Moist, fluffy, and dangerously addictive, these coffee caramel cupcakes blend bold espresso, buttery caramel, and rich vanilla into one outrageously good dessert. Each bite delivers a perfect balance of deep coffee flavor and gooey caramel sweetness. The espresso-infused batter stays tender, while the silky caramel frosting adds a luscious, melt-in-your-mouth finish. Are they over-the-top? Absolutely. But if you’re going to indulge, why settle for basic? Pair them with coffee, hoard them in your fridge, or pretend you baked them for someone else. Either way, they’ll vanish fast.
Coffee Caramel Cupcakes
Soft, espresso-flavored cupcakes topped with smooth caramel frosting for a decadent, coffee-shop-worthy treat.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup brewed espresso cooled
- ½ cup whole milk
For the Caramel Frosting:
- ½ cup unsalted butter softened
- 1 cup powdered sugar
- ¼ cup caramel sauce
- 1 tsp vanilla extract
- **Pinch of salt
Instructions
Making the Cupcakes
- Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar together until light and fluffy.
- Beat in eggs, one at a time. Stir in vanilla.
- Alternately add dry ingredients and espresso-milk mixture while mixing.
- Scoop batter into cupcake liners, filling each ¾ full.
- Bake for 16–18 minutes, or until a toothpick comes out clean.
- Let cupcakes cool completely before frosting.
Making the Caramel Frosting
- Beat butter until smooth.
- Gradually add powdered sugar, beating well after each addition.
- Mix in caramel sauce, vanilla, and salt.
- Whip until fluffy.
Assembling the Cupcakes
- Pipe caramel frosting onto cooled cupcakes.
- Drizzle with extra caramel, if you’re feeling fancy.
- Enjoy immediately, or refrigerate for later (yeah, right).
Notes
Nutritional Values (Per Cupcake)
- Calories: ~220
- Total Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
Vitamins & Minerals (Per Cupcake)
- Calcium: 4%
- Iron: 3%
- Potassium: 2%
- Vitamin A: 5%
- Phosphorus: 3%
Additional Notes/Tips
- Use strong espresso for bold flavor.
- Let cupcakes cool completely before frosting, or the buttercream will melt into sadness.
- Homemade caramel sauce makes a difference (but store-bought works in a pinch).
- Pair these with black coffee for the ultimate caffeine and sugar rush.
