|

Coffee Cupcakes with Espresso Buttercream Recipe

ByCaroline
Jump to Recipe· 4.7 from 5 reviews

If you’re a coffee lover like me, you’re going to absolutely adore this Coffee Cupcakes with Espresso Buttercream Recipe. These cupcakes have that perfect tender crumb infused with rich espresso flavor, and the luscious espresso buttercream frosting is just dreamy. It’s a fan-freaking-tastic treat that’s easy enough to whip up on a weeknight but fancy enough for a special occasion. Stick around—I’ll walk you through every step to make sure your cupcakes turn out just right!

🤍

Why This Recipe Works

  • Balanced Coffee Flavor: Espresso powder in both batter and frosting gives a rich but smooth coffee taste without bitterness.
  • Moist Yet Structured Cupcakes: A combo of baking soda and baking powder creates cupcakes that rise perfectly and stay moist.
  • Silky Smooth Buttercream: Slowly incorporating condensed milk with room-temp butter makes for a glossy, spreadable frosting every time.
  • Simple Ingredient List: Uses pantry staples with a little espresso magic to create café-worthy cupcakes at home.
Coffee Cupcakes with Espresso Buttercream, coffee cupcake recipe, espresso cupcake with buttercream, coffee dessert ideas, coffee flavor desserts - A close-up of three cupcakes on a white plate with a white marbled texture background, each cupcake showing two layers: the bottom layer is a rich dark brown cake in a ribbed dark brown paper liner, and the top layer is a tall swirl of light brown creamy frosting with smooth, soft texture and curved peaks, with one cupcake fully in focus in the center and the other two slightly out of focus behind it, all under soft natural light, photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Coffee Cupcakes with Espresso Buttercream Recipe plays a crucial role in the final flavor and texture. The espresso powder is the star, of course, but pairing it with the right sugars and leavening agents makes all the difference. Here are some pointers to help you pick the best ingredients and get the most out of each.

Coffee Cupcakes with Espresso Buttercream, coffee cupcake recipe, espresso cupcake with buttercream, coffee dessert ideas, coffee flavor desserts - Flat lay of a stick of unsalted butter with a rich creamy yellow color, a small mound of light brown sugar with fine grains, a neat pile of granulated white sugar crystals, one large smooth brown egg, a small white ceramic bowl filled with dark brown espresso powder, a small white ceramic bowl of pure white all-purpose flour, a small white ceramic bowl of whole milk with a glossy surface, a small white ceramic bowl of fine white baking powder, a small white ceramic bowl of fine white baking soda, a small white ceramic bowl of coarse white salt, a small white ceramic bowl of thick, glossy pale yellow unsalted butter softened at room temperature, a small white ceramic bowl containing smooth, creamy off-white condensed milk, a small white ceramic bowl with a small pool of clear vanilla extract liquid -- all ingredients arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Unsalted Butter: Using unsalted butter gives you control over saltiness and ensures the cupcakes and frosting stay creamy and rich.
  • Granulated Sugar & Light Brown Sugar: This combo adds moisture and a subtle caramel note, balancing the espresso flavor.
  • Large Egg: Helps with binding and gives structure while keeping the cupcake tender.
  • Vanilla Extract: Enhances the coffee notes and adds warmth without overpowering.
  • Espresso Powder: Instant espresso powder dissolves easily and boosts the coffee flavor intensely without bulk.
  • All-purpose Flour: The perfect all-around flour for tender cupcakes with enough structure to hold up the frosting.
  • Whole Milk: Moisturizes the batter and dissolves the espresso powder for an even flavor.
  • Baking Soda & Baking Powder: The duo creates just the right rise, balancing acidity in the batter.
  • Salt: Small but mighty, salt brightens flavors and cuts sweetness.
  • Condensed Milk: Adds sweetness and richness to the buttercream and keeps it silky without separate cream or sugar.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Coffee Cupcakes with Espresso Buttercream Recipe my own by tweaking the frosting texture or adding toppings. You can really make this recipe your signature treat with a few simple changes—adding chocolate chunks, swapping espresso powder for mocha flavor, or even using a flavored extract.

  • Chocolate Variation: Once, I folded mini chocolate chips into the batter—it made the cupcakes extra indulgent for a coffee-and-chocolate fan like me.
  • Dairy-Free Option: Try using coconut milk and a dairy-free butter substitute; just be careful with the frosting’s consistency.
  • Seasonal Twist: Add a pinch of cinnamon or cardamom into the batter for cozy fall vibes.
  • Extra Espresso Kick: For a stronger coffee flavor, a teaspoon more espresso powder can do the trick in the buttercream.

Step-by-Step: How I Make Coffee Cupcakes with Espresso Buttercream Recipe

Step 1: Cream the Butter and Sugars to Perfection

Start by softening that unsalted butter—room temperature is key here, trust me. Then, cream the butter with both granulated and light brown sugar until the mixture is light, fluffy, and a little pale in color. This usually takes me 3-4 minutes with a hand mixer. You’ll know it’s right when the sugar is fully incorporated and the texture feels airy—that’s what makes the cupcakes tender!

Step 2: Add the Egg and Vanilla Extract

Once your butter and sugar are whipped nice and fluffy, add in one large egg and a teaspoon of vanilla extract. Beat it until it’s smooth. Don’t rush here—if the mixture looks a bit curdled, keep mixing and it’ll come together. That vanilla will turn the aroma wonderful and warm.

Step 3: Combine Dry Ingredients and Incorporate Gradually

Sift together the flour, baking powder, baking soda, and salt. This ensures nothing clumps and your cupcakes bake up evenly. Add half of this dry mixture to your batter and mix slowly until just combined. Overmixing is the enemy of light cupcakes, so stir gently here.

Step 4: Dissolve Espresso in Milk and Add in Batches

Here’s a little trick I learned: dissolve your espresso powder into whole milk before adding it to the batter. This helps spread the coffee flavor evenly and avoids any gritty surprises. Pour the espresso milk mixture in, mix well, then quickly add the rest of the flour mixture. Now your batter is ready to pop into the cupcake liners!

Step 5: Bake and Cool Completely

Bake at 350°F (180°C) for about 18 minutes, or until the tops spring back when gently pressed. I always set a timer but start checking at 17 minutes, just in case. Don’t forget: let the cupcakes cool completely before frosting, or you’ll have a messy meltdown!

Step 6: Whip That Espresso Buttercream

Using room-temperature butter (about an hour out of the fridge), whip it on high speed until it’s light and silky—usually 5 minutes. This step requires patience because if the butter is too cold, the frosting won’t fluff up, and if it’s too warm, it’ll be runny. Slowly drizzle in the condensed milk while whipping at medium speed to keep the butter and milk working together smoothly rather than splitting.

After that, dissolve the espresso powder in hot water and mix it along with vanilla and salt into the frosting. Whip again for another minute until everything is glossy and thick. If your buttercream looks a little off, don’t panic—I’ve got a guide on fixing buttercream at the bottom of this post.

Step 7: Frost and Enjoy!

Once your cupcakes are totally cooled, pipe or spread the espresso buttercream generously on top. I love decorating with chocolate-covered coffee beans for a finishing touch—they look classy and double down on the coffee kick. But don’t feel limited! A dusting of cocoa powder or a simple swirl of frosting is perfect too.

💡

Tips from My Kitchen

  • Butter Temperature: I’ve learned the hard way that using butter too cold ruins the buttercream’s texture—an hour on the counter makes all the difference.
  • Don’t Skip Sifting: Sifting the dry ingredients keeps the cupcakes fluffy and prevents lumps in the batter.
  • Slowly Add Condensed Milk: Pour it in gradually while whipping to avoid splitting the frosting—it’s a game-changer for smooth buttercream.
  • Cool Completely: I always resist the urge to frost warm cupcakes. If you don’t wait, your buttercream will melt and become a mess.

How to Serve Coffee Cupcakes with Espresso Buttercream Recipe

Coffee Cupcakes with Espresso Buttercream, coffee cupcake recipe, espresso cupcake with buttercream, coffee dessert ideas, coffee flavor desserts - The image shows several cupcakes with a single layer of brown cake at the base wrapped in a textured golden brown paper cup. On top of each cupcake is a thick swirl of light creamy coffee-colored frosting with a smooth, slightly grainy texture. Each frosting swirl is topped with two shiny, dark brown coffee beans. One cupcake stands alone in front on a white marbled surface with scattered coffee beans around it, while a white cake stand behind holds more cupcakes of the same type, slightly out of focus. The soft warm lighting highlights the smooth frosting and rich coffee tones. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a sucker for the simple elegance of chocolate-covered coffee beans on top—they add crunch and strengthen that coffee vibe. But if you want something different, a sprinkle of finely grated dark chocolate or a light dusting of cocoa powder is lovely. Sometimes, I even add a tiny pinch of sea salt flakes on top of the frosting contrast beautifully with the sweet, and coffee flavors.

Side Dishes

For gatherings, I like pairing these cupcakes with a side of fresh berries or a dollop of lightly whipped cream to add brightness. If it’s an afternoon treat, a simple glass of milk or your favorite coffee drink complements the cupcakes perfectly.

Creative Ways to Present

For birthdays or brunches, I’ve arranged these cupcakes on tiered stands layered with coffee beans and small espresso cups as decor—that wowed the guests! You can pipe the espresso buttercream into tall swirls or use star tips for pretty designs. Even a drizzle of chocolate ganache over the frosting adds a decadent touch.

Make Ahead and Storage

Storing Leftovers

I keep leftover coffee cupcakes in an airtight container in the fridge—because of the buttercream, refrigeration is a must. They stay moist for about 3 days this way, and the flavors even seem to deepen a bit overnight.

Freezing

You can freeze the cupcakes without frosting for up to 2 months. Just wrap them tightly in plastic wrap and foil. When ready to enjoy, thaw in the fridge overnight then frost fresh. Freezing frosting isn’t ideal as the texture can change, so I always make the espresso buttercream fresh.

Reheating

If your cupcakes are chilled, let them come to room temperature for about 30 minutes before serving so the flavors shine and the crumb softens. Avoid microwaving with frosting on because it can melt and change texture.

FAQs

  1. Can I use instant coffee instead of espresso powder in this recipe?

    While you can substitute instant coffee, espresso powder is more concentrated and dissolves better, giving a richer coffee flavor without bitterness. If you must use instant coffee, reduce the amount by half and make sure it’s fully dissolved in the milk before adding.

  2. How do I fix buttercream if it splits or looks curdled?

    First, check your butter temperature—too warm or too cold can cause splitting. If it happens, try chilling the bowl briefly, then re-whip. Another trick is to add a teaspoon of boiling water while whipping to bring the mixture back together.

  3. Why won’t my coffee cupcakes rise properly?

    Make sure your baking soda and powder are fresh; old leavening agents lose potency. Also, avoid overmixing the batter once you add the flour. Following ingredient measurements carefully helps get the perfect rise every time.

  4. Can I make this recipe vegan or dairy-free?

    Yes! Use dairy-free butter and milk alternatives like almond or oat milk. For the buttercream, substitute condensed milk with a coconut cream-based sweetener or make a vegan buttercream using powdered sugar and dairy-free butter—though the flavor will be a bit different from the original.

  5. Is it okay to frost warm cupcakes?

    It’s best to wait until cupcakes are completely cooled before frosting. Warm cupcakes can melt the buttercream, making it runny and messy. Patience here results in a cleaner look and better texture.

Final Thoughts

This Coffee Cupcakes with Espresso Buttercream Recipe has become one of my go-to desserts whenever I want something both comforting and elegant. It’s simple ingredients with big flavor, and the step-by-step process is truly manageable even if you’re not a seasoned baker. Honestly, nothing beats the joy of biting into a soft, coffee-infused cupcake topped with that silky espresso frosting while sipping your morning brew. I hope you give it a try—and then maybe a second time, because you’ll want to share these with everyone you know!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coffee Cupcakes with Espresso Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 5 reviews
  • Author: Caroline
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Deliciously moist coffee cupcakes topped with a rich and silky coffee Russian buttercream, perfect for coffee lovers craving a sweet treat with a caffeine kick.

Ingredients

For the Coffee Cupcakes

  • 114 g (1 stick) Unsalted Butter
  • 100 g (½ cup) Granulated Sugar (caster sugar)
  • 110 g (½ cup) Light Brown Sugar
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • 2 tablespoon Espresso Powder
  • 190 g (1½ cups) All-purpose Flour (plain flour)
  • 120 ml (½ cup) Whole Milk
  • ½ teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt

For the Coffee Buttercream

  • 227 g (2 sticks) Unsalted Butter room temperature
  • 396 g (14 oz) Condensed Milk
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Salt
  • 2 teaspoon Espresso Powder

Instructions

  1. Preheat Oven and Prepare Muffin Pan: Preheat the oven to 350°F / 180°C (160°C fan) and line a muffin pan with cupcake liners.
  2. Cream Butter and Sugars: Cream the unsalted butter, granulated sugar, and light brown sugar together until light and fluffy using a mixer.
  3. Add Egg and Vanilla: Beat in the egg and vanilla extract until just combined.
  4. Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt. Add half of this mixture into the wet ingredients and mix slowly until fully incorporated.
  5. Dissolve Espresso in Milk: Dissolve the espresso powder in the whole milk, then pour this into the batter and mix until combined.
  6. Incorporate Remaining Dry Ingredients: Add the remaining flour mixture to the batter and stir until just combined without overmixing.
  7. Bake the Cupcakes: Scoop the batter evenly into the cupcake liners and bake for 18 minutes or until the tops spring back when lightly pressed. Remove from oven and let cool completely.
  8. Prepare Coffee Buttercream: Whip the room temperature butter on high speed for 5 minutes until it becomes lighter in color and silky smooth.
  9. Add Condensed Milk: Gradually drizzle the condensed milk into the butter while whipping on medium speed to avoid splitting the frosting.
  10. Flavor the Frosting: Dissolve the espresso powder in a tablespoon of hot water and add it to the frosting along with the vanilla extract and salt. Whip for another minute until thick, glossy, and smooth.
  11. Frost the Cupcakes: Once the cupcakes are completely cooled, pipe or spread the coffee buttercream on top. Optionally, decorate with chocolate coffee beans or cocoa powder for extra flair.

Notes

  • Ensure the butter is at room temperature, about 1 hour out of the fridge, to achieve the best frosting texture.
  • If the buttercream looks broken or curdled, refer to guides on fixing broken buttercream by slowly warming and whipping it again.
  • For a stronger coffee flavor, you can increase the espresso powder slightly in the batter or frosting.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320 kcal
  • Sugar: 30 g
  • Sodium: 210 mg
  • Fat: 16 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 55 mg

You Might Also Like These Recipes

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