Vanilla Caramel Latte Cupcakes

Cupcakes so good even people who don't like cake love them

Ingredients

Coffee Cupcake: 1 1/2 Cups All-purpose flour

1/2 tsp Baking powder 1 tsp Baking soda 1/4 tsp Cinnamon Nutmeg (optional) 3 Tbsp Instant coffee (or more) 1 Cup Granulated sugar 1/4 Cup Vegetable oil 6 Tbsp Milk (room temp)

1/2 Cup Double strength coffee (room temp) 1 Egg (room temp) 1 tsp Vanilla Vanilla Buttercream (and toppings): 1 Cup Unsalted butter (room temp) 3 1/2 Cups Powdered sugar 1 tsp Milk 1 tsp Vanilla Salt Caramel sauce Coffee beans

Instructions

Preheat oven to 350F and line muffin tin.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon (and nutmeg), instant coffee, and sugar.

In a large bowl, whisk together oil, coffee, egg, and vanilla until emulsified.

Slowly whisk dry mixture into the wet and mix until just combined and no dry clumps remain.

Evenly distribute batter between muffin tins (roughly a heaping ¼ Cup in each)

Bake at 350 for 25-30 minutes.

Make the buttercream:

Beat butter until fluffy. Add powdered sugar and mix on low until fully combined. Add milk, vanilla, and salt. Beat on high until fluffy.

Assembly:

Allow cupcakes to cool slightly in tin before transferring to a cooling rack.

While cupcakes are still warm poke a hole in the middle and fill with caramel (it will soak in).

Once cupcakes are fully cool, add more caramel to the hole to make a small pool.

Pipe or spread buttercream on top of the cupcakes.

Optionally top with a coffee bean and a caramel drizzle.

Notes

Swap ¼ Cup of flour with ¼ Cup sifted cocoa powder to add some chocolate to the party.

Instead of caramel and vanilla use this mocha butter cream frosting:

Unsalted butter (room temp)

Powdered sugar

Salt

Heavy cream

Coffee (room temp)

Instant coffee

Cocoa powder (plus more for dusting)

Beat butter until fluffy, carefully add powdered sugar and salt. In a small bowl mix together heavy cream, instant coffee, coffee, and cocoa powder together. Slowly add the wet into the frosting until you reach your desired consistency. (may not need all the liquid)

Original recipe can be found here.

If you make these be sure to tag me on Instagram with @bakingwithllama or #bakingwithllama