Caramel latte cupcakes (recipe)

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

Equipment

Instructions

Make the sponges

1. Preheating the oven to 180C (160C fan assisted)
2. In a large bowl, beat the butter and sugar together until light and fluffy
3. Next, beat in the eggs and vanilla
4. Stir the coffee and hot water together until dissolved, then add the cold milk and pour into the batter, mixing well
5. Stir in the flour and baking powder
6. Transfer the mix evenly into the muffin case lined muffin tray
7. Bake for 20 minutes until springy on top
8. Cool completely on a wire rank

Make the frosting

1. Beat the icing sugar and butter together until well combined, pale and fluffy
2. Add the milk and beat again
3. Melt the white chocolate, allow to cool a little and then add to the mix while still beating
4. Transfer to your piping bag and pipe tall swirls on each cake

Make the sauce

1. Heat the butter and sugar over a medium heat until melted, stirring continuously
2. Add the cream and warm back through until it’s gently bubbling
3. Keep stirring and heating until it thickens enough to coat the spoon
4. Take off the heat and allow to cool a little
5. 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?

Print Recipe

5 from 1 vote

Caramel latte cupcakes (recipe)

The sponge on these caramel latte cupcakes is flavoured with coffee and vanilla, the frosting is white chocolate vanilla buttercream, and the sauce is a sort of caramely fudge.

Prep Time30 mins

Cook Time25 mins

Total Time55 mins

Course: cakes and bakes

Cuisine: Italian

Keyword: caramel latte cupcakes, coffee cupcakes, latte cupcakes

Servings: 12 cupcakes

Calories: 580.37kcal

Author: Emily Leary

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

Equipment

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

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 and leave to set – it will go tacky but not hard.

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. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!

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