Coffee Cupcakes with Coffee Buttercream Recipe
Delight in these moist and flavorful Coffee Cupcakes topped with a rich coffee buttercream frosting. Perfect for coffee lovers, these cupcakes combine the deep aroma of brewed coffee with a tender crumb and a creamy, sweet topping that adds the perfect touch of indulgence to any occasion.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 38 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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 to room temperature)
- 1 ½ teaspoon instant espresso powder (optional, for more intense coffee flavor)
- Coffee beans (for decoration, not edible)
Instructions
- Preheat and Prepare: Preheat your conventional oven to 160ºC (320ºF) and line a 12-cup cupcake tray with cupcake liners to prepare for baking.
- Make Coffee: Combine 120 g of hot water with 1 tablespoon of instant coffee, mixing well. Set aside so it cools down while preparing other ingredients.
- Mix Dry Ingredients: In a large bowl, whisk together granulated sugar, all-purpose flour, baking powder, baking soda, and salt ensuring an even mix of all dry components.
- Mix Wet Ingredients: In a separate bowl, whisk together sour cream, vegetable oil, eggs, vanilla extract, and the cooled coffee mixture. The wet mixture might appear slightly split, but this is normal.
- Combine Batter: Slowly pour the wet ingredients into the dry ingredients while gently stirring to create a smooth, lump-free batter.
- Fill and Bake: Divide the batter evenly among the 12 cupcake liners. Bake for 20-23 minutes until a toothpick inserted comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Buttercream Coffee: In a small bowl, mix brewed coffee with instant espresso powder (if using) to intensify flavor. Sift the powdered sugar and set aside.
- Cream Butter: Using a stand mixer with a paddle attachment or hand mixer, beat the butter on medium/high speed for 4 minutes. Scrape down the bowl and continue mixing for an additional 2 minutes until creamy.
- Incorporate Sugar and Coffee: Add powdered sugar and coffee mixture in two parts, mixing on low speed until fully combined between additions. Scrape down the sides and mix again for a smooth buttercream.
- Decorate Cupcakes: Transfer buttercream into a piping bag fitted with a star tip (such as Wilton 1A). Pipe swirls onto the cooled cupcakes. Make a small indent on top with the back of a teaspoon and optionally dust with instant coffee. Garnish with decorative coffee beans if desired.
Notes
- Ensure all wet ingredients are at room temperature for better mixing and texture.
- Do not overmix the batter to maintain cupcake tenderness.
- Use fresh instant coffee and espresso powder for the richest flavor.
- Allow cupcakes to cool completely before frosting to avoid melting the buttercream.
- Coffee beans used for decoration are not meant to be eaten.
Keywords: coffee cupcakes, coffee buttercream, coffee dessert, homemade cupcakes, mocha cupcakes, coffee flavored cupcakes
