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- 1 ½ cups all-purpose flour - 1 cup sugar - ½ cup unsalted butter, softened - 2 large eggs - 1 cup brewed espresso or strong coffee, cooled - 1 teaspoon vanilla extract - ½ cup milk - 2 teaspoons baking powder - ½ teaspoon salt - 1 cup caramel sauce (store-bought or homemade) - Whipped cream for topping - Espresso beans or chocolate shavings for garnish The brewed espresso gives these cupcakes a rich coffee flavor. You can use strong coffee if you don’t have espresso. The caramel sauce adds sweetness and a gooey center that makes every bite delightful. Whipped cream on top adds a light and airy finish, while chocolate shavings or espresso beans give a nice touch. If you need a gluten-free option, use a gluten-free flour blend. You can swap butter for coconut oil for a dairy-free version. For eggs, try using applesauce or a flax egg for a vegan choice. You can also switch the caramel sauce for chocolate ganache for a different twist. {{ingredient_image_1}} First, you need to set your oven. Preheat it to 350°F (175°C). This step is key for even baking. Next, grab a muffin tin and line it with cupcake liners. This helps keep your cupcakes from sticking. Now, let’s mix the dry stuff. In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Set this bowl aside for now. In a large bowl, cream ½ cup of softened unsalted butter and 1 cup of sugar. Beat these together until they look light and fluffy. This should take about 3-4 minutes. Then, add 2 large eggs into the mix one at a time. After the second egg, pour in 1 teaspoon of vanilla extract. Next, combine the dry and wet ingredients. Slowly add the flour mix to the butter mix. Alternate this with 1 cup of cooled brewed espresso and ½ cup of milk. Start and finish with the dry ingredients. Mix it gently until everything is just combined. Now it’s time to fill the cupcake liners. Divide the batter evenly among the 12 liners, filling each about ¾ full. Bake these in your preheated oven for 18-20 minutes. To check if they’re done, insert a toothpick into the center. If it comes out clean, they are ready! Once baked, remove the cupcakes from the oven. Let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Once your cupcakes are cool, it’s time for the fun part! Use a small knife or cupcake corer to make a hole in the center of each cupcake. Fill each hole with a teaspoon of caramel sauce. Next, pipe or dollop whipped cream on top of each cupcake. Drizzle more caramel sauce over the whipped cream. For a final touch, sprinkle an espresso bean or some chocolate shavings on top. This adds a nice visual and flavor boost! To get soft and fluffy cupcakes, cream the butter and sugar well. Mix them for about 3-4 minutes. This helps to add air, making your cupcakes light. Also, avoid over-mixing the batter. This can make your cupcakes dense. When you add the dry and wet ingredients, mix just until combined. One common mistake is not measuring your flour correctly. Too much flour can lead to dry cupcakes. Use a spoon to scoop flour into your measuring cup, then level it off. Another mistake is not cooling the cupcakes fully before filling them. If they are warm, the caramel sauce will melt away. These caramel macchiato cupcakes are best served fresh. Top each one with whipped cream and a drizzle of caramel. For a fun touch, add an espresso bean or chocolate shavings on top. You can also pair these cupcakes with a cup of coffee for a delightful treat. Enjoy them at parties or as a sweet afternoon snack! Pro Tips Use Fresh Espresso: For the best flavor, always use freshly brewed espresso or coffee. It enhances the overall taste of the cupcakes. Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature. This helps create a smoother batter and results in fluffier cupcakes. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense cupcakes. Caramel Storage: If using homemade caramel sauce, let it cool completely before using. It can be stored in the fridge for up to two weeks. {{image_2}} You can change the flavor of your cupcakes easily. Try using different types of coffee. For a mocha touch, add cocoa powder to the batter. You can also use flavored syrups like hazelnut or vanilla. These changes add fun twists to the classic recipe. If you need gluten-free cupcakes, swap the all-purpose flour for a gluten-free blend. Look for blends that include xanthan gum. This helps keep the cupcakes light and fluffy. Ensure all other ingredients are also gluten-free. Check labels on caramel sauce and baking powder. To make vegan caramel macchiato cupcakes, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes, and it will thicken. Use plant-based butter and milk too. For caramel, choose a vegan version or make your own with coconut milk and brown sugar. These swaps make delicious vegan treats. To keep your caramel macchiato cupcakes fresh, store them in an airtight container. This prevents them from drying out. If you have leftover cupcakes, place them in a single layer. You can also use plastic wrap for extra protection. Keep them at room temperature for best flavor. These cupcakes can last up to three days when stored properly at room temperature. If you want to keep them longer, consider freezing. Make sure to check for any signs of spoilage before enjoying them after a few days. To freeze your cupcakes, first let them cool completely. Then, wrap each cupcake in plastic wrap. Place the wrapped cupcakes in a freezer-safe bag or container. They can stay fresh for up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. This keeps them moist and tasty! Yes, you can use instant coffee. Just mix two teaspoons of instant coffee with one cup of hot water. This gives you a strong coffee flavor. Instant coffee works well if you want to save time. To make homemade caramel sauce, you'll need: - 1 cup sugar - 6 tablespoons butter - ½ cup heavy cream 1. In a pan, heat the sugar over medium heat. Stir until it melts and turns golden brown. 2. Add the butter and mix until melted. 3. Slowly pour in the cream, stirring constantly. 4. Let it cool before using. This sauce is creamy and sweet. You can use several alternatives to whipped cream: - Coconut cream - Greek yogurt - Silken tofu blended until smooth These options add creaminess and flavor to your cupcakes. Choose what fits your taste! You now have a solid guide to making delicious cupcakes. We covered ingredients, step-by-step instructions, and helpful tips. Remember, choosing the right ingredients and avoiding common mistakes leads to perfect texture. With variations for every taste, you can please any crowd. Finally, proper storage ensures your cupcakes stay fresh longer. Enjoy experimenting with flavors and shares your tasty creations!

Caramel Macchiato Cupcakes

Delicious cupcakes infused with espresso and topped with caramel and whipped cream.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup brewed espresso or strong coffee, cooled
  • 1 teaspoon vanilla extract
  • 0.5 cup milk
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 cup caramel sauce (store-bought or homemade)
  • to taste whipped cream for topping
  • to taste espresso beans or chocolate shavings for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. This usually takes about 3-4 minutes.
  • Beat in the eggs one at a time, adding the vanilla extract after the second egg, and mix until well combined.
  • Slowly add the flour mixture to the butter mixture, alternating with the cooled espresso and milk. Start and end with the dry ingredients, mixing until just combined.
  • Divide the batter evenly among the cupcake liners, filling them about ¾ full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • Once the cupcakes are cooled, use a small knife or cupcake corer to remove a small portion of the center of each cupcake. Fill each hole with a teaspoon of caramel sauce.
  • Pipe or dollop whipped cream on top of each cupcake. Drizzle additional caramel sauce over the whipped cream.
  • Optionally, garnish with an espresso bean or chocolate shavings for an added touch.

Notes

For a richer flavor, use homemade caramel sauce.
Keyword caramel, cupcakes, dessert, espresso