Coffee Cupcakes with Espresso Buttercream Recipe

ByJulia
Jump to Recipe·5 from 6 reviews

If you’re craving a little pick-me-up with a sweet twist, you’ve come to the right place. My Coffee Cupcakes with Espresso Buttercream Recipe is the perfect blend of rich espresso flavor and tender, fluffy cupcakes topped with a smooth, silky buttercream that’ll make your coffee break unforgettable. Trust me, these cupcakes have become my go-to for sharing with friends who appreciate a bit of caffeine in their dessert – and I can’t wait for you to try them too!

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Why This Recipe Works

  • Balanced Coffee Flavor: The espresso powder is dissolved in milk for a smooth infusion that never gets bitter.
  • Moist, Tender Cupcakes: Using both brown and granulated sugars keeps the crumb soft and adds subtle caramel notes.
  • Silky Espresso Buttercream: A whipped combo of unsalted butter, condensed milk, and espresso delivers a glossy, luscious frosting.
  • Simple Yet Impressive: No crazy ingredients or techniques, just clear steps for a bakery-quality treat at home.
Coffee Cupcakes with Espresso Buttercream, espresso cupcake recipe, coffee-flavored cupcakes, easy coffee cupcakes, coffee and dessert ideas - 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 the Coffee Cupcakes with Espresso Buttercream Recipe plays a role to create a harmonious depth of flavor. Choosing quality espresso powder and fresh butter will give you the best results — I always keep mine stocked for quick coffee-inspired baking sessions.

Coffee Cupcakes with Espresso Buttercream, espresso cupcake recipe, coffee-flavored cupcakes, easy coffee cupcakes, coffee and dessert ideas - 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: Room temperature butter blends better for a fluffy batter and smooth buttercream.
  • Granulated Sugar: Adds sweetness and structure, helping the cupcakes rise just right.
  • Light Brown Sugar: Brings moisture and a hint of molasses flavor that pairs beautifully with coffee.
  • Egg: Binds the ingredients and adds richness.
  • Vanilla Extract: Enhances sweetness and rounds out the espresso notes.
  • Espresso Powder: Dissolved in warm milk or water to unleash that classic coffee aroma and flavor without bitterness.
  • All-purpose Flour: The base of the cupcake; be sure to measure properly for perfect crumb.
  • Whole Milk: Adds moisture and helps dissolve the espresso powder.
  • Baking Soda & Baking Powder: Work together to give you a light, tender crumb.
  • Salt: Balances the sweetness and intensifies flavors.
  • Condensed Milk: Adds sweetness and creaminess in the buttercream without needing more sugar.
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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.

Tweak to Your Taste

This recipe is flexible enough to make your own. I love experimenting with different espresso strengths or even adding a hint of cinnamon for warmth. Feel free to adjust the espresso powder to make it bolder or milder depending on your coffee love level.

  • Stronger Espresso Flavor: Sometimes I double the espresso powder just in the buttercream for a punchier topping that pairs perfectly with a plain cupcake base.
  • Dairy-Free Variation: Substitute butter with plant-based margarine and use coconut condensed milk for a non-dairy twist I tried once that still impressed everyone.
  • Mocha Magic: Adding a tablespoon of cocoa powder to the batter brings a chocolate-coffee vibe that’s irresistible on cooler days.

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

Step 1: Preheat and Prep

First things first, preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners. I find using good-quality liners helps the cupcakes release easily and gives them a neat edge.

Step 2: Cream Butter and Sugars

In a large bowl, cream together the unsalted butter with both the granulated and brown sugars until it’s light, fluffy, and pale in color. This step usually takes about 3-5 minutes with a mixer, and it really sets the stage for a tender cupcake.

Step 3: Add Egg and Vanilla

Next, add the egg and vanilla extract to the creamed butter and sugar. Beat everything until well combined and slightly fluffy again. This keeps the batter aerated and smooth.

Step 4: Mix Dry Ingredients and Incorporate

Sift together the flour, baking powder, baking soda, and salt into a bowl. Then add half of the dry mix into your wet ingredients and fold gently until just combined. This prevents overmixing, which can make cupcakes tough.

Step 5: Add Espresso-Infused Milk

Dissolve the espresso powder in the whole milk — I use warm milk to help this step along. Pour into the batter and mix gently until incorporated, followed by folding in the remaining flour mixture.

Step 6: Bake Your Cupcakes

Scoop the batter into your lined muffin tin, filling each about two-thirds full. Bake for about 18 minutes or until the tops rebound when you gently press them. I always check a couple minutes early to avoid drying out, but ovens vary!

Step 7: Whip Up the Espresso Buttercream

While your cupcakes cool, start on the frosting. Whip the unsalted butter on high speed for about 5 minutes until it’s light and silky. Then, slowly drizzle in the sweetened condensed milk while whipping on medium speed. Taking this slowly prevents your buttercream from splitting — I’ve learned this one the hard way.

Step 8: Add Espresso to Buttercream

Dissolve the espresso powder in a teaspoon of hot water, then add it to the frosting along with vanilla extract and salt. Whip everything for another minute until the buttercream is thick, glossy, and ready to dollop or pipe onto your cooled cupcakes.

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Pro Tips for Making Coffee Cupcakes with Espresso Buttercream Recipe

  • Butter Temperature Matters: Remove your butter about an hour before starting to get that perfect silky buttercream texture.
  • Don’t Overmix the Batter: Mix until combined and no more; this keeps cupcakes tender and soft.
  • Gradual Mixing in Frosting: Slow drizzle of condensed milk avoids a curdled frosting – I always keep an eye on this step!
  • Test Cupcake Doneness Carefully: Look for slight spring back on the dome’s top; this keeps them moist and prevents overbaking.

How to Serve Coffee Cupcakes with Espresso Buttercream Recipe

Coffee Cupcakes with Espresso Buttercream, espresso cupcake recipe, coffee-flavored cupcakes, easy coffee cupcakes, coffee and dessert ideas - 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 love topping mine with a few chocolate-covered coffee beans for that classic look and a little extra crunch. Sometimes, I dust cocoa powder lightly over the buttercream for a rustic vibe. Simple but effective—you can also add a sprinkle of crushed toffee for a sweet contrast.

Side Dishes

These cupcakes shine on their own but pair beautifully with a small cup of black coffee or a creamy latte. For brunch, try serving alongside fresh berries or a lightly dressed green salad to balance the sweetness.

Creative Ways to Present

For special occasions, I sometimes place these cupcakes in a tiered cupcake stand with coffee beans scattered around for a centerpiece that’s both eye-catching and delicious. Wrapping each cupcake in a colorful paper collar adds a pop of festivity, and little edible gold dust sprinkles make the frosting sparkle under good light.

Make Ahead and Storage

Storing Leftovers

Once frosted, I store leftover Coffee Cupcakes in an airtight container in the fridge. They stay fresh for 3-4 days, but I recommend bringing them back to room temperature for about 30 minutes before serving—this softens the buttercream and brightens the espresso flavor.

Freezing

To freeze these beauties, I frost the cupcakes first and then freeze them uncovered on a tray for a couple of hours. Once firm, I transfer them to a container or freezer bag. They freeze well for up to 2 months. When ready to enjoy, thaw in the fridge overnight and then sit out at room temp before serving.

Reheating

If you’d like your cupcake warm, gently warm in the microwave for 10-15 seconds—but be careful not to melt the buttercream too much! I like the contrast of a slightly chilled frosting with a warm cake underneath; it’s a little coffeehouse magic right at home.

FAQs

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

    Espresso powder is preferred because it dissolves better and has a deeper flavor profile without bitterness. However, if you only have instant coffee, use a little less and dissolve it well in the milk or water. The flavor may be milder, but still tasty!

  2. What if my buttercream splits or is too runny?

    This usually happens if the butter was too warm or if you added condensed milk too quickly. To fix, chill the frosting briefly, then whip again with a bit more butter or powdered sugar to re-emulsify. Patience during mixing is key!

  3. Can I make these cupcakes vegan?

    Yes! You can swap butter for vegan margarine, use flax or chia eggs instead of eggs, plant-based milk, and a dairy-free condensed milk substitute. The texture will be slightly different but still delicious.

  4. How do I store unfrosted cupcakes?

    Keep them in an airtight container at room temperature for up to two days. For longer storage, freeze them unfrosted, then thaw before frosting.

Final Thoughts

This Coffee Cupcakes with Espresso Buttercream Recipe holds a special place in my kitchen rotation—every time I bake these, the rich aroma of coffee fills the air and friends immediately start asking for another batch. Whether you’re a longtime coffee lover or just looking to mix up your dessert game, these cupcakes deliver on flavor, texture, and simplicity. Go ahead, whip up a batch and treat yourself—you deserve it!

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Coffee Cupcakes with Espresso Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Delight in these rich and moist Coffee Cupcakes topped with a silky smooth coffee buttercream frosting. Featuring strong espresso flavor infused in both the cupcakes and the creamy buttercream, this recipe offers the perfect balance of sweetness and bold coffee taste, perfect for any coffee lover.

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 and Prepare: Preheat the oven to 350°F / 180°C (160°C fan) and line a muffin pan with cupcake liners to prepare for baking.
  2. Cream Butter and Sugars: In a mixing bowl, cream together the 114 g unsalted butter, 100 g granulated sugar, and 110 g light brown sugar until the mixture becomes light and fluffy, ensuring a smooth batter base.
  3. Add Egg and Vanilla: Incorporate the 1 large egg and 1 teaspoon vanilla extract into the creamed mixture, beating until fully combined for a smooth texture.
  4. Sift and Add Dry Ingredients Part 1: Sift together 190 g all-purpose flour, ½ teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Add half of this flour mixture into the wet ingredients and mix until fully incorporated.
  5. Dissolve Espresso and Add Milk: Dissolve 2 tablespoons espresso powder into 120 ml whole milk and pour into the batter, mixing thoroughly to combine the coffee flavor evenly.
  6. Add Remaining Dry Ingredients: Stir in the remaining sifted flour mixture gently until the batter is smooth and even.
  7. Bake the Cupcakes: Scoop the batter evenly into the prepared cupcake liners. Bake in the preheated oven for 18 minutes or until the cupcake tops bounce back when lightly pressed.
  8. Prepare Coffee Buttercream: Using a stand or hand mixer, whip 227 g room temperature unsalted butter on high speed for 5 minutes until light and silky smooth.
  9. Add Condensed Milk Gradually: Gradually drizzle 396 g condensed milk into the whipped butter while mixing on medium speed, taking care to not rush this step to prevent splitting.
  10. Flavor the Buttercream: Dissolve 2 teaspoons espresso powder in a tablespoon of hot water and add it along with 1 teaspoon vanilla extract and ½ teaspoon salt into the frosting. Whip for an additional minute until the buttercream is thick, glossy, and smooth.
  11. Decorate the Cupcakes: Once cupcakes have completely cooled, pipe or spread the coffee buttercream over them. Optionally decorate with chocolate coffee beans or a dusting of cocoa powder, or leave plain as desired.

Notes

  • Ensure the butter for the frosting is at room temperature; too warm or too cold will prevent the buttercream from whipping properly.
  • Remove butter from the fridge about 1 hour before making the buttercream for best results.
  • If the buttercream splits or is too soft, refer to buttercream fixing techniques such as chilling or rewhipping.
  • Espresso powder can be substituted with instant coffee granules if needed but espresso powder offers more concentrated flavor.
  • Use cupcake liners to prevent sticking and make cleanup easier.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 350 kcal
  • Sugar: 30 g
  • Sodium: 180 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 55 mg

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