With creamy homemade coffee frosting and moist, fluffy cakes, these coffee cupcakes are a delight! Enjoy as an afternoon pick-me-up, or even for breakfast - I won't tell!
This coffee cupcake recipe is easy to make. The batter comes together in one bowl and can be mixed my hand. You will need an electric mixer (hand is fine) for the frosting.
Simple yet elegant and packed with coffee flavor - what more could you ask for from an individual dessert? Sometimes cupcakes are stuffed and drizzled, but this creamy yet robust coffee buttercream and moist cake recipe is all these cupcakes need.
I've been know to make elaborate pastries and towering, decorative cakes, but these coffee cupcakes disappeared faster than anything else I've made it a while.
How to Make Coffee Cupcakes
Stir everything up in bowl mixing bowl for the easiest yet still moist cupcakes!
Start with the dry ingredients - including the sugar.
Dump everything in a large mixing bowl and whisk to combine.
Add the eggs, milk, and vanilla and whisk. Follow with the oil and butter and stir to combine.
The batter will be thin. No worries if a few lumps remain.
Hint: Once you start adding in the liquid ingredients, the batter will be harder to stir with the whisk. Switch to a rubber spatula to combine the oil and melted butter. It might seem hard to combine, but better to use a spatula and not overmix that batter.
Tips and Tricks for Making Coffee Cupcakes
The trick is simply to infuse both the cupcake base and frosting with concentrated coffee made from a mix of instant coffee and water. This adds so much flavor without changing the make up of the recipe.
Pouring plain brewed coffee in either the batter or frosting would require so much liquid to have the same flavor that both parts of the recipe would be compromised.
I used my go-to one bowl vanilla cake recipe and added instant coffee to the dry ingredients. For the frosting, a slurry of instant coffee and hot water replace some of the cream in my whipped buttercream frosting.
Using instant coffee or espresso gives you more control over how much coffee flavor you want to add. Use more or less for a stronger or more subtle flavor.
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Kosher salt
- Instant coffee - look for fine granules for easy dissolving. Instant espresso is okay.
- Whole milk
- Large eggs
- Vanilla extract
- Unsalted butter - this will be melted so no need to take out early
- Neutral oil - I like avocado oil but vegetable or canola will work too
For the the Coffee Buttercream
- Unsalted butter - this needs to be softened before micing
- Powder sugar - sifted, if needed
- Instant coffee
- Vanilla extract
See recipe card for quantities.
Tools and Equipment
This stir-together recipes comes together with a stand mixer. You will need:
- Large mixing bowl
- Whisk
- Stiff rubber spatula
- Muffin tin
- Cupcake liners
- Spring-loaded cookie or ice cream scoop
- Hand mixing for the buttercream
Variations
Chocolate Mocha - make it mocha by using a chocolate cupcake recipe.
Vanilla Mocha - add 2 tablespoons unsweetened cocoa powder to the buttercream
Cappuccino - for a little less coffee, use the same buttercream on brown butter cupcakes
Storage
Store the cupcakes at room temperature for up to 2 days. Cover in a cake box or in an air-tight container.
In order to extend their freshness, transfer leftovers in an air-tight container to the refrigerator for up to 3 days.
Unfrosted cupcakes may be wrapped in bundles of 4 or 6 and stored in the freezer for up to one month.
Likewise, wrap leftover buttercream in plastic and store in the freezer for up to 3 months. Be sure to thaw and rewhip the frosting before using.
Tessa's Decorating Tips
You gotta love a classic cupcake swirl! Use a fluted tip (I used 4B) and pipe the buttercream by spiralling around the top of the cupcake.
Keep the piping bag straight up from the cupcake. When you are done piping, release all pressure on the piping bag before pulling it away.
Top with edible flowers, sprinkles, chocolate shavings, or a dusting of cocoa powder!
Coffee Cupcake Recipe FAQs
Yes! You can bake this recipe as three, 6-inch cakes or two 8 or 9-inch cakes. Do not fill the pans more than ⅔ of the way full.
Freeze unfrosted cupcakes by wrapping bundles of six cupcakes tightly in plastic wrap. Store in the freezer for up to 3 months.
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Recipe
Coffee Cupcakes
Ingredients
For the Coffee Cupcakes
- 2 ¼ cup (280g) all-purpose flour
- 1 ½ cup (300g) granulated sugar
- 2 ¼ tea baking powder
- 2 tea instant coffee
- ½ tea kosher salt
- 1 cup (240ml) whole milk
- 3 large eggs lightly whisked
- 2 tea vanilla extract
- ½ cup (120ml) avocado or canola oil
- ¼ cup unsalted butter melted
For the Coffee Buttercream
- 2 to 4 tea instant coffee or espresso
- 1 cup (227g) unsalted butter softened
- 3 ½ cup powdered sugar
- 1 tea vanilla extract
Instructions
To Make the Coffee Cupcakes
- Preheat the oven to 350°F. Line a muffin tin with cupcake papers and set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, instant coffee, and salt.
- Add the milk, eggs, and vanilla extract and whisk until combined.
- Add the melted butter and oil. Whisk the batter until the fats begin to emulsify into the batter, then switch to a large rubber spatula or wooden spoon. Continue to stir until smooth. It is okay if a few lumps remain.
- Spoon the batter into the cupcakes liners, filling them ¾ of the way full. Bake for 20 to 23 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool on a wire rack before adding icing.
To Make the Coffee Buttercream
- Mix the instant coffee with a tablespoon or two of warm water to create a slurry. Set aside.
- Use an electric mixer to mix the softened butter until smooth.
- Add about half the powder sugar and mix on low until combined. Increase the speed and mix until smooth.
- Add the coffee slurry and mix until smooth.
- Add the remaining powdered sugar and mix on low until incorporated. Increase the speed and mix on medium until light and smooth.
- Fill a piping bad fitted with a flutter tip with the buttercream. Hold the piping bag straight down over the cupcake and apply even pressure. Spiral the frosting around in a circle. Release the pressure before pulling the tip away.
Dean
By far one of the tastiest cupcakes! I brought them to the office and they were gone for breakfast.
teri fletcher
I want to eat this with my morning coffee! And lunch. And dinner. So good!
sidney
my wife made these over the weekend and i think i ate 5?
Rory
I think best coffee cakes ever!