Fluffy Coffee Cupcakes

These rich and fluffy coffee cupcakes are made with instant coffee for an intense coffee flavor. They're soft, moist, and topped with a swirl of coffee cream cheese frosting. They are a coffee lover's dream!

Calling all coffee lovers! You're going to love these moist and fluffy coffee cupcakes. Their intense coffee flavor comes from instant coffee granules. If you're more into espresso, you can turn these into espresso cupcakes by using espresso powder instead!

My favorite part of these cupcakes is the swirl of coffee cream cheese frosting on top of each one. Serve these cupcakes in the morning with a warm mug of coffee and have dessert for breakfast!

If you love coffee recipes, try my espresso cheesecake, tiramisu chocolate cake, chocolate espresso cake, tiramisu cupcakes, or coffee mousse cups.

Why You'll Love This Recipe

• Soft, fluffy coffee cupcakes- These cupcakes are super soft because they're made with oil and buttermilk!
• Coffee cream cheese frosting- Each cupcake has a dollop of coffee cream cheese frosting on top. The sweet, slightly tangy flavor pairs perfectly with the bitterness of the coffee. If you don't like cream cheese frosting, you can use this espresso frosting instead.
• Easy to make- The cupcakes bake up in under 30 minutes!

Ingredient Notes

• Oil- Making cupcakes with oil instead of butter makes them extra moist and soft. Use a neutral oil like vegetable oil or canola oil so the coffee flavor stands out.
• Egg and egg white- A large egg binds the ingredients together while the additional egg white adds extra lift. Make sure they're room temperature so they mix in seamlessly.
• Buttermilk- This ingredient tenderizes the gluten and makes the cupcakes super soft.
• Flour- All purpose flour is best for a soft yet hearty texture. Cake flour also works.
• Granulated sugar- White sugar sweetens the cupcakes and helps hold on to moisture.
• Baking powder and baking soda- These leaveners react with heat and acid to help the cupcakes rise and get light and fluffy. Make sure both are fresh!
• Instant coffee- Instant coffee is essentially dried brewed coffee. Coffee beans are roasted, ground, brewed, and then dehydrated. The crystals are left over and can be rehydrated by adding liquid. Don't substitute ground coffee because the cupcakes will be grainy.

• Unsalted butter- Make sure to soften the butter so it's easy to mix. Take it out of the refrigerator an hour before you make the frosting.
• Cream cheese- Use full fat, room temperature cream cheese for the best creamy consistency. It should be in block form. Low fat cream cheese and cream cheese spread in a tub will make the frosting too runny.
• Powdered sugar- Confectioners sugar adds sweetness and structure to the coffee frosting. You don't need to sift it.
• Instant coffee- Use the same instant coffee granules you used for the cupcakes.
• Vanilla extract- This is used to dissolve the instant coffee, so don't substitute vanilla bean paste.

Ingredient Substitutions

• Buttermilk: Plain kefir or Greek yogurt can be substituted. You can also make your own buttermilk by combining a cup of whole milk with a tablespoon of vinegar or lemon juice and letting it curdle for about 5 minutes.
• Instant coffee: You can substitute espresso powder, which is different than ground espresso. It's more fine and dissolves in liquid.

Step by Step Instructions

Before you start baking, preheat the oven to 350°F. Place 12 cupcake liners in your cupcake pan and set aside.

Step 1: First, vigorously whisk the oil, egg, egg white, buttermilk, and vanilla extract together in a large bowl.

Step 2: Fold the flour, sugar, baking powder, baking soda, and salt into the wet ingredients until a few dry streaks of flour remain.

Step 3: In a separate bowl, mix instant coffee and hot water together.

Step 4: Pour the coffee into the cupcake batter ½ at a time, stirring until the mixture is smooth and liquidy.

Step 5: Fill each cupcake liner ¾ of the way full. Bake the cupcakes for 16-20 minutes until a toothpick inserted in the center comes out clean with a few moist crumbs.

Step 6: Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 7: While the cupcakes cool, make the coffee cream cheese frosting by beating butter and cream cheese together on high speed. Slowly mix in the powdered sugar, then dissolve the coffee in the vanilla extract and mix that into the frosting.

Step 8: Pipe a swirl of frosting on the cool cupcakes, dust with espresso powder or garnish with chocolate covered coffee beans, and enjoy!

Expert Baking Tips

1. Use room temperature ingredients. Room temperature ingredients (like buttermilk, eggs, butter, and cream cheese) mix in more easily to create a uniform batter and smooth frosting with no lumps.
2. Make sure your leaveners are fresh. Baking powder doesn't last very long once it's opened, and it's important that it's fresh so the cupcakes rise properly. To test its freshness, spoon a little into boiling water. If it bubbles, it's fresh and ready to use. If there are no bubbles, it's time to replace it!
3. Use a kitchen scale. Weighing your ingredients in grams will have the best results! Metric measurements are in the recipe card below (and cup measurements are too). A scale is super affordable and worth it!
4. Don't overmix. Overmixing the batter can make cupcakes gummy and a little tough. Make sure to mix until everything is just combined. Stop right when the dry pockets of flour disappear.
5. Don't overbake. Check on the cupcakes a few minutes before the suggested baking time because oven temperatures can vary. They're done when a toothpick inserted in the center comes out clean or when the tops bounce back when you lightly touch them.

Storage Instructions

Store your cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature on the counter for 30 minutes before eating.

Freezing Instructions

Place the cupcakes in an airtight container or freezer safe bag and freeze for up to 3 months. Let them thaw in the refrigerator overnight or on the counter for a couple hours before eating.

Frequently Asked Questions

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