Coffee Cupcakes with Espresso Buttercream Recipe

ByAmanda
Jump to Recipe· 4.4 from 54 reviews

If you’re a coffee lover who also has a sweet tooth, you are in for a real treat with this Coffee Cupcakes with Espresso Buttercream Recipe. It’s one of those recipes I keep coming back to when I want a pick-me-up that’s a little indulgent but irresistibly cozy. With rich espresso flavors whipped into both the cupcake and the buttercream, these treats are deeply satisfying, yet surprisingly easy to bake. Stick with me, and I’ll share all my little tips to make sure your coffee cupcakes turn out beautifully every time!

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Why This Recipe Works

  • Rich Coffee Flavor: Using espresso powder in both the batter and buttercream creates a layered, authentic coffee taste.
  • Balanced Sweetness: The combination of granulated and brown sugar adds depth without overpowering the espresso.
  • Silky Buttercream Texture: Slowly adding condensed milk helps achieve a buttery, creamy frosting that holds its shape beautifully.
  • Simple Yet Elegant: No fancy techniques, just straightforward steps that deliver bakery-worthy cupcakes.
Coffee Cupcakes with Espresso Buttercream, coffee cupcake recipe, espresso cupcake ideas, coffee dessert recipes, easy coffee cupcakes - 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

The harmony of ingredients in this Coffee Cupcakes with Espresso Buttercream Recipe really impressed me from the first trial. Each component plays a specific role, ensuring the cupcakes stay moist and flavorful while the buttercream remains luscious and stable. Here are a few thoughts on what you’ll need and why they’re special.

Coffee Cupcakes with Espresso Buttercream, coffee cupcake recipe, espresso cupcake ideas, coffee dessert recipes, easy coffee cupcakes - 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: Using unsalted butter lets you control the saltiness perfectly, plus it adds a rich, creamy base to both cupcakes and frosting.
  • Granulated Sugar: Helps give the cupcakes a tender crumb and sweetness without heaviness.
  • Light Brown Sugar: Adds moisture and a slight caramel note that complements the espresso beautifully.
  • Egg: Acts as a binder and adds structure to the cupcakes.
  • Vanilla Extract: Enhances all the flavors and softens the espresso’s intensity.
  • Espresso Powder: This is the secret weapon—concentrated coffee flavor without the liquid, it intensifies the coffee taste perfectly.
  • All-purpose Flour: The backbone that gives the cupcakes their fluffy texture.
  • Whole Milk: Helps dissolve the espresso powder and adds richness to the batter.
  • Baking Soda & Baking Powder: Leavening agents that ensure cupcakes rise nicely and stay light.
  • Salt: Balances the sweetness and enhances the coffee flavor.
  • Condensed Milk: The condensed milk in the buttercream makes the frosting glossy and irresistibly creamy without adding more sugar granules.
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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

Personally, I love playing around with coffee intensities and even some texture variations in this recipe. The great thing is, this Coffee Cupcakes with Espresso Buttercream Recipe is super forgiving, so it’s easy to tweak and make your own.

  • Stronger Coffee Bite: I sometimes bump the espresso powder up by half a teaspoon when I want a more robust flavor—just be sure not to overpower the sweetness!
  • Chocolate Lovers: Adding mini chocolate chips or cocoa powder to the cupcake batter adds a mocha twist I find irresistible.
  • Dairy-Free Version: You can swap the butter for a plant-based alternative and replace condensed milk with coconut condensed milk for a similar richness.
  • Lower Sugar: Feel free to adjust sugars slightly if you prefer less sweetness; just keep in mind brown sugar brings moisture too.

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

Step 1: Creaming the Butter and Sugars

This first step is crucial. I always use room temperature butter and beat it together with both the granulated and brown sugars until the mixture becomes pale, fluffy, and light. This takes about 3 to 5 minutes with a hand or stand mixer. If you rush this, the cupcakes won’t be as airy, so take your time and enjoy this meditative part of baking.

Step 2: Adding Egg and Vanilla

Next, I add the large egg and vanilla extract. Be sure to beat until just combined to maintain airiness—you want everything incorporated but not overworked.

Step 3: Combining Dry Ingredients and Espresso-Infused Milk

I sift the all-purpose flour, baking soda, baking powder, and salt together before adding them in two batches to the butter mixture. Half goes in first, mixed slowly, then I dissolve the espresso powder in the milk and pour that in before adding the rest of the flour. This layering helps keep the batter silky and prevents lumps. Pro tip: don’t overmix when combining wet and dry ingredients to avoid tough cupcakes.

Step 4: Baking the Cupcakes

After scooping the batter into liners, I bake them at 350°F (180°C) for about 18 minutes. I check doneness by gently pressing the tops — if they spring back, they’re ready. Ovens vary, so keep an eye on them near the end.

Step 5: Whipping the Espresso Buttercream

For the frosting, start by whipping room temperature unsalted butter on high for 5 minutes until it’s pale and silky. Then, drizzle in the condensed milk gradually while mixing on medium speed—this slow addition is key to prevent the buttercream from splitting. Dissolve espresso powder in hot water, then add it along with vanilla and salt, whipping it all together until glossy and smooth.

Step 6: Frost and Decorate

Once the cupcakes are completely cool, I pipe or spread the buttercream generously on top. My favorite finishing touch is a few chocolate-covered coffee beans—adds a little crunch and looks stunning—but a simple cocoa dust or nothing at all works beautifully too.

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Pro Tips for Making Coffee Cupcakes with Espresso Buttercream Recipe

  • Butter Temperature Matters: Always use room temp butter for the buttercream—it whips up furiously when just right, but can split if too cold or melt if too warm.
  • Espresso Powder Dissolution: Dissolve espresso powder in warm milk (for batter) or hot water (for buttercream) to avoid grainy bits and maximize flavor.
  • Avoid Overmixing: When combining wet and dry ingredients, mix until just combined to keep cupcakes tender.
  • Check Baking Early: Start testing cupcakes a few minutes before baking time ends to prevent drying out.

How to Serve Coffee Cupcakes with Espresso Buttercream Recipe

Coffee Cupcakes with Espresso Buttercream, coffee cupcake recipe, espresso cupcake ideas, coffee dessert recipes, easy coffee cupcakes - 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

My go-to garnish is chocolate-covered coffee beans—they add that elegant touch and a satisfying crunch. Sometimes I dust the cupcakes lightly with cocoa powder or a sprinkle of finely ground espresso powder for extra aroma. For a festive look, a few edible gold flakes or crushed toffee bits work wonders too.

Side Dishes

I love pairing these cupcakes with a little fresh fruit on the side—think sliced strawberries or a handful of fresh raspberries for a pop of brightness. They’re fantastic alongside an afternoon latte or a rich hot chocolate for those chillier days.

Creative Ways to Present

For birthdays or special gatherings, I like to line up these coffee cupcakes on a tiered stand with little handwritten coffee-themed signs. Another favorite is serving them in pretty cupcake wrappers with matching coffee mugs to make an inviting coffee bar vibe. Layering them in a decorative box with tissue paper also makes a perfect gift idea.

Make Ahead and Storage

Storing Leftovers

Once frosted, I store any leftover coffee cupcakes in an airtight container in the fridge. They’ll keep their freshness for up to 3 days, but honestly, mine rarely last that long! Just make sure to bring them to room temperature before serving to restore that perfect crumb and creamy buttercream softness.

Freezing

If you want to freeze, I recommend freezing the unfrosted cupcakes in a single layer on a baking sheet first. After they’re frozen solid, transfer them to a zip-top bag or airtight container, where they can last for about three months. Thaw completely before frosting for best results.

Reheating

To reheat, remove the frosting if possible, warm the cupcake gently in the microwave for 10-15 seconds to regain softness, then reapply the frosting. This keeps the cupcake moist and buttercream fresh. Avoid overheating, or you risk melting the frosting.

FAQs

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

    You can substitute instant coffee granules, but espresso powder is stronger and more concentrated, yielding a better coffee flavor. If you use instant coffee, you might need to increase the quantity a bit to get the same intensity.

  2. How do I prevent my buttercream from splitting?

    The key is to add condensed milk very gradually to the whipped butter and keep whipping steadily at medium speed. Using butter that’s at the right temperature—soft but not melted—is essential. If it does split, try chilling for 10 minutes and whipping again or adding a spoonful of powdered sugar to bring it back.

  3. Are these cupcakes suitable for a coffee-themed party?

    Absolutely! Their espresso flavor, elegant buttercream, and simple decoration make them perfect for coffee lovers and themed events. You can dress them up with coffee beans or edible glitter for a bit of flair.

  4. Can I make the buttercream without condensed milk?

    Condensed milk is key to the buttercream’s texture and sweetness here. If you want to avoid it, you’ll need to try a different buttercream recipe, since this one relies heavily on the condensed milk for that glossy, silky finish.

  5. How long do the cupcakes stay fresh?

    Stored in an airtight container in the fridge, they stay fresh up to 3 days. At room temperature without frosting, they might last about 24 hours but are best eaten sooner for optimal taste.

Final Thoughts

This Coffee Cupcakes with Espresso Buttercream Recipe holds a special place in my kitchen rotation. It’s that perfect crossover of comforting, grown-up coffee flavor and the joyful sweetness of cupcakes. Every time I bake these, whether for family or just a quiet Tuesday treat, they bring a little bit of warmth and celebration. You deserve to enjoy a moment like that too, so I hope you’ll give this recipe a go and savor it as much as I do!

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Coffee Cupcakes with Espresso Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 54 reviews
  • Author: Amanda
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

Deliciously moist coffee cupcakes topped with a rich and silky coffee-flavored buttercream, perfect for coffee lovers looking for a delightful dessert.

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: Cream the unsalted butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, creating a smooth base for the cupcakes.
  3. Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined, ensuring the batter is smooth and even.
  4. Mix Dry Ingredients: Sift together the flour, baking powder, baking soda, and salt into a bowl. Add half of this dry mixture into the batter and gently fold until fully incorporated.
  5. Add Coffee Milk Mixture: Dissolve the espresso powder in the whole milk, then pour this into the batter and mix until well combined.
  6. Combine Remaining Dry Ingredients: Add the remaining flour mixture to the batter and stir until just incorporated, ensuring the batter is smooth but not overmixed.
  7. Bake the Cupcakes: Scoop the batter evenly into the cupcake liners and bake for 18 minutes or until the tops spring back when lightly pressed.
  8. Prepare Buttercream: Whip the room temperature butter on high speed for 5 minutes using a stand or hand mixer until light and silky smooth.
  9. Add Condensed Milk: Gradually drizzle in the condensed milk while mixing on medium speed to avoid splitting, creating a thick and glossy frosting.
  10. Flavor the Buttercream: Dissolve espresso powder in a tablespoon of hot water, then add it along with vanilla extract and salt to the frosting. Whip for another minute to combine flavors thoroughly.
  11. Frost the Cupcakes: Once cupcakes have cooled completely, generously top them with the coffee buttercream. Optionally, decorate with chocolate coffee beans, cocoa powder, or leave plain.

Notes

  • Ensure the butter for the buttercream is at room temperature (around 1 hour out of the fridge) to achieve the correct consistency; too cold or too warm will affect whipping.
  • If your buttercream breaks or appears curdled, try reheating the mixing bowl slightly or adding a teaspoon of cold water and re-whipping.
  • For stronger coffee flavor, increase espresso powder slightly but avoid adding too much as it may affect texture.
  • Use fresh eggs and sift dry ingredients carefully for a light and fluffy cupcake texture.
  • Let the cupcakes cool completely before frosting to prevent melting the buttercream.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320 kcal
  • Sugar: 30 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 60 mg

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