If you love the rich aroma of coffee and the sweet delight of cupcakes, this coffee cupcakes recipe is bound to be your new favorite. You get the best of both worlds in each bite — the gentle buzz of coffee flavor balanced with soft, moist cake. Whether you serve them at a gathering or enjoy them alongside your morning cup of joe, these cupcakes hit the spot every single time.
Ingredients
Below is a simple list of what you will need to whip up a batch of coffee cupcakes with velvety coffee buttercream frosting:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs, room temperature
- 1 tablespoon instant coffee, dissolved in 2 tablespoons warm water
- ¾ cup buttermilk (or use regular milk with 1 teaspoon vinegar added)
For the coffee buttercream frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tablespoon instant coffee, dissolved in 1 tablespoon warm water
- 2 tablespoons heavy cream (or more if you prefer a thinner consistency)
- Pinch of salt (optional, to balance the sweetness)
Directions
- Preheat and prep. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners, or prepare enough liners for about 16 smaller cupcakes.
- Combine dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream sugars and oil. In a separate mixing bowl, whisk or beat together vegetable oil, granulated sugar, and brown sugar until the mixture is well combined.
- Add wet ingredients. Mix in the eggs one at a time, blending thoroughly. Then stir in the dissolved instant coffee mixture.
- Alternate dry mix and buttermilk. Gradually add your flour mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until incorporated. Do not overmix — it helps keep your cupcakes tender.
- Fill and bake. Divide the batter evenly among the liners, about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack.
- Prepare frosting. While the cupcakes cool, make your coffee buttercream. Beat softened butter until creamy. Gradually add sifted powdered sugar. Pour in the dissolved instant coffee, then add heavy cream (and a pinch of salt if you like). Beat on medium-high speed for about 2 to 3 minutes, until light and fluffy.
- Decorate. Once the cupcakes are completely cool, frost them using a piping bag or a simple spatula swirl.
Tips & variations
- If you prefer a mocha twist, add 2 tablespoons of cocoa powder to your frosting or fill the cupcakes with chocolate ganache.
- For mini coffee cupcakes, reduce the baking time to about 10 to 12 minutes. Keep an eye on them so they don’t overbake.
- Want a bolder flavor? Use dark roast instant coffee, or even cold brew concentrate in both the batter and frosting.
- If you’re avoiding eggs, you can substitute each egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Let the mixture rest for 5 minutes before using.
Nutrition facts
Below is an approximate breakdown per cupcake (assuming a batch of 16):
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 220 |
| Total Fat | 10g |
| Saturated Fat | 5g |
| Carbohydrates | 30g |
| Sugar | 20g |
| Protein | 3g |
| Sodium | 120mg |
Please keep in mind that exact values may vary based on the specific brands of ingredients used and how generously you frost your cupcakes.
Final thoughts
A coffee cupcakes recipe is the perfect way to get creative with your everyday cup of joe. The warm, comforting flavor of coffee in a sweet, fluffy cake is sure to impress. Feel free to experiment with add-ins, like a homemade caramel drizzle or a swirl of whipped chocolate ganache. When you share these treats, remember to give friends a heads-up if you’ve used extra-strength coffee — not everyone can handle the caffeine kick!
Frequently asked questions (faqs)
- Can I use brewed coffee instead of instant?
Yes, you can, but be cautious about the liquid ratio. Instant coffee is more concentrated unless you brew a very strong cup. If you do use brewed coffee, reduce other liquids slightly to keep the batter from getting runny. - How should I store leftover cupcakes?
Keep frosted cupcakes in an airtight container at room temperature for up to 3 days. For extended freshness, store them in the fridge for up to a week. You can also freeze unfrosted cupcakes for up to 3 months and thaw before frosting. - What if I don’t have buttermilk?
Add a teaspoon of vinegar or lemon juice to regular milk, let it sit for 5 minutes, and you’re good to go. This acidic element helps achieve a light and tender crumb. - Do I really need to dissolve the instant coffee first?
Yes, dissolving your coffee granules in warm water ensures a smooth batter with no clumps. This step also ensures a more even coffee flavor in every bite. - Can I make these into a layer cake?
Absolutely. Adjust the baking time based on the size of your cake pan and keep an eye on doneness. The coffee-infused batter pairs amazingly with chocolate or caramel frosting in cake form.
Coffee Cupcakes Recipe
12
servings20
minutes20
minutes220
kcalIngredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs, room temperature
1 tablespoon instant coffee, dissolved in 2 tablespoons warm water
3/4 cup buttermilk (or use regular milk with 1 teaspoon vinegar added)
- For the coffee buttercream frosting:
1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar, sifted
1 tablespoon instant coffee, dissolved in 1 tablespoon warm water
2 tablespoons heavy cream (or more if you prefer a thinner consistency)
Pinch salt (optional, to balance the sweetness)
Directions
- Preheat and prep. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners, or prepare enough liners for about 16 smaller cupcakes.
- Combine dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream sugars and oil. In a separate mixing bowl, whisk or beat together vegetable oil, granulated sugar, and brown sugar until the mixture is well combined.
- Add wet ingredients. Mix in the eggs one at a time, blending thoroughly. Then stir in the dissolved instant coffee mixture.
- Alternate dry mix and buttermilk. Gradually add your flour mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until incorporated. Do not overmix — it helps keep your cupcakes tender.
- Fill and bake. Divide the batter evenly among the liners, about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack.
- Prepare frosting. While the cupcakes cool, make your coffee buttercream. Beat softened butter until creamy. Gradually add sifted powdered sugar. Pour in the dissolved instant coffee, then add heavy cream (and a pinch of salt if you like). Beat on medium-high speed for about 2 to 3 minutes, until light and fluffy.
- Decorate. Once the cupcakes are completely cool, frost them using a piping bag or a simple spatula swirl.
Notes
- – If you prefer a mocha twist, add 2 tablespoons of cocoa powder to your frosting or fill the cupcakes with chocolate ganache.
– For mini coffee cupcakes, reduce the baking time to about 10 to 12 minutes. Keep an eye on them so they don’t overbake.
– Want a bolder flavor? Use dark roast instant coffee, or even cold brew concentrate in both the batter and frosting.
– If you’re avoiding eggs, you can substitute each egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Let the mixture rest for 5 minutes before using.
