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Coffee Cupcakes

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These coffee cupcakes with espresso buttercream are a coffee-lover’s dream dessert. Soft and fluffy coffee-flavored cake gets topped with creamy buttercream flavored with espresso powder. They’re irresistible!

cupcake with the wrapper taken off sitting in front of more coffee cupcakes

 

What’s better than a cup of coffee to start your day? A COFFEE CUPCAKE!

That’s right, you can get your morning brew in the form of a soft and fluffy (and topped with frosting-y) dessert!

From the simple coffee cupcake base to the out-of-this-world espresso buttercream on top, I’m confident that coffee lovers everywhere will go craaaaazy for these little cuties!

Why you’ll love these coffee cupcakes:

  • They’re made from scratch but the recipe is still very simple
  • You can customize them with more (or less!) coffee flavor if you want
  • The ingredients are all easy to find and you probably have most on hand right now

How to make your cupcakes

how to make coffee cupcakes step by step

  • Whisk the dry ingredients together
  • Beat room temperature butter until creamy 
  • Then beat in the sugar 
  • Beat in eggs and vanilla
  • Alternate mixing in the dry ingredients and milk
  • Divide between muffin cups and bake about 20 minutes

Notes:

  • The coffee flavor in these cupcakes comes from instant espresso powder; see below for more information if you’re unfamiliar with this ingredient.
  • Be sure your butter is at room temperature! Too cold and it won’t mix into the batter properly. Leave it on the counter for 20 to 30 minutes and it should be ready to use; to bring it to temp faster you can cut it into small pieces.
  • Cool your cupcakes completely before you frost them or the frosting will melt!

How to make espresso buttercream

how to make espresso frosting

  • Beat room temperature butter until it’s very creamy
  • Add milk, espresso powder, and a few other ingredients, then mix
  • Gradually beat in powdered sugar and beat until the frosting is smooth

Notes:

  • I used 2 tablespoons of espresso powder in my frosting but you can add more or less depending on how much espresso flavor you want.
  • If you want mocha frosting you can replace 1/3 cup of powdered sugar with cocoa powder; sift your cocoa powder first if it’s lumpy.
  • Again, be sure your butter is at room temperature before you make your frosting. The frosting won’t mix properly or get light and creamy if the butter is cold.
  • I used this Ateco 849 tip to frost my cupcakes
  • If you have chocolate covered espresso beans on hand, they’d make a really cute garnish once your cupcakes are frosted!

Where can I buy espresso powder? What brand should I use?

These cupcakes are flavored with espresso powder rather than instant coffee because you can get a much stronger flavor that way.

I buy espresso powder at Target (it’s right next to the instant coffee) but it’s also available on Amazon and at some grocery stores. I always find it in the coffee/tea section of the store.

My favorite brand is Medaglia d’Oro but use whatever you’re able to find. King Arthur Flour also makes espresso powder and their products are always great.

What is espresso powder?

Instant espresso powder is pretty much the same thing as instant coffee, except that it’s more intensely flavored (and it’s also more commonly used for baking than for drinking). 

Can I use instant coffee in these cupcakes?

Because instant coffee isn’t as strong as instant espresso, you can’t use it as a substitute unfortunately.

How to store your cupcakes

Uneaten cupcakes can be stored at room temperature, covered, for 2 or 3 days. You can also store them in the fridge for 3 or 4 days, covered, but I think the cupcakes taste best at room temperature.

If you want to freeze your cupcakes, set them on a baking sheet and freeze for about half an hour to set the frosting. Then wrap each cupcake individually and freeze for up to 2 months.

If you want to divide the work up over a few days, cool your cupcakes to room temperature, then cover the muffin tin with plastic wrap and store at room temp. Make your frosting the next day.

Be sure your cupcakes are fully cooled before you wrap them or they’ll sweat and get soggy.

You can also make your frosting ahead. Once it’s finished, cover with plastic wrap and refrigerate for up to a day or so. When you’re ready to frost your cupcakes, beat the frosting with an electric mixer on high speed until it warms up enough to pipe or spread.

You might need to add a little milk to make it spreadable but I usually find beating it with a mixer is sufficient.

A few more recipes you might enjoy
Mint Mocha Cheesecake
Apple Coffee Cake
Chocolate Peanut Butter Cupcakes
Oreo Cookie Cake

cupcake with a bite taken out sitting on a plate with more cupcakes in background
Did you make these coffee cupcakes? That’s awesome! Let me know what you think with a comment and a rating below. Then post a pic on IG–tag @theitsybitsykitchen so I can see your delicious creations!

5 from 12 votes
cupcake with a bite taken out sitting on a plate with more cupcakes in background
Print
Coffee Cupcakes
Prep Time
30 mins
Cook Time
18 mins
Cooling time
3 hrs
Total Time
48 mins
 

Coffee cupcakes with espresso buttercream are a simple dessert that's a must for coffee lovers!

Course: Dessert
Cuisine: American
Servings: 18
Author: Kelsie
Ingredients
Coffee cupcakes
  • 1 1/3 cups all-purpose flour
  • 1 tablespoon + 1 teaspoon instant espresso powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup full fat sour cream
  • 2 tablespoons whole milk
Espresso Buttercream
  • 12 tablespoons unsalted butter at room temperature
  • 4 to 6 tablespoons milk or heavy cream
  • 2 tablespoons instant espresso powder*
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 4 to 4 1/2 cups powdered sugar
Instructions
Coffee cupcakes
  1. Preheat the oven to 350 degrees. Line 16 to 18 muffin cups with paper liners and set pans aside.
  2. Whisk the flour, espresso powder, baking powder, and salt together in a medium bowl. Set aside.
  3. Place the butter in a large bowl and beat with an electric mixer until creamy. With mixer on medium speed, gradually beat in the sugar. Once the sugar is all added, scrape down the sides and bottom of the bowl and beat for a couple of minutes, until very light.
  4. Beat in the eggs and the vanilla.
  5. Turn mixer to low and beat in half of the dry ingredients until just combined, then beat in half of the sour cream and all of the milk.
  6. Beat in the remaining dry ingredients, again just until incorporated, then the remaining sour cream. The batter will be thick.
  7. Divide the batter between the prepared muffin cups, filling each about 2/3 full. Bake 18 to 24 minutes, until a cake tester inserted into the center of the cupcakes comes out clean.
  8. Cool the cupcakes in the pans for 5 minutes, then carefully transfer to a wire rack to cool completely before frosting.
Espresso buttercream
  1. Place the butter in a large mixing bowl and beat with an electric mixer until very smooth.
  2. Add 4 tablespoons of milk, the espresso powder, vanilla, and salt and beat to combine.
  3. With mixer on low, gradually beat in 4 cups of the powdered sugar.
  4. Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat until smooth. Add additional powdered sugar if frosting is too thin and additional milk if frosting is too thick.
  5. Pipe or spread frosting onto the cooled cupcakes and decorate with espresso beans (if desired). Serve.
  6. Uneaten cupcakes can be stored at room temperature, covered, for two or three days or in the fridge, covered, for 3 or 4 days. (I think the cupcakes taste best at room temp though.)
  7. You can also store them in the freezer, tightly wrapped, for up to 2 months.
Recipe Notes
  • *You can add more or less espresso powder depending on how deep a coffee flavor you want.
  • For mocha frosting, replace 1/3 cup of the powdered sugar with 1/3 cup of cocoa powder.

Related

Comments

  1. Chris Burch says

    October 29, 2023 at 12:32 pm

    5 stars
    First of all I love your site. Everything I’ve made has been perfect and have turned several to your site.
    The cupcakes could make you swoon! The white chocolate raspberry cake, omagosh! White chocolate cranberry crumb muffins. I could go on. But I do have a question. Can I make a layer cake from the coffee cupcake recipe? Any changes you would suggest? I want to make it for a friends birthday celebration.
    Thanks Kelsie

    Reply
    • Kelsie says

      October 29, 2023 at 1:27 pm

      You’ve absolutely made my day, Chris! I actually haven’t tried converting this recipe so I really can’t give you any guidance. But here’s a really helpful article that should help. Let me know how it works out!

      Reply
  2. Somaya says

    May 20, 2022 at 11:16 pm

    I used your recipe and it was amazing, super moist and tasty tank you .

    Reply
    • Kelsie says

      May 29, 2022 at 11:43 am

      I’m so glad you enjoyed it!

      Reply
  3. Eliza says

    January 13, 2021 at 11:41 am

    5 stars
    I made this cupcake it taste amazing. It’s so soft and spongy, with great flavor. The coffee flavor tastes so good I love it. Great recipe I definitely recommend. ( I didn’t get time to make the buttercream but I did get vanilla icing and stir in some coffee powder which also tastes very good.)

    Reply
    • Kelsie says

      January 20, 2021 at 4:19 pm

      I’m sp glad you liked them and great idea for the frosting–thank you!

      Reply
  4. Kelly | Foodtasia says

    February 26, 2020 at 1:20 pm

    5 stars
    Oh yum! How delicious! I could dive right into that espresso buttercream! The perfect afternoon pick-me-up!

    Reply
  5. Laura says

    February 26, 2020 at 12:39 pm

    5 stars
    Such a tasty cupcake! Love the espresso flavoring here, and simple cake. The texture looks amazing, Kelsie!

    Reply
  6. John / Kitchen Riffs says

    February 26, 2020 at 7:52 am

    We always have espresso powder in our freezer (we never use it for espresso, only for baking). Terrific looking cupcakes! And such a nice recipe — thanks.

    Reply
  7. annie@ciaochowbambina says

    February 25, 2020 at 9:54 am

    5 stars
    I am a coffee lover, and you are correct! This is my dream!! YUM!

    Reply
  8. sherry says

    February 24, 2020 at 8:32 pm

    oh yum that coffee buttercream looks delicious. i love buttercream! perhaps i’m speaking out of turn here, but i made a coffee cake with coffee buttercream with just good old plain (but strong) instant coffee powder recently. And it worked perfectly, with plenty of coffee flavour. Espresso powder is not easy to get here and is veeeerrryy expensive…

    Reply
  9. Katherine | Love In My Oven says

    February 24, 2020 at 8:20 pm

    5 stars
    I am BIG TIME craving these now, Kelsie!! I love all coffee desserts, so these cupcakes are right up my alley! My Monday would be much better with a dozen of these!

    Reply
  10. Christie says

    February 24, 2020 at 2:24 pm

    5 stars
    These Coffee Cupcakes are everything!!! I love the flavour of coffee so much in baked goods and yours look sooo fluffy!

    Reply
  11. Mary Ann | The Beach House Kitchen says

    February 24, 2020 at 10:09 am

    5 stars
    These are right up my alley Kelsie. I’m totally addicted to coffee. Can’t wait to give your recipe a try!

    Reply
  12. Leanne says

    February 24, 2020 at 10:02 am

    5 stars
    That espresso buttercream looks ultra creamy, and the piping swirls look dreamy! I totally could have used at least three of these this morning to go with my coffee! I have a case of the Mondays that these cupcakes would definitely cure! 😉

    Reply
  13. Milena says

    February 24, 2020 at 9:24 am

    Espresso buttercream sounds dreamy! I agree with you about not opting for freeze dried coffee – espresso powder is just so much more potent and has a better flavor altogether. I am excited about these cupcakes!

    Reply
  14. Dawn - Girl Heart Food says

    February 24, 2020 at 8:53 am

    5 stars
    I absolutely love coffee flavoured desserts and that espresso powder certainly packs a delicious punch! I can practically taste how delicious these are, Kelsie! Pinned! Happy Monday to ya!

    Reply
  15. Kelly @ Kelly Lynn’s Sweets and Treats says

    February 24, 2020 at 7:38 am

    I love anything coffee flavored! These cupcakes look so moist and delicious. Totally love that you can amp up the coffee flavor to your liking too!! Yessss!

    Reply
  16. David @ Spiced says

    February 24, 2020 at 5:58 am

    5 stars
    Have I ever told you how much I love coffee-flavored desserts!? They’re seriously one of my all-time favorites. In fact, I used to enjoy coffee-flavored desserts before I even liked coffee. Coffee ice cream? Oh yeah. Coffee-flavored cakes? You bet. One of these coffee cupcakes? It’d be gone in no time flat! The frosting looks so creamy and delicious, too!

    Reply
  17. Alexandra @ It's Not Complicated Recipes says

    February 24, 2020 at 3:33 am

    5 stars
    Coffee lover right here!
    This is definitely my dream kind of sweet treat – just a delicious cupcake (and frosting!)

    Reply

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About

photo of Kelsie Roehl     Hey there! I’m Kelsie and this is where I share my buttery, sugary, and all-around delicious recipes. I LOVE to bake and I want you to love baking too, so all of my recipes are totally do-able for the home baker.  If you need a little dessert in your life, consider this your one-stop shop for anything sweet! Need a little more info? Here you go!

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