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☕️🧁 Calling all coffee lovers! 🧁☕️ If you love coffee as much as I do, you’re going to adore these Coffee Cupcakes! Perfectly moist and topped with a creamy coffee buttercream frosting, they’re the ultimate treat for any coffee aficionado. Whether you’re enjoying them with your morning brew or as an afternoon pick-me-up, these cupcakes are sure to delight your taste buds. Check out the recipe below and let me know if you give them a try! 🥳👇
Coffee Cupcakes Recipe
Ingredients
Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 2 large eggs
- ½ cup (120ml) brewed coffee, cooled to room temperature
- ¼ cup (60ml) milk
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons instant coffee granules (optional for extra coffee flavor)
Coffee Buttercream Frosting:
- 1 cup (230g) unsalted butter, softened
- 4 cups (500g) powdered sugar
- 2-3 tablespoons brewed coffee, cooled to room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream (optional for smoother texture)
- A pinch of salt
Instructions
- Preheat and Prep:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, using an electric mixer, cream together the butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Add Eggs and Vanilla:
- Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract.
- Combine Coffee and Milk:
- In a small bowl, mix the cooled coffee and milk together. If using instant coffee granules, dissolve them in the coffee-milk mixture.
- Alternate Adding Dry Ingredients and Coffee-Milk Mixture:
- Gradually add the dry ingredients to the butter mixture in three parts, alternating with the coffee-milk mixture. Begin and end with the dry ingredients. Mix until just combined.
- Fill Cupcake Liners:
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Frosting:
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Add the brewed coffee, vanilla extract, and a pinch of salt. Beat on high speed until the frosting is smooth and fluffy. If the frosting is too thick, add heavy cream one tablespoon at a time until you reach the desired consistency.
- Frost the Cupcakes:
- Once the cupcakes are completely cool, frost them using a piping bag or a knife. Decorate as desired.
- Serve and Enjoy:
- Enjoy your delicious coffee cupcakes with a cup of your favorite coffee!
Tips
- Ensure all your ingredients are at room temperature before you begin for the best results.
- For extra flavor, you can sprinkle a bit of cocoa powder or cinnamon on top of the frosted cupcakes.
- Store the cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Enjoy your baking!
