Gluten and Dairy Free Caramel Macchiato Cupcakes

serves / makes 12 small cupcakes
20 prep time
20 mins cooking time


Can Starbucks drinks be turned into gluten and dairy free cupcakes? I think so.

Try my recipe for these caramel macchiato cupcakes, also check out my mocha and chai tea latte cupcakes.


For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 3 tablespoons instant coffee dissolved into 1 tablespoon boiling water
  • 150g self raising gluten free flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon gluten free baking powder

For the frosting:

  • 125g dairy free butter
  • 250g icing sugar

For the caramel drizzle:


  1. Preheat the oven to 180 oC
  2. Beat together the caster sugar and the dairy free spread until light and fluffy
  3. Add the three eggs individually, beating well between each addition
  4. Stir in the coffee paste
  5. Add in the flour, vanilla, baking powder and xanthan gum
  6. Mix until well combined
  7. Line a muffin tin with paper cases
  8. Place one tablespoon of the cupcake mix into each of the cases
  9. Bake in the centre of the oven for 20 minutes
  10. Remove from the oven and allow to cool before icing
  11. To make the frosting beat the butter, cocoa powder and icing sugar together until light and fluffy
  12. Pipe onto the top of the cupcakes

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