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

Equipment

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.

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.

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.

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.

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!

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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

Cook Time25

Total Time55

Course: cakes and bakes

Cuisine: American, Italian

Diet: Vegetarian

Servings: 12 cupcakes

Author: Emily Leary