Caramel Macchiato Cupcakes
These Caramel Macchiato Cupcakes are perfect for my fellow caramel coffee lovers! The moist vanilla cupcake pairs perfectly with the creamy coffee frosting. The homemade caramel is buttery and sweet and makes this the perfect bite! Dust with a little extra instant coffee to garnish and wha-la, the perfect cupcake!
Servings: 24 cupcakes
Ingredients
For the cupcakes:
- 1 cup salted butter room temperature
- 1 ½ cups granulated sugar
- 2 tsp vanilla extract
- 3 eggs room temperature
- 3 cups cake flour If you want to use all-purpose flour, use 2 tablespoons less AP flour per cup of cake flour, and add 2 tablespoons of cornstarch per cup.
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 ¼ cup buttermilk room temperature
For the caramel:
- 1 cup granulated sugar
- ½ cup heavy cream warm
- 5 tbsp salted butter room temperature
- ½ tsp salt
For the buttercream:
- 1 cup salted butter room temperature
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream warm
- 1 tsp instant coffee you can add more for a more intense coffee flavor!
- ¼ tsp kosher salt
Instructions
For the cupcakes:
- Line cupcake pans (24 in total) with liners and preheat the oven to 350. In the bowl of a stand mixer combine the butter, granulated sugar and vanilla and beat on medium high until light and fluffy, about 4-5 minutes. Scrape down the sides of the bowl with a spatula and add the eggs, one at a time, while the mixer is on low. Mix until just incorporated.
- Add in the flour, baking powder, baking soda and salt. With the mixer on low, pour in the buttermilk and mix until everything is combined. Scoop the cake batter into the prepared liners filling about ¾ of the way full and bake for 23-26 minutes, or until completely baked through. Remove from the oven and allow to cool completely.
For the caramel:
- Add sugar to a saute pan over medium-high heat. The sugar will look normal for the first few minutes, stir occasionally with a. metal whisk. Then it will start to clump and melt, turning a deep amber color. Whisk continuously until all of the sugar is dissolved. Once melted, immediately stir in butter, one tablespoon at a time. After the butter melts completely, slowly drizzle in warm heavy cream, while whisking, until completely combined. The mixture will bubble and steam so be careful! Remove the caramel from heat and stir in the salt. It will be runny but thicken as it cools. If you have leftovers, the caramel can be stored in an airtight container for up to 2 weeks in the refrigerator. I use a mason jar!
For the buttercream:
- In the bowl of a stand mixer cream the butter and powdered sugar on medium high speed for 1 minute. In a small bowl mix together the warm heavy cream and instant coffee and stir until the coffee dissolves. You can add additional coffee for a more intense coffee flavor, just add to warm heavy cream to dissolve before adding to the buttercream! Add the heavy cream mixture, vanilla and salt to the stand mixer and beat until smooth. Prepare a piping bag with a round star tip or a large tip of your choice and fill with the frosting.
For assembly:
- Once the cupcakes have completely cooled, pipe a round circle of frosting along the edges of the frosting leaving a circle of bare cupcake in the center. Spoon about 1 tablespoon of caramel into the center. Dust on additional instant coffee for garnish if you'd like! I add about 3 tablespoons of instant coffee to a mesh sieve or strainer and dust on top. You can also sprinkle it on. Store in the refrigerator for up to 5 days.