Craving the warm, cozy flavors of your favorite coffee shop but want to whip them up in your own kitchen? These Cinnamon Dolce Latte Cupcakes are the perfect solution, blending the beloved taste of a cinnamon dolce latte into a moist, decadent cupcake with a rich, creamy frosting. This recipe is your shortcut to a delightful treat that’s both impressive and incredibly easy to make, transforming everyday ingredients into something truly special.
Key Ingredients for Cinnamon Dolce Latte Cupcakes
For the Cupcakes:
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅓ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- ¼ cup strongly brewed coffee, cooled (espresso works wonderfully)
For the Cinnamon Dolce Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar, sifted
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
- Optional: Brown sugar and a pinch of cinnamon for topping
How to Make Cinnamon Dolce Latte Cupcakes
Get ready for a truly satisfying baking experience with these Cinnamon Dolce Latte Cupcakes! This recipe is designed for simplicity, ensuring even beginner bakers can achieve delicious, bakery-quality results with a surprisingly short preparation time of about 30 minutes, plus baking and cooling. The tender crumb of the cupcakes perfectly complements the velvety smooth cinnamon dolce frosting, promising pure indulgence with every bite.
Step-by-Step Instructions
For the Cupcakes:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix.
- Incorporate Coffee: Gently fold in the cooled strongly brewed coffee until the batter is smooth. The batter will be thin; this is normal.
- Fill Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
For the Cinnamon Dolce Frosting:
- Beat Butter: In a large bowl, beat the softened unsalted butter with an electric mixer until creamy and smooth.
- Add Powdered Sugar and Cream: Gradually add the sifted powdered sugar, alternating with the heavy cream, mixing on low speed until incorporated.
- Add Flavorings: Beat in the vanilla extract, ground cinnamon, and pinch of salt until the frosting is light and fluffy. If it seems too thick, add a touch more cream. If it’s too thin, add a bit more powdered sugar.
- Frost Cupcakes: Once the cupcakes have cooled completely, generously frost them with the cinnamon dolce frosting using a spatula or piping bag.
- Optional Topping: For an extra touch of sweetness and crunch, lightly sprinkle the tops with a mixture of brown sugar and a pinch of cinnamon.
Why You’ll Love This Cinnamon Dolce Latte Cupcakes
You’ll adore these Cinnamon Dolce Latte Cupcakes for so many reasons, but the star of the show is undoubtedly the perfect marriage of warm spice and creamy coffee notes. Unlike a basic vanilla cupcake, these capture the essence of that beloved coffee shop drink, delivering a complex yet comforting flavor profile in every single bite. Plus, making them at home is incredibly cost-effective compared to purchasing similar treats from your favorite café, saving you money without sacrificing quality or taste.
The rich, buttery texture of the cupcake, infused with actual coffee and warming cinnamon, creates a truly indulgent experience. Then, there’s the dreamy cinnamon dolce frosting, a sweet, spiced cloud that perfectly crowns each cupcake, making them look as good as they taste. Forget spending a small fortune on boutique pastries; this recipe empowers you to recreate that gourmet coffee experience in your own kitchen. So, why not gather your ingredients and treat yourself to a batch of these incredible Cinnamon Dolce Latte Cupcakes today?
Storing and Reheating Tips
You can store your delicious Cinnamon Dolce Latte Cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, for up to 4-5 days, place them in the refrigerator. Ensure they are completely cooled before storing to prevent the frosting from melting. If refrigerating, allow them to come back to room temperature for about 15-20 minutes before serving for the best texture and flavor. These cupcakes also freeze beautifully! Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 1 month. Thaw overnight in the refrigerator, then bring to room temperature before enjoying.
Final Thoughts
These Cinnamon Dolce Latte Cupcakes are a delightful way to bring the cozy ambiance of your favorite coffee shop right into your home. Their comforting flavors and delightful texture make them a perfect treat for any occasion, so why not bake up a batch and share the joy?
Cinnamon Dolce Latte Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.2 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg
- In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.1/3 cup unsalted butter, softened, 1 1/2 cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, at room temperature, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix.1 cup buttermilk, at room temperature
- Gently fold in the cooled strongly brewed coffee until the batter is smooth. The batter will be thin; this is normal.1/4 cup strongly brewed coffee, cooled (espresso works wonderfully)
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- In a large bowl, beat the softened unsalted butter with an electric mixer until creamy and smooth.1 cup (2 sticks) unsalted butter, softened
- Gradually add the sifted powdered sugar, alternating with the heavy cream, mixing on low speed until incorporated.3 cups powdered sugar, sifted, 1/4 cup heavy cream
- Beat in the vanilla extract, ground cinnamon, and pinch of salt until the frosting is light and fluffy. If it seems too thick, add a touch more cream. If it’s too thin, add a bit more powdered sugar.1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, Pinch salt
- Once the cupcakes have cooled completely, generously frost them with the cinnamon dolce frosting using a spatula or piping bag.
- For an extra touch of sweetness and crunch, lightly sprinkle the tops with a mixture of brown sugar and a pinch of cinnamon.Optional: Brown sugar and a pinch of cinnamon for topping