These simple coffee cupcakes are a must for anyone who loves espresso. Light, moist cupcakes are infused with coffee and instant espresso powder, then finished with a silky espresso American buttercream. Think of them as a cup of coffee you can hold in your hand.
For me, a hot cup of coffee is non-negotiable each morning — and these coffee cupcakes capture that same comforting coffee flavor in a fluffy, handheld treat. The batter combines brewed coffee and instant espresso powder for a deep coffee profile, while the espresso buttercream layers on an extra punch of flavor.
Why you’ll love these coffee cupcakes
- Simple ingredients: The recipe uses familiar pantry items; the only specialty ingredient is instant espresso powder.
- Bold coffee flavor: A combination of brewed coffee and espresso powder gives a rich, authentic coffee taste.
- Super moist: A blend of butter and neutral oil keeps the cupcakes tender and soft.
- Perfect for coffee lovers: If you crave coffee in dessert form, these cupcakes deliver.
Recipe approach
This recipe builds on a classic cupcake base that combines both butter and oil: butter contributes rich flavor while oil preserves moisture. The cupcakes are topped with a straightforward American-style buttercream that’s enriched with espresso powder for a concentrated coffee finish.
Ingredients needed
- Instant espresso powder: Use a fine espresso powder, not coarse granules, for a more intense flavor.
- Coffee: Replace some of the buttermilk with brewed coffee (instant coffee dissolved in hot water works well). If you prefer, use only buttermilk.
- Neutral oil: Use vegetable, canola, or sunflower oil so the fat doesn’t compete with the coffee flavor.
- Buttermilk: Adds tenderness and moisture to the crumb.
- All-purpose flour: The recipe has been tested with all-purpose flour.
Cupcake variations
Mocha: Swap the frosting for a whipped chocolate ganache to make mocha cupcakes.
White chocolate mocha: Try a white chocolate buttercream for a sweeter coffee treat.
Salted caramel latte: Top with a salted caramel buttercream for a café-style treat.
Brown sugar latte: Use a brown sugar cinnamon buttercream to add warm, caramelized notes.
Mocha hazelnut: Frost with a Nutella-style buttercream for a nutty chocolate twist.
How to make coffee cupcakes
Step 1: Preheat the oven to 350°F (175°C) and line a cupcake pan with 10–12 liners. In a mixer, beat the butter, oil, and sugar until light and fluffy.
Step 2: Add the eggs one at a time, beating well after each, then mix in the vanilla.
Step 3: Whisk together the flour, baking powder, salt, and instant espresso powder.
Step 4: Add the dry ingredients to the wet on low speed until just combined. Stir in the coffee with a rubber spatula until the batter is smooth.
Step 5: Fill liners about three-quarters full and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: For the frosting, beat butter and confectioners’ sugar on low, increase to medium-high until thick, then add vanilla, salt, and espresso powder and beat again. Add heavy cream on low speed until the buttercream is creamy and spreadable. Frost cooled cupcakes and serve.
Tips & tricks
- Weigh ingredients: Using a kitchen scale yields the most consistent results—especially for flour.
- Cool completely: Make sure cupcakes are fully cooled before frosting so the buttercream doesn’t melt.
- Room temperature: Bring ingredients to room temperature for even mixing and a tender crumb.
- Don’t overmix: Once dry ingredients are added, mix only until incorporated to avoid a dense texture.
- Espresso powder: Use instant espresso powder (finely ground) rather than coffee granules for better flavor concentration.
Frequently asked questions
Instant coffee can be used, but it won’t deliver the same concentrated espresso flavor as instant espresso powder.
Instant espresso powder is brewed espresso that has been dehydrated into a fine powder for baking and flavoring.
Yes—doubling the ingredients will yield roughly 24 cupcakes.
Storage
Store frosted cupcakes in an airtight container in the refrigerator for up to five days. Bring them to room temperature for about 30 minutes before serving for the best texture and flavor.
More cupcakes to try
-
Caramel Filled Cupcakes
-
Moist Chocolate Fudge Cupcakes
-
Cinnamon Cupcakes with Brown Sugar Cinnamon Buttercream
-
Chocolate Salted Caramel Cupcakes
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Ella
Recipe
Coffee Cupcakes with Espresso Buttercream
Ella Gilbert
Equipment
-
cupcake pan
Ingredients
Coffee Cupcakes
- 2 ½ tablespoons (37 g) unsalted butter, room temperature
- 2 tablespoons (25 g) neutral oil
- ¾ cup (166 g) white sugar
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- ¼ cup (56 ml) buttermilk, room temperature
- 1 ⅛ cups (135 g) all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- 1 tablespoon espresso powder
- ¼ cup (56 ml) brewed coffee
Espresso Buttercream
- 2 sticks (226 g) unsalted butter, room temperature
- 3 cups (339 g) confectioners’ sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 3 teaspoons espresso powder
- ¼ cup (60 ml) heavy cream
Instructions
Coffee Cupcakes
- Preheat the oven to 350°F (175°C) and line a cupcake pan with 10–12 liners.
- In a mixer, beat the butter, oil, and sugar until fluffy, about 2–3 minutes.
- Add eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and buttermilk.
- Whisk flour, baking powder, salt, and espresso powder in a separate bowl.
- Add the dry ingredients to the wet on low speed until just combined. Stir in the coffee until the batter is smooth.
- Fill liners three-quarters full and bake for 20–25 minutes. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
Espresso Buttercream
- Beat butter and confectioners’ sugar on low until combined.
- Increase speed to medium-high and beat 2 minutes until very thick.
- Add salt, vanilla, and espresso powder; beat 2 more minutes.
- On low speed, add heavy cream and beat until creamy and spreadable. Frost cooled cupcakes.
Notes
These recipes were developed and tested using metric weights. Using a kitchen scale provides the most reliable results. Cup conversions are included but may not be as precise.
Bring all ingredients to room temperature before starting. This helps the batter and frosting come together smoothly.
Butter: European-style butter yields a richer, creamier result, but standard unsalted butter works fine.
Salt: If using fine salt instead of kosher salt, reduce the amount by half. The recipe references kosher salt measurements.
Buttermilk: If you don’t have buttermilk, sour cream can be used as a substitute.
Espresso powder: Make sure you’re using instant espresso powder (fine) rather than coarse granules for best flavor.
Storage: Refrigerate cupcakes up to five days. Let return to room temperature before eating.
Carbohydrates: 52 g
Protein: 3 g
Fat: 23 g
Nutritional values are estimates per serving.
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