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.