Whip Up Simple Coffee Cupcakes in No Time
This straightforward recipe will create tender cupcakes that are full of coffee flavor, using ingredients you likely already have in your kitchen. The result is a batch of irresistible coffee cupcakes that are perfect for any occasion, from casual get-togethers to special celebrations.
- 1 ½ cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup vegetable oil
- 2 large eggs (at room temperature)
- 2 teaspoons instant coffee or espresso powder
- 1 tablespoon warm water
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk (at room temperature)
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar (sifted)
- 2 tablespoons instant coffee or espresso powder
- 2 tablespoons hot water
- 1 teaspoon vanilla extract
- Pinch of salt
- Preheat and Prepare
Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners. This will help you get ready for a smooth baking process.
- Dissolve the Coffee
In a small bowl, dissolve 2 teaspoons of instant coffee or espresso powder in 1 tablespoon of warm water. Set this aside to cool slightly.
- Mix the Dry Ingredients
In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.
- Combine Wet Ingredients
In a separate large bowl, mix together vegetable oil, granulated sugar, and packed brown sugar until smooth. Add in the 2 large eggs, one at a time, beating well after each addition.
Stir in the dissolved coffee mixture and vanilla extract until well combined.
- Incorporate Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Begin and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix; you want a light, tender crumb.
- Fill the Cupcake Liners
Evenly divide the batter among the 12 cupcake liners, filling each about 2/3 full.
- Bake
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
- Dissolve the Coffee
In a small bowl, dissolve 2 tablespoons of instant coffee or espresso powder in 2 tablespoons of hot water. Set aside to cool.
- Cream the Butter
In a large mixing bowl, beat softened unsalted butter until smooth and creamy.
- Add Sugar and Flavoring
Gradually add sifted powdered sugar to the butter, beating on low speed until fully incorporated. Add the dissolved coffee mixture, vanilla extract, and a pinch of salt. Beat on medium speed until the frosting is light and fluffy.
- Frost the Cupcakes
Once the cupcakes are completely cool, use a piping bag or a spatula to generously frost each cupcake with the coffee buttercream.
- Serve and Enjoy
Your coffee cupcakes are now ready to be enjoyed! Perfect for any coffee lover's sweet craving.
- Once you add the dry ingredients to the wet, mix just until combined. Overmixing can make the cupcakes dense instead of light and fluffy.
- If you prefer a stronger coffee flavor, feel free to increase the amount of instant coffee or espresso powder in both the batter and frosting.
Have Fun Baking!