These espresso cupcakes have a rich coffee flavor and are topped with a creamy espresso buttercream frosting. All coffee lovers will enjoy eating these cupcakes that taste exactly like their morning cup of coffee!
This coffee cupcake recipe uses instant espresso powder to create a bold and amazing coffee flavor within both the cupcakes and frosting.
Each bite is tender, soft, and perfectly moist too, just like a perfect cupcake should be!
You should check out these coffee baked donuts if you're looking for a treat to pair with your morning coffee.
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Why You'll Love These Cupcakes
- They smell like a cup of hot coffee.
- Espresso powder is used.
- All you need are two mixing bowls in order to make the cupcake batter.
- The creamy coffee frosting pairs nicely with the tender cupcakes.
- They're a coffee lover's dream in cupcake form!
Each cupcake is topped with a chocolate covered coffee bean just to highlight the coffee flavor even more.
If you enjoy coffee like I do, you'll definitely want to try these espresso cupcakes!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour.
- Espresso Powder: You can find this at your local grocery store. Do not use instant coffee powder for they are not the same!
- Oil: You can use either vegetable oil or canola.
- Eggs: Adding an extra egg white helps the cupcakes to be more light and fluffy.
- Yogurt: Use either plain or vanilla yogurt. You could also use sour cream. This also helps to create the best texture.
Instructions
Here are the step by step instructions on how to make these moist coffee cupcakes.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, espresso powder, baking powder, and salt. Set aside.
Step 2: Wet ingredients. In a large bowl, whisk together the sugar, oil, egg, egg white, yogurt, and vanilla extract until combined.
Step 3: Combine the ingredients. Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined.
Step 4: Bake. Fill the cupcake liners ⅔ of the way full and bake for 15-20 minutes. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack.
Step 5: Make the frosting. In a large bowl of a stand mixer using the paddle attachment, cream the butter on medium-high speed until smooth.
Add the powdered sugar, heavy whipping cream, espresso powder, and vanilla extract and mix on low speed until combined.
Then increase to high speed and beat until smooth and fluffy.
Step 6: Assemble. Place the frosting in a piping bag and use your favorite piping tip. I used the Wilton 6B.Top the cupcakes with chocolate espresso beans.
Storage Tips
Keep any leftover cupcakes in an airtight container on the counter for up to 2 days or in the refrigerator for up to 5 days.
Expert Baking Tips
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture. If you don't, the cupcakes texture will be off.
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter.
Recipe FAQs
Technically yes, but I don't recommend it because using instant coffee in baked goods creates a harsher and more bitter flavor. I don't think it tastes nearly as good as the bold and rich coffee flavor espresso powder gives.
Yes they can. Make the cupcakes the night before and store them in the refrigerator. Make the frosting the day of, decorate, and serve!
Definitely! I recommend making my favorite chocolate cupcake recipe and topping them with the espresso buttercream or making a chocolate frosting to go on top of these easy coffee cupcakes.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cupcake Recipes
📖 Recipe
Espresso Cupcakes with Espresso Buttercream
Equipment
- 12-count muffin pan
- Mixing Bowls
- Electric Stand Mixer
Ingredients:
Espresso Cupcakes
- 1 ¼ cups all-purpose flour
- 1 tablespoon espresso powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sugar
- ⅓ cup vegetable oil (or canola)
- 1 large egg, room temperature
- 1 large egg white, room temperature
- ¼ cup yogurt (plain or vanilla), room temperature
- 1 teaspoon vanilla extract
- ½ cup milk, room temperature
Espresso Buttercream
- 1 cup unsalted butter, room temperature 2 sticks
- 3 cups powdered sugar
- 3 tablespoons heavy whipping cream
- 1 ½ teaspoons espresso powder
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
Espresso Cupcakes
- In a medium mixing bowl, whisk together the flour, espresso powder, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the sugar, oil, egg, egg white, yogurt, and vanilla extract until combined.
- Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined (be careful not to overmix).
- FIll each cupcake liner ⅔ of the way full (just under 3 tablespoons of batter) and bake for 15-20 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Espresso Buttercream
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes). Add the powdered sugar, heavy whipping cream, espresso powder, and vanilla extract and mix on low speed until combined (about 30 seconds).
- Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
- Frost the cooled cupcakes. I placed the frosting in a piping bag and used the Wilton 6B piping tip. I also topped each cupcake with a chocolate espresso bean.
- Store leftover cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes:
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture. If you don't, the cupcakes texture will be off.
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter.
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