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overhead shot of coffee mug with cupcake in corner

Last week I was out and about doing errands and I did the drive-through at Starbucks.

I had a hard time choosing my drink because I wanted something sweet, but I didn’t want a mocha and I didn’t feel like pumpkin spice or vanilla. What I wanted was a cupcake, because I had made some that morning.

I ended up with my normal Skinny Vanilla Latte, but as cravings usually go, I wasn’t totally satisfied. It got me to wondering why Starbucks hasn’t invented the Cupcake Latte yet. I mean cupcakes are all the rage and it’s not like them to be behind the times.

Then the light bulb went on over my head. I could make a cup of cupcake coffee at home – by making my own coffee creamer.

So I did.

You’re welcome.

I tried to make my own sweetened condensed milk from this recipe, but I couldn’t get past the dry milk taste. So I went to my cabinet and pulled out a can of the stuff. Worked like a charm. The mixture itself tastes like a liquid cupcake. Poured into coffee it’s delightfully sweet. It rivals my must-have morning elixir, Italian Sweet Cream Coffee-mate.

Cupcakes and coffee, BFFs forever!

Cake Batter Coffee Creamer
Inspired by Alli-n-Son
Recipe printed from
6-7 ounces sweetened-condensed milk (about ½ of a 14 ounce can)
¾ cup milk (nonfat is fine)
4 tablespoons cake mix (the powder)
Combine all ingredients in a blender and blend until smooth. Alternately, you can use an immersion blender. Store in a sealed container in the refrigerator.
Yield: about 1 ½ cups creamer

Last Updated on February 2, 2023

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. GOD BLESS YOU FOR THIS CREAMER!!!!! WOOOOO!!!!! And I’m going shopping today – it’s on and poppin!!!!