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    Coffee Cupcakes

    October 24, 2022 by Julie Marie 11 Comments

    Jump to Recipe

    These coffee cupcakes are a must bake and burst with delicious coffee flavor. They have a coffee cupcake topped with a smooth coffee buttercream. They are like your favorite cup of coffee in a cake.

    Coffee cupcakes on a serving tray.

    The coffee cupcakes are for coffee lovers! They are have the most amazing coffee flavor. They have super soft and delicious coffee cupcake and are topped with a smooth coffee buttercream.

    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 flavor.

    For more cupcake recipes, try Tiramisu Cupcakes, Chocolate Fudge Cupcakes and Peach Cupcakes.

    Jump to:
    • WHY THIS RECIPE WORKS
    • INGREDIENT NOTES
    • STEP BY STEP INSTRUCTIONS - COFFEE CUPCAKES
    • STEP BY STEP INSTRUCTIONS - COFFEE BUTTERCREAM
    • EXPERT BAKING TIPS
    • FAQ
    • STORAGE
    • Coffee Cupcakes

    WHY THIS RECIPE WORKS

    • Coffee Cupcakes: These cupcakes burst of coffee flavor!
    • Coffee Vanilla Buttercream: These cupcakes are topped with smooth and flavorful coffee buttercream.
    • Simple and easy: These cupcakes are super easy to make but still stand out in the crowd.
    Coffee cupcakes on a serving tray.

    INGREDIENT NOTES

    These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

    • 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).
    • Whole milk: Whole milk makes for a soft and tender cupcake. Measure out the whole milk and let it come to room temperature 1-2 hours before baking (depending how warm your kitchen is).
    • Instant espresso powder: I use 100% arabica instant espresso powder as it dissolves quickly and has a great flavor.

    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.

    Before starting preheat the oven to 175ºC/ 350ºF conventional oven. Prepare a 12-cup cupcake pan with 12 cupcake liners.

    STEP 1: Start by boiling some water and weigh out the water so it can cool down a bit while preparing the other ingredients.

    STEP 2: In a bowl, sift all of the dry ingredients together. Give it a stir to make sure it is combined.

    STEP 3: In another mixing bowl add all of the wet ingredients, including the boiled water, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.

    STEP 4: Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.

    STEP 5: Divide the cake batter into the 12 cupcake liners and bake them for 18-19 minutes. Let the cupcakes cool in the hot pan. After 5 min, gently remove the cupcakes from the cupcake pan and let them cool down completely on a cooling rack.

    Step 1. Whisk the dry ingredients together.
    Step 2. Whisk the wet ingredients together.
    Step 3. Whisk the wet ingredients together with dry until smooth.
    Step 4. Divide the batter into a 12 cup cupcake pan.

    STEP BY STEP INSTRUCTIONS - COFFEE BUTTERCREAM

    STEP 1. Sift the powdered sugar and instant coffee powder.

    STEP 2. In your stand mixer, use the paddle attachment, start by creaming the butter for 2 minutes on medium speed. Scrape down the sides of the bowl and mix 1 minute more.

    STEP 3: On low speed, add the sifted powdered sugar/instant coffee, vanilla and milk in 2 portions. Mix until each addition is fully incorporated. Scrape down the sides of the bowl, mix for 2 minutes on medium/high speed.

    STEP 4: Take the bowl off the stand mixer and with a spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream. Transfer the buttercream to a piping bag with star piping tip, e.g. Wilton 8B.

    STEP 5: Pipe the buttercream on the cupcakes and dust with a bit of extra coffee powder.

    Step 5. Bake the cupcakes and thereafter let cool on a cooling rack.
    Step 6. Make the coffee buttercream.

    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. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
    • 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.
    Coffee cupcakes on a serving tray.

    FAQ

    Can the cupcakes be made ahead of time?

    Yes, these cupcakes last well in an airtight container, at room temperature for 1-2 days.

    Can they be made into mini cupcakes?

    Yes, follow the recipe and bake them for 8-10 minutes or until cake tester comes out clean. 

    What kind of coffee is best to use?

    See my Ingredients Notes, further up in the blog post, for which one I recommend.

    STORAGE

    Store the coffee cupcakes in an airtight container, at room temperature. Enjoy these cupcakes within 1-2 days.

    Coffee cupcakes cut in half.

    Other Cupcake Recipes To Try

    • Almond Cupcakes
    • Lemon Poppy Seed Cupcakes
    • Raspberry Cupcakes
    • Chocolate and Vanilla Cupcakes

    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

    These coffee cupcakes burst with coffee flavor. These cupcakes have a coffee cupcake and are topped with a smooth coffee buttercream.
    5 fra 4 stemmer
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 19 mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes

    Equipment

    • 12-cup cupcake pan
    • Cupcake liners

    Ingredients
     
     

    COFFEE CUPCAKE

    • 220 g all-purpose flour
    • 200 g granulated sugar
    • 1 ½ teaspoon baking powder
    • ½ teaspoon salt
    • 2 teaspoon espresso instant powder
    • 80 g boiling water
    • 80 g whole milk room temperature
    • 25 g sour cream
    • 75 g vegetable oil like canola oil
    • 2 large eggs room temperature
    • 2 teaspoon vanilla extract

    COFFEE BUTTERCREAM

    • 200 g butter cool room temperature
    • 330 g powdered sugar
    • 2 teaspoon instant espresso coffee powder see ingredients notes
    • 2 teaspoon vanilla extract
    • 1 tablespoon whole milk room temperature

    Instructions
     

    COFFEE CUPCAKES

    • Preheat the oven at 175ºC conventional oven and line a cupcake tray with 12 cupcake liners.
    • Start by boiling some water and weigh out the water so it can cool down a bit while preparing the other ingredients.
      80 g boiling water
    • In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.
      220 g all-purpose flour, 200 g granulated sugar, 1 ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoon espresso instant powder
    • In another mixing bowl add all of the wet ingredients, including the boiled water, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.
      80 g whole milk, 25 g sour cream, 75 g vegetable oil, 2 large eggs, 2 teaspoon vanilla extract, 80 g boiling water
    • 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 16-17 min.
    • Let the cupcakes cool in the hot pan. After 5 min, gently remove the cupcakes from the cupcake pan and let them cool down completely on a cooling rack.

    COFFEE BUTTERCREAM

    • Once the cupcakes have cooled down make the buttercream.
    • Sift the powdered sugar and instant coffee powder.
      2 teaspoon instant espresso coffee powder, 330 g powdered sugar
    • In your stand mixer, using the paddle attachment, start by creaming the butter for 2 minutes on medium speed. Scrape down the sides of the bowl and mix 1 minute more.
      200 g butter
    • On low speed, add the sifted powdered sugar/instant coffee, vanilla and milk in 2 portions. Mix until each addition is fully incorporated. Scrape down the sides of the bowl, mix for 2 minutes on medium/high speed.
      2 teaspoon vanilla extract, 1 tablespoon whole milk
    • Take the bowl off the stand mixer and with a spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.
    • Transfer the buttercream to a piping bag with a star piping tip, e.g. Wilton 8B.
    • Pipe the buttercream on the cupcakes and dust with a bit of extra coffee powder.
    • Serve it on the day, but it can also last well for a 1-2 days on the kitchen counter, in an airtight container.

    Nutrition

    Carbohydrates: 60gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 31mgSodium: 183mgPotassium: 76mgFiber: 0.5gSugar: 45gVitamin A: 93IUVitamin C: 0.02mgCalcium: 68mgIron: 1mg
    Keyword buttercream, coffee, cupcakes
    Tried this recipe?Let us know how it was!

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    Filed Under: All Recipes, Cupcake Recipes, Easy to Make Recipes, Fall Tagged With: buttercream, coffee, cupcake

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    1. Sabrina

      December 29, 2022 at 10:51 pm

      Hello, I want to try these but won’t the boiling water make the eggs cook?

      Reply
      • Julie Marie

        January 12, 2023 at 11:43 am

        No, as water cools down a bit, while preparing the remaining ingredients 🙂

        Reply
    2. Ebony

      November 20, 2022 at 10:50 am

      5 stars
      Highly recommend this recipe for all coffee lovers. Beautiful recipe. Thank you for sharing

      Reply
    3. Soundarya

      November 20, 2022 at 6:43 am

      5 stars
      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

      Reply
    4. Cat

      October 29, 2022 at 11:51 pm

      Weigh the water??? How do you weigh water?!?!😜

      Reply
      • Julie Marie

        October 30, 2022 at 6:43 pm

        I recommend using a scale 🙂

        Reply
      • Soundarya

        November 20, 2022 at 6:43 am

        5 stars
        I made this into a 6 inch cake and oh my God, this is definitely one of my most favourote bakes ever!

        Reply
    5. Iben Nielsen

      October 26, 2022 at 7:44 pm

      5 stars
      If you love coffee then this is the cupcake for you.

      Reply

    Trackbacks

    1. White Chocolate Cupcakes - Julie Marie Eats says:
      December 5, 2022 at 3:28 pm

      […] For more cupcake recipes, try Nutella Cupcakes, Cinnamon Cupcakes and Coffee Cupcakes. […]

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    2. Hot Chocolate Cupcakes - Julie Marie Eats says:
      November 19, 2022 at 8:30 am

      […] For more cupcake recipes, try Nutella Cupcakes, Cinnamon Cupcakes and Coffee Cupcakes. […]

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    3. Cinnamon Cupcakes - Julie Marie Eats says:
      November 9, 2022 at 4:35 pm

      […] more cupcake recipes, try Coffee Cupcakes, and Tiramisu Cupcakes, Chocolate Fudge […]

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    Julie Marie Eats

    Hi and welcome to my kitchen!

    My name is Julie Marie and I’m a self-taught home baker, recipe developer and food photographer. I’m passionate about sharing all my recipes that are filled with tips and tricks and are easy to follow so you can enjoy an amazing cakes and treats in your home. Let’s get baking!

    xx Julie Marie

    More about me →

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