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Several coffee cupcakes with coffee buttercream on a white wood board for display.

Coffee Cupcakes

  • Author: Maria
  • Prep Time: 25 minutes
  • Cook Time: 18 minutes
  • Total Time: 45 minutes
  • Yield: 14 cupcakes 1x


Coffee Cupcakes have a delicious coffee-flavored batter that’s baked to perfection and topped with a light and airy coffee buttercream.  These cupcakes are simple to make and the perfect dessert for coffee fans.



For the cupcakes

  • 187 g (1 1/3 cups) all-purpose flour
  • 3 g (1 tablespoon) instant espresso powder
  • 4.7 g (1 teaspoon) baking powder
  • 1.4 g (1/4 teaspoon) baking soda
  • 2.8 g (1/2 teaspoon) salt
  • 113 g (1/2 cup) unsalted butter, at room temperature
  • 220 g (1 cup) granulated sugar
  • 100 g (2 large) eggs, at room temperature
  • 4 g (1 teaspoon) pure vanilla extract
  • 60 g (1/4 cup) sour cream, at room temperature
  • 180 g (3/4 cup) whole milk, at room temperature

For the coffee buttercream

  • 3060 g (24 tablespoons) heavy cream or whole milk
  • 7 g (2 teaspoons) pure vanilla extract
  • 3 g (1 tablespoon) instant espresso powder
  • 226 g (1 cup) unsalted butter, at room temperature
  • 450 g (1 pound) powdered sugar
  • Pinch of salt


For the cupcakes

  1. Preheat oven to 350°F/177°C. Line a standard muffin pan with cupcakes liners and set aside.
  2. In a medium bowl, whisk together the flour, espresso powder, baking powder, baking soda, and salt.  Set aside.
  3. In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat together softened butter and sugar on medium-high speed until smooth and creamy, about 4-5 minutes.  Scrape down the sides of the bowl as needed.  Beat in eggs, one at a time, until combined.  Scrape down the sides of the bowl and beat in the vanilla until mixed well.  Add the sour cream and beat until combined.  With the mixer on low speed and in three parts, alternately add the dry ingredients and the milk to the batter, beginning and ending with the dry ingredients.  Beat until just combined.
  4. Fill the cupcake liners 2/3 full with batter and bake for 17-19 minutes or until a toothpick inserted in the center comes out clean.
  5. Set your pan on a wire rack and allow the cupcakes to cool completely in the pan before frosting.

For the coffee buttercream

  1. In a small bowl, whisk together 30 g (2 tablespoons) of the heavy cream, vanilla, and espresso powder until dissolved.  Set aside.
  2. In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 5 minutes.  With the mixer on low speed, slowly add in the powdered sugar and salt, beating until the sugar is completely incorporated.  Add the cream mixture and mix until combined.  For a thinner consistency add the additional 30 g (2 tablespoons) of heavy cream.  Beat the buttercream on medium-high for an additional 5 minutes.


  1. Make-Ahead:  Cupcakes can be made up to 1 day in advance.  Store in an airtight container and keep at room temperature.  The buttercream can also be made up to 1 day in advance, covered, and stored at room temperature.  Rewhip buttercream in a mixer before applying to your cupcakes.
  2. Freezing:  Freeze unfrosted or frosted cupcakes up to 3 months.  Thaw in the refrigerator overnight
  • Category: Cupcakes

Keywords: espresso cupcakes, coffee dessert, coffee buttercream