Coffee Cupcakes
Indulge your caffeine cravings with these rich and aromatic Coffee Cupcakes, a perfect treat for coffee lovers! Featuring a moist and fluffy base infused with freshly brewed coffee and the option for a bold kick of instant coffee powder, these cupcakes offer a delightful balance of sweetness and robust coffee flavor. Topped with a creamy coffee buttercream frosting, they’re irresistibly decadent and easy to make in just under 40 minutes. Perfect for dessert tables, coffee breaks, or any occasion, these heavenly cupcakes pair wonderfully with your favorite cup of joe. Whether you’re hosting a gathering or treating yourself, these coffee cupcakes are sure to steal the spotlight.
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 115 grams Unsalted butter (softened)
- 150 grams Granulated sugar
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 120 milliliters Freshly brewed coffee (cooled)
- 60 milliliters Milk
- 2 teaspoons Instant coffee powder (optional, for stronger coffee flavor)
- 200 grams Powdered sugar (for optional frosting)
- 100 grams Butter (softened, for frosting)
- 2 tablespoons Freshly brewed coffee (for frosting)
Instructions
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with cupcake liners.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric hand mixer until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract.
In a small bowl, combine the cooled coffee and milk. Stir in the instant coffee powder if you prefer a stronger coffee flavor.
Alternately mix the dry ingredients and the coffee mixture into the butter mixture. Start and end with the dry ingredients in three parts, mixing just until combined with each addition. Be careful not to overmix.
Fill each cupcake liner about two-thirds full with the batter.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
If desired, prepare the frosting by whisking together the softened butter, powdered sugar, and freshly brewed coffee until smooth and creamy. Adjust the consistency by adding a little more powdered sugar or coffee if needed.
Once the cupcakes are completely cool, frost them using a piping bag or a butter knife. Optionally, sprinkle additional instant coffee powder or chocolate shavings on top for decoration.
Serve and enjoy your coffee cupcakes with a warm cup of coffee!
Nutrition Facts
Calories |
3745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.4 g | 240% | |
| Saturated Fat | 114.5 g | 572% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 847 mg | 282% | |
| Sodium | 2684 mg | 117% | |
| Total Carbohydrate | 496.9 g | 181% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 353.6 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 210 mg | 16% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 629 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
