Espresso Cupcakes
Easy coffee cupcake recipe with rich espresso-infused cake and fluffy coffee buttercream. A perfect espresso dessert or morning treat!
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.