Coffee Cupcakes

Coffee lovers will adore these easy Coffee Cupcakes, featuring a moist espresso-laced cupcake topped with coffee buttercream. A delicious way to start the morning or end the day!

The Best Coffee Cupcakes

These coffee cupcakes are perfect for coffee lovers. They combine basic vanilla cupcakes with espresso powder, resulting in a cupcake that’s perfectly moist and tastes just like a cup of coffee – without being overpowering.

Then they’re topped with a smooth, creamy coffee buttercream frosting. Add a little cocoa powder sprinkle and you have a dessert everyone will love.

Prefer mocha? Just swap some of the flour for cocoa powder and you’ll have mocha cupcakes instead!

Why You’ll Love These Homemade Cupcakes

Here are a few reasons I love these coffee cupcakes.

• The right amount of coffee flavor. These cupcakes definitely taste like coffee – but it’s not a super overpowering flavor either.
• Quick and easy. It takes about 15 minutes to prep these cupcakes, then 22 minutes in the oven. Then you just need to wait for them to cool.
• Luscious coffee buttercream frosting. Arguably the best part of these cupcakes is the buttercream frosting. It’s sweet, smooth, and flavored with espresso powder. So good!

Ingredients Needed

These coffee cupcakes are made with espresso powder and pantry staples.
(Scroll below to the printable recipe card for details and measurements.)

For the Cupcakes

• Flour – For a lighter and airier texture, you can use cake flour instead of all-purpose flour.
• Espresso powder – If you don’t have espresso powder, you can use instant coffee powder as a substitute. However, espresso powder is recommended for a more robust flavor.
• Ground cinnamon – Adds a warm flavor that enhances the coffee flavor.
• Baking powder – Helps the cupcakes rise in the oven.
• Salt – To balance out the sweetness.
• Butter – If you prefer, you can use salted butter instead of unsalted butter. In that case, omit the additional salt mentioned in the recipe.
• Sugar – Both granulated sugar & light brown sugar are used in this recipe for the perfect sweetness.
• Eggs – Provides structure to the batter.
• Vanilla extract – For flavor.
• Sour cream & Milk – The additions of sour cream and whole milk contribute to the moistness of the cupcakes and enhance their texture.

For the Coffee Buttercream Frosting

• Unsalted butter – Softened to room temperature so it’s easier to whip.
• Powdered sugar – Sweetens the buttercream.
• Espresso powder – Adds coffee flavor to the frosting.
• Heavy cream – Thickens the frosting.
• Vanilla extract – For flavor.
• Salt – Enhances the overall flavor.
• Cocoa powder – For dusting on top.

How to Make Coffee Cupcakes

This coffee cupcake recipe takes just a few minutes to prepare. The hardest part is having patience for the cupcakes to cool so you can add the icing.
(Scroll below to the printable recipe card for details and measurements.)

1. Make the cupcake batter. Combine the flour, espresso powder, cinnamon, and salt. In a separate bowl, use a hand mixer to cream the butter and sugars until fluffy. Add the eggs one at a time, followed by the vanilla, and quickly mix in the sour cream. Add half of the flour mixture and mix to incorporate, then pour in the remaining half with the whole milk. Mix until the batter is smooth.
2. Bake. Fill each muffin liner 3/4 way with the batter. Bake at 350F for 18 to 22 minutes, until a toothpick inserted in the middle comes out clean.
3. Cool. Let the cupcakes cool for 5 minutes in the pan then transfer to a wire rack.
4. Make the buttercream frosting. Beat the butter at medium speed for 3 to 5 minutes until pale and fluffy. Slowly add the powdered sugar a few teaspoons at a time as you continue to mix. Add the espresso powder, vanilla extract, and salt. Slowly add the heavy cream until you reach a smooth and fluffy consistency.
5. Frost the cupcakes. Transfer the buttercream to a piping bag with a star-tip nozzle. Swirl over the cooled cupcakes and lightly dust them with cocoa powder.

Tips for Success

Here are a few tips for making the best coffee cupcakes.

• Use a stand mixer if desired. If you prefer, you can use a stand mixer instead of a hand mixer to make the coffee buttercream. Simply cream the butter for 5-6 minutes at medium speed and gradually add the other ingredients.
• Cool the cupcakes completely. It is important to allow the cupcakes to cool completely before frosting them. Otherwise, the frosting will just melt.
• Make mocha cupcakes. To make these cupcakes mocha-flavored, replace 1/3 of the all-purpose flour with cocoa powder.
• Add different toppings. As a variation for the topping, instead of sprinkling cocoa powder, you can use chocolate shavings, sprinkles, or chocolate balls for garnish.

Proper Storage

• Room temperature. You can store these coffee cupcakes at room temperature in an airtight container for 2-3 days. Make sure they are out of direct sunlight or in a humid area.
• Fridge. Alternatively, you can refrigerate them for 3-4 days.
• Freezer. If you want to freeze them, they can be kept for up to 3 months. When serving, allow them to sit at room temperature for 2-3 hours.

More Cupcake Recipes:

• Prosecco Cupcakes
• Boston Cream Pie Cupcakes
• Lemon Cupcakes
• Strawberry Shortcake Cupcakes

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Coffee Cupcakes

5 from 2 Ratings

Coffee lovers will adore these easy Coffee Cupcakes, featuring a moist espresso-laced cupcake topped with coffee buttercream. A delicious way to start the morning or end the day!

Print Recipe Rate Recipe Pin Recipe

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 37 minutes minutes

Servings: 12 cupcakes

Cook ModePrevent your screen from going dark

Ingredients

For the Cupcakes

• 1 & 1/3 cups all-purpose flour , spooned and leveled
• 1 tablespoon espresso powder
• 1/2 teaspoon ground cinnamon
• 1 & 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter , softened to room temperature
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 2 large eggs , room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sour cream , room temperature
• 2 tablespoons whole milk , room temperature

For the Coffee Buttercream Frosting

• 1 cup unsalted butter , softened to room temperature
• 4 & 1/2 cups powdered sugar
• 2 tablespoons espresso powder
• 3 to 4 tablespoons heavy cream
• 2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 teaspoon cocoa powder , for dusting

Instructions

Instructions for cupcake

• Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners. Set it aside.
• In a medium-sized bowl, thoroughly combine all-purpose flour, espresso powder, ground cinnamon, and salt.
• In a large mixing bowl, use a hand mixer to cream together unsalted butter, granulated sugar, and light brown sugar until the mixture becomes fluffy.
• Gradually add eggs, one at a time, along with vanilla extract. Mix until just combined. Then, incorporate sour cream into the mixture with a quick mix.
• Add half of the dry flour mixture to the butter mixture and mix until fully incorporated. Pour in the remaining flour mixture and add whole milk. Mix until the ingredients come together to form a smooth batter.
• Using a cookie scoop or a quarter-measure cup, fill each muffin liner about three-quarters full of the batter. Repeat this process until all the muffin liners are filled.
• Place the muffin tray in the preheated oven and bake for 18 to 22 minutes, or until the cupcakes turn golden brown and a toothpick inserted comes out clean.
• Allow the cupcakes to rest in the muffin tray for 5 minutes, then transfer them to a wire rack to cool completely.

Instructions for coffee buttercream frosting

• In a large mixing bowl, use a hand mixer to cream the butter at medium speed for approximately 3 to 5 minutes until it becomes pale and fluffy. Gradually add powdered sugar, a few teaspoons at a time, while continuing to mix. Incorporate espresso powder, vanilla extract, and salt into the mixture. Slowly add heavy cream to achieve a smooth and fluffy frosting consistency.
• Fill a piping bag fitted with a star-tip nozzle with the prepared frosting. Secure the other end of the piping bag with a small clamp to prevent leakage.
• Swirl the frosting over the cooled coffee cupcakes and lightly dust them with cocoa powder. Enjoy!

Nutrition

Calories: 547kcal | Carbohydrates: 75g | Protein: 3g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 119mg | Potassium: 149mg | Fiber: 0.5g | Sugar: 62g | Vitamin A: 868IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Dessert

Cuisine: American

Keyword: best coffee cupcakes, coffee cupcakes

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