Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup milk
- 1/4 cup brewed espresso, cooled
- 1/4 cup caramel sauce
- For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup brewed espresso, cooled
- 1/4 cup caramel sauce
- 1 tsp vanilla extract
- Pinch of salt
- Caramel sauce drizzle and coffee beans for decoration
Instructions:
Preheat your oven to 350F 175C and line a cupcake tin with cupcake liners
In a medium bowl, whisk together the flour, baking powder, and salt
Set aside
In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy
Beat in the eggs one at a time, then stir in the vanilla extract
Mix in the dry ingredients alternately with the milk, beginning and ending with the dry mixture
Fold in the brewed espresso and caramel sauce until the batter is smooth
Divide the batter evenly among the cupcake liners, filling each about 2/3 full
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean
Let the cupcakes cool in the tin for a few minutes, then transfer them to a wire rack to cool completely
For the frosting, beat the softened butter until creamy and smooth
Gradually add in the powdered sugar, brewed espresso, caramel sauce, vanilla extract, and a pinch of salt
Beat until well combined and fluffy
Pipe or spread the frosting onto the cooled cupcakes
Drizzle with additional caramel sauce and garnish with coffee beans
Enjoy your Caramel Macchiato Cupcakes with a cup of coffee
