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Cinnamon Caramel Macchiato Cupcakes

This post brought to you by International Delight

These Cinnamon Caramel Macchiato Cupcakes are topped with a smooth cream cheese frosting. You can enjoy them for breakfast, brunch or any-time-of-day snack. These cupcakes allow you to indulge in the flavors of your favorite iced coffee in cupcake form.

Easy Cinnamon Caramel Macchiato Cupcakes

Enjoying coffee on warm days can be a challenge. The perfect solution is to cool down with iced coffee. It’s the best of both worlds. For a really fun twist, I enjoy making these cinnamon caramel macchiato cupcakes with cream cheese frosting using iced coffee in place of the water or milk called for in the recipe. That’s exactly how these cupcakes came to life.

Cinnamon Caramel Macchiato Cupcakes With Cream Cheese Frosting

Homemade Cinnamon Caramel Macchiato Cupcakes Recipe

Even though I love baking from scratch and do so most often, these cupcakes are so delectable, no one will ever guess you started with a boxed cake mix. Just a few simple ingredient adjustments and voila, a cupcake that provides the perfect accompaniment to a tall glass of Caramel Macchiato Iced Coffee. How to make easy Caramel Macchiato cupcakes with cake mix:

  • Cupcakes – One 15.25 ounce box of Caramel or butter pecan cake mix sifted with light brown sugar and ground cinnamon.
  • Liquid – International Delight Caramel Macchiato Iced Coffee.
  • Oil – Vegetable oil or canola oil.
  • Eggs – Large eggs
  • Cream Cheese Frosting – Two 8 ounce blocks of plain cream cheese. You could also use Neufchatel cheese.
  • Butter – Salted or unsalted softened butter.
  • Liquid – International Delight Caramel Macchiato Iced Coffee
  • Sugar – Powdered sugar.
  • Flavoring – Vanilla extract.
  • Garnish – English toffee bits also called bits-o-brickle and ground cinnamon for dusting the tops.
Cinnamon Caramel Macchiato Cupcakes

How to Make the BEST Cinnamon Caramel Macchiato Cupcakes Recipe

  • Kitchen tools you’ll need: Medium bow, hand mixer or stand mixer, measuring cups and spoons, whisk, cupcake pan, cooling rack and ice cream scoop.
  • Please note: You can use butter pecan cake mix in place of caramel cake mix if you’re unable to find it.
  • For a fun twist you could also use yellow or chocolate cake mix adjusting the amounts according to the package directions. By that I mean, replace the water called or on the package with your favorite flavor of iced coffee.
  • Follow the recipe for the amounts of liquid and eggs to be added to the cake mix and not the back of the box. The water is being replaced with iced coffee in this recipe.
  • I bake these cupcakes in a square cupcake pan but you can use a classic cupcake pan.
  • The yield may vary slightly depending on how you divide the batter.
  • Store frosted Caramel Macchiato Cupcakes in an airtight container chilled for up to 5 days.
  • Freeze for up to 3 months.
Cinnamon Caramel Macchiato Cupcakes With Cream Cheese Frosting

More Easy Cupcake Recipes to Make

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Cinnamon Caramel Macchiato Cupcakes with Cream Cheese Frosting

Prep Time10 minutes
Cook Time25 minutes
Cooling time2 hours
Total Time2 hours 35 minutes
Course: Dessert
Cuisine: American, Southern
Keyword: #caramel-cupcakes, caramel-macchiato-cupcakes, iced-coffee
Servings: 16 cupcakes
Calories: 395kcal
Author: Melissa Sperka


  • Cupcakes:
  • 1 15.25 oz box Caramel cake mix may use butter pecan
  • 1 cup International Delight Caramel Macchiato Iced Coffee
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1/4 cup light brown sugar
  • 1 1/2 tsp ground cinnamon
  • Cream Cheese Frosting:
  • 2 8 oz blocks cream cheese, softened
  • 1/4 cup butter, softened
  • 1/4 cup International Delight Caramel Macchiato Iced Coffee
  • 1 1/2 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 2/3 cup English toffee bits
  • ground cinnamon for dusting


  • To make Cupcakes: Preheat the oven to 350°F and line 16 muffin cups with liners. Alternately spray cups with cooking spray.
  • To a medium bowl add cake mix, iced coffee, oil, eggs, brown sugar and cinnamon. Beat on medium speed using an electric mixer for 2-3 minutes until fully combined. Use a scoop or measuring cup to divide the batter between the muffin cups.
  • Bake for 22-25 minutes or until a toothpick inserted into the center shows moist crumbs. Cool completely.
  • To make Cream Cheese Frosting: In a medium mixing bowl use a mixer to whip together the cream cheese, butter, iced coffee, powdered sugar and vanilla. Beat until fluffy and smooth around 2-3 minutes.
  • Frost the cooled cupcakes as desired. If using a piping bag, chill the frosting to firm before piping onto the cupcakes.
  • Dust with cinnamon and garnish with toffee bits.
  • Store chilled.


If you’re unable to find caramel cake mix use butter pecan cake mix and proceed with the recipe as written. 


Serving: 1serving | Calories: 395kcal | Carbohydrates: 48g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 361mg | Potassium: 55mg | Fiber: 1g | Sugar: 36g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. I made them ! They all fell in the middle🤷‍♀️ I thought maybe I but to much in but even the smaller ones feel in I ate one they were not bad .what did I do Looks like I Louth my thump through every one! I’m sad please help me I love baking but not today Wish I could take a picture to show you.

    Thank you Cindy

    1. Cindy, if they fell in the middle they were likely under baked. Always test the center with a toothpick prior to removing from the oven to be certain they’re baked through.

  2. I like the square cupcake liners. I guess you would also need a pan with squares. I am going to give this recipe a try.

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