in a bun tin on a pink background.

    Bake for 20 minutes until springy on top.

    baked coffee cake cupcakes in white bun cases in a bun tin on a pink background.

    Cool completely on a wire rack.

    baked latte cupcakes in white bun cases on a wire cooling rack.

    Make the caramel sauce

    Put the butter and sugar in a small saucepan over a medium heat.

    butter and sugar in a small saucepan.

    Stir continuously until melted.

    melted butter and sugar mix in a small saucepan.

    Add the cream and warm back through until it’s gently bubbling.

    Keep stirring and heating until it thickens enough to coat the spoon.

    thickened sugar and butter mix in a small saucepan.

    Take off the heat and let it cool - it can’t be warm when it’s drizzled over the cakes as it will melt the frosting.

    caramel sauce in a small clear bowl.

    Make the frosting

    Melt the white chocolate and set aside to cool. If it’s added to the frosting warm, it will melt the butter.

    Put the butter in a large bowl.

    chunks of butter in a large clear bowl surrounded by ingredients.

    Whisk until pale and creamy.

    whisked butter inn a large clear bowl.

    Sift in the icing sugar, then add the milk and vanilla.

    whisked butter in a large clear bowl topped with flour, milk and vanilla essence.

    Beat until very pale and fluffy.

    whisked buttercream icing in a large clear bowl.

    Add the cooled melted white chocolate to the frosting.

    whisked buttercream icing in a large clear bowl topped with melted white chocolate.

    Whisk to combine.

    white chocolate buttercream icing in a large clear bowl.

    Decorate your cupcakes

    Transfer your frosting to piping bag fitted with a star nozzle.

    Pipe tall swirls of frosting on top of each cooled cupcake.

    Piped swirls of icing on top of cupcakes on a wire rack.

    When the caramel sauce is at room temperature, drizzle it over the cakes and enjoy.

    Piped swirls of icing on top of cupcakes on a wire rack drizzled with caramel sauce.

    Ta da! Worth a try for the coffee lover in your life?

    caramel latte cupcake sat in the centre of more cupckes in white cupcake liners.

    When you make them, don't forget to send me some photos so I can see your brilliant bakes!

    Print this caramel latte cupcakes recipe

    Print Recipe
    4.8 from 5 votes

    Caramel Latte Cupcakes Recipe

    These caramel latte cupcakes are a baked take on the popular coffee chain drink with coffee sponge, white choc buttercream and caramel sauce.
    Prep Time30 minutes mins
    Cook Time25 minutes mins
    Total Time55 minutes mins
    Course: cakes and bakes
    Cuisine: American, Italian
    Diet: Vegetarian
    Servings: 12 cupcakes
    Author: Emily Leary

    Ingredients

    For the sponges

    • 175 g (1½ sticks) salted butter softened
    • 200 g (1 cup + 2 tbsp) white caster sugar (superfine sugar)
    • 3 medium free range eggs
    • 1 tbsp hot water
    • 1 tsp instant coffee
    • 3 tbsp whole milk
    • 1 tsp vanilla extract
    • 1 tsp baking powder
    • 200 g (1⅓ cups) self-raising white flour (self rising flour)

    For the frosting

    • 150 g (11 tbsp) salted butter softened
    • 380 g (3 cups) icing sugar (powdered sugar)
    • 1 tbsp whole milk
    • 1 tsp vanilla extract
    • 100 g (3.5 oz) white chocolate

    For the sauce

    • 60 g (½ stick) salted butter
    • 60 g (⅓ cup) soft light brown sugar
    • 60 ml (¼ cup) double cream (heavy cream)

    Equipment

    • Weighing scales
    • Measuring spoons
    • Electric whisk
    • Metal mixing spoon
    • 12-hole nonstick muffin tray
    • Muffin cases
    • Wire cooling rack
    • Piping bag
    • Star nozzle
    • Saucepan
    • Wooden spoon

    Instructions

    Make the sponges

    • Preheat the oven to 180C (160C fan assisted / 370F).
    • Line a 12-hole muffin tray with cupcake cases.
    • Put the coffee in a large jug, add a tablespoon of freshly boiled water and stir to dissolve.
    • Add the eggs, milk and vanilla and whisk together.
    • Put the butter and sugar in a large mixing bowl and whisk together until light and fluffy.
    • Gradually whisk in the coffee and egg mixture.
    • Sift in the flour and baking powder and fold gently together.
    • Share the batter evenly between the cupcake cases.
    • Bake for 20 minutes until springy on top then cool completely on a wire rack.

    Make the caramel sauce

    • Put the butter and sugar in a small saucepan over a medium heat. Stir continuously until melted.
    • Add the cream and warm back through until it’s gently bubbling. Keep stirring and heating until it thickens enough to coat the spoon.
    • Take off the heat and let it cool - it can’t be warm when it’s drizzled over the cakes as it will melt the frosting.

    Make the frosting

    • Melt the white chocolate and set aside to cool. If it’s added to the frosting warm, it will melt the butter.
    • Put the butter in a large bowl and whisk until pale and creamy.
    • Sift in the icing sugar, then add the milk and vanilla and beat until very pale and fluffy.
    • Add the cooled melted white chocolate to the frosting and whisk to combine.

    Decorate your cupcakes

    • Transfer your frosting to piping bag fitted with a star nozzle and pipe tall swirls of frosting on top of each cooled cupcake.
    • When the caramel sauce is at room temperature, drizzle it over the cakes and enjoy.

    Video

    Notes

    If you don't fancy making the caramel sauce from scratch, you can grab some pretty decent ones from the ice cream sauces aisle! 

    Nutrition

    Calories: 580.37kcal | Carbohydrates: 70.97g | Protein: 4.42g | Fat: 32.04g | Saturated Fat: 19.73g | Cholesterol: 119mg | Sodium: 259.17mg | Potassium: 114.14mg | Fiber: 0.4g | Sugar: 57.83g | Vitamin A: 940.74IU | Calcium: 60.43mg | Iron: 0.45mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin these caramel latte cupcakes

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    Reader Interactions

    Comments

      4.80 from 5 votes (4 ratings without comment)

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    1. Becky says

      March 03, 2022 at 2:44 pm

      These look delicious Emily, one to bookmark for our next school bake sale!

      Reply
      • Emily Leary says

        March 03, 2022 at 6:44 pm

        Oh brilliant! Would love to see pics!

        Reply
    2. Gurkha kitchen says

      March 03, 2022 at 11:11 am

      5 stars
      Thank you for a great recipe. Itโ€™s super nice and complete and helpful.

      Reply
      • Emily Leary says

        March 03, 2022 at 6:44 pm

        Thank you!

        Reply
    3. Brian says

      November 05, 2013 at 2:03 am

      Darn! Metric... I'm from the states. I'll do the math though, because these look too amazing to not make! Thanks for posting!

      Reply
      • Emily Leary says

        November 05, 2013 at 1:28 pm

        Aw, sorry! When I get a chance, I'll go through some of my highest traffic recipes and start adding cup measures in brackets :)

        Reply
    4. Amanda @gidders1 says

      March 17, 2013 at 9:07 pm

      ohh, they really look delicious. I wish i could pipe as well as that!

      Reply
    5. Cat (Yellow Days) says

      March 16, 2013 at 8:14 pm

      That's Hubs' favourite coffee as well so I think these would go down a treat. They look delicious. x

      Reply
    6. otilia says

      March 16, 2013 at 9:13 am

      They look fantastic! You are an artist!
      PS:Voted for you :)

      Reply
    7. Odette says

      March 15, 2013 at 9:11 pm

      These look great! Will have to get baking

      Reply
    8. Mum of One says

      March 15, 2013 at 10:30 am

      These look so delicious!

      Reply
    9. Emma @mummymummymum says

      March 14, 2013 at 7:31 pm

      Wow Emily, why are you not huge :-) They look fantastic. I love the drink too!

      Reply

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