Deliciously Moist & Easy Homemade Coffee Cupcakes with Coffee Buttercream
Indulge in the ultimate treat for any coffee enthusiast: profoundly delicious and incredibly easy-to-make Coffee Cupcakes. This recipe guides you through crafting delicate, moist, and intensely coffee-flavored cupcakes from scratch, utilizing either instant coffee or cold brew for convenience and rich taste. Each bite offers a harmonious blend of sweet cake and robust coffee notes, making them an irresistible delight. Topped generously with a light and fluffy coffee buttercream frosting, these cupcakes are not just a dessert; they are a true coffee lover’s dream come true, transforming your favorite beverage into a perfectly portable pastry.
Imagine the comforting warmth and rich aroma of your morning latte, now in an even more delectable form! These homemade coffee cupcakes are specifically designed to deliver that rich, creamy latte experience, but with the added joy of a soft, sweet cake. Why queue at the bustling coffee shop when you can effortlessly whip up a batch of these exquisite homemade treats in your own kitchen? They’re perfect for impressing guests at a brunch, delighting your family after dinner, or simply treating yourself to a well-deserved moment of blissful indulgence. The combination of a tender, coffee-infused cake and a velvety coffee buttercream is truly a match made in heaven for anyone who cherishes the deep, aromatic flavors of coffee.
What could possibly be better than savoring your beloved coffee transformed into a tender, sweet cupcake, crowned with a generous swirl of airy coffee buttercream frosting? It’s an experience that tantalizes the taste buds and provides a comforting, familiar flavor in an exciting new format. If you’re a coffee enthusiast, this recipe is about to become your new favorite!
As a passionate coffee enthusiast and a proud pastry school graduate, I’ve dedicated myself to creating a wide array of delightful coffee desserts for you to explore. My collection includes everything from velvety coffee cheesecake and chewy coffee cookies to rich coffee blondies. Following the overwhelming success of my espresso cupcakes, I was inspired to develop this straightforward yet equally sensational coffee cupcake recipe – one that I’m confident you’ll adore just as much! This recipe simplifies the baking process without compromising on flavor, ensuring a rewarding experience for every home baker.
These cupcakes are packed with an intense and satisfying coffee flavor, layered throughout the entire creation. The journey begins with the cake itself, where coffee is infused directly into the batter, ensuring every crumb carries that distinctive taste and aroma. Then, to elevate the experience, each cupcake is beautifully crowned with a rich and creamy coffee buttercream, deepening the overall coffee profile. For those who want to push the coffee intensity even further, consider garnishing your masterpieces with a few whole espresso beans for a delightful crunch and extra visual appeal, and/or drizzling a delicate coffee glaze over the top for an additional touch of elegance and flavor. These layers of coffee ensure a truly immersive experience for your taste buds.
Why You’ll Absolutely Love This Coffee Cupcake Recipe
Beyond being incredibly delicious, this coffee cupcake recipe is designed for both ease and exceptional results, making it a standout choice for home bakers. Here’s why it should be your next baking project and why it’s guaranteed to become a household favorite:
- Effortlessly Simple for All Bakers: Whether you’re a seasoned baker or just starting your culinary journey, this recipe is remarkably forgiving and straightforward. The cupcake batter comes together swiftly, often requiring just one bowl for mixing, which drastically cuts down on cleanup time! And don’t let homemade buttercream intimidate you – making this coffee buttercream frosting is far simpler than you might imagine, yielding professional-looking and tasting results every single time.
- Pantry-Friendly Ingredients: You won’t need any exotic or hard-to-find items for this recipe. It relies on readily available instant coffee and common baking staples that you likely already have in your kitchen cupboards, such as flour, sugar, and eggs. This makes it a convenient and accessible choice whenever a craving for a delightful coffee-flavored treat strikes.
- Unrivaled Coffee Flavor and Texture: These cupcakes deliver spectacularly on flavor, showcasing a true, roast-coffee forward taste that permeates both the tender cake and the luxurious frosting. The consistency of the cupcakes is flawlessly light, fluffy, and incredibly moist, while the buttercream is wonderfully smooth, creamy, and airy. This creates a perfect textural and flavor contrast that will impress even the most discerning palates and satisfy deep coffee cravings.
- Perfect for Any Occasion: From casual weekend brunches and celebratory parties to a cozy evening treat enjoyed with a hot drink, these coffee cupcakes fit seamlessly into any event or moment. They also make a thoughtful and much-appreciated homemade gift for the coffee lovers and sweet tooths in your life, demonstrating care and culinary skill.
- Customizable Coffee Intensity: One of the best aspects of this recipe is the control it gives you over the strength of the coffee flavor. You can easily adjust the amount of instant coffee used in both the cake batter and the frosting to suit your personal preference, ranging from a subtle, delicate hint of coffee to a bold, robust punch that truly stands out.
- Yields a Generous Batch: This recipe makes 16 standard-sized cupcakes, making it ideal for sharing with friends and family, bringing to potlucks, or simply ensuring you have enough delicious treats to last a few days (if they last that long!).
Essential Ingredients You’ll Need for Your Coffee Cupcakes
Gathering your ingredients is the fundamental first step towards baking these delightful coffee cupcakes. Here’s a detailed look at each component you’ll need and the important role each plays in creating the perfect, moist, and flavorful treat:
- Vegetable Oil: While many cupcake recipes opt for butter for richness and density, vegetable oil is a fantastic choice for achieving an incredibly tender and moist cupcake crumb. It contributes pure moisture without adding extra density, resulting in a lighter, fluffier texture that beautifully complements the coffee flavor. Unlike butter, oil remains liquid at room temperature, contributing to a consistently soft cupcake over time.
- Granulated Sugar AND Brown Sugar: This recipe deliberately calls for both types of sugar for optimal flavor and texture. Granulated sugar provides foundational sweetness and contributes to the delicate, slightly crisp exterior of the cupcake. Brown sugar, on the other hand, adds a deeper, richer sweetness with delightful, nuanced caramel-like undertones. Crucially, its higher moisture content enhances the overall tenderness and improves the texture of the finished cupcake, making it exceptionally soft, moist, and delicious.
- Instant Coffee + Warm Water: The very essence of our coffee-infused cupcakes! This combination delivers concentrated coffee flavor directly into the batter. You have the flexibility to use either regular or decaffeinated instant coffee, depending on your preference for caffeine. For an even richer, smoother, and perhaps more gourmet coffee note, you can substitute the instant coffee and warm water with an equal amount of strongly brewed, cooled coffee or even a high-quality cold brew concentrate.
- Eggs: Eggs are vital for both structure and moisture in baking. They act as a powerful binding agent, holding the batter together, and help the cupcakes rise and set properly during baking. Eggs also contribute significantly to the richness, flavor, and overall tenderness of the crumb, ensuring a well-rounded and satisfying texture. Always use large eggs and ensure they are at room temperature for optimal emulsification.
- All-Purpose Flour: All-purpose flour provides the necessary structure, forming the essential framework of the cupcake. It absorbs the wet ingredients, creating a stable and cohesive batter that rises beautifully in the oven. For best and most consistent results, always use a digital kitchen scale for precise measurement or employ the “spoon and level” method to avoid over-packing and adding too much flour.
- Baking Powder & Baking Soda: This dynamic duo of chemical leavening agents is absolutely essential for giving the cupcakes their signature rise and airy, spongy texture. Baking powder works in two phases (when mixed with liquid and when heated), while baking soda reacts with the buttermilk’s acidity during baking, creating carbon dioxide bubbles that expand, resulting in additional lift and a wonderfully light and open crumb.
- Kosher Salt: More than just a seasoning, salt plays a crucial role in enhancing and balancing the flavors in baked goods. It balances the sweetness of the sugars, refines and deepens the complex bitter-sweet notes of the coffee, and also aids in the leavening process, subtly contributing to a better, more even rise. Don’t skip it!
- Buttermilk: A secret weapon for creating exceptionally moist and tender cupcakes! The acidity in buttermilk is key. It reacts with the baking soda, causing the cupcakes to rise impressively. Beyond its leavening power, buttermilk tenderizes the gluten in the flour, resulting in an incredibly moist and tender crumb, and it imparts a subtle, pleasant tangy flavor that perfectly complements the coffee.
- Coffee Frosting: The crowning glory of these coffee cupcakes! This creamy, coffee-infused buttercream is the perfect finishing touch. It adds another layer of intense coffee flavor and a luscious, smooth texture that completes the cupcake experience, both visually and gastronomically.
Step-by-Step Guide: How to Make Irresistible Coffee Cupcakes
Creating these delicious and aromatic coffee cupcakes is a straightforward and enjoyable process that even beginner bakers can master. Follow these detailed steps for perfect, bakery-quality results every time:
- 1. Prepare for Baking: Begin by preheating your oven to 350°F (175°C) to ensure it’s perfectly hot when your batter is ready. Line two standard 12-cup muffin tins with paper cupcake liners. This recipe yields approximately 16 delightful cupcakes, so having enough liners and tins ready is crucial. Set the prepared tins aside on your countertop.
- 2. Combine Oil with Sugars: In a large mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment, combine the vegetable oil, granulated sugar, and brown sugar. Beat on medium speed for 1-2 minutes until the mixture is well combined, appears slightly lighter in color, and has a uniform texture. If mixing by hand, use a sturdy wire whisk and whisk vigorously until smooth.
- 3. Mix in Coffee and Eggs: In a separate small bowl, completely dissolve the instant coffee grounds with the warm water, stirring until no granules remain. This creates a concentrated coffee liquid. Add this coffee mixture to the oil-sugar blend, along with the two large, room-temperature eggs. Mix on medium speed (or whisk thoroughly by hand) until all ingredients are fully incorporated and the mixture is smooth and emulsified. This usually takes about 30 seconds to 1 minute. Be careful not to overmix at this stage, as over-aerating can affect the final texture.
- 4. Incorporate Dry Ingredients and Buttermilk: Gradually add the all-purpose flour, baking powder, baking soda, and kosher salt to the wet mixture in the large bowl. Mix on low speed (or fold gently by hand with a spatula) *just until* the dry ingredients are barely combined and no streaks of flour remain. Overmixing flour at this stage can overdevelop the gluten, leading to tough, chewy cupcakes instead of soft, tender ones. Finally, pour in the buttermilk and mix briefly again, only until the batter is smooth and uniformly combined. Again, avoid overmixing.
- 5. Pour Batter and Bake: Divide the luscious coffee cupcake batter evenly among the lined muffin cups. It’s important to fill each cup only about 2/3 of the way full to allow ample space for the cupcakes to rise beautifully without overflowing and creating a mess. Transfer the filled muffin tins to your preheated oven and bake for 18-20 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean or with only a few moist crumbs attached.
- 6. Cool Completely: Once baked to perfection, carefully remove the muffin tins from the oven. Allow the cupcakes to cool in the tins for about 5 minutes; this brief resting period helps them set their structure. After 5 minutes, gently transfer the cupcakes to a wire cooling rack to cool completely. It is absolutely crucial that they are fully cooled before you proceed to frost them, as frosting warm cupcakes will cause the delicate buttercream to melt and slide right off.
Crafting the Perfect Coffee Buttercream Frosting
No coffee cupcake is truly complete without a generous crown of delightful coffee buttercream! This frosting is incredibly easy to make from scratch and adds another indispensable layer of rich, aromatic coffee flavor and luxurious texture to your treats. It uses just a few simple, common ingredients: softened unsalted butter, finely sifted powdered sugar, instant coffee (which can be dissolved into a liquid or used as a very fine powder), and a touch of milk or heavy cream to achieve that perfect, creamy piping consistency. For a comprehensive, step-by-step guide, including detailed measurements, expert tips, and troubleshooting advice to ensure your buttercream is flawless, be sure to visit my dedicated Coffee Buttercream Frosting recipe.
- 1. Cream Butter and Powdered Sugar: In a large bowl or the bowl of your stand mixer fitted with the paddle attachment, add the softened unsalted butter and the sifted powdered sugar. Beat on medium speed for a good 3-5 minutes, until the mixture is visibly light, wonderfully fluffy, and has transformed into a pale yellow color. Sifting the powdered sugar beforehand is a crucial step to prevent any lumps and ensure a silky-smooth, professional-looking frosting.
- 2. Infuse with Coffee and Cream: Add the liquefied instant coffee (or very finely ground instant coffee powder for a more robust flavor and a charming speckled look) to the butter-sugar mixture. Beat for another minute to thoroughly combine all the ingredients and integrate the coffee flavor throughout. Stop the mixer and use a spatula to scrape down the sides and bottom of the bowl to ensure everything is evenly incorporated. Finally, add a splash of heavy cream or milk and beat until the frosting reaches your desired piping consistency – adding more liquid gradually, one teaspoon at a time, if needed to achieve that perfect spreadable or pipeable texture.
The Best Coffee to Use for Your Cupcakes: Instant, Cold Brew, or Brewed?
The beauty of this coffee cupcake recipe lies in its excellent flexibility regarding the type of coffee you can incorporate. This allows you to tailor the flavor and convenience to your liking. While I typically opt for instant coffee for its exceptional convenience and concentrated flavor profile (especially when precisely dissolved in a small amount of warm water), you are certainly not limited to just one option. Feel free to use any cold coffee you have readily available. Cold brew concentrate is an excellent choice, offering a wonderfully smooth, rich, and less acidic coffee flavor that translates beautifully into baked goods, providing a deep and nuanced coffee note. If you prefer, you can also use strongly brewed regular coffee, but it is absolutely essential that it has cooled completely to room temperature (or even chilled) before you add it to the cupcake batter to avoid cooking the eggs prematurely and altering the batter’s consistency. For those sensitive to caffeine, using decaffeinated instant coffee or decaf cold brew works perfectly without compromising on that desired rich coffee taste, ensuring everyone can enjoy these delightful treats.
Expert Tips for Perfect Coffee Cupcakes Every Time
Achieving bakery-quality cupcakes at home is far easier than you might think when you pay attention to these professional baking tips. Incorporate these details into your process, and your coffee cupcakes will be a guaranteed success, impressing everyone who tastes them:
- Embrace Room Temperature Ingredients: This is a golden rule in almost all baking, and especially for cupcakes! Ensure your eggs, buttermilk, and any other dairy ingredients are brought to room temperature before you begin mixing. This allows them to emulsify properly with the fats (like the vegetable oil), creating a smoother, more uniform batter that bakes evenly and results in a lighter, fluffier, and more tender crumb. Plan ahead by taking them out of the fridge at least 30-60 minutes before you start your baking process.
- Measure with Precision: Baking is often referred to as a science, and accuracy is absolutely key, particularly when it comes to flour. For the most precise measurement, I highly recommend using a digital kitchen scale. If you don’t have one, use the “spoon and level” method: gently spoon the flour into your measuring cup until it overflows, then carefully level it off with a straight edge (like the back of a knife or an offset spatula) without packing it down. Scooping flour directly from the container can compact it significantly, leading to too much flour and ultimately, dry and dense cupcakes.
- Avoid Overfilling the Muffin Tins: Resist the temptation to fill your cupcake liners to the very top. It’s crucial to fill each cup only about 2/3 of the way full. This allows ample space for the cupcakes to rise beautifully and evenly in the oven without spilling over, preventing messy overflows and ensuring you achieve those desirable, perfectly domed tops.
- Know When They’re Done: The toothpick test is your most reliable indicator of doneness. Insert a clean wooden toothpick into the very center of one of the baked cupcakes. If it comes out completely clean, or with just a few moist crumbs attached, your cupcakes are perfectly baked. If you see wet batter clinging to the toothpick, continue baking for a few more minutes and then test again.
- Master the Art of Decorating: For a professional-looking finish, utilize a pastry bag fitted with your favorite piping tip (a star tip will create classic swirls, while a large round tip can produce beautiful, smooth domes). If you don’t own a reusable pastry bag, a large, sturdy zip-top bag with one corner snipped off will work just as well in a pinch. Don’t be afraid to experiment with different piping techniques to add your personal touch!
- Do NOT Overmix the Batter: This is another critical tip for tender cupcakes. Once you add the dry ingredients to the wet mixture, mix only until they are just combined and no dry streaks of flour are visible. Overmixing develops the gluten in the flour too much, which can result in tough, rubbery, and chewy cupcakes rather than the soft and tender ones we desire. A few small lumps in the batter are perfectly fine and often preferred.
- Cool Completely Before Frosting: Patience is paramount when it comes to frosting! Frosting warm or even slightly warm cupcakes will cause your beautiful, meticulously prepared buttercream to melt, slide right off, and create a messy situation. Ensure your cupcakes are entirely cool to the touch, ideally at room temperature, before you begin any decorating.
- Quality Ingredients Matter: While this recipe relies on pantry staples, using fresh, high-quality ingredients can significantly elevate the final flavor and texture of your cupcakes. Fresh eggs, good quality instant coffee, and fresh baking powder/soda will yield the best results.
- Use a Timer: Ovens can vary, but a timer will help you keep track and prevent over-baking, which can dry out your cupcakes.
Exciting Variations to Customize Your Coffee Cupcakes
While these coffee cupcakes are absolutely fantastic as they are, their robust coffee flavor also makes them a wonderful base for creative and delicious variations. Here are some inspiring ideas to customize your baking and explore new flavor profiles:
- Transform Them into Mocha Cupcakes: For all the devoted lovers of both coffee and chocolate, a mocha twist is an absolute must-try! You have a couple of decadent options here to achieve that perfect balance:
- Mocha Cake Base: For a chocolate-forward mocha, you can swap the current coffee cupcake batter with my rich and moist chocolate cupcakes recipe and then top them with the intense coffee buttercream.
- Mocha Frosting: Alternatively, keep the delicious coffee cupcake base as is, and instead, ice them with a creamy, dreamy chocolate frosting.
- Combined Mocha Frosting: For an even deeper, more integrated mocha flavor, simply mix a few tablespoons of unsweetened cocoa powder directly into your coffee buttercream frosting. This creates a beautifully complex chocolate-coffee swirl.
- Add a Boozy Kick: For an adult-friendly version, you can infuse a subtle, sophisticated hint of liquor. A tablespoon or two of a coffee-based liqueur like Kahlúa, a creamy liqueur such as Baileys Irish Cream, or even a good quality rum added to either the cupcake batter or directly into the buttercream can elevate the flavor profile and add an extra layer of warmth.
- Introduce Textural Delights: Enhance the experience by folding in a handful of mini chocolate chips, finely chopped toasted nuts (like walnuts, pecans, or almonds), or even some crushed toffee bits into the batter just before baking. These additions provide delightful textural contrast and complementary flavors.
- Garnish for Grandeur: Elevate both the presentation and the flavor with simple yet elegant garnishes. Whole or coarsely crushed espresso beans offer a pleasant crunch and intensified coffee aroma. A delicate dusting of unsweetened cocoa powder, elegant chocolate shavings, or a drizzle of melted dark or white chocolate can make your cupcakes even more visually appealing and irresistible. Don’t forget the option of an easy coffee glaze for a glossy finish.
- Spiced Coffee Cupcakes: Add a pinch of cinnamon, nutmeg, or cardamom to the dry ingredients for a warm, spiced coffee experience, especially delightful during cooler months.
Storage and Freezing Guidelines for Your Coffee Cupcakes
To ensure your delicious coffee cupcakes remain fresh, moist, and flavorful for as long as possible, follow these practical storage and freezing recommendations:
- Storing Frosted Cupcakes: Once beautifully frosted, your coffee cupcakes will maintain their wonderful freshness and tender texture when stored in an airtight container at room temperature for approximately 4-5 days. For slightly extended freshness, especially in warmer climates or if your buttercream is butter-heavy, they can be kept in the refrigerator for up to a week. Just be sure to bring them back to room temperature for about 15-30 minutes before serving; this allows the cake to soften and the buttercream to become perfectly creamy, ensuring the best flavor and texture experience.
- Freezing Unfrosted Cupcakes: If you’re planning ahead for an event, want to enjoy fresh cupcakes on demand, or simply have delicious leftovers, unfrosted cupcakes freeze exceptionally well. Allow the baked cupcakes to cool completely to room temperature after baking. Then, arrange them in a single layer in a freezer-safe resealable bag or an airtight container. Press out as much air as possible before sealing to prevent freezer burn. They can be frozen safely for up to 3 months. To enjoy, simply thaw them at room temperature for a few hours (or overnight in the refrigerator) and then frost them on the day you plan to serve, as if they were freshly baked.
Frequently Asked Questions About Baking Coffee Cupcakes
Here are answers to some common questions you might have when embarking on your coffee cupcake baking adventure, designed to help you achieve the best results:
- Can I make these coffee cupcakes into minis?
Absolutely, mini coffee cupcakes are an adorable and highly popular option, perfect for parties, dessert platters, or bite-sized indulgences! If you wish to make smaller versions, simply bake the batter in a mini muffin pan. The baking time will be significantly reduced, typically to about 10-12 minutes. Always perform a toothpick test to check for doneness, as oven temperatures and mini muffin pan sizes can vary.
- Can you add coffee to the frosting?
Yes, and it’s highly encouraged for that irresistible, rich coffee flavor in every bite! There are a couple of effective ways to infuse your frosting with coffee. You can dissolve instant coffee (or potent espresso powder for an intense kick) in a very small amount of hot water, let it cool completely, and then whisk this concentrated coffee liquid into a classic buttercream base. Alternatively, you can whisk very finely ground instant coffee powder directly into the frosting. This method can give the buttercream a lovely speckled appearance and a more pronounced coffee flavor without adding any extra liquid, which helps maintain frosting consistency.
- Do I have to use instant coffee?
Not at all! While instant coffee offers exceptional convenience and a potent, concentrated flavor perfect for baking, you certainly have other excellent options. Freshly brewed coffee works wonderfully, but it must be brewed very strong to ensure the flavor comes through in the baked goods, and it needs to be cooled completely to room temperature (or even chilled) before being incorporated into the batter. Similarly, high-quality cold brew concentrate is an excellent alternative, lending a smooth, rich, and less bitter coffee note to your cupcakes. Just ensure any liquid coffee you use is cold to avoid affecting the batter’s temperature and consistency.
- Can I make these coffee cupcakes gluten-free?
While this specific recipe hasn’t been rigorously tested with gluten-free flour, many bakers have considerable success substituting a 1:1 gluten-free baking flour blend (which typically contains xanthan gum) for regular all-purpose flour. Results may vary slightly in texture and rise, so it’s always best to keep a close eye on the baking time and consistency of the cupcakes if you opt for a gluten-free alternative. A light texture is still achievable!
- What if I don’t have buttermilk?
No buttermilk on hand? No problem at all! You can easily make a homemade buttermilk substitute that works just as effectively. For every ⅔ cup of buttermilk needed in this recipe, simply measure ⅔ cup of regular milk (dairy or even most non-dairy milks work) and stir in 2 teaspoons of white vinegar or lemon juice. Let the mixture sit undisturbed for 5-10 minutes until it slightly curdles. This acidity will react with the baking soda just like real buttermilk, ensuring a moist, tender crumb and excellent rise in your cupcakes.
- How can I make the coffee flavor stronger?
To enhance the coffee flavor, you can increase the amount of instant coffee or espresso powder in both the cake batter and the frosting. For an even deeper flavor, you could brew your liquid coffee or cold brew slightly stronger, or even brush cooled, strongly brewed coffee syrup (coffee + sugar) over the baked cupcakes before frosting.
Creative Ways to Enjoy and Serve Your Coffee Cupcakes
Beyond simply eating them plain (which is already an undeniable delight!), here are some imaginative and appealing ways to enjoy and serve your freshly baked coffee cupcakes. Feel free to skip the coffee-flavored frosting and experiment with other delicious pairings for truly unique flavor profiles that cater to various tastes:
- Coffee Cupcake + Caramel Frosting = Caramel Latte Cupcakes! This divine combination is pure indulgence, perfectly mimicking the sweet, buttery, and rich notes of a classic caramel latte. For an extra touch of decadence, drizzle a bit of extra homemade or store-bought caramel sauce over the frosted cupcakes.
- Coffee Cupcake + White Chocolate Buttercream = White Chocolate Mocha Cupcakes! The creamy, sweet richness of white chocolate perfectly complements the robust and slightly bitter notes of coffee, creating a sophisticated and luxurious treat that any coffee shop enthusiast will adore.
- Coffee Cupcake + Brown Sugar Frosting = Brown Sugar Latte Cupcakes! Evoking the warm, comforting, and deeply flavorful notes of a brown sugar latte, this pairing offers a wonderfully comforting and sweetly spiced experience. A light sprinkle of cinnamon or a tiny dash of nutmeg on top could further enhance this delightful variation.
- Pair with Your Favorite Beverage: Naturally, these coffee cupcakes are absolutely divine when paired with a fresh, hot cup of coffee, a shot of espresso, or a creamy latte. But don’t limit yourself! They also pair wonderfully with a tall glass of cold milk, a soothing cup of tea (especially a black tea), or even a small glass of an after-dinner liqueur for an adult dessert experience.
- Brunch or Dessert Platter Star: Arrange a delightful variety of cupcake flavors on a beautiful platter for an impressive brunch spread, a vibrant dessert table, or a festive party. These deeply flavored coffee cupcakes will undoubtedly be a crowd-pleaser and a standout centerpiece, sure to garner compliments.
- Thoughtful Homemade Gift: Box up a few of these homemade beauties with a pretty ribbon, a personalized tag, or in a charming gift box for a truly thoughtful and incredibly delicious gift for friends, neighbors, teachers, or colleagues. They’re perfect for any occasion, from birthdays to holiday treats, showing care and culinary skill.
- Affogato Inspired: Serve an unfrosted coffee cupcake warm alongside a scoop of vanilla bean ice cream, then pour a shot of hot espresso over it for a deconstructed, affogato-inspired dessert.
Easy and Moist Coffee Cupcakes
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Ingredients
- ½ cup vegetable oil
- ½ cup granulated sugar, 100g
- ½ cup brown sugar, 110 g
- 2 tsp instant coffee
- 1 tbsp warm water
- 2 eggs, large
- 1 3/4 cups flour, 210g
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ⅔ cup buttermilk
Instructions
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Preheat the oven to 350° F and line a muffin tin with cupcake liners. In a large bowl or in the bowl of a stand or hand mixer fitted with the paddle attachment, mix together the ½ cup vegetable oil, ½ cup granulated sugar, and ½ cup brown sugar. Use a whisk if you are mixing by hand. -
Combine the 2 tsp instant coffee with 1 tbsp warm water in a small bowl. Add it to the mixture along with the 2 eggs, Mix together until combined. About 30 seconds.
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To the batter, add the 1 ¾ flour, ½ tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt. Mix lightly to combine.
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Add the buttermilk last and mix just until combined. Pour the batter into the muffin tin ⅔ of the way full and bake for 18 minutes.
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Let the cupcakes cool before frosting.
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Top with this coffee frosting recipe.
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