Cinnamon Caramel Macchiato Cupcakes With Cream Cheese Frosting

Cinnamon Caramel Macchiato Cupcakes With Cream Cheese Frosting – Enjoying coffee on warm Summer days can be a challenge. The perfect solution is 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.

 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. For a fun twist, use yellow or chocolate cake mix adjusting the amounts according to the package directions, i.e. replacing the water with your favorite flavor of iced coffee.  It’s superb any time of day.

Ingredients
For the cupcakes:

• 1 18 oz box Caramel cake mix (i.e. Duncan Hines)
• 1 1/3 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 cream cheese, softened
• 1/4 cup 1/2 stick 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

1. Preheat the oven to 350°F and line 16-18 muffin cups with liners.
2. Place all of the cake ingredients into a medium mixing bowl. Beat for 2-3 minutes until fully combined.
3. .................................................

for full recipes please see : www.melissassouthernstylekitchen.com

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