This post may contain affiliate links. / Recipe updated 09.10.2024
These coffee cupcakes are a must bake and burst with delicious coffee flavor. The coffee cupcakes are topped with a smooth coffee buttercream and they taste like your favorite cup of coffee in a cake. These cupcakes are perfect for coffee lovers, as they offer a rich and aromatic experience in every bite. Whether for a special occasion or a simple treat, these cupcakes are sure to impress.
The coffee cupcakes are for coffee lovers! They are have the most amazing coffee flavor. These mocha cupcakes are super soft and fluffy and are topped with a smooth coffee frosting. These cupcakes are super easy and simple to make. To flavor these cupcakes with I use instant coffee, as it'll give a rich and flavorful coffee flavour.
For more cupcake recipes, try Tiramisu Cupcakes, Chocolate Fudge Cupcakes and Peach Cupcakes.
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WHY THIS RECIPE WORKS
- Coffee Cupcakes: These cupcakes burst of coffee flavor!
- Coffee Buttercream: The cupcakes are topped with a smooth and flavorful coffee buttercream.
- Simple and easy: These cupcakes are super easy to make but still stand out in the crowd.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Sour Cream: Sour cream makes for a softer and more tender cupcakes. Measure out the sour cream and let it come to room temperature 30 minutes to 1 hours before baking (depending how warm your kitchen is).
- Boiled water: Heat up a kettle of water before you start. Add the boiled water to a measuring cup and while you prepare the rest of the ingredients, let it cool down a bit, so it's not piping hot.
- Butter: Take it out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- Eggs: Take them out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- Instant coffee powder: I use 100% arabica instant espresso powder. Instant coffee granules dissolves quickly and has a great flavor.
- Vegetable oil: Use a flavor neutral oil, such as canola.
STEP BY STEP INSTRUCTIONS - COFFEE CUPCAKES
Here is how to make and bake these coffee cupcakes. For this recipe you'll need a whisk for the cupcakes and a stand mixer for the buttercream.
The full recipe is down below in the recipe card.
Preheat the oven at 160ºC/320ºF conventional oven. Line a 12-cup cupcake tin lined with cupcake paper liners.
STEP 1: Start by making the coffee and weigh it out so it can cool down a bit while preparing the other ingredients. In a large bowl, add all of the dry ingredients. Give it a stir to make sure everything has been combined.
STEP 2: In another large mixing bowl add all of the wet ingredients, and with a hand whisk, whisk them together until combined. Slowly pour the wet ingredients into the dry while gently stirring it all together.
STEP 3: Divide the cake batter into the 12 cupcake liners and bake them for 20-23 minutes. Let the cupcakes cool in the hot pan. After 5 minutes, gently remove the cupcakes from the cupcake pan and let them cool down completely on a wire rack.
STEP BY STEP INSTRUCTIONS - BUTTERCREAM
STEP 4: For the buttercream, add the coffee to a cup or small bowl. Add the instant coffee and stir it together. Adding the instant coffee will make the coffee even stronger. Sift the powdered sugar and set it aside.
STEP 5: Mix the butter in a stand mixer with the paddle attachment or with a electric mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
STEP 6: Add the powdered sugar and coffee in 2 parts. Whip it, on low speed, until each addition is fully incorporated. Scrape down the sides of the bowl and give the buttercream a final mix to make sure everything is incorporated.
STEP 7: Add the buttercream to a piping bag with a star piping tip e.g. a Wilton 1A. Pipe the buttercream of the cupcakes, make a little indent in the top of the buttercream with the back of a teaspoon. Optionally decorate with a dusting of instant coffee.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Store the unfrosted cupcakes in an airtight container at room temperature for 2-3 days, and unused frosting in an airtight container in the fridge for up to 1 week. When ready to pip the coffee buttercream frosting on the cupcakes, let the frosting come to room temperature before giving is stir to remove the air bubbles. Pip the frosting on the cupcakes and they are ready to be enjoyed.
Yes, follow the recipe and bake them for 8-10 minutes or until cake tester comes out clean.
See my Ingredients Notes, further up in the blog post, for which one I recommend.
I recommend using a cake tester or toothpick. Once the time has passed, per the recipe, insert the cake tester in the middle of one of the cupcakes and once it comes out clean, with no cake batter on it, they are done.
STORAGE
Store the frosted cupcakes in an airtight container at room temperature. They are best enjoyed within 1-2 days.
Other Cupcake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Coffee Cupcakes
Equipment
Ingredients
COFFEE CUPCAKES
- 120 g hot water
- 1 tablespoon instant coffee
- 200 g granulated sugar
- 210 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 120 g sour cream 14-18% room temperature
- 75 g vegetable oil
- 2 large eggs room temperature
- 1 ½ teaspoon vanilla extract
COFFEE BUTTERCREAM
- 200 g butter room temperature
- 330 g powdered sugar
- 4-5 teaspoon black brewed coffee cooled down to room temperature
- 1 ½ teaspoon instant espresso powder optional, for more intense coffee flavor
- Coffee beans not edible, but for decoration
Instructions
COFFEE CUPCAKE
- Preheat the oven at 160ºC/320ºF conventional oven and line a 12-cup cupcake tray with 12 cupcake liners.
- Start by making the coffee and weigh it out so it can cool down a bit while preparing the other ingredients.120 g hot water, 1 tablespoon instant coffee
- In a large bowl, add all of the dry ingredients. Give it a stir to make sure everything has been combined.200 g granulated sugar, 210 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In another mixing bowl add all of the wet ingredients, including the coffee, and with a hand whisk, whisk them together until combined. I might look a bit split but don't worry.120 g sour cream 14-18%, 75 g vegetable oil, 2 large eggs, 1 ½ teaspoon vanilla extract
- Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.
- Divide the cake batter into the 12 cupcake liners and bake them for 20-23 minutes. Let the cupcakes cool in the hot pan. After 5 minutes, gently remove the cupcakes from the cupcake pan and let them cool down completely on a wire rack.
COFFEE BUTTERCREAM
- Add the coffee to a cup or small bowl. Add the instant coffee and stir it together. Adding the instant coffee will make the coffee even stronger.4-5 teaspoon black brewed coffee, 1 ½ teaspoon instant espresso powder
- Sift the powdered sugar and set it aside.330 g powdered sugar
- Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.200 g butter
- Add the powdered sugar and coffee in 2 parts. Whipping, on low speed, until each addition is fully incorporated.
- Scrape down the sides of the bowl and give the buttercream a final mix to make sure everything is incorporated.
- Add the buttercream to a piping bag with a star piping tip e.g. a Wilton 1A.
- Pipe the buttercream of the cupcakes, make a little indent in the top of the buttercream with the back of a teaspoon. Optionally decorate with a dusting of instant coffee.Coffee beans
Azee
Hi Julie, I wonder if I can omit sour cream or replace it with anything else? Thank you.
Julie Marie
You can replace it with full-fat Greek yogurt 🙂
Sabrina
Hello, I want to try these but won’t the boiling water make the eggs cook?
Julie Marie
No, as water cools down a bit, while preparing the remaining ingredients 🙂
Ebony
Highly recommend this recipe for all coffee lovers. Beautiful recipe. Thank you for sharing
Soundarya
I made this into a 6 inch cake and oh my God, this is definitely one of my most favourote bakes ever! Highly recommend trying this one out
Cat
Weigh the water??? How do you weigh water?!?!😜
Julie Marie
I recommend using a scale 🙂
Soundarya
I made this into a 6 inch cake and oh my God, this is definitely one of my most favourote bakes ever!
Iben Nielsen
If you love coffee then this is the cupcake for you.