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caramel brulee latte cupcakes

Caramel Brulee Lattee Cupcakes


Brown Sugar Caramel Coffee Cupcakes

  • - 2 cups all purpose flour
  • - 1 teaspoon baking powder
  • - 1/4 teaspoon baking soda
  • - 1/4 teaspoon salt
  • - 1/2 cup hot coffee
  • -1 teaspoon instant coffee I used Starbucks Via Caramel coffee
  • - 1/4 cup whole milk
  • - 1/2 cup butter softened to room temperature
  • - 1/2 cup granulated sugar
  • - 1/2 cup brown sugar
  • - 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract

Caramel Swiss Meringue Buttercream

  • 5 egg whites room temperature
  • 1 1/4 cup sugar
  • 1 ½ cup 3 sticks unsalted butter, room temperature
  • ½ cup homemade caramel sauce
  • 2 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F. Line two muffin pans with cupcake liners.
  2. In a medium bowl sift together flour, baking powder, baking soda and salt. In a measuring cup, dissolve the instant coffee in the hot coffee and let cool slightly. Add the milk to the coffee.
  3. In the bowl of an electric mixer, cream butter and sugars until pale and fluffy, about 5 minutes on medium speed. Add eggs one at a time, beating until combined after each addition. Beat in vanilla extract.
  4. Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl as needed.
  5. Pour batter into prepared pans. Fill liners about 2/3 full. Bake cupcakes until lightly golden or a toothpick inserted into the center comes out clean, about 12-14 minutes.
  6. Cool in pan 1-2 minutes, then remove cupcakes from pan and finish cooling on a wire rack.

For Caramel Swiss Meringue Buttercream:

  1. Whisk together sugar and egg whites in a heatproof mixing bowl set over (not in) a pan of simmering water. Whisk until warm and sugar is dissolved (mixture should feel completely smooth when rubbed between your fingers), 2 to 3 minutes. Remove from heat.
  2. With an electric mixer on medium speed, whisk egg white mixture 5 minutes (using the whisk attachment). Increase speed to medium-high, and whisk until stiff, glossy peaks form and meringue has cooled (test by feeling bottom of bowl), about 6 minutes.
  3. Reduce speed to medium and switch to the paddle attachment. Add butter, one piece at a time, beating well after each addition. Beat in vanilla. Mix the caramel sauce into the buttercream.
  4. Use immediately or store in an airtight container in fridge for up to a week.