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Caramel Macchiato Cupcakes

What’s your favorite drink at Starbucks?  I’m a sucker for a good Caramel Macchiato, iced or hot… but stirred, I like it when the milk is mixed together with the coffee… all that caramely goodness with whipped cream=divine. So, when I saw a recipe for Caramel Macchiato cupcakes, well, instant duh.  I ABSOLUTELY had to HAVE them in my life.  End. Of. Story.

I loved everything about these cupcakes, the flavor, their pretty, little good looks, the light whipped cream frosting and of course, the Starbucks Caramel drizzled all over everything.  The cupcakes had a great coffee based flavor and to enhance the caramel flavor, I added some caramel to the batter after it was spooned into the cupcake tins.

These would make a great gift for the Starbucks coffee lover in your life.  I brought them to a family bbq and they were a huge hit with everyone!  I’m always a happy girl when everyone else is happy with my cupcakes ;)  I hope you enjoy!



Caramel Macchiato Cupcakes (Recipe Adapted From: My Buttery Fingers)

  • 2 1/2  cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup strongly brewed coffee, cooled to warm
  • 1/4  cup milk
  • 12 tbsp  unsalted butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1 rounded tsp instant espresso (I used 1 packet of Starbucks Via Caramel Coffee)
  • Starbucks Caramel
  1. Preheat oven to 350 F and line 12 cupcake tins with liners.
  2. In a medium bowl whisk together flour, baking powder, and salt.
  3. Combine milk and brewed coffee in a small bowl.
  4. In a standing bowl mixer cream together butter and sugar on medium speed until light and fluffy.  Beat in eggs 1 at a time until incorporated.
  5. Reduce speed to low and add 1/2 flour mixture and then 1/2 of the milk mixture.  Scrape down the sides of the bowl.  Add the remaining flour and milk to the batter and mix until incorporated.
  6. Add Starbucks Via Caramel coffee packet and mix lightly, just until the coffee is incorporated.
  7. Spoon in batter and drizzle each cupcake with a little bit of caramel.
  8. Bake cupcakes for 15-18 minutes or until a toothpick comes out clean.

The original recipe calls for Kahlua and cacao nibs, I didn’t have either of those things on hand, so I just didn’t use them.  They still turned out delicious, but didn’t have such a coffee color to them, if that’s what you’re looking for, then I would suggest getting the cacao nibs… maybe it will help.

Whipped Cream Frosting

  • 2 cups heavy cream
  • 1/2 cup confectioners sugar
  • 1 tsp vanilla extract
  • Starbucks Caramel
  1. In a standing bowl mixer whisk heavy cream until soft peaks form.
  2. Add confectioners sugar to taste (not too sweet) ;)
  3. Mix in vanilla extract.
  4. Pipe Frosting onto each cupcake
  5. Drizzle with lots and lots of Starbucks Caramel

This frosting is sooooooooooo good and the perfect pairing for these Starbucks inspired cupcakes.  I wouldn’t be a good Pacific NW girl if I wasn’t a Starbucks & coffee fan ;) Hopefully you like these as much as we did!


Ps: Michaels had a ton of cupcake liners in their $1 bins at the front of the store the last time I was there.  It’s a little hard to tell in these pictures but these liners have hot air balloons on them! Soooo cute!  I picked up 8 packets that are super fun and each packet has 75 liners and they were only $1.50… my kinda deal!


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