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:
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Preheat the oven to 175°C (347°F) and line a cupcake tin with liners.
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Cream the butter and sugar together until fluffy. Add eggs one at a time, mixing well after each addition, then add the vanilla extract.
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Mix in the milk and brewed coffee, followed by the dry ingredients (flour, baking powder, salt).
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Add the mixture of baking soda and vinegar, folding gently until combined.
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Spoon the batter into the cupcake liners, filling each about ¾ full. Bake for 20-22 minutes or until a toothpick comes out clean.
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Allow the cupcakes to cool completely before frosting.
To make the coffee buttercream frosting:
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Cream the butter in a stand mixer or with a hand mixer until fluffy.
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Gradually add powdered sugar, mixing until smooth.
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Stir in espresso powder, heavy cream, vanilla extract, and salt until well combined and smooth.
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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
