Go Back
- 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened - 2 large eggs, at room temperature - 1 cup brewed coffee, cooled - 1 teaspoon pure vanilla extract - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon fine sea salt - ½ cup caramel sauce - 1 cup heavy whipping cream, chilled - 2 tablespoons powdered sugar - Extra caramel sauce for drizzling You can swap all-purpose flour with gluten-free flour for a gluten-free option. Use coconut oil instead of butter for a dairy-free treat. If you prefer less sugar, replace granulated sugar with a sugar substitute. You can also use almond milk in place of brewed coffee for a lighter flavor. Always use fresh ingredients for the best taste. Make sure your butter is soft but not melted. This helps create a fluffy cupcake. Chill your heavy cream before whipping it. Cold cream whips better and holds its shape longer. For a richer flavor, use high-quality caramel sauce. Drizzle some on top right before serving. This adds a beautiful finish and extra sweetness! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, prepare a muffin tin by lining it with cupcake liners. This will help your cupcakes come out easily and keep them neat. In a large mixing bowl, use an electric mixer to cream together ½ cup of softened butter and 1 cup of granulated sugar. Mix until light and fluffy, which takes about 3-5 minutes. Then, add 2 large eggs, one at a time, mixing well after each egg. Stir in 1 teaspoon of pure vanilla extract for extra flavor. In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of fine sea salt. Gradually add these dry ingredients to the wet mixture. Pour in half of 1 cup of cooled brewed coffee and mix gently. Repeat with the remaining coffee, mixing until just combined. Avoid over-mixing to keep the batter light. Now, use a spoon or ice cream scoop to fill each cupcake liner about two-thirds full with batter. Bake the cupcakes in your preheated oven for 18-20 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they are ready. Let the cupcakes cool in the pan for 5 minutes. After that, carefully transfer them to a wire rack to cool completely. This step is important as it prevents soggy bottoms and helps maintain their structure. To make your cupcakes light and fluffy, start by creaming the butter and sugar well. This step adds air to the mix. Use room temperature butter for the best results. Beat them together for about 3-5 minutes until the mixture looks fluffy. Add the eggs one at a time, mixing well after each addition. Avoid over-mixing when adding the dry ingredients. This keeps your cupcakes airy. For perfect whipped cream, chill your mixing bowl and beaters first. Use heavy whipping cream for a rich texture. Add powdered sugar to sweeten it up. Beat the cream on medium-high speed until soft peaks form, which takes about 3-4 minutes. Stop mixing when you see peaks that hold their shape but are not too stiff. When adding caramel filling, wait until the cupcakes are completely cool. Use a small knife or a cupcake corer to create a hole in the center. Fill each hole generously with caramel sauce. Be careful not to overfill; you want just enough to add sweetness without making a mess. This ensures a delightful surprise in every bite! Pro Tips Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for better mixing, which helps create a light and fluffy cupcake. Measuring Flour: Use the spoon and level method to measure flour accurately. Spoon the flour into your measuring cup and level it off with a knife for precision. Cool Completely: Let the cupcakes cool completely before adding the caramel filling and whipped cream to prevent melting and sogginess. Make-Ahead Option: You can bake the cupcakes a day in advance. Just store them in an airtight container at room temperature until you’re ready to frost and serve. {{image_4}} You can change the flavor of your cupcakes easily. Instead of using brewed coffee, try using brewed tea for a different taste. A chai tea base adds a warm spice that pairs well with caramel. You can also swap out the vanilla for almond extract. This gives the cupcakes a nutty flavor that many love. Another option is to add cocoa powder to the dry mixture. This makes chocolate caramel cupcakes. Just use 1/3 cup of cocoa powder and reduce the flour by the same amount. The rich chocolate pairs wonderfully with the caramel sauce. While whipped cream is great, you can try a cream cheese frosting. Mix softened cream cheese with powdered sugar and a bit of vanilla. This creates a tangy frosting that balances the sweetness of the caramel. Another option is to use a buttercream frosting. Just beat softened butter with powdered sugar and a splash of milk until fluffy. Add a little coffee for flavor. This gives a richer taste and a smooth texture. For parties, serve these cupcakes on a fancy platter. You can sprinkle espresso powder on top for a coffee kick. Consider adding coffee beans as garnishes for an elegant look. For a fun twist, create cupcake towers. Stack the cupcakes in tiers for birthdays or events. You could even drizzle chocolate sauce alongside the caramel for a stunning display. Always remember to let your creativity shine when serving. These cupcakes can be the star of any gathering! To keep your caramel macchiato cupcakes fresh, store them in an airtight container. Place a piece of parchment paper between layers to avoid sticking. They can stay at room temperature for up to two days. If you want them to last longer, refrigerate them. In the fridge, they stay good for about a week. However, the whipped cream topping might lose some fluffiness over time. If you want to freeze these cupcakes, it’s easy! First, let them cool completely. Then, wrap each cupcake tightly in plastic wrap. Place wrapped cupcakes in a freezer-safe bag. They can freeze for up to three months. When you are ready to eat them, let them thaw in the fridge overnight. Add the whipped cream and caramel drizzle just before serving. The cupcakes themselves last about 2 days at room temperature and 7 days in the fridge. The whipped cream, however, is best if used within 2 days. If you make caramel sauce at home, it can last in the fridge for about 2 weeks. Store it in a sealed jar to keep it fresh. Enjoy your sweet treats, knowing how to keep them tasty and safe! Yes, you can use decaf coffee. The flavor will stay rich without the caffeine kick. Just brew your decaf coffee as usual, then let it cool. Use it in the same amount as regular coffee in the recipe. Your cupcakes will still taste delicious. Making caramel sauce is simple. You need sugar, butter, and cream. Start with 1 cup of sugar in a saucepan over medium heat. Stir until it melts and turns a golden brown. Add 6 tablespoons of butter and mix well. Finally, pour in 1/2 cup of heavy cream and stir until smooth. Let it cool before using it in your cupcakes. You can use whole milk or coconut cream if you want a dairy-free option. If you use whole milk, your whipped topping will be less rich. For coconut cream, chill a can overnight, then scoop out the thick part. Whip it like you would with heavy cream for a tasty alternative. In this blog post, we explored how to create delicious cupcakes. We discussed key ingredients, prepping steps, and tips for baking success. You now know how to whip cream perfectly and fill your cupcakes with rich caramel. Remember, you can play with flavors and frostings to amaze your guests. Store any extras properly to keep them fresh. With these steps and ideas, making cupcakes can be fun and rewarding. Enjoy your baking journey!

Caramel Macchiato Cupcakes

Delicious cupcakes infused with coffee flavor and topped with whipped cream and caramel sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 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, at room temperature
  • 1 cup brewed coffee, cooled to room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon fine sea salt
  • 0.5 cup caramel sauce (store-bought or homemade)
  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • to taste sauce extra caramel sauce for drizzling on top

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with cupcake liners.
  • In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
  • Incorporate the eggs into the mixture, adding them one at a time and ensuring each egg is fully blended before adding the next. Stir in the pure vanilla extract until combined.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until evenly mixed.
  • Gradually add the dry ingredients to the creamed butter and sugar mixture. Pour in half of the cooled brewed coffee and mix gently. Repeat, adding the remaining coffee and mixing until just combined—avoid over-mixing to keep the cupcakes light and airy.
  • Using a spoon or an ice cream scoop, divide the batter evenly among the cupcake liners, filling each one approximately two-thirds full.
  • Bake in the preheated oven for 18-20 minutes. To check for doneness, insert a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs, they are ready.
  • Allow the cupcakes to cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely.
  • While the cupcakes cool, prepare the whipped cream. In a chilled mixing bowl, beat the heavy whipping cream together with the powdered sugar using an electric mixer until soft peaks form, about 3-4 minutes.
  • Once the cupcakes are completely cool, carefully use a small knife or a cupcake corer to create a small hole in the center of each cupcake. Fill each hole generously with caramel sauce.
  • Frost the tops of the cupcakes with the whipped cream, using a piping bag fitted with a decorative tip for an elegant presentation, if desired.
  • For the finishing touch, drizzle additional caramel sauce over the frosted cupcakes before serving.

Notes

Arrange the cupcakes on a decorative platter and consider garnishing them with a light sprinkle of espresso powder or a few whole coffee beans on top for an upscale touch.
Keyword caramel, coffee, cupcakes, dessert