If you love enjoying your cupcakes with coffee, you will absolutely fall in love with these delectable, super moist coffee cupcakes! This easy recipe takes moist vanilla cupcakes, adds a hint of natural coffee flavor, and finishes with a creamy coffee buttercream. Each bite packs an irresistible flavor with just the right amount of sweetness!
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🌟 Why this is the best Coffee Cupcakes recipe
- It is an easy coffee cupcakes recipe - This 30-minute coffee cupcake recipe is simple enough for beginners yet detailed enough to help understand the science behind baking.
- It does not require fancy ingredients - Many of the necessary ingredients to make these delicious coffee cupcakes and buttercream are pantry essentials that you likely already have at home!
- It is the most delicious - Unlike some coffee cupcake recipes, I only use the freshest, highest-quality ingredients to create the best cupcakes you have ever tasted. These are no "cookie-cutter" coffee cupcakes with cake mix—they are 100% made from scratch! I've also replaced some of the milk in the recipe with coffee, so even the cupcakes are coffee flavored!
- It is versatile - You can also use this recipe to make a cake, use it as a base to make coffee cake cupcakes or swap out the base flavors to make other delicious flavor combinations. For example, you can swap the vanilla cupcakes with chocolate to make chocolate coffee cupcakes!
📝 Ingredient notes
1. For the coffee cupcakes
Sugar - Plain, granulated sugar gives the cupcakes sweetness and makes them nice and tender.
Butter - For the best flavor, use a high-fat, unsalted butter. I like to use 82% fat European-style butter in all my baked goods recipes. The butter must be at room temperature.
Eggs - Like the butter, the eggs must be at room temperature to effectively bind the ingredients.
Vanilla Extract - Pure vanilla extract gives the cupcakes a delicious vanilla flavor.
Flour - Regular all-purpose flour works great for this recipe.
Baking Powder - Baking powder helps give the cupcakes their rise.
Salt - A small amount is necessary to balance the sweetness and enhance the flavor. Do not skip it!
Milk - Use high-fat whole milk for a nice, moist texture. I like to use 3% fat milk. Like the butter and eggs, the milk must be at room temperature.
Coffee - I make these coffee cupcakes with brewed coffee, which gives them their natural flavor and moisture. The coffee must be brought to room temperature before use.
Baking Soda and White Vinegar - Baking soda and vinegar combined make the cupcakes super moist and fluffy. This is my signature hack for making moist cupcakes–please don't skip it!
🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post.
2. For the coffee buttercream frosting
Butter - High-quality, high-fat butter is critical to a creamy, rich buttercream. Like the cupcakes, I use unsalted European-style butter with an 82% fat content. It also needs to be at room temperature before use.
Powdered sugar - Powdered sugar thickens and adds sweetness to the buttercream. Always sift it first to prevent lumps in the frosting.
Vanilla extract - Vanilla extract adds a delicious touch that complements the coffee flavor. Use pure vanilla extract for the best flavor.
Salt - Salt helps balance out the sweetness of the buttercream.
Heavy cream - Heavy cream gives the buttercream an even creamier texture. Use a high-quality cream with at least 36% fat content for the best texture. If you don't have heavy cream, you can try one of these heavy cream substitutes.
Espresso Powder - Espresso powder (a/k/a instant espresso powder) gives the buttercream its coffee flavor.
🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post.
👩🍳 How to make Coffee Cupcakes
1. Make the coffee cupcakes
- Preheat the oven to 175℃ / 347℉ without using a fan. Then, line a cupcake tin with cupcake liners.
- Cream the butter with the sugar in a large bowl for a few minutes until light and fluffy.
- Then, slowly whip in the eggs, followed by the vanilla extract.
- While continuing to whip the batter, slowly pour in the room-temperature milk and coffee.
- Sift in the dry ingredients (flour, cocoa powder, baking powder, and salt), then use a rubber spatula to fold them into the batter gently. Do not overmix.
- Mix the baking soda and vinegar in a separate small bowl. Once the mixture becomes super bubbly, immediately fold it into the batter, only until just combined.
- Use a piping bag or spoon to evenly fill each cavity of the cupcake tin ¾ full.
- Bake the cupcakes for approximately 20-22 minutes or until a toothpick inserted in the center comes out clean.
- Transfer the cupcakes to a cooling rack and allow them to reach room temperature before proceeding to the next steps.
💡 Top Tip: The temperature of eggs, milk, and butter is critical for the cupcakes and buttercream to emulsify correctly. Remove the eggs and milk from the fridge approximately one hour before baking to bring them to room temperature. See my guide on softening butter quickly for tips on getting it to the ideal temperature without microwaving.
2. Make the coffee buttercream frosting and assemble
- Start by preparing your stand mixer with the paddle attachment.
- Set the mixer to medium-high speed and cream the room-temperature butter for approximately three minutes until it becomes light-colored and fluffy.
- Turn the mixer to low speed and slowly add the powdered sugar one tablespoon at a time. Once added, return the mixer to medium-high speed and whip for another four minutes until the mixture becomes light, fluffy, and increases in volume.
- In a separate bowl, mix the instant coffee powder with the heavy cream until fully dissolved.
- While the mixer is on low speed, add the espresso and heavy cream mixture, vanilla extract, and salt into the bowl and continue whipping for another minute until it becomes smooth and silky.
- Lastly, transfer the coffee buttercream into a piping bag fitted with a piping nozzle, then frost and decorate the cupcakes. I recommend topping it with coffee beans, a dusting of cocoa powder, or even walnuts to make crunchy coffee walnut cupcakes!
💡 Top Tip: Getting enough air into the butter before adding the sugar is critical to a light, fluffy texture.
❄️ Storage and Freezing
The coffee cupcakes and buttercream have the best flavor and texture when served immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for 2-3 days. When ready to serve, bring them to room temperature first to soften the buttercream.
To freeze, place them in an airtight container or freezer-safe plastic bag and store them for up to three months. Thaw them at room temperature, preferably overnight. For more tips on preserving their freshness, see my guide on storing cupcakes.
🎓 Expert tips
- Do not mix the baking soda and vinegar in advance. The bubbly chemical reaction will slow as the mixture sits, and the cupcakes will not rise as much when they bake.
- Use a paddle attachment on the stand mixer to avoid unnecessary air bubbles.
- When making the coffee flavored cupcakes, add the butter to the sugar piece by piece to help it thoroughly incorporate the other ingredients and avoid clumping.
- When making the buttercream, stop whipping as soon as it becomes light and fluffy. Otherwise, it will deflate and become runny.
- When mixing in the powdered sugar, make sure the mixer is at low speed to avoid a huge sugar cloud!
- Always use a rubber spatula when folding ingredients to avoid overmixing.
- When the buttercream is finished, gently mix it with a rubber spatula for a few minutes to get a smooth, silky texture.
- If the buttercream is too thick, add powdered sugar, two tablespoons at a time, until it reaches the desired consistency. If it is too thick, mix in one tablespoon of heavy cream at a time.
- To avoid overbaking and drying out the cupcakes, pay attention to their texture versus the time in the oven. The toothpick test is a good indicator of whether or not it is done baking.
- Before piping the frosting on top, you must wait until the cupcakes come to room temperature to avoid melted frosting.
🥣 Equipment Notes
Use a digital scale to ensure the most precise measurements. A digital thermometer also helps to provide an accurate oven temperature.
A stand mixer with a paddle attachment is best for creaming butter and sugar. You can also use an electric hand mixer if you don't have a stand mixer. A rubber spatula helps prevent overmixing.
A 12 cup muffin pan is necessary for baking the cupcakes, and a cooling rack is needed to help them cool evenly and thoroughly.
❓Recipe FAQs
Because this recipe uses coffee, there is a minimal amount of caffeine. However, it is not enough to make a difference.
You might want to check out some egg substitutes, however, with any replacement, you almost always have to slightly alter the rest of the ingredients as well.
Overmixing the batter can cause the cupcakes to lose their fluffy texture. Additionally, you should not skip the baking soda and vinegar mixture, as it is key to fluffy cupcakes.
You can quickly turn the coffee frosting into mocha buttercream frosting by replacing part of the powdered sugar with cocoa powder! Just like that, you'll have coffee mocha cupcakes!
While it is not impossible, recipes that have used instant coffee instead do not have as strong a flavor as those with espresso powder, so might need to use more.
🧁 More Cupcakes
Have you tried this recipe?
Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your dessert turned out and your feedback also helps other Readers!
Coffee Cupcakes
Equipment
- Digital scale
Ingredients
Coffee Cupcakes
- 150 g (¾ cups) Granulated sugar
- 113 g (½ cups) Unsalted butter 82% fat content European-style butter, use it softened
- 2 Eggs room temperature
- 2 teaspoons Vanilla extract
- 80 g (⅓ cups) Whole milk room temperature
- 40 g (3 tablespoons) Freshly brewed coffee room temperature
- 185 g (1½ cups) All purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- ½ teaspoon Baking soda
- ½ teaspoon White vinegar
Coffee Buttercream Frosting
- 226 g (1 cups) Unsalted butter 82% fat content European-style butter, use it softened
- 240 g (2 cups) Powdered sugar Sifted
- ½ tablespoon Vanilla extract
- ¼ teaspoon Salt
- 3 tablespoons Heavy cream 36% fat content
- 1 teaspoons Espresso powder
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
Coffee cupcakes
- Prepare your cupcake tin by lining it with muffin liners and preheat your oven to 175℃ / 347℉ (no fan).
- Then, whip in the room-temperature eggs in slowly, followed by the vanilla extract.
- Slowly pour the room-temperature milk & coffee mixture into the batter, while your mixer is on.
- Sift in the flour, baking powder, and salt over the batter. Then, switch to a rubber spatula and fold in the dry ingredients carefully, not overmixing the batter at this point.
- In a small bowl, mix vinegar with the baking soda. It will be super bubbly. Then, immediately fold the vinegar mixture into the batter just until it's combined.
- Pipe or spoon the batter evenly into the cavities of your cupcake tin, filling each one about ¾ full.
- Bake the cupcake for about 20-22 minutes or until a toothpick inserted into the center comes out clean. Do not overbake them, as they can dry out.
- Cool the baked coffee cupcakes on a cooling rack. They must be at room temperature before frosting.
Coffee Buttercream Frosting
- Using your stand mixer or electric hand mixer, cream the room-temperature softened butter at medium-high speed for 3 minutes until it becomes light in color and fluffy in texture.
- Add in the powdered sugar tablespoon by tablespoon on low speed, then turn the mixer back on medium-high speed and whip it for another 4 minutes or until the mixture becomes light, fluffy, and increases in volume.
- Mix the espresso powder with the heavy cream until fully dissolved.
- Lastly, while the mixer is on at low speed, add vanilla extract, salt, and heavy cream & coffee mixture and continue whipping for another minute until it is smooth and silky.
- Move the frosting into a piping bag fitted with a piping nozzle. Frost the cupcakes with the coffee buttercream, and decorate according to your liking eg. with coffee beans or a hint of cocoa powder.
- The cupcakes are best served fresh. Any leftovers can be stored refrigerated for 2-3 days in an air-tight container. Bring them back to room temperature before serving for the frosting to soften.
Notes
- Measure your ingredients with a Digital scale for accuracy.
- All cupcake ingredients must be at room temperature to properly emulsify: eggs, butter, coffee, and milk.
- The baking soda and vinegar mixture is my signature baking hack to make cupcakes super moist and fluffy, do not skip it.
- Use high fat (36%) heavy cream and good quality high fat (82%) butter for making buttercream.
- It is key to use high quality vanilla for the best flavor, feel free to try my homemade vanilla extract.
- Espresso powder, also known as instant espresso, comes from darkly roasted espresso beans that undergo a process of grinding, brewing, drying, and a subsequent fine grinding process. This creates a concentrated powder that easily dissolves in liquid. Alternatively, use one of these espresso powder substitutes.
- Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
- A digital scale is required for a consistent, happy baking experience.
- Do not overwork the cupcake batter. After whipping the wet ingredients, switch to a rubber spatula to incorporate the dry ingredients.
- Always preheat your oven and consider using a digital oven thermometer for the best results.
- When whipping in the eggs and milk, make sure they are all at room temperature. Otherwise, the batter will break.
- Baking these cupcakes takes 22 minutes in my oven. However, you should focus on the texture, not the time. Apply the toothpick test (it should come out clean) to avoid overbaked cupcakes. Do not overbake them, as that will result in a dry texture.
- When making the buttercream, the temperature and texture of the butter is key. Wait until it is soft, however, avoid last-minute microwaving.
- When adding the powdered sugar, reduce the speed of the mixer to avoid creating a huge powder sugar cloud.
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This coffee frosting should have the perfect pipeable fluffy texture, but if, for some reason, it is too thick, add some more cream (1 tablespoon at a time). If the frosting is too thin, add more powdered sugar (1 tablespoons at a time).
- Note that the coffee buttercream texture is best straight after making it when the butter is at the right temperature (room temperature), and the mixture is freshly whipped. I like to use the frosting immediately or store it at room temperature in a piping bag for a few hours. If stored in the refrigerator, you will need to bring it back to room temperature before using it and might need to give it another minute or two to whip in the stand mixer to increase the volume again.
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