Caramel Latte Cupcakes
- Rosie
- Jul 28
- 2 min read
Moist milky coffee cupcakes filled with gooey caramel. Sealed with indulgent creamy coffee frosting they are rich and decedent perfect for a little mid morning treat.

Caramel Latte Cupcakes
Here’s Why You’ll Love These Caramel Latte Cupcakes:
Sweet yet rich... coffee and caramel are the perfect pairing all year round.
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner cake makers
Made without eggs or dairy it can be made vegan and adapted for allergies

Key Ingredients
Flour: The trick to a well risen eggless cupcakes is self raising flour, in combination with levelling agents (trust me!)
Light and Dark Brown Sugar:Â Packed with molasses offering depth of flavours, more robust richness and moisture to your cake.
Dairy free Butter Milk: I recommend using milk with at least 2% fat content. Making a dairy free buttermilk is super easy - just combine milk and vinegar!
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Coffee: True lattes should be made with espresso so we are using a double shot of strong espresso however you can use instant espresso powder brewed in hot water

The first step is to make your buttermilk - and honestly it couldn't be easier! All we do is add vinegar or lemon juice to milk, letting it curdle and thicken to a consistency similar to dairy buttermilk. Soy milk is the best option to use for a creamy buttermilk as it curdles the best, but almond also works (it will just be a lot thinner!)

Recipe