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To make these tasty cupcakes, gather these key ingredients: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened - 2 large eggs - 1 cup brewed coffee, cooled - ¼ cup milk - 1 teaspoon vanilla extract - 1 tablespoon baking powder - ½ teaspoon salt - ½ cup caramel sauce (plus extra for drizzling) - 1 cup heavy cream, chilled - 2 tablespoons powdered sugar - 1 teaspoon espresso powder These ingredients create a rich and flavorful base. The coffee and caramel give the cupcakes their famous taste. While the main ingredients shine, you can add a few extras for more flavor: - Chocolate chips for a sweet touch - Nuts like pecans or walnuts for crunch - Flavored syrups like hazelnut or mocha for depth These optional items let you personalize your cupcakes. Mix and match to find your favorite combo! To make the baking easy, gather these tools: - Muffin pan - Cupcake liners - Mixing bowls - Electric mixer - Whisk - Measuring cups and spoons - Toothpick for testing Having the right tools helps everything go smoothly. You’ll be ready to bake these delicious treats in no time! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This heat helps the cupcakes rise just right. Next, take a muffin pan and line it with 12 cupcake liners. This step makes it easy to remove the cupcakes after baking. In a large bowl, add ½ cup of softened unsalted butter and 1 cup of granulated sugar. Beat them together with an electric mixer for about 2-3 minutes. The mixture should look light and fluffy. Add 2 large eggs, one at a time. Make sure to mix well each time. Then, pour in 1 teaspoon of vanilla extract. In another bowl, whisk together 1½ cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of espresso powder, and ½ teaspoon of salt. Slowly mix this dry mix into the butter-sugar-egg blend. Alternate this with 1 cup of brewed coffee and ¼ cup of milk. Start and end with the dry mix. Be careful not to overmix! Finally, gently fold in ½ cup of caramel sauce. This adds sweet swirls to your batter. Now, use a spoon or a scoop to fill each cupcake liner about two-thirds full. This gives the cupcakes room to rise. Place the muffin pan in the oven and bake for 18-20 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, the cupcakes are ready! Once baked, let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely before frosting. To get the best caramel macchiato flavor, use strong brewed coffee. The coffee should be cooled to room temperature before adding it to the batter. This way, it blends well without cooking the eggs. The combination of vanilla extract and caramel sauce adds a rich sweetness. Use high-quality caramel for a more intense flavor. If you want a coffee kick, add a bit more espresso powder to the batter. Fluffy cupcakes rely on good mixing. Make sure your butter is softened to room temperature. This helps it mix well with sugar. Beat the butter and sugar until light and fluffy. This usually takes about 2-3 minutes. Add eggs one at a time, mixing well after each one. Be gentle when mixing in the dry ingredients. Overmixing can make the cupcakes dense. Fold the caramel sauce in gently for those beautiful swirls. Whipped cream is a simple and tasty frosting. Chill your heavy cream before whipping it. This helps it whip faster and hold peaks better. Add powdered sugar gradually while whipping to avoid clumps. Once the cupcakes are cool, top each with a generous dollop of whipped cream. A drizzle of caramel sauce on top adds a lovely finish. For extra flair, sprinkle cocoa powder or place coffee beans around the cupcakes on your serving platter. Pro Tips Use Fresh Coffee: For the best flavor, use freshly brewed coffee that has cooled to room temperature. This enhances the richness of the cupcakes. Chill Your Cream: Ensure your heavy cream is well chilled before whipping. This helps achieve the perfect fluffy texture for your whipped cream topping. Don't Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense cupcakes. Perfect Caramel Drizzle: Warm the caramel sauce slightly before drizzling for a smoother flow and an elegant finish to your cupcakes. {{image_4}} You can make these cupcakes gluten-free. Use a gluten-free flour mix instead of all-purpose flour. Look for a blend that includes xanthan gum for better structure. This change keeps the cupcakes light and fluffy. You can still enjoy the rich coffee flavor. Just be sure to check that all other ingredients are gluten-free. To make vegan caramel macchiato cupcakes, replace the eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. Use plant-based butter or coconut oil instead of regular butter. Substitute milk with almond or oat milk. For whipped cream, try coconut cream or a store-bought vegan whip. This way, everyone can enjoy these tasty treats. If you want to switch up the frosting, there are great options. Cream cheese frosting adds a tangy flavor. Just mix cream cheese with powdered sugar and vanilla. For a chocolate twist, use chocolate ganache. Melt chocolate with heavy cream and let it cool. Drizzle it on top for a rich finish. You can also use a simple buttercream. Mix butter, powdered sugar, and a splash of coffee for an easy, sweet topping. To keep your caramel macchiato cupcakes fresh, store them correctly. First, let them cool completely. Place them in an airtight container to prevent drying. You can stack them, but use parchment paper between layers. This helps avoid squishing the frosting. Keep them at room temperature for up to three days. If your kitchen is warm, consider refrigerating them. You can freeze caramel macchiato cupcakes for later enjoyment. First, cool them completely after baking. Wrap each cupcake in plastic wrap tightly. Then, place them in a freezer-safe bag or container. Label the bag with the date. They can stay in the freezer for up to three months. When you’re ready to enjoy, thaw them in the fridge overnight. Frost them after they thaw for the best taste. To maintain freshness, avoid exposing cupcakes to air. This can lead to dryness. If you choose to refrigerate them, use an airtight container. You can also add a slice of bread to the container. This keeps them moist by absorbing excess air. Always check for signs of spoilage before eating. If they look or smell funny, toss them out. Yes, you can use instant coffee. Just mix it with hot water as per package directions. This method gives you a quick coffee fix without brewing. However, brewed coffee adds a richer taste. I recommend sticking with brewed for the best flavor. These cupcakes stay fresh for about 3 days at room temperature. Store them in an airtight container. If you want to keep them longer, refrigerate them for up to a week. Just remember, the whipped cream topping may not hold up well past a day or two. To reheat leftover cupcakes, use the microwave. Heat them for about 10-15 seconds. This warms them up without drying them out. If you want a warm treat, add a dollop of whipped cream after microwaving. Enjoy the soft, sweet taste! Caramel macchiato cupcakes blend rich flavors in a fun, sweet treat. You learned about the key ingredients and the equipment needed for success. I shared some tips for perfecting flavor, texture, and appearance. You can even explore gluten-free and vegan options to suit your needs. Storing these cupcakes right will keep them fresh and tasty. Embrace your baking journey, and enjoy sharing these cupcakes with friends and family! Your homemade treats will impress all who taste them.

Caramel Macchiato Cupcakes

Delicious cupcakes infused with coffee and topped with whipped cream and caramel sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened to room temperature
  • 2 large eggs
  • 1 cup brewed coffee, cooled to room temperature
  • 0.25 cup milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cup caramel sauce (plus extra for drizzling)
  • 1 cup heavy cream, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon espresso powder

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin pan with 12 cupcake liners.
  • In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
  • Add the eggs, one at a time, beating well after each addition for optimal mixing, then incorporate the vanilla extract.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, espresso powder, and salt until evenly combined.
  • Gradually mix the dry ingredients into the butter-sugar-egg mixture, alternating with additions of the brewed coffee and milk. Begin and end with the dry ingredients, mixing just until combined—do not overmix.
  • Gently fold in the caramel sauce until it is evenly distributed throughout the batter, creating delicious swirls.
  • Use a spoon or a scoop to evenly distribute the batter among the cupcake liners, filling each liner about two-thirds full to allow for rising.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Once baked, let the cupcakes cool in the pan for 5 minutes. Carefully transfer them to a wire rack to cool completely before frosting.
  • In a medium bowl, whip the chilled heavy cream using an electric mixer. Gradually add the powdered sugar while whipping until you achieve soft peaks.
  • Once the cupcakes are completely cool, generously top each one with a dollop of whipped cream. Finish with a drizzle of additional caramel sauce for a delightful touch.

Notes

Serve on an elegant cake stand and add cocoa powder or coffee beans for presentation.
Keyword caramel, coffee, cupcakes, dessert