Espresso Cupcakes Recipe

Introduction

If you adore the rich, smooth flavor of coffee, this espresso cupcakes recipe is a must-try for your dessert lineup. You get the best of both worlds: a moist, classic cupcake infused with the cozy notes of espresso. Whether you’re treating yourself or baking for coffee-loving friends, these espresso cupcakes will make your kitchen smell fantastic and your taste buds sing.

Ingredients

Gather everything you need beforehand for a smooth baking experience. Here are the essentials:

• 1½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter (softened)
• 2 large eggs
• ½ cup milk (or a non-dairy alternative)
• 2 tablespoons instant espresso powder dissolved in 2 tablespoons hot water
• 1 teaspoon vanilla extract

Frosting (optional but irresistible):

• ½ cup unsalted butter (softened)
• 3 cups powdered sugar
• 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
• 1 teaspoon vanilla extract
• A pinch of salt

Directions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate large bowl, beat the softened butter until creamy. Add the eggs one at a time, mixing well after each addition.
4. Stir in the milk, dissolved espresso mixture, and vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Overmixing can lead to dense cupcakes.
6. Spoon the batter into the lined muffin cups, filling each about two-thirds full.
7. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cupcakes to cool completely on a wire rack before frosting.

For the frosting:

1. Beat the softened butter until light and fluffy.
2. Add the powdered sugar in parts, alternating with the dissolved espresso mixture.
3. Mix in the vanilla extract and salt, and continue beating until the frosting is smooth and spreadable.
4. Frost each cooled cupcake using a piping bag or a simple spatula.

Tips & variations

• Adjust the espresso flavor by adding more or less espresso powder. Slightly stronger espresso will give a bolder taste.
• If you prefer dairy-free cupcakes, swap the milk and butter for plant-based alternatives.
• Top your frosting with a light dusting of cocoa powder or chocolate shavings for added flair.
• Incorporate chocolate chips into the batter if you crave a mocha-inspired twist.

Nutrition facts

Final thoughts

When you’re craving a little pick-me-up in dessert form, this espresso cupcakes recipe delivers pure comfort. It’s a fun twist on an everyday treat that’s easy to share and customize. Experiment with your favorite toppings or frosting styles, and don’t be shy about playing with that espresso kick.

Frequently asked questions (FAQs)

1. Can I use brewed espresso instead of instant espresso powder?
   Yes. Simply replace the instant espresso mixture with an equal amount of cooled, strong-brewed espresso. Just be mindful of the added liquid, and adjust if needed.

2. How should I store these cupcakes?
   Keep them in an airtight container at room temperature for up to two days. If you use a frosting with dairy, consider refrigeration for extended freshness.

3. Can I freeze the cupcakes for later?
   Absolutely. Freeze unfrosted cupcakes in a sealed container for up to two months. Thaw them at room temperature, then frost when fully defrosted.

4. Do I need special equipment?
   A standard muffin pan, cupcake liners, and a hand or stand mixer will do the job. If you prefer fancy frosting designs, you can also use a piping bag.

Espresso Cupcakes Recipe

Recipe by Alpine Mountain Coffee

0.0 from 0 votes

Servings

12

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

390

kcal

Ingredients

• 1 1/2 cups all-purpose flour

• 3/4 cup granulated sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup unsalted butter (softened)

• 2 large eggs

• 1/2 cup milk (or a non-dairy alternative)

• 2 tablespoons instant espresso powder dissolved in 2 tablespoons hot water

• 1 teaspoon vanilla extract

• Frosting (optional but irresistible):

• 1/2 cup unsalted butter (softened)

• 3 cups powdered sugar

• 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water

• 1 teaspoon vanilla extract

• A pinch of salt

Directions

• Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
• In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In a separate large bowl, beat the softened butter until creamy. Add the eggs one at a time, mixing well after each addition.
• Stir in the milk, dissolved espresso mixture, and vanilla extract.
• Gradually add the dry ingredients to the wet mixture, mixing until just combined. Overmixing can lead to dense cupcakes.
• Spoon the batter into the lined muffin cups, filling each about two-thirds full.
• Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
• Allow the cupcakes to cool completely on a wire rack before frosting.
• For the frosting:
• Beat the softened butter until light and fluffy.
• Add the powdered sugar in parts, alternating with the dissolved espresso mixture.
• Mix in the vanilla extract and salt, and continue beating until the frosting is smooth and spreadable.
• Frost each cooled cupcake using a piping bag or a simple spatula.

Notes

• – Adjust the espresso flavor by adding more or less espresso powder. Slightly stronger espresso will give a bolder taste.
  – If you prefer dairy-free cupcakes, swap the milk and butter for plant-based alternatives.
  – Top your frosting with a light dusting of cocoa powder or chocolate shavings for added flair.
  – Incorporate chocolate chips into the batter if you crave a mocha-inspired twist.