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–+ servings
Coffee Cupcakes

Irresistibly Moist Coffee Cupcakes with Creamy Buttercream

Delight in these moist Coffee Cupcakes with rich creamy buttercream, perfect for satisfying sweet cravings while enjoying a caffeine boost.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Granulated Sugar Provides sweetness and tenderness
  • 1/2 cup Unsalted Butter Use high-fat 82% content at room temperature
  • 2 large Eggs At room temperature
  • 2 teaspoons Vanilla Extract Opt for pure extract
  • 1 1/2 cups All-Purpose Flour No substitutes needed
  • 2 teaspoons Baking Powder Essential leavening agent
  • 1/2 teaspoon Salt Balances sweetness
  • 1 cup Whole Milk High-fat (3% or higher) at room temperature
  • 1 cup Freshly Brewed Coffee At room temperature
  • 1 teaspoon Baking Soda
  • 1 tablespoon White Vinegar For moisture
For the Coffee Buttercream
  • 1/2 cup Unsalted Butter At room temperature
  • 3 cups Powdered Sugar Sift before using
  • 1 teaspoon Vanilla Extract Pure extract for best flavor
  • 1/4 teaspoon Salt Balances sweetness
  • 1/4 cup Heavy Cream High-fat (36% or more) is preferred
  • 1 tablespoon Espresso Powder Intensifies flavor

Equipment

  • Oven
  • Muffin pan
  • Mixing Bowl
  • electric mixer
  • spatula
  • measuring cups
  • measuring spoons
  • sifter

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 175°C (347°F) and line a 12-cup muffin pan with paper liners.
  2. Cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.
  3. Incorporate the eggs one at a time and blend in the vanilla extract.
  4. Mix in the milk and coffee until just combined.
  5. Sift together the flour, baking powder, and salt, then gently fold into the wet mixture.
  6. Combine the baking soda and vinegar in a small bowl until it fizzes, then fold into the batter.
  7. Distribute the batter into each muffin cup, filling each about 3/4 full.
  8. Bake for 20-22 minutes or until a toothpick comes out clean.
  9. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  10. Prepare the buttercream by beating the butter until fluffy, then gradually mixing in powdered sugar, cream, and espresso powder until smooth.
  11. Frost the cooled cupcakes with the buttercream and serve.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 42gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 180mgPotassium: 180mgSugar: 25gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for best results. Avoid overmixing the batter and sift powdered sugar for a smooth buttercream.

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