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Salted Caramel Latte Cupcake

5 from 1 vote



  • 1 1/4 cups all-purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup firmly packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter room temp
  • 2 large eggs room temp
  • 1 tsp vanilla extract
  • 1/4 cup whole milk
  • 1 TBSP Coffee flavoring
  • Sea salt
  • Caramel syrup


  • 4 cups of powdered sugar
  • 2 sticks of softened butter
  • 2-3 teaspoons of vanilla
  • 1-2 tablespoons of milk
  • Caramel for drizzle on top
  • Sprinkle Sea salt on top of caramel drizzle



  • Preheat your oven to 350F.
  • Line a standard 12 cup cupcake pan with liners.
  • In a bowl, whisk together the flour, baking powder, and salt.
  • In another bowl, beat the sugars and butter using an electric mixer. You want them to be light and fluffy, which should take approximately 3 minutes if the mixer is on medium-high speed.
  • Then, add in the eggs, milk and vanilla until combined. Add in the flour mixture.
  • Fill the prepared cupcake cups and bake for 20 or so minutes until you can insert a toothpick and it comes out clean.
  • Caramel squeeze desired amount into cupcake mix while in the cupcake pan stir with end of spoon lightly.


  • Add powdered sugar to mixing bowl.
  • Add softened sticks of butter
  • Add vanilla.
  • Add 1 tbsp of milk.
  • Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.
  • Add more milk, a little bit at a time until frosting is the proper consistency.
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