Coffee Cupcakes
These Coffee Cupcakes are a delightful treat for coffee lovers, featuring a rich coffee flavor infused into moist cupcakes topped with a creamy espresso buttercream. Perfect for any occasion, they combine the best of both worlds: the sweetness of cupcakes and the boldness of coffee.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 113g unsalted butter, softened
- 130g all-purpose flour
- 1 tsp baking powder
- 150g granulated sugar
- 1 tbsp instant espresso powder
- 2 large eggs
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- 120ml buttermilk
- 227g unsalted butter, room temperature
- 1 tbsp hot water
- 360g powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 180°C (350°F) and line a muffin tin with cupcake liners.
- Sift together the flour, baking powder, baking soda, and salt. Cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing in the vanilla extract. Dissolve the espresso powder in the buttermilk and add the flour mixture alternately with the buttermilk mixture.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Let cool on a wire rack.
- Dissolve the espresso powder in hot water. Beat the butter until creamy, then gradually add the powdered sugar until light and fluffy. Mix in the dissolved espresso and vanilla extract.
- Frost the cooled cupcakes with the coffee buttercream and optionally garnish with espresso powder or a coffee bean.
Nutrition
- Calories: 380
- Sugar: 35g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg