Caramel Creme Latte cupcakes

When my good friend Chrissy asked me to make cupcakes for her in-laws that were coming to visit her family here in Germany, I couldn’t say no.  Joe and Liz are from Oregon and love coffee, so I thought what better than a coffee based cupcake! 

But who are we kidding though… just coffee? Seriously, I had to spice things up a bit!! A little Irish Creme, a little caramel, a little brown sugar and cinnamon and BAM… you’ve got these super delicious Caramel Creme Latte cupcakes!


These cupcakes are moist, dense and full of flavor. I wanted to make sure they had a stronger coffee flavor, so I added both brewed coffee and espresso powder. I think that combo, plus the few extras I threw in, really did the trick.

Caramel Crème Latte cupcakes
Makes about 1 1/2 dozen regular size cupcakes and 12 mini cupcakes

3 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 tbsp espresso powder
¼ tsp cinnamon

1 cup strongly brewed coffee, cooled to warm
1/4 cup milk
1/4 cup Irish crème liquor (I used Bailey’s)

12 tbsp unsalted butter, room temperature
1 1/3 cups sugar
1/2 cup light brown sugar, lightly packed
6 large egg yolks

  1. Brew the coffee and set aside to cool.
  2. Preheat oven to 350 F degrees and line cupcake pans with liners.
  3. In a medium bowl, sift together the flour, baking powder, salt, espresso powder and cinnamon. Set aside.
  4. In a measuring cup that pours, mix together the coffee, milk and Irish crème.
  5. With an electric mixer or hand mixer, cream the butter and sugars together.  One at a time, add the eggs and mix after each.
  6. Add a third of the flour mixture and beat on slow just until incorporated.
  7. Add half the coffee/milk and mix until combined.  Scrape the sides of the bowl. Repeat with remaining flour and coffee/milk. NOTE: Make sure to only mix until the flour and liquid are combined, do not over mix!
  8. Fill cupcake liners ¾ full.
  9. Bake for 18 minutes.  Rotate pan after 12 minutes.
  10. Let cool for at least 10 minutes in the pan before removing to a wire rack to cool completely.

Espresso Buttercream

2 sticks (1 cup) unsalted butter, room temperature
2 lbs powdered sugar, sifted
2 tbsp espresso powder, divided
2 tbsp hot water
¼- ½ cup milk or cream

  1. Gently heat ½ cup of milk in a small pan.  Dissolve 1 tbsp espresso powder in milk.  Set aside to cool.
  2. Dissolve 1 tbsp espresso powder in 2 tbsp hot water.  Set aside to cool.
  3. With an electric or hand mixer, cream the butter.
  4. One cup at a time, add the sugar.  Mix until smooth, scraping the sides after each addition.
  5. Add the water/espresso powder, mix.
  6. Continue adding the powdered sugar, alternate with a tablespoon of the milk.  Only add enough milk until you get yours desired consistency.  You may not need all of the milk.
  7. Beat on high for 3-4 minutes.

To Assemble:

  1. Pipe frosting on each cupcake.
  2. Prepare your favorite caramel sauce and drizzle on top of each cupcake.
  3. Top with a espresso bean of your choice!

I decided that I also wanted to make some mini cupcakes out of this recipe.  So, here they are… I call them Espresso Shots!





  1. Rosanne

    These look so yummy – I love coffe too and have been wanting to try something like this, thanks for posting the recipe.


    1. JavaCupcake

      you’re welcome! they turned out sooooo yummy!! let me know how yours turn out!


  2. susan

    what tip did you use for frosting? they are so pretty!


    1. JavaCupcake

      I used a closed 5 prong star tip. :)


  3. Samantha

    Is there a replacement for the bailey’s irish creme liquor? I would love to make this but maybe use something more household?


    1. Samantha

      Your cupcakes are by far the most beautiful and delicious-sounding, so I am really wanting to try them!!!


    2. JavaCupcake

      You could use any liqueur or flavoring you had on hand. But the Bailey’s really makes them amazing!!!


    3. Billy

      Bailey’s should be household!!!


  4. Kimberly

    Seriously though. Is there something else you can use besides anything with alcohol in it. I welcome any suggestions. These look amazing. Can’t wait to try them!


    1. JavaCupcake

      Use milk or any flavored creamer. The Bailey’s is just to add flavor. All the alcohol bakes out while cooking. :)


  5. Jacqueline Lindamood

    I like to stay away from any products made by companies that make alcohol. Can I leave the Bailey’s out?


    1. Betsy ~ @JavaCupcake

      Sure… just use more milk or coffee in it’s place :)


  6. Lysa

    Hello. I was just wondering what would be the recipe for 12 regular cupcakes? I’m really bad with measurements! =O. I definetely want to try these out! I love baking. I’d appreciate it if you can write back :). Thanks.


    1. Betsy Eves

      Just cut the recipe in half and you’ll have about a dozen! :)


  7. Vivian

    These cupcakes are so yummy!! I love the flavor and they turned out really well.


  8. http://www./

    zegt:Kijk. Ik was nog naarstig op zoek naar een beetje leuk zomerhoedje voor mijn miniman en had er het volste vertrouwen in dat jij wel met een tip zou komen. Dank u!


  9. consumers ins

    Soy tu mas grande fan!!!! Y alumna on líneIré a las Vegas al event solutions, pero tu platica esta sold out!!! Que puedo hacer! Gracias por su atención


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