Cinnamon Caramel Macchiato Cupcakes with Cream Cheese Frosting
Servings 16 cupcakes
Calories 395kcal
Ingredients
- 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
Instructions
- 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.
Notes
If you're unable to find caramel cake mix use butter pecan cake mix and proceed with the recipe as written.
Nutrition
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