Espresso Cupcakes

Espresso Cupcakes are a unique cupcake recipe that combines the bold flavor of espresso, sweet and fluffy cupcakes, and a rich espresso buttercream frosting. It’s the perfect dessert recipe for coffee lovers.

frosted cupcakes one a wire cooling rack.

Coffee shop meets bakery with these espresso cupcakes! I just love the combo of flavors in these sweet treats: the bitter coffee flavor is balanced out by the sweet cupcakes and buttery frosting on top. They’re definitely a step up from your run-of-the-mill cupcakes, especially if you love a cup of joe!

This is an easy one-bowl cupcake recipe that’s so easy. Just mix, bake, and frost.

cupcake with a bite taken out of it.

Espresso Cupcake Ingredients

  • Whole milk
  • Vegetable oil
  • Large eggs
  • Pure vanilla extract
  • Granulated sugar
  • All-purpose flour
  • Instant espresso powder
  • Baking powder
  • Espresso buttercream frosting
ingredients for the cupcakes.

How to Make the Cupcakes

Whisk: Combine the milk, oil, eggs, and vanilla in a large mixing bowl. Whisk until smooth. Add the sugar and whisk again.

Mix: Add the flour, espresso powder, and baking powder. Use a spatula to stir until just combined.

how to make the cupcake batter.

Bake: Spoon the batter into a prepared cupcake pan lined with cupcake liners. Bake the cupcakes for about 15 minutes or until a toothpick comes out clean.

Cool: Transfer the cupcakes to a wire rack to cool completely before frosting them.

baked cupcakes cooling on a rack.

How to Make Espresso Buttercream

Cream softened butter in a large bowl until it’s smooth. This will only take about 30 minutes. You can do this with a stand mixer fitted with a paddle attachment or with a hand mixer.

While mixing at low speed, slowly add powdered sugar to the butter. Once it’s mixed in, add espresso powder and vanilla extract.

Increase the mixer speed to medium-high and beat the frosting for a minute or so. Once it’s light and fluffy, it’s ready.

how to make the cupcake batter.

Transfer the frosting to a piping bag or large Ziplock bag with a corner snipped off. Pipe the buttercream onto the cooled cupcakes.

Optional decorations: Decorate the cupcakes with plain espresso beans, chocolate-covered espresso beans, mini chocolate chips, or grated chocolate, or serve them plain.

a frosted espresso cupcake.

Recipe Tips

  • Espresso powder: For the best flavor, use high-quality espresso powder.
  • Cupcake ingredients: Use room temperature ingredients. This will make it easier to mix the batter, so you don’t end up over-mixing it.
  • Baking: You will need about 1/4 cup of batter for each cupcake mold in the pan. Use a measuring cup so that your cupcakes are of equal size.
  • Make ahead: You can make and bake the cupcakes a day ahead and store them in an airtight container at room temperature. Frost them before serving.
  • Variations: You can skip the homemade frosting and use storebought to make these easier. Vanilla or chocolate frosting would work great!
  • Storage Tips: Frosted cupcakes will keep for a few days in the refrigerator. Keep them in an airtight container. You can freeze unfrosted cupcakes for up to a month.

I hope you enjoy these homemade espresso cupcakes! Don’t forget to enjoy them with a cup of coffee for the very best experience ☕

Happy baking,

April
espresso cupcakes.

More Cupcake Recipes

📣 Do you love this recipe? I would love to know! Leave a comment below the recipe, along with your recipe star rating.

Print

Espresso Cupcakes

frosted cupcakes one a wire cooling rack.

Espresso Cupcakes combine bold coffee flavor with sweet and fluffy cupcakes. If you love coffee, it’s a delicious treat to try.

  • Author: April Anderson
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 cupcakes 1x
  • Category: Desserts
  • Method: Bake
  • Cuisine: American

Ingredients

Scale

For the Cupcakes

  • 1/2 cup whole milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons instant espresso powder
  • 1 teaspoon baking powder

For the Espresso Buttercream

  • 1/2 cup butter, softened
  • 3 1/4 cups powdered sugar
  • 1-ounce espresso cooled to room temperature
  • 1 teaspoon pure vanilla extract 

Instructions

How to Make the Cupcakes

  1. Preheat your oven to 350°F and line a standard-sized cupcake pan with paper liners.
  2. In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla.
  3. Add the sugar and whisk to combine.
  4. Next, add the flour, instant espresso powder, and baking powder. Mix just until no large lumps remain.
  5. Divide the cake batter between the muffin tins, filling each one with about 1/4 cup of batter.
  6. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove the cupcakes to a wire rack and cool completely before frosting.

How to Make the Frosting

  1. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter is smooth– about 30 seconds.
  2. With the mixer on low speed, slowly add the powdered sugar.
  3. Once all of the powdered sugar has been incorporated, slowly add the espresso and vanilla extract.
  4. Turn the mixer to medium-high speed and beat for 1-2 minutes, or until the frosting is light and fluffy.
  5. Transfer the buttercream to a piping bag and frost the cooled cupcakes as desired.

Notes

Make ahead: You can make and bake the cupcakes a day ahead and store them in an airtight container at room temperature. Frost them before serving.

Variations: You can skip the homemade frosting and use storebought to make these easier. Vanilla or chocolate frosting would work great!

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 417
  • Sugar: 49.1g
  • Sodium: 19.4mg
  • Fat: 18g
  • Saturated Fat: 12.7g
  • Unsaturated Fat: 4.4g
  • Trans Fat: 0g
  • Carbohydrates: 62.4g
  • Fiber: 0.4g
  • Protein: 3.1g
  • Cholesterol: 52.4mg

Keywords: coffee cupcakes, espresso cupcakes recipe

Do you love this recipe? Don’t forget to leave a comment and your recipe star rating!

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.