Coffee Cupcakes

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.

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

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

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.

5 fra 13 stemmer

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Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Course Dessert

Cuisine American

Servings 12 cupcakes

Calories 443 kcal

Equipment

• 12-cup cupcake pan
• Cupcake liners

Ingredients

 

US CustomaryMetric

 

1x2x3x

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

Nutrition

Calories: 443kcalCarbohydrates: 58gProtein: 3gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 69mgSodium: 283mgPotassium: 67mgFiber: 0.5gSugar: 44gVitamin A: 518IUVitamin C: 0.1mgCalcium: 32mgIron: 1mg

Keyword buttercream, coffee, cupcakes

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