1-First Step: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Gather all ingredients for mise en place to streamline baking these caramel brulee latte cupcakes.

2-Second Step: In a medium bowl, whisk together 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. This dry mix ensures even rising in your latte cake batter. For gluten-free, use the blend here.

3-Third Step: Beat 1/2 cup softened butter and 1 cup sugar in a large bowl until light and fluffy, about 2 minutes. Add 2 eggs one at a time, then mix in 1 tsp vanilla. Vegan tip: Use flax eggs and beat well.

4-Fourth Step: Combine 1/2 cup milk with 1/4 cup cooled coffee in a measuring cup. Alternate adding dry ingredients and milk-coffee mixture to the butter mix, starting and ending with dry. Stir gently to avoid overmixing for tender brulee cupcakes.

5-Fifth Step: Fold in 1/2 cup caramel sauce for swirls, creating pockets of caramel brulee flavor. Divide batter evenly into liners, filling 2/3 full. Bake 18-22 minutes until a toothpick comes out clean.

6-Sixth Step: Cool cupcakes in tin for 5 minutes, then transfer to a wire rack. Full cooling takes 30 minutes before frosting these caramel cupcakes.

7-Seventh Step: Beat 1 cup softened butter until creamy. Gradually add 4 cups powdered sugar, 1/2 cup caramel sauce, 2 tbsp heavy cream, and a pinch of salt. Pipe or spread onto cooled cupcakes. Low-cal: Use half the butter.

8-Eighth Step: Sprinkle 2 tsp granulated sugar evenly over each frosted top. Use a kitchen torch to caramelize until golden and bubbly, about 30 seconds per cupcake. Watch closely to prevent burning on your torched caramel tops.

9-Final Step: Let set for 5 minutes. Serve these latte cupcakes fresh for the best crunch. Pair with coffee for a full caramel brulee latte experience. Adaptations like vegan frosting work seamlessly here.