The Ultimate Coffee Cupcakes with Silky Smooth Coffee Buttercream: A Coffee Lover’s Dream
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This post may contain affiliate links. / Recipe updated 09.10.2024
Indulge in a truly exquisite coffee experience with these incredible coffee cupcakes, bursting with a rich, aromatic coffee flavor in every bite. Topped with a luscious, smooth coffee buttercream, these homemade treats are like savoring your favorite cup of coffee in a delightful cake form. Designed for true coffee enthusiasts, they promise a sophisticated and fragrant journey for your taste buds. Whether you’re celebrating a special occasion or simply craving a comforting treat, these easy-to-make coffee cupcakes are guaranteed to impress and become an instant favorite in your baking repertoire. Their tender crumb and intense coffee notes make them undeniably irresistible.
For those who adore the deep, comforting essence of coffee, these ultimate coffee cupcakes are a revelation. They boast an unparalleled coffee flavor that permeates every soft, fluffy morsel. Each cupcake is generously crowned with a smooth, velvety coffee frosting, creating a harmonious blend of textures and tastes. What makes these mocha-inspired cupcakes even better is how incredibly simple and straightforward they are to create. The secret to their rich and intense coffee flavor lies in using high-quality instant coffee, which effortlessly infuses the batter with a robust and fragrant essence, ensuring a truly satisfying coffee experience from start to finish.
Looking for more delightful cupcake recipes to try? Don’t miss our Tiramisu Cupcakes for a classic Italian dessert twist, our rich and decadent Chocolate Fudge Cupcakes, or the light and fruity Peach Cupcakes. Each recipe offers a unique flavor profile perfect for any occasion.
WHY THIS RECIPE WORKS
- Bursting Coffee Flavor: This recipe delivers an exceptionally bold and authentic coffee taste within the cupcake itself. By incorporating instant coffee directly into the batter, we ensure a deep, fragrant flavor that satisfies any coffee lover’s craving. The moist and tender crumb acts as the perfect vehicle for this rich coffee infusion, making every bite a delightful sensory experience that truly captures the essence of your favorite brew.
- Smooth Coffee Buttercream: The crowning glory of these cupcakes is undoubtedly the silky-smooth coffee buttercream. This frosting isn’t just sweet; it’s infused with even more coffee goodness, creating a balanced and harmonious flavor profile that perfectly complements the cupcake base. Its light, airy, and creamy texture makes it easy to pipe beautifully and provides a luxurious finish that melts in your mouth, enhancing the overall coffee experience.
- Simple and Easy to Make: Despite their sophisticated flavor and elegant appearance, these coffee cupcakes are surprisingly straightforward to prepare. The recipe utilizes common pantry ingredients and clear, easy-to-follow steps, making it accessible for bakers of all skill levels. You don’t need to be an expert to achieve bakery-quality results that will impress friends and family, making them an ideal choice for both everyday indulgence and special gatherings.
INGREDIENT NOTES
Understanding the role of each ingredient is key to perfecting these coffee cupcakes. Here are some of the essential components for this recipe, along with important tips for best results. For a full list of ingredients with precise measurements, please refer to the recipe card below.
- Sour Cream: This humble ingredient plays a crucial role in achieving incredibly soft and tender cupcakes. Its acidity reacts with the baking soda, creating a light and airy texture, while its fat content contributes to a moist crumb. For optimal results, measure out your sour cream and allow it to come to room temperature for 30 minutes to an hour before you begin baking, depending on the warmth of your kitchen. This ensures it blends smoothly with the other ingredients, preventing a curdled appearance and promoting an even rise.
- Boiled water: You’ll need hot water to dissolve the instant coffee, creating a potent coffee liquid that will infuse your cupcakes with flavor. Start by heating a kettle of water before you begin gathering your other ingredients. Once boiled, measure the required amount and let it cool slightly. It should be warm enough to dissolve the coffee granules effectively, but not piping hot, as extreme heat can sometimes “cook” the other ingredients prematurely or alter the coffee’s delicate flavor.
- Butter: Room temperature butter is non-negotiable for a truly perfect buttercream. It creams effortlessly with sugar, trapping air to create a light and fluffy frosting. Take your butter out of the fridge 1-2 hours before baking, allowing it to soften evenly. It should be pliable enough to leave an indent when pressed gently, but not melted or greasy.
- Eggs: Just like butter, eggs at room temperature are vital for achieving a smooth, well-emulsified batter. Cold eggs can cause the batter to seize and create a less uniform texture. Remove them from the fridge 1-2 hours before you plan to bake. Room temperature eggs combine more easily with other ingredients, leading to a more consistent and tender cupcake structure.
- Instant coffee powder: The intensity of your coffee cupcakes largely depends on the quality and type of instant coffee you use. I highly recommend a 100% arabica instant espresso powder. This type of instant coffee dissolves quickly and provides a robust, concentrated coffee flavor that truly shines through in both the cupcakes and the buttercream. Avoid instant coffee blends that might have fillers or a less intense flavor profile.
- Vegetable oil: For this recipe, it’s essential to use a flavor-neutral oil, such as canola oil. This ensures that the delicate coffee flavor of your cupcakes remains the star, without any competing tastes from the oil. Vegetable oil also contributes to the overall moistness and tenderness of the cupcakes, keeping them soft for longer.
STEP BY STEP INSTRUCTIONS – COFFEE CUPCAKES
Creating these delicious coffee cupcakes is a straightforward process that yields impressive results. For the cupcake batter, a simple whisk is all you’ll need, while a stand mixer will make quick work of the smooth coffee buttercream. Follow these steps carefully for the perfect batch of coffee-infused treats.
Remember, the complete recipe with detailed measurements and instructions is conveniently located in the recipe card at the bottom of this post.
Begin by preheating your oven to 160ºC/320ºF (conventional oven setting). Next, prepare a standard 12-cup cupcaketin by lining each well with high-quality cupcake paper liners. This ensures easy removal and a clean presentation.
STEP 1: Start by preparing your coffee. Carefully weigh out the hot water and instant coffee, stirring until the coffee is fully dissolved. Set this mixture aside to cool slightly while you gather and prepare your remaining ingredients. In a large mixing bowl, combine all of your dry ingredients: granulated sugar, all-purpose flour, baking powder, baking soda, and salt. Use a whisk to thoroughly combine everything, ensuring there are no lumps and the leavening agents are evenly distributed throughout the flour mixture.
STEP 2: In a separate, equally large mixing bowl, combine all of your wet ingredients, including the prepared (and slightly cooled) coffee mixture, sour cream, vegetable oil, room temperature eggs, and vanilla extract. Using a hand whisk, gently whisk these ingredients together until they are well combined. Don’t worry if the mixture appears slightly separated or “split” at this stage; it will come together beautifully once combined with the dry ingredients. Ensure everything is thoroughly mixed to create a consistent wet base.
STEP 3: Gradually pour the wet ingredients into the bowl containing the dry ingredients. With a light hand, gently stir the mixture until just combined. Be careful not to overmix the batter, as this can lead to tough cupcakes. Mix only until no streaks of dry flour remain. Divide the smooth cake batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full. Bake for 20-23 minutes, or until a cake tester inserted into the center comes out clean. Allow the baked cupcakes to cool in the hot pan for about 5 minutes before gently transferring them to a wire rack to cool completely. This step is crucial before frosting to prevent the buttercream from melting.
STEP BY STEP INSTRUCTIONS – BUTTERCREAM
Once your coffee cupcakes have cooled completely, it’s time to prepare the delectable coffee buttercream. This frosting is the perfect complement, adding another layer of rich coffee flavor and a beautiful finish to your homemade treats. Follow these steps for a perfectly smooth and flavorful buttercream.
STEP 4: Begin by preparing the coffee mixture for your buttercream. In a small cup or bowl, combine the cooled black brewed coffee with the instant espresso powder (if using, for an even more intense coffee flavor). Stir these together until the instant coffee is fully dissolved, creating a concentrated coffee essence. Sift your powdered sugar into a separate bowl and set it aside. Sifting is an important step as it removes any lumps, ensuring a smooth and silky buttercream texture.
STEP 5: In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat the room temperature butter on medium-high speed for a full 4 minutes. This process is crucial for aerating the butter, making it light, pale, and fluffy. Stop the mixer, scrape down the sides of the bowl with a spatula to ensure all the butter is incorporated, and then continue mixing for an additional 2 minutes. This extended beating time creates the perfect base for a smooth buttercream.
STEP 6: Now it’s time to gradually add the sifted powdered sugar and the prepared coffee mixture to your aerated butter. Add these in two separate additions. Begin by adding about half of the powdered sugar, mixing on low speed until it is fully incorporated into the butter. Then, add half of the coffee mixture and mix again. Repeat with the remaining powdered sugar and coffee, whipping on low speed after each addition until everything is thoroughly combined and smooth. Avoid increasing the speed too quickly to prevent a cloud of powdered sugar.
STEP 7: Once all ingredients are incorporated, stop the mixer and scrape down the sides of the bowl one last time. Give the buttercream a final mix on medium-low speed for about a minute to ensure everything is perfectly combined and to remove any large air bubbles, resulting in a perfectly smooth, velvety consistency. Transfer the finished coffee buttercream to a piping bag fitted with your favorite star piping tip (e.g., a Wilton 1A for a classic swirl). Pipe generous swirls of buttercream onto each cooled cupcake. For an elegant touch, gently make a small indent in the top of the buttercream using the back of a teaspoon. Optionally, for an extra flourish and intensified aroma, lightly dust the frosted cupcakes with a tiny sprinkle of instant coffee powder or garnish with a few coffee beans (for decoration only, not edible).
EXPERT BAKING TIPS
Achieving bakery-quality coffee cupcakes is easier than you think when you follow a few expert tips. These insights will help you ensure your cupcakes turn out perfectly moist, flavorful, and beautifully presented every single time.
- Use a kitchen scale for precision: While volumetric measurements (cups) are common, using a kitchen scale for your ingredients, especially flour and sugar, provides far more accuracy and consistency. My recipes are always developed with grams as the default setting because it eliminates variations due to packing density. This precision ensures that your batter has the correct ratio of wet to dry ingredients, resulting in perfectly consistent and reliable cupcakes with the ideal texture and rise. It’s truly the most professional way to bake.
- Avoid overmixing your batter: Once the wet and dry ingredients are combined, mix the batter only until just incorporated. Overmixing develops the gluten in the flour, leading to a tough, rubbery texture instead of a tender, delicate crumb. I always recommend using a spatula for a final, gentle fold after everything appears mixed. This ensures there are no hidden pockets of dry flour, but also prevents any unnecessary gluten development, keeping your coffee cupcakes wonderfully soft and moist.
- Choose the right baking pans: The type of baking pan you use can significantly impact the final texture and color of your cupcakes. For the best result, I highly recommend using an aluminum baking pan. Aluminum pans are light in color, which means they reflect heat rather than absorbing it. This allows the cupcakes to bake more gently and evenly, resulting in a softer, lighter cake with a beautiful, golden crust. In contrast, dark-colored baking pans absorb more heat, which can lead to a darker crust and potentially a drier cupcake due to faster cooking and increased moisture loss.
FAQ
Absolutely! You can prepare these delicious coffee cupcakes in advance to save time. Store the unfrosted cupcakes in an airtight container at room temperature for 2-3 days, where they will remain fresh and moist. The coffee buttercream can also be made ahead; store it in an airtight container in the fridge for up to 1 week. When you’re ready to serve, simply take the frosting out of the fridge and let it come to room temperature for about 30 minutes. Give it a quick stir with a spatula or briefly re-whip it on low speed to remove any air bubbles and restore its creamy consistency. Then, pipe the frosting onto the cooled cupcakes, and they will be ready to be enjoyed as fresh as if they were just baked.
Yes, this recipe is perfectly adaptable for mini coffee cupcakes! Follow all the instructions as written, but instead of using a standard 12-cup cupcake tin, use a mini cupcake pan lined with mini paper liners. The main adjustment will be the baking time. Mini cupcakes will bake much faster, typically requiring only 8-10 minutes in the oven. Always use a cake tester or toothpick to check for doneness; insert it into the center of a mini cupcake, and if it comes out clean, they are ready.
For the most authentic and intense coffee flavor in these cupcakes, I highly recommend using a good quality instant espresso powder made from 100% Arabica beans. This type of instant coffee dissolves beautifully and provides a robust, concentrated flavor that truly enhances both the cupcake batter and the buttercream. You can find more specific recommendations and details in my “Ingredient Notes” section, located further up in this blog post, where I elaborate on why this choice is superior for baking.
Knowing when your cupcakes are perfectly baked is crucial for a tender crumb. The most reliable method is to use a cake tester or a simple toothpick. Once the recommended baking time (20-23 minutes for standard cupcakes) has passed, gently insert the cake tester or toothpick into the very center of one of the cupcakes. If it comes out clean, with no wet batter clinging to it, your cupcakes are done and ready to be removed from the oven. If there’s still wet batter, return them to the oven for another 1-2 minutes and retest.
STORAGE
To maintain their freshness and deliciousness, store your frosted coffee cupcakes in an airtight container at room temperature. For the best flavor and texture, they are ideally enjoyed within 1-2 days of baking. While they can last a bit longer, the buttercream and cake will be at their peak quality during this time.
Other Cupcake Recipes To Try
- Salted Caramel Cupcakes
- Apple Pie Cupcakes with Vanilla Buttercream and Apple Pie Filling
- 25 Best Summer Dessert Ideas
- Biscoff Cupcakes
If you loved baking and tasting this delightful recipe, make sure to leave a STAR REVIEW in the recipe card below! I’d also love to see your creations—tag me on Instagram @juliemarieeats. For even more baking inspiration and delicious ideas, be sure to follow me on Pinterest. Happy baking!
Coffee Cupcakes
Pin Recipe
Equipment
- 12-cup cupcake pan
- Cupcake liners
Ingredients
COFFEE CUPCAKES
- 120 g hot water
- 1 tablespoon instant coffee
- 200 g granulated sugar
- 210 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 120 g sour cream 14-18% room temperature
- 75 g vegetable oil
- 2 large eggs room temperature
- 1 ½ teaspoon vanilla extract
COFFEE BUTTERCREAM
- 200 g butter room temperature
- 330 g powdered sugar
- 4-5 teaspoon black brewed coffee cooled down to room temperature
- 1 ½ teaspoon instant espresso powder optional, for more intense coffee flavor
- Coffee beans not edible, but for decoration
Instructions
COFFEE CUPCAKE
- Preheat the oven at 160ºC/320ºF conventional oven and line a 12-cup cupcake tray with 12 cupcake liners.
- Start by making the coffee and weigh it out so it can cool down a bit while preparing the other ingredients.120 g hot water, 1 tablespoon instant coffee
- In a large bowl, add all of the dry ingredients. Give it a stir to make sure everything has been combined.200 g granulated sugar, 210 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In another mixing bowl add all of the wet ingredients, including the coffee, and with a hand whisk, whisk them together until combined. I might look a bit split but don’t worry.120 g sour cream 14-18%, 75 g vegetable oil, 2 large eggs, 1 ½ teaspoon vanilla extract
- Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.
- Divide the cake batter into the 12 cupcake liners and bake them for 20-23 minutes. Let the cupcakes cool in the hot pan. After 5 minutes, gently remove the cupcakes from the cupcake pan and let them cool down completely on a wire rack.
COFFEE BUTTERCREAM
- Add the coffee to a cup or small bowl. Add the instant coffee and stir it together. Adding the instant coffee will make the coffee even stronger.4-5 teaspoon black brewed coffee, 1 ½ teaspoon instant espresso powder
- Sift the powdered sugar and set it aside.330 g powdered sugar
- Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.200 g butter
- Add the powdered sugar and coffee in 2 parts. Whipping, on low speed, until each addition is fully incorporated.
- Scrape down the sides of the bowl and give the buttercream a final mix to make sure everything is incorporated.
- Add the buttercream to a piping bag with a star piping tip e.g. a Wilton 1A.
- Pipe the buttercream of the cupcakes, make a little indent in the top of the buttercream with the back of a teaspoon. Optionally decorate with a dusting of instant coffee.Coffee beans