Easy coffee cupcakes with espresso frosting
Moist, fluffy coffee cupcakes infused with brewed coffee and espresso powder, topped with a silky espresso buttercream frosting and finished with a chocolate-covered espresso bean. Bold coffee flavor in every bite — perfect for coffee lovers, birthdays, and everyday indulgence.
Equipment
- 12-cup Muffin Pans
Ingredients
Coffee cupcakes
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated white sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ⅓ cup (80ml) Plain yogurt or sour cream
- ⅓ cup (80ml) strong brewed coffee cooled
- 1½ cups (180g) All purpose flour
- 1½ teaspoon espresso powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
Espresso frosting
- 1 cup (226g) full-fat cream cheese softened
- ½ cup (113g) unsalted butter softened
- 3–3½ cups powdered sugar sifted
- 2 tsps espresso powder
- 1 teaspoon pure vanilla extract
- Pinch of salt
To decorate
- Chocolate-covered espresso beans optional
Instructions
For the cupcakes:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Whisk flour, espresso powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Beat butter and granulated sugar on medium-high 3–4 min until light and fluffy.
- Add eggs one at a time. Mix in vanilla, yogurt, and cooled brewed coffee.
- Fold dry ingredients into wet until just combined. Do not overmix.
- Scoop batter into liners filling ⅔ full. Bake for 22-24 mins or until a toothpick in the center comes out clean.
- Let the cupcakes cool for 5 mins in pan then transfer to a wire rack to cool completely.
For the espresso frosting:
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
- Add confectioners' sugar, espresso powder and vanilla extract. Beat on low speed for 30 seconds, then switch to high speed and beat for 3-4 minutes until thick and pipeable
- Pipe espresso frosting onto cooled cupcakes. Top with a chocolate-covered espresso bean.
Notes
- For extra bold coffee flavor, increase espresso powder to 2 teaspoon in the batter.
- Store frosted cupcakes at room temperature for up to 2 days or in the fridge for up to 4 days.
- Serve at room temperature for best flavor.
Nutritional Information
Calories: 252kcalCarbohydrates: 27gProtein: 5gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 61mgSodium: 270mgPotassium: 94mgFiber: 0.4gSugar: 16gVitamin A: 453IUVitamin C: 0.03mgCalcium: 91mgIron: 1mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Tried this recipe? Tag @dreamybaker on socialLeave a comment below!
