Why You’ll Love This Recipe
These coffee cupcakes are incredibly moist, thanks to the addition of brewed coffee in both the cake and the frosting. They’re perfect for those who love the bold flavor of coffee but in a sweet, indulgent form. The fluffy, coffee-infused buttercream frosting is the cherry on top of an already irresistible treat.
Ingredients
For the cupcakes:
- Granulated sugar
- Unsalted butter
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Whole milk
- Brewed coffee
- Baking soda
- White vinegar
For the coffee buttercream frosting:
- Unsalted butter
- Powdered sugar
- Espresso powder
- Heavy cream
- Vanilla extract
- Salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat oven to 175°C (347°F) and prepare a cupcake tin with liners.
- Cream butter and sugar until fluffy, then add eggs and vanilla.
- Mix in milk and brewed coffee. Gradually add dry ingredients.
- Add a mixture of baking soda and vinegar and fold gently.
- Bake for 20-22 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
- Make the coffee buttercream by creaming butter, adding powdered sugar, and incorporating espresso and heavy cream.
- Frost cupcakes with coffee buttercream and enjoy.
Servings and Timing
This recipe makes 12 cupcakes. Prep time is about 15 minutes, with baking time of 20-22 minutes.
Variations
- Chocolate Coffee Cupcakes: Swap the vanilla base for a chocolate cupcake base.
- Decaf Coffee: Use decaffeinated coffee if you want a less intense coffee flavor.
Storage/Reheating
Store cupcakes in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week, but they are best served at room temperature.
FAQs
Can I use instant coffee instead of brewed coffee?
Yes, instant coffee works well—just dissolve it in hot water as directed.
Can I make these cupcakes ahead of time?
Yes, these cupcakes can be made a day ahead and stored in an airtight container.
Can I use a different frosting?
You can use a simple vanilla buttercream if you prefer a less coffee-forward flavor.
How do I make sure the cupcakes are moist?
Using room temperature ingredients and adding brewed coffee helps keep the cupcakes moist.
Can I freeze the cupcakes?
Yes, freeze the unfrosted cupcakes for up to 2 months. Thaw and frost before serving.
Conclusion
These Coffee Cupcakes are a must-try for any coffee lover. With their rich flavor and light texture, they make the perfect dessert for any occasion. The coffee buttercream frosting adds an indulgent finish, making these cupcakes an irresistible treat.
Print
Coffee Cupcakes
- Total Time: 40 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
These Coffee Cupcakes combine rich coffee flavor with a moist vanilla base and are topped with a smooth, creamy coffee buttercream frosting. Perfect for coffee lovers, these easy-to-make cupcakes are the ultimate indulgence for any occasion.
Ingredients
For the cupcakes:
Granulated sugar
Unsalted butter
Eggs
Vanilla extract
All-purpose flour
Baking powder
Salt
Whole milk
Brewed coffee
Baking soda
White vinegar
For the coffee buttercream frosting:
Unsalted butter
Powdered sugar
Espresso powder
Heavy cream
Vanilla extract
Salt
Instructions
To make the cupcakes:
-
Preheat the oven to 175°C (347°F) and line a cupcake tin with liners.
-
Cream the butter and sugar together until fluffy. Add eggs one at a time, mixing well after each addition, then add the vanilla extract.
-
Mix in the milk and brewed coffee, followed by the dry ingredients (flour, baking powder, salt).
-
Add the mixture of baking soda and vinegar, folding gently until combined.
-
Spoon the batter into the cupcake liners, filling each about ¾ full. Bake for 20-22 minutes or until a toothpick comes out clean.
-
Allow the cupcakes to cool completely before frosting.
To make the coffee buttercream frosting:
-
Cream the butter in a stand mixer or with a hand mixer until fluffy.
-
Gradually add powdered sugar, mixing until smooth.
-
Stir in espresso powder, heavy cream, vanilla extract, and salt until well combined and smooth.
-
Frost the cooled cupcakes with the coffee buttercream.
Notes
Storage: Store cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week, but serve at room temperature for the best taste and texture.
Variations: For a twist, try using a chocolate cupcake base or decaffeinated coffee if you prefer a milder coffee flavor.
Freezing: Freeze the unfrosted cupcakes for up to 2 months. Thaw at room temperature and frost before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
