Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour: Provides structure to the cupcakes.
- 1 1/2 tsp baking powder: Helps the cupcakes rise beautifully.
- 1/4 tsp salt: Enhances all the flavors.
- 1/2 cup unsalted butter, softened: Adds richness and moisture.
- 1 cup granulated sugar: Sweetens the cupcakes perfectly.
- 2 large eggs, room temperature: Helps create a light and airy texture.
- 1/2 cup whole milk: Keeps the cupcakes moist.
- 1/4 cup brewed espresso (cooled): Infuses the batter with bold coffee flavor.
- 1 tsp vanilla extract: Balances the flavors.
- 1 tbsp instant espresso powder: Adds an extra coffee boost.
For the Coffee Buttercream Frosting:
- 1 cup unsalted butter, softened: The creamy base for your frosting.
- 3 cups powdered sugar: Sweetens and thickens the frosting.
- 3 tbsp brewed coffee (cooled): Brings authentic coffee flavor.
- 1 tsp vanilla extract: Adds depth to the frosting.
- 1/4 tsp salt: Balances the sweetness.
Instructions
Making the Cupcakes
- Preheat your oven and prepare the pan: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and instant espresso powder. Set aside.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
- Combine wet ingredients: In a small bowl, mix the milk, brewed espresso, and vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture. Start and end with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 12