Go Back
Caramel latte cupcakes with espresso-infused cake, topped with caramel buttercream and a glossy caramel drizzle on a marble surface
Print Pin

Caramel Latte Cupcakes (Moist Coffee Cupcakes with Caramel Buttercream)

Soft, moist caramel latte cupcakes infused with real espresso flavor and topped with silky caramel buttercream. These bakery-style cupcakes are perfectly balanced—coffee-forward with a smooth caramel finish—making them ideal for coffee lovers and special occasions.
Course Baking, Dessert
Cuisine American, Bakery-Style
Keyword bakery style cupcakes, caramel buttercream cupcakes, caramel dessert recipe, caramel frosting cupcakes, caramel latte cupcakes, coffee cupcakes, coffee dessert recipe, easy cupcake recipe, espresso cupcakes, homemade cupcakes, latte flavored cupcakes, moist coffee cupcakes
Prep Time 20 minutes
Cook Time 21 minutes
Total Time 41 minutes
Servings 12 cupcakes
Calories 370kcal
Cost $10 for entire recipe

Equipment

  • muffin pan
  • Cupcake liners
  • Mixing bowls
  • Whisk
  • Hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • piping bag
  • piping tip

Ingredients

Cupcakes

  • 1 ½ cups 180g all-purpose flour
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp fine salt
  • ½ cup 113g unsalted butter, softened
  • 2 tbsp neutral oil
  • ¾ cup 150g granulated sugar
  • 2 large eggs room temperature
  • 1 ½ tsp vanilla extract
  • 1 tbsp espresso powder
  • ½ cup 120ml whole milk, warm
  • ¼ cup 60g sour cream

Caramel Buttercream

  • 1 cup 226g unsalted butter, softened
  • 2 ¼ cups powdered sugar
  • ⅓ cup thick caramel sauce cooled
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1–2 tbsp heavy cream if needed

Topping

  • Caramel drizzle
  • Optional flaky sea salt

Instructions

Make the Cupcakes

  • Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  • In a small bowl, whisk espresso powder into warm milk until fully dissolved.
  • In a separate bowl, whisk flour, baking powder, baking soda, and salt.
  • In a large bowl, beat butter, oil, and sugar together for 2–3 minutes until light and fluffy.
  • Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  • Mix sour cream into the espresso milk.
  • Add dry ingredients and wet ingredients alternately to the batter, mixing just until combined.
  • Divide batter evenly, filling liners about ⅔ full.
  • Bake for 18–21 minutes, until tops spring back lightly and a toothpick shows a few moist crumbs.
  • Cool completely before frosting.

Make the Caramel Buttercream

  • Beat butter until smooth and creamy.
  • Add powdered sugar gradually and mix until fluffy.
  • Slowly add cooled caramel sauce while mixing.
  • Add salt and vanilla extract.
  • Add heavy cream if needed to reach desired consistency.

Assemble

  • Pipe caramel buttercream onto cooled cupcakes.
  • Drizzle with caramel sauce.
  • Sprinkle with flaky sea salt if desired.

Notes

  • Dissolve the espresso powder in warm milk so the flavor is smooth and evenly distributed throughout the cupcakes.
  • Use room temperature butter, eggs, and sour cream for a smoother batter and better texture.
  • Measure flour carefully (spoon and level or weigh 180g) to avoid dense cupcakes.
  • Mix the batter just until combined—overmixing will make the cupcakes tough instead of soft.
  • Fill cupcake liners about ⅔ full so they rise evenly without overflowing.
  • Use thick, cooled caramel sauce for the buttercream so it stays stable and pipeable.
  • If the frosting gets too soft, chill it for a few minutes, then rewhip. If it’s too thick, add a small amount of cream.
  • Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days (bring to room temp before serving).