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Medaglia d'Oro Caramel Macchiato Cupcakes

Ready In: 120 minutes Servings: 24 cupcakes
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  2. 2 cups Pillsbury BEST™ All Purpose Flour
  3. 1 teaspoon baking soda
  4. 1 teaspoon baking powder
  5. 1/2 teaspoon salt
  6. 1 1/2 cups sugar
  7. 1/3 cup Crisco® Pure Canola Oil
  8. 1/2 teaspoon vanilla extract
  9. 3 large eggs
  10. 1 cup sour cream
  11. 1/3 cup milk
  12. 1 1/2 tablespoons Medaglia d'Oro® Instant Espresso Coffee, dissolved in 2 teaspoons warm water
  14. 1/3 cup milk
  15. 1/2 teaspoon salt
  16. 1 tablespoon Medaglia d'Oro® Instant Espresso Coffee, dissolved in 1 teaspoon warm water
  17. 1/2 teaspoon vanilla extract
  18. 3 1/2 cups powdered sugar
  19. 1 cup Crisco® All-Vegetable Shortening
  20. 1/4 cup Smucker's® Caramel Flavored Topping


  1. For Cupcakes: HEAT oven to 350°F. Line 24 muffin cups with paper liners. Whisk flour, baking soda, salt and sugar in medium bowl until combined. Beat canola oil, vanilla, eggs, sour cream, milk and espresso mixture in medium bowl with electric mixer on low until blended. Mix in flour mixture 1/3 at a time until batter is smooth. Divide batter evenly in prepared muffin cups.
  2. BAKE for 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
  3. For Frosting: STIR milk, salt, espresso mixture and vanilla in a medium bowl until dissolved. Add powdered sugar. Beat on low with electric mixer until creamy. Add shortening. Beat on high until light and fluffy. Spread or pipe cupcakes with frosting. Drizzle with caramel topping.

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