Espresso Cupcakes – So Amazing!
These Espresso Cupcakes blend rich espresso flavor right into the batter, then top each treat with a fluffy coffee buttercream frosting.
You can call them coffee cupcakes, espresso muffins, or a sweet espresso dessert; it is up to you. But trust me, they’re guaranteed to brighten your brunch table or afternoon snack.
When I was testing these cupcakes, I wanted them to taste like your favorite latte – bold, creamy, and just a little sweet. One bite of these espresso-infused cupcakes, and you will be hooked!!
Why You’ll Love These Coffee Cupcakes
- Bold Espresso Flavor: We use real espresso powder and fresh-brewed coffee in both cake and frosting.
- Moist, Tender Crumb: Butter and coffee keep each cupcake soft—more like bakery-style espresso muffins.
- Easy to Make: No special techniques—just mix, bake, and pipe on frosting.
- Versatile Espresso Dessert: Perfect for brunch buffets, potlucks, or as a fun pick-me-up any time of day.
Ingredients
For the Espresso Cupcakes
- ½ cup (1 stick) unsalted butter, softened
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup fresh-brewed coffee or cold brew, cooled
- 1½ cups all-purpose flour
- 1 tablespoon espresso powder
- 1½ teaspoons baking powder
- ½ teaspoon salt
For the Coffee Buttercream Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1 tablespoon espresso powder
- 2–3 tablespoons coffee or cold brew
- ½ teaspoon salt
- Coffee beans, for garnish
How To Make It
1. Preheat & Prep
Preheat oven to 350°F (175°C). Line your muffin tin with liners.
2. Cream Butter & Sugars
In a mixer bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
3. Add Eggs & Coffee
Beat in eggs one at a time, then vanilla and cooled coffee or cold brew.
4. Combine Dry Ingredients
Sift in flour, espresso powder, baking powder, and salt. Mix on low until just combined.
5. Bake the Cupcakes
Divide batter among liners (½–⅔ full). Bake 14–16 minutes, until centers spring back. Cool completely on a wire rack.
Make the Frosting
In a clean bowl, beat butter, half the powdered sugar, espresso powder, and salt on low.
Gradually add remaining sugar and 2 tablespoons coffee; beat on medium until smooth and fluffy.
Pipe & Garnish
Fill a piping bag fitted with a star tip. Swirl frosting atop each cooled cupcake and top with a coffee bean.
STORAGE: Keep in an airtight container in the fridge up to 3 days. Bring to room temperature before serving.
Tips & Variations
- Mocha Version: Stir ¼ cup unsweetened cocoa powder into the dry ingredients for chocolate espresso cupcakes.
- Espresso Muffin Style: Skip the liners and bake directly in the greased tin for a bakery look.
- Gluten-Free: Swap in a 1:1 gluten-free flour blend.
- Make-Ahead: Cupcakes freeze beautifully—frost after thawing for quick party prep.
Related Coffee Treats
If you love these espresso cupcakes, you’ll also enjoy:
Ready to swap your coffee mug for a cupcake? Give these espresso cupcakes a try and let me know how they compare to your favorite latte!
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Espresso Cupcakes
Equipment
Ingredients
For the Espresso Cupcakes
- ½ cup 1 stick unsalted butter, softened
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup fresh-brewed coffee or cold brew cooled
- 1½ cups all-purpose flour
- 1 tablespoon espresso powder
- 1½ teaspoons baking powder
- ½ teaspoon salt
For the Coffee Buttercream Frosting
- 1 cup 2 sticks unsalted butter, softened
- 4 cups powdered sugar
- 1 tablespoon espresso powder
- 2 –3 tablespoons coffee or cold brew
- ½ teaspoon salt
- Coffee beans for garnish
Instructions
Preheat & Prep
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
Cream Butter & Sugars
- In a mixer bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
Add Wet Ingredients
- Beat in eggs one at a time, then vanilla extract and cooled coffee. Scrape down sides.
Mix Dry Ingredients
- Sift together flour, espresso powder, baking powder, and salt. Add on low speed until just combined.
Bake
- Fill liners ½–⅔ full. Bake 14–16 minutes, until tops spring back. Cool completely on a wire rack.
Make Frosting
- In a clean bowl, beat butter, half the powdered sugar, espresso powder, and salt on low. Gradually add remaining sugar and 2 tablespoons coffee; beat until smooth and fluffy. Add extra coffee if needed.
Decorate
- Pipe buttercream onto each cooled cupcake. Top each with a single coffee bean.
Store
- Store in an airtight container in the fridge up to 3 days. Bring to room temperature before serving.
Notes
Tips & Variations
- Mocha Twist: Add ¼ cup unsweetened cocoa powder to the dry mix.
- Espresso Muffins: Bake without liners for bakery-style tops.
- Gluten-Free: Substitute a 1:1 gluten-free flour blend.
- Make-Ahead: Freeze baked cupcakes; frost after thawing.
