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–+ servings
Coffee Cupcakes

Irresistibly Soft Coffee Cupcakes with Dreamy Frosting

Indulge in delightful Coffee Cupcakes that capture your favorite brew’s essence, featuring a light texture and creamy frosting.
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Prep Time 20 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 48 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Hot Water Use hot, but not boiling, water.
  • 2 tablespoons Instant Coffee Choose granules for a robust taste.
  • 1 cup Granulated Sugar Can be swapped with brown sugar.
  • 1.5 cups All-Purpose Flour Gluten-free flour can be used as an alternative.
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 0.5 teaspoon Salt Enhances overall flavor.
  • 0.5 cup Sour Cream Can substitute with Greek yogurt.
  • 0.5 cup Vegetable Oil Melted butter can substitute.
  • 2 large Eggs Room temperature blends better.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for best results.
For the Buttercream Frosting
  • 0.5 cup Butter At room temperature.
  • 2 cups Powdered Sugar
  • 0.25 cup Black Brewed Coffee Cooled to room temperature.
  • 1 teaspoon Instant Espresso Powder Optional.
  • 2 tablespoons Coffee Beans For decoration, not for eating.

Equipment

  • Cupcake Pan
  • mixing bowls
  • whisk
  • Spatula
  • piping bag

Method
 

Steps to Bake Coffee Cupcakes
  1. Preheat your oven to 160ºC (320ºF) and line a 12-cup cupcake pan with paper liners.
  2. Brew a rich cup of black coffee and let it cool to room temperature.
  3. In a large mixing bowl, whisk together granulated sugar, all-purpose flour, baking powder, baking soda, and salt until well combined.
  4. In a separate bowl, blend cooled black coffee, sour cream, vegetable oil, eggs, and vanilla extract until smooth.
  5. Slowly pour the wet mixture into the dry ingredients and gently fold until just combined.
  6. Scoop batter into cupcake liners, filling each about two-thirds full and bake for 20-23 minutes.
  7. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Combine room temperature butter and powdered sugar. Gradually add cooled brewed coffee until the frosting is smooth.
  9. Once cool, pipe buttercream on top of cupcakes and decorate with instant coffee or coffee beans.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 15mgIron: 1mg

Notes

Ensure butter and eggs are at room temperature for better mixing. Avoid overmixing to maintain fluffiness. Store unfrosted cupcakes at room temperature in an airtight container for freshness.

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