Easy Yet Wildly Delicious Coffee Cupcakes Recipe

☕️🧁 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

1. Preheat and Prep:
   • Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. 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).
4. 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.
5. 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.
6. 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.
7. Fill Cupcake Liners:
   • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
8. 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.
9. 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.
10. Frost the Cupcakes:
    • Once the cupcakes are completely cool, frost them using a piping bag or a knife. Decorate as desired.
11. 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!