Delicious Coffee Cupcakes with Buttercream

If you love coffee, these coffee cupcakes with coffee buttercream are the perfect dessert. Made with instant espresso powder, the cupcakes are soft, moist, and full of rich coffee flavor. Topped with creamy coffee buttercream and finished with cinnamon and coffee beans. Perfect for coffee lovers and cozy baking days. You can also try easy Oreo cupcakes with Oreo buttercream cheese frosting for another delicious cupcake treat.

INGREDIENTS

• ¼ cup boiling water
• 2 tablespoons instant espresso powder
• 1¾ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 6 tablespoons unsalted butter, room temperature
• 3 tablespoons vegetable oil
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• ½ cup sour cream, room temperature

INGREDIENTS for BUTTERCREAM

• 2 sticks unsalted butter, room temperature
• 3 cups powdered sugar
• 4 tablespoons brewed black coffee, cooled
• Ground cinnamon, for sprinkling (optional)

INSTRUCTIONS

To make the cupcakes:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a small bowl, combine boiling water and instant espresso powder. Set aside to cool slightly.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a large mixing bowl, beat the butter, oil, and sugar until light and creamy, about 2–3 minutes.
5. Add the eggs one at a time, beating well after each addition.
6. Gradually add the dry ingredients to the bowl, mixing until just combined.
7. Pour in the cooled coffee mixture, sour cream, and vanilla and mix until smooth.
8. Divide the batter evenly among the cupcake liners, filling each about ¾ full.
9. Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

To make the buttercream:

• 1. Beat the butter with 2 cups of powdered sugar in a large bowl until light and smooth.
• 2. Add the remaining 1 cup of powdered sugar and mix until fully incorporated.
• 3. Gradually add the brewed coffee, one tablespoon at a time, beating until the frosting is creamy and fluffy.
• 4. Continue to beat until smooth and spreadable.
• 5. Transfer the buttercream to a piping bag fitted with a Wilton 1 tip and frost the cooled cupcakes.

Delicious Coffee Cupcakes with Buttercream

1. Can I use brewed coffee instead of espresso powder?
Yes, but espresso powder gives a stronger coffee flavor.

2. Can I make the buttercream ahead of time?
Yes, store it in the refrigerator for up to 3 days and re-whip before using.

3. Can I make these cupcakes without sour cream?
You can substitute with plain yogurt or Greek yogurt.

4. What is the best coffee to use for coffee cupcakes?
Espresso powder or strong brewed coffee works best because it gives the cupcakes a rich and bold coffee flavor.

5. Why add sour cream to cupcakes?
Sour cream makes cupcakes softer, more moist, and richer in flavor.

6. Can coffee cupcakes be made ahead of time?
Yes, you can bake the cupcakes 1–2 days in advance and frost them before serving.

7. Do the cupcakes taste strongly of coffee?
They have a rich coffee flavor that’s noticeable but not overpowering. The buttercream enhances it further.

8. Can I turn this recipe into a coffee cake instead of cupcakes? Yes, the batter can be baked in a small cake pan. Just increase the baking time and check with a toothpick for doneness.

Tips for Success

• Make sure all your ingredients are at room temperature for the best texture.
• Use a spatula to scrape down the bowl while mixing to ensure everything is evenly incorporated.
• Let the brewed coffee cool before adding it to the buttercream, or it can melt the butter.
• For stronger flavor, add an extra teaspoon of espresso powder to the buttercream.

How to Store Coffee Cupcakes

• Room temperature: Store frosted cupcakes in an airtight container for up to 2 days.
• Refrigerator: Keep in an airtight container for up to 5 days. Let come to room temp before serving.
• Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw at room temp, then frost fresh.

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