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.
Table of contents
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.
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
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.
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.
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.
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.
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,
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PrintEspresso Cupcakes
Espresso Cupcakes combine bold coffee flavor with sweet and fluffy cupcakes. If you love coffee, it’s a delicious treat to try.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
Ingredients
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
- Preheat your oven to 350°F and line a standard-sized cupcake pan with paper liners.
- In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla.
- Add the sugar and whisk to combine.
- Next, add the flour, instant espresso powder, and baking powder. Mix just until no large lumps remain.
- Divide the cake batter between the muffin tins, filling each one with about 1/4 cup of batter.
- Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and cool completely before frosting.
How to Make the Frosting
- 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.
- With the mixer on low speed, slowly add the powdered sugar.
- Once all of the powdered sugar has been incorporated, slowly add the espresso and vanilla extract.
- Turn the mixer to medium-high speed and beat for 1-2 minutes, or until the frosting is light and fluffy.
- 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
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.