Fluffy Coffee Cupcakes
These rich 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!
Equipment
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Ingredients
Coffee Cupcakes
- 130 grams neutral oil
- 1 large egg room temperature
- 1 egg white room temperature
- 225 grams buttermilk room temperature
- 1 teaspoon vanilla extract
- 240 grams all purpose flour
- 260 grams granulated sugar
- 1 ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon instant coffee granules
- 200 grams hot water
Coffee Cream Cheese Frosting
- 113 grams unsalted butter softened
- 226 grams cream cheese softened
- 500 grams powdered sugar
- 1 teaspoon instant coffee granules
- 1 tablespoon vanilla extract
Instructions
Cupcakes
- Preheat the oven to 350°F/180°C. Place 12 cupcake liners in a cupcake pan and set aside.
- Whisk oil, egg, egg white, buttermilk, and vanilla extract together in a large bowl until smooth.130 grams neutral oil, 1 large egg, 1 egg white, 225 grams buttermilk, 1 teaspoon vanilla extract
- Pour flour, sugar, baking powder, baking soda, and salt into the bowl of wet ingredients. Fold in gently with a rubber spatula until a few dry streaks of flour remain.240 grams all purpose flour, 260 grams granulated sugar, 1 ½ teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt
- In a separate bowl, mix instant coffee and hot water together.1 tablespoon instant coffee granules, 200 grams hot water
- Pour coffee into the cupcake batter, stirring until the mixture is smooth.
- Fill each cupcake liner ¾ full. Bake for 16-20 minutes until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire cooling rack. Let cool completely before frosting.
Frosting
- Add butter and cream cheese the bowl of a stand mixer. Beat on medium-high speed for 5-7 minutes until smooth.113 grams unsalted butter, 226 grams cream cheese
- Gradually beat in powdered sugar on low 1 cup at a time until smooth. Increase the speed to medium and mix until fluffy.500 grams powdered sugar
- Mix vanilla and instant coffee together in a small bowl until the granules dissolve.1 teaspoon instant coffee granules, 1 tablespoon vanilla extract
- Pour the vanilla and coffee mixture into the frosting. Mix on low until well combined.
- Pipe the frosting on the cooled cupcakes and enjoy!
Video
Notes
Use room temperature buttermilk, eggs, butter, and cream cheese to create a uniform cake batter and frosting that is smooth with no lumps.
Don't overmix the batter because it can make the cupcakes gummy. Mix just until dry patches of flour disappear.
The cupcakes are done when a toothpick inserted in the center comes out clean with a few moist crumbs or when the tops bounce back when lightly pressed.
Let the cupcakes cool completely before frosting.
Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days. Let reach room temperature on the counter before eating.
Freezing: Freeze in an airtight container or freezer safe bag for up to 3 months. Let thaw in the refrigerator overnight or on the counter for a couple hours before enjoying.
Nutrition
Serving: 1cupcakeCalories: 428.8kcalCarbohydrates: 60.8gProtein: 3.5gFat: 19.6gSaturated Fat: 7.5gPolyunsaturated Fat: 2.9gMonounsaturated Fat: 8.1gTrans Fat: 0.3gCholesterol: 41.2mgSodium: 232.6mgPotassium: 78.1mgFiber: 0.4gSugar: 48.2gVitamin A: 404.2IUVitamin C: 0mgCalcium: 59.1mgIron: 0.9mg
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