Coffee Cupcakes with Coffee Buttercream Recipe

Introduction

These coffee cupcakes are a delightful treat for any coffee lover, combining a moist, flavorful cupcake with a rich coffee buttercream. Perfect for afternoon snacks or special occasions, they offer a balanced blend of sweetness and robust coffee flavor.

Ingredients

• 120 g hot water
• 1 tablespoon instant coffee
• 200 g granulated sugar
• 210 g all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 120 g sour cream (14-18%), room temperature
• 75 g vegetable oil
• 2 large eggs, room temperature
• 1 ½ teaspoon vanilla extract
• 200 g butter, room temperature (for buttercream)
• 330 g powdered sugar (for buttercream)
• 4-5 teaspoon black brewed coffee, cooled (for buttercream)
• 1 ½ teaspoon instant espresso powder (optional, for stronger coffee flavor)
• Coffee beans (for decoration, not edible)

Instructions

1. Step 1: Preheat the oven to 160ºC (320ºF) for a conventional oven and line a 12-cup cupcake tray with cupcake liners.
2. Step 2: Prepare the coffee by mixing hot water with instant coffee, then let it cool slightly while you prepare other ingredients.
3. Step 3: In a large bowl, combine all dry ingredients: sugar, flour, baking powder, baking soda, and salt. Stir to mix well.
4. Step 4: In another bowl, whisk together the wet ingredients — sour cream, vegetable oil, eggs, vanilla extract — and add the cooled coffee. Whisk until combined, even if it looks a bit split.
5. Step 5: Gradually pour the wet mixture into the dry ingredients, stirring gently until the batter is smooth and lump-free.
6. Step 6: Divide the batter evenly into the cupcake liners. Bake for 20–23 minutes. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. Step 7: For the buttercream, dissolve instant espresso powder (if using) in the brewed coffee. Sift the powdered sugar and set aside.
8. Step 8: Beat the butter with a mixer on medium/high speed for 4 minutes. Scrape the bowl and beat for another 2 minutes until creamy.
9. Step 9: Add the powdered sugar and coffee gradually in two parts, mixing on low until fully incorporated each time. Scrape the sides and mix once more.
10. Step 10: Fill a piping bag fitted with a star tip and pipe the buttercream onto cooled cupcakes. Create a small indent in the buttercream with the back of a teaspoon and optionally dust with instant coffee or decorate with coffee beans.

Tips & Variations

• You can substitute sour cream with full-fat Greek yogurt for a slight tang and moisture.
• For a stronger coffee flavor, add the optional instant espresso powder to the buttercream.
• Ensure eggs and sour cream are at room temperature to help the batter combine smoothly.
• If you prefer less sweetness, reduce the sugar in the buttercream slightly and adjust to taste.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. If refrigerated, allow them to come to room temperature before serving or soften the buttercream slightly. You can also freeze the cupcakes without frosting for up to 1 month; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I omit the sour cream?

Yes, you can replace sour cream with full-fat Greek yogurt as a suitable substitute without losing moisture and tenderness.

Will the hot water cook the eggs?

No, the hot water should cool down slightly while preparing other ingredients, so it won’t cook the eggs when combined in the batter.

Coffee Cupcakes with Coffee Buttercream Recipe

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★★★★★

4.7 from 629 reviews

Delight in these rich and moist Coffee Cupcakes topped with a smooth and flavorful coffee buttercream. Perfect for coffee lovers, these cupcakes combine instant coffee and brewed coffee for an intense coffee experience in every bite. Easy to make with common pantry ingredients and baked to perfection, they offer a perfect balance of sweetness and coffee aroma.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 23 minutes
• Total Time: 38 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert – Cupcakes
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Coffee Cupcakes

• 120 g hot water
• 1 tablespoon instant coffee
• 200 g granulated sugar
• 210 g all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 120 g sour cream (14-18%, room temperature)
• 75 g vegetable oil
• 2 large eggs (room temperature)
• 1 ½ teaspoon vanilla extract

Coffee Buttercream

• 200 g butter (room temperature)
• 330 g powdered sugar
• 4–5 teaspoons black brewed coffee (cooled to room temperature)
• 1 ½ teaspoon instant espresso powder (optional, for more intense coffee flavor)
• Coffee beans (for decoration, not edible)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 160ºC (320ºF) in conventional mode and line a 12-cup cupcake tray with cupcake liners to prevent sticking.
2. Make Coffee: Combine 120 g hot water with 1 tablespoon instant coffee. Stir and let it cool slightly while preparing other ingredients; this ensures the coffee flavor is well absorbed without cooking the eggs later.
3. Mix Dry Ingredients: In a large bowl, whisk together 200 g granulated sugar, 210 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt until evenly combined.
4. Mix Wet Ingredients: In a separate bowl, whisk the 120 g sour cream, 75 g vegetable oil, 2 large eggs, 1 ½ teaspoon vanilla extract, and the cooled coffee with a hand whisk until smooth. The mixture might look slightly split but that’s normal.
5. Combine Wet and Dry: Slowly pour the wet ingredients into the dry bowl and gently stir until the batter is smooth and free of lumps, ensuring even distribution of ingredients without overmixing.
6. Fill Cupcake Liners and Bake: Divide the batter evenly among the 12 cupcake liners. Bake in the preheated oven for 20-23 minutes or until a toothpick inserted comes out clean. Let cupcakes cool in the pan for 5 minutes.
7. Cool Cupcakes: After 5 minutes, carefully remove cupcakes from the pan and transfer them to a wire rack to cool completely before frosting.
8. Prepare Coffee for Buttercream: In a small cup, mix 4-5 teaspoons of cooled black brewed coffee with 1 ½ teaspoons instant espresso powder to intensify the coffee flavor. Set aside.
9. Sift Powdered Sugar: Sift 330 g powdered sugar and set aside for a lump-free buttercream.
10. Cream Butter: Using a stand mixer with a paddle attachment or a hand mixer, beat 200 g softened butter on medium-high speed for 4 minutes until light and fluffy. Scrape down the bowl sides and mix for another 2 minutes.
11. Add Sugar and Coffee: Add sifted powdered sugar and the coffee mixture in two additions, mixing on low speed each time until fully incorporated. Scrape the bowl sides once more and mix briefly to combine everything evenly.
12. Pipe Buttercream: Transfer the buttercream into a piping bag fitted with a star tip (e.g., Wilton 1A). Pipe onto cooled cupcakes, making a small indent on top of the buttercream with the back of a teaspoon.
13. Decorate: Optionally, dust the frosting with instant coffee powder and decorate with coffee beans (not for eating) to enhance presentation and aroma.

Notes

• Let the brewed coffee cool before mixing with eggs to avoid cooking the eggs.
• Sour cream can be substituted with full-fat Greek yogurt for a similar texture and tang.
• Ensure the butter for buttercream is at room temperature for smooth and fluffy frosting.
• The cupcakes are best enjoyed the same day but can be stored in an airtight container for 2 days at room temperature or refrigerated up to 3 days.
• Use a kitchen scale to accurately measure water and other ingredients for best results.
• For a stronger coffee flavor, add the optional instant espresso powder in the buttercream step.

Keywords: buttercream, coffee, cupcakes, coffee cupcakes, dessert, baking, coffee buttercream