Gluten Free Caramel Latte Cupcakes
The perfect blend of rich coffee cupcake and indulgent caramel buttercream!
Servings: 24 Cupcakes
Calories: 350kcal
Equipment
- Cupcake pans
- Electric hand or stand mixer
- Piping bag and tips (optional)
Ingredients
For the cupcakes:
- 1 Cup brewed strong coffee room temp
- 2 tsp instant espresso powder
- 2 tsp vanilla extract
- 3/4 Cup canola oil
- 3 large eggs
- 3/4 Cup evaporated milk
- 1 1/2 Cup white sugar
- 1 tsp salt
- 2 1/2 Cups gluten free 1-1 flour mix with xanthan gum (if your mix does not contain xanthan gum add 1 tsp now)
- 1/2 Cup almond meal/flour
- 1 tsp baking powder
- 2 tsp baking soda
For the caramel sauce:
- 1 Cup packed brown sugar
- 1/2 Cup salted butter cubed
- 1/4 Cup milk
For the caramel buttercream:
- Caramel sauce (above)
- 2 1/2 Cup powdered sugar
- 1-2 Tbsp milk
Instructions
- First, make your caramel sauce (this needs to cool before using it in the frosting). Combine all caramel sauce ingredients in a small sauce pan and cook on low until sugar is fully dissolved. Bring heat up to medium and cook for 5 to 6 minutes or until caramel reaches a rolling boil. Remove from heat and let cool fully (refrigerate for about 30 minutes). Caramel must be at least room temp or cooler or it will melt the buttercream.
- While caramel is cooling, make your cupcakes. Preheat the oven to 350° F and line two 12-cupcake pans with paper cupcake cups. In a medium bowl, sift together all of the dry cupcake ingredients (flour, almond flour/meal, baking soda, baking powder, salt, sugar), and whisk to combine, then set aside. Then, in a large bowl, whisk together the wet ingredients (room temp coffee, espresso powder, vanilla, oil, eggs, and evaporated milk) until combined. Pour the whisked dry ingredients into the wet ingredients and stir together until smooth (do not over-mix). Spoon batter into the prepared cupcake pans - each cupcake should be about 3/4 full. Bake for 23-27 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely before frosting.
- While cupcakes are cooling, make your frosting. In a large bowl using an electric mixer, pour in your cooled caramel sauce and beat on medium. Slowly add in the powdered sugar and milk until fluffy and reaches your desired consistency. If the frosting is too loose, add more powdered sugar, or if it's too stiff, add more milk. Once frosting is ready, scoop into a piping bag and pipe onto cooled cupcakes.