Caramel Macchiato Cupcakes
Servings 24 cupcakes
Ingredients
#### For the Cupcakes:
- – 1 cup salted butter room temperature
- – 1 1/2 cups granulated sugar
- – 2 teaspoons vanilla extract
- – 3 eggs room temperature
- – 3 cups cake flour or use 1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch
- – 1 teaspoon baking powder
- – 1/2 teaspoon baking soda
- – 1/4 teaspoon kosher salt
- – 1 1/4 cups buttermilk room temperature
#### For the Caramel:
- – 1 cup granulated sugar
- – 1/2 cup heavy cream warm
- – 5 tablespoons salted butter room temperature
- – 1/2 teaspoon salt
#### For the Buttercream:
- – 1 cup salted butter room temperature
- – 4 cups powdered sugar
- – 1 teaspoon vanilla extract
- – 2 tablespoons heavy cream warm
- – 1 teaspoon instant coffee add more for a stronger coffee flavor
- – 1/4 teaspoon kosher salt
Instructions
#### For the Cupcakes:
- Preheat the oven to 350°F and line cupcake pans with 24 liners.
- In a stand mixer, beat the butter, granulated sugar, and vanilla on medium-high until light and fluffy, about 4-5 minutes. Scrape down the sides and add the eggs one at a time, mixing on low.
- Add the flour, baking powder, baking soda, and salt. With the mixer on low, pour in the buttermilk and mix until combined.
- Scoop the batter into the prepared liners, filling about 3/4 full. Bake for 23-26 minutes, or until a toothpick comes out clean. Let cool completely.
#### For the Caramel:
- In a saucepan over medium-high heat, stir the sugar occasionally with a metal whisk until it starts to melt and turn deep amber. This takes about 5-10 minutes.
- Once melted, stir in the butter one tablespoon at a time. Slowly drizzle in the warm heavy cream while whisking until fully combined. Be careful, as it will bubble and steam.
- Remove from heat and stir in the salt. The caramel will be runny but will thicken as it cools. Store leftovers in a sealed container in the refrigerator for up to 2 weeks.
#### For the Buttercream:
- In a stand mixer, cream the butter and powdered sugar on medium-high for 1 minute.
- In a small bowl, mix the warm heavy cream and instant coffee until dissolved. Add more coffee for a stronger flavor if desired.
- Add the cream mixture, vanilla, and salt to the mixer and beat until smooth.
- Fill a piping bag with a round or star tip and the frosting.
#### For Assembly:
- Once the cupcakes are cool, pipe a circle of frosting along the edges, leaving the center bare.
- Spoon about 1 tablespoon of caramel into the center.
- Dust with additional instant coffee if desired. Store in the refrigerator for up to 5 days.