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–+ servings
Espresso Cupcakes

Irresistible Espresso Cupcakes for Coffee Lovers Delight

Delicious Espresso Cupcakes that combine rich coffee flavor with tender cake, perfect for coffee lovers.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1.5 cups Cake Flour Substitute with all-purpose flour if necessary.
  • 0.5 cups Unsalted Butter Melted
  • 0.5 cups Light Brown Sugar
  • 0.5 cups Granulated Sugar
  • 2 large Eggs Room temperature
  • 1 tsp Vanilla Extract
  • 1 tbsp Espresso Powder Avoid substituting with instant coffee.
  • 1.5 tsp Baking Powder
  • 0.25 tsp Kosher Salt
  • 0.5 cups Brewed Coffee May substitute with water or milk.
For the Buttercream Frosting
  • 1 cup Unsalted Butter Room temperature
  • 3 cups Powdered Sugar
  • 2 tsp Espresso Powder for Buttercream
  • 2 tbsp Heavy Cream As needed to adjust consistency.
  • Chocolate Covered Espresso Beans Optional for garnish.

Equipment

  • oven
  • cupcake pan
  • Mixing bowls
  • Whisk
  • piping bag

Method
 

Step-by-Step Instructions for Espresso Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with paper liners.
  2. In a large mixing bowl, whisk together cake flour, baking powder, espresso powder, and kosher salt until no clumps remain.
  3. In a separate bowl, whisk together melted butter, light brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
  4. Gradually stir in half of the dry mixture, followed by the brewed coffee, and then the remaining dry mixture until smooth.
  5. Fill each cupcake liner about halfway with the batter.
  6. Bake for 18-22 minutes until a toothpick comes out clean.
  7. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Beat unsalted butter until creamy, gradually adding powdered sugar and espresso powder, mixing until fluffy.
  9. Frost the cooled cupcakes with the espresso buttercream and garnish with chocolate-covered espresso beans if desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 400IUCalcium: 20mgIron: 1mg

Notes

Allow ingredients to come to room temperature for better mixing. Store in an airtight container for up to 3 days in the fridge.

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