Gooey Caramel Coffee Buttercream Cupcakes
Ingredients:
Cupcake Batter:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup brewed coffee, cooled
1/4 cup milk
1 tsp vanilla extract
1 1/2 tsp baking powder
1/4 tsp salt
Buttercream Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
2 tbsp brewed coffee, cooled
1/4 cup caramel sauce (plus extra for drizzling)
1 tsp vanilla extract
Sea salt flakes for garnish
Optional Substitutions:
Substitute butter with vegan butter and milk with almond or oat milk for a dairy-free version.
Use gluten-free all-purpose flour for a gluten-free option.
Add a teaspoon of cinnamon to the batter for a spiced variation.
Directions:
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated, then add the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the cooled brewed coffee and milk. Mix just until combined to keep the batter light and tender.
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. Cool completely on a wire rack.
For the buttercream, beat the softened butter until creamy and fluffy. Gradually add the powdered sugar, mixing well after each addition. Stir in the cooled brewed coffee, caramel sauce, and vanilla extract. Beat on high for 3-5 minutes until light and fluffy.
Pipe the frosting onto the cooled cupcakes using a piping bag. Drizzle with additional caramel sauce and sprinkle with sea salt flakes for a gourmet finish.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 370 kcal | Servings: 12 cupcakes
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