Whenever we frequent a certain big coffee chain, Mark always orders the same drink: the caramel latte with squirty cream and caramel sauce. It’s a beast of a drink and I always steal some of the topping before he gets his first sip.
Anyway, I was home with two poorly kids this week, so we kept busy with lots of TV and duvet time and a little bit of baking. These cakes are the result. The sponge is flavoured with coffee and vanilla, the frosting is white chocolate vanilla buttercream, and the sauce is a sort of caramely fudge.
If you fancy creating these caramel latte cupcakes, yourself here’s what to do…
Ingredients
For the sponges
- 175g slightly salted butter, softened
- 200g caster sugar
- 3 medium free range eggs
- 1tbsp hot water
- 1tsp instant coffee
- 3 tbsp milk
- 1tsp vanilla extract
- 1 tsp baking poweder
- 200g self raising flour
For the frosting
- 150g slightly salted butter, softened
- 380g icing sugar
- 1 tbsp milk
- 1 tsp vanilla extract
- 100g white chocolate
For the sauce
- 60g slightly salted butter
- 60g light brown sugar
- 60ml double cream
You’ll also need
- 12 hole muffin tray
- 12 muffin cases
- Icing bag and star nozzle
Instructions
Make the sponges
- Preheating the oven to 180C (160C fan assisted)
- In a large bowl, beat the butter and sugar together until light and fluffy
- Next, beat in the eggs and vanilla
- Stir the coffee and hot water together until dissolved, then add the cold milk and pour into the batter, mixing well
- Stir in the flour and baking powder
- Transfer the mix evenly into the muffin case lined muffin tray
- Bake for 20 minutes until springy on top
- Cool completely on a wire rank
Make the frosting
- Beat the icing sugar and butter together until well combined, pale and fluffy
- Add the milk and beat again
- Melt the white chocolate, allow to cool a little and then add to the mix while still beating
- Transfer to your piping bag and pipe tall swirls on each cake
Make the sauce
- Heat the butter and sugar over a medium heat until melted, stirring continuously
- 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 allow to cool a little
- When room temperature, drizzle over the cakes (I used a clean squeezy ketchup bottle) and leave to set – it will go tacky but not hard
Ta da! Worth a try for the coffee lover in your life?
Caramel latte cupcakes (recipe)
Ingredients
For the sponges
- 175 g (6.2 oz) slightly salted butter softened
- 200 g (7.1 oz) caster sugar
- 3 medium free range eggs
- 1 tbsp hot water
- 1 tsp instant coffee
- 3 tbsp milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 200 g (7.1 oz) self raising flour
For the frosting
- 150 g (5.3 oz) slightly salted butter softened
- 380 g (13.4 oz) icing sugar
- 1 tbsp milk
- 1 tsp vanilla extract
- 100 g (3.5 oz) white chocolate
For the sauce
- 60 g (2.1 oz) slightly salted butter
- 60 g (2.1 oz) light brown sugar
- 60 ml (2 floz) double cream
Instructions
Make the sponges
- Preheating the oven to 180C (160C fan assisted)
- In a large bowl, beat the butter and sugar together until light and fluffy
- Next, beat in the eggs and vanilla
- Stir the coffee and hot water together until dissolved, then add the cold milk and pour into the batter, mixing well
- Stir in the flour and baking powder
- Transfer the mix evenly into the muffin case lined muffin tray
- Bake for 20 minutes until springy on top
- Cool completely on a wire rank
Make the frosting
- Beat the icing sugar and butter together until well combined, pale and fluffy
- Add the milk and beat again
- Melt the white chocolate, allow to cool a little and then add to the mix while still beating
- Transfer to your piping bag and pipe tall swirls on each cake
Make the sauce
- Heat the butter and sugar over a medium heat until melted, stirring continuously
- 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 allow to cool a little
- When room temperature, drizzle over the cakes (I used a clean squeezy ketchup bottle) and leave to set – it will go tacky but not hard
- Ta da! Worth a try for the coffee lover in your life?
Nutrition
More amazing frosted cupcake recipes to try





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Brian says
Darn! Metric… I’m from the states. I’ll do the math though, because these look too amazing to not make! Thanks for posting!
Emily Leary says
Aw, sorry! When I get a chance, I’ll go through some of my highest traffic recipes and start adding cup measures in brackets :)
Amanda @gidders1 says
ohh, they really look delicious. I wish i could pipe as well as that!