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    Coffee Cupcakes

    June 15, 2023 by stylesweet 4 Comments

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    Jump to Recipe - Print Recipe

    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.

    A white background with a plate of coffee cupcakes with edible flowers on top

    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.

    A white plate with a coffee cupcakes with a bite taken out of it

    How to Make Coffee Cupcakes

    Stir everything up in bowl mixing bowl for the easiest yet still moist cupcakes!

    Dry ingredients set out in mixing bows for coffee cupcakes

    Start with the dry ingredients - including the sugar.

    Mixing flour, sugar, instant coffee, baking powder, and salt in a mixing bowl

    Dump everything in a large mixing bowl and whisk to combine.

    Adding eggs and milk to batter with a whisk

    Add the eggs, milk, and vanilla and whisk. Follow with the oil and butter and stir to combine.

    Coffee cupcake batter in a cupcake tin before baking

    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

    Ingredients set out for coffee cupcakes
    • 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

    A close up of a swirl of coffee buttercream and edible flower on top

    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!

    A platter of coffee cupcakes with swirls on buttercream on top

    Coffee Cupcake Recipe FAQs

    Can I bake this recipe as a cake?

    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.

    Can you freeze coffee cupcakes?

    Freeze unfrosted cupcakes by wrapping bundles of six cupcakes tightly in plastic wrap. Store in the freezer for up to 3 months.

    A three-layer vanilla cake with vanilla frosting on a pink cake stand

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    Related Recipes

    Love these coffee cupcakes? Try one of these recipes:

    • A cupcake with purple blueberry frosting swirled on top with a fresh blueberry
      Moist and Fluffy Blueberry Cupcakes
    • Chocolate cupcakes with swirls of peanut butter frosting on top and caramel corn.
      Chocolate Peanut Butter Cupcakes
    • A plate of brown butter cupcakes with swirls of whipped buttercream on top
      Brown Butter Cupcakes
    • Chocolate Nutella Cupcakes with hazelnuts on top
      Chocolate Nutella Cupcakes

    Please leave a star review if you loved this recipe! Make sure to share your recipes and tag me on Instagram @stylesweetdaily. 

    Recipe

    A single coffee cupcake on a stack of white plates
    Print Recipe
    5 from 4 votes

    Coffee Cupcakes

    With creamy homemade frosting and moist, fluffy cake, these coffee cupcakes are a delightful afternoon pick-me-up!
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time45 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: coffee buttercream, coffee cupcakes, coffee dessert
    Servings: 18

    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.

    Notes

    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.
    « Moist and Fluffy Blueberry Cupcakes
    Sweet and Creamy Orange Buttercream »

    Reader Interactions

    Comments

    1. Dean

      June 27, 2023 at 2:58 pm

      5 stars
      By far one of the tastiest cupcakes! I brought them to the office and they were gone for breakfast.

      Reply
    2. teri fletcher

      August 24, 2023 at 3:02 am

      5 stars
      I want to eat this with my morning coffee! And lunch. And dinner. So good!

      Reply
    3. sidney

      August 28, 2023 at 5:11 pm

      5 stars
      my wife made these over the weekend and i think i ate 5?

      Reply
    4. Rory

      October 05, 2023 at 3:37 pm

      5 stars
      I think best coffee cakes ever!

      Reply

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    Tessa Huff

    Hi, I'm Tessa Huff! I am the cookbook author of Layered and Icing on the Cake. I bake, develop recipes, and photograph food from my home studio in North Vancouver, BC.

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