Coffee Cupcakes
With creamy homemade frosting and moist, fluffy cake, these coffee cupcakes are a delightful afternoon pick-me-up!
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.