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These coffee cupcakes with vanilla coffee buttercream are fluffy, moist, and super easy to make! With instant coffee powder and vanilla bean paste, they have a ton of coffee flavor. These cupcakes are one of my favorites for dinner with friends, holidays, or parties!

A white plate of coffee cupcakes with vanilla coffee buttercream on a pink counter next to a Chemex and coffee beans.

If you’ve been here for a while, you may know that I spent my 5-9s in college slinging espresso and frothing milk at a local coffeeshop. After I graduated, I also did marketing for a roasting company where I had the privilege of meeting some of the coolest people!

Needless to say, my love for coffee has never wavered. But now my creations involve a lot less latte art and a lot more desserts like coffee crème brûlée and my famous chewy coffee cookies. And now, these lovely little cupcakes!

Fun fact – back when I was in pastry school, I had a side gig making cupcakes for weddings and parties. It taught me 1. how to make bakery-worthy cupcakes, and 2. that I never want to own a bakery lol. But, I do love sharing all my old recipes with my internet friends!

All that to say, if you are a diehard coffee lover like me, it’s time to make this recipe ASAP. These little cupcakes are fluffy, rich, cozy, and have vanilla latte vibes. Let’s bake, friends!

For high altitude instructions, check out the notes in the recipe card! I’ve listed high-altitude adjustments for up to 5,000 feet.

Instant coffee is key

White and brown bowls of eggs, powdered sugar, sour cream, sugar, flour milk, coffee powder, and oil next to butter on a white counter.

The most important ingredient in this recipe is coffee powder. You can find it in the coffee or baking aisle of the grocery store or online. Unfortunately, brewed coffee just won’t do the trick. Not only does it add too much liquid to the batter but the flavor won’t shine through. Look for a good-quality coffee powder since it’s the main flavoring agent in this recipe.

Other than that, you’ll just need some pantry staple ingredients: all-purpose flour, baking powder, Morton’s Kosher salt, unsalted butter, granulated sugar, large eggs, sour cream, neutral oil, vanilla bean paste or extract, whole milk, powdered sugar, and cocoa powder.

You can use instant espresso instead of instant coffee if that’s what you have on hand. But, instant espresso is typically stronger than coffee powder, so start with less and add more to taste!

Make the batter

Six steps to making batter. In photo 1, a pink bowl has flour and baking powder. In photo 2, a whisk is stirring the flour. In photo 3, butter and sugar is in a metal bowl. In photo 4, the butter and sugar is whipped. In photo 5, the butter has an egg in it. In photo 6, the butter has sour cream, vanilla, and oil.
Whisk the flour, baking powder, and salt in a small bowl and set aside. Then, in the bowl of a stand mixer, beat the butter and sugar together until it’s very light and fluffy. Add the eggs one at a time followed by the sour cream, vanilla bean paste, and oil. Mix well.
Three steps to making coffee cupcake batter. In photo 1, a white bowl of milk and coffee powder is on a white counter. In photo 2, a metal bowl of cake batter is topped with flour. In photo 3, the batter is mixed together.
Next, whisk the milk and coffee powder together until it’s very smooth. Add half of the flour and coffee-milk mixtures to the batter. Stir well. Repeat with the remaining flour and coffee-milk mixtures. Mix the batter just until it’s combined.

Don’t over-mix the batter or the cupcakes will come out dry and dense. You want to mix the dry ingredients into the wet ingredients just until there are no more streaks of flour.

Bake the cupcakes

Two steps to baking mini cakes. In photo 1, a muffin tin has liners and batter. In photo 2, the mini cakes are baked.
Line two cupcake pans with paper liners. Then, using a scoop, divide the batter evenly between the liners. Bake the cupcakes just until they’re cooked through and an inserted toothpick has a few moist crumbs. Let the cupcakes cool completely on a wire rack.

Whip the buttercream

Six steps to making buttercream. In photo 1, a metal bowl has butter and powdered sugar. In photo 2, the buttercream is whipped and has vanilla in it. In photo 3, a wire whip has vanilla buttercream. In photo 4, the frosting has espresso powder and cocoa powder. In photo 5, the espresso frosting is mixed. In photo 6, two white bowls have vanilla and espresso frosting on a white counter.
Cream the butter and powdered sugar in a large mixing bowl until it’s well-combined. Then, add the milk and vanilla bean paste & whip the frosting until it’s very fluffy. Save about 1/3 of the vanilla buttercream for later. Add the coffee powder and cocoa powder to the rest of the buttercream.

Frost the cupcakes

Three steps to frosting cupcakes. In photo 1, a piping bag and tip is on a white counter. In photo 2, the piping bag is filled with frosting. In photo 3, a white plate of cupcakes is on a pink counter next to a Chemex and coffee beans.
Fit a piping bag with your favorite large tip. Then, fill about 1/3 of the bag with vanilla buttercream and 2/3 of the bag with coffee buttercream. Gently “squish” the bag to fill in any pockets of air. Lastly, pipe the cooled cupcakes with the two-toned frosting and enjoy!

For the two-toned frosting look, use a rubber spatula to scrape some of the vanilla frosting into 1/3 of the piping bag. Then, use another rubber spatula to fill in the rest of the bag with the coffee frosting. Don’t worry if it’s not perfect, we’re going for a rustic look here lol. Plus, the pretty tips will help give us a gorgeous, swirly effect and mask any imperfections!

Espresso cupcakes on a white counter next to a white plate of cupcakes and white bowl of coffee beans.

How to store & freeze cupcakes

To store leftover cupcakes, place them in an airtight container. They can sit at room temperature for up to 2 days. I don’t recommend putting them in the fridge, because they tend to dry out.

You can also make these cupcakes in advance and freeze them! Just bake the cupcakes, let them cool completely, and place them in an airtight container. Cover the cupcakes with a layer of parchment paper, cover, and freeze for up to 3 months.

You can also freeze the frosted cupcakes for up to 3 months, but the buttercream will not be as fluffy after it defrosts. For the best flavors and textures, I recommend making the frosting fresh!

The secret to moist and fluffy cupcakes

The key to cupcakes that are light and fluffy actually comes down to a few things. To make sure the cupcakes come out perfect every time, here are a few tips!

  1. Use fresh baking powder. If the baking powder is old, the cupcakes won’t rise.
  2. Weigh the ingredients with a scale instead of measuring cups. It’s the only way to make sure the cupcakes come out accurate every time!
  3. Cream the butter and sugar for at least 3-4 minutes. It adds lots of air to the batter which makes the cake soft and fluffy.
Vanilla coffee cupcakes on a pink background next to a Chemex and white bowl of coffee beans.

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

5 from 6 votes

Coffee Cupcakes with Vanilla Coffee Buttercream

Yield: 18 cupcakes
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
These coffee cupcakes with vanilla coffee buttercream are fluffy, moist, and super easy to make! With instant coffee powder and vanilla bean paste, they have a ton of coffee flavor. These cupcakes are one of my favorites for dinner with friends, holidays, or parties!
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Ingredients

Coffee Cupcakes

  • 210 grams all-purpose flour (1 3/4 cups)
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoons Kosher salt
  • 114 grams unsalted butter, softened (1/2 cup)
  • 200 grams granulated sugar (1 cup)
  • 2 large eggs, room temperature
  • 60 grams full-fat sour cream (1/4 cup)
  • 60 milliliters neutral oil, canola, avocado, etc. (1/4 cup)
  • 2 teaspoons vanilla bean paste or pure vanilla extract
  • 120 milliliters whole milk (1/2 cup)
  • 6 grams instant coffee powder (2 Tablespoons

Vanilla Coffee Buttercream

  • 228 grams unsalted butter, softened (1 cup)
  • 360 grams powdered sugar (3 cups)
  • 30 milliliters whole milk (2 Tablespoons)
  • 2 teaspoons vanilla bean paste or pure vanilla extract
  • Pinch of Kosher salt
  • 3 grams instant coffee, plus more to taste (1 Tablespoon)
  • 1 teaspoon cocoa powder (for color)

Equipment

Instructions 

Coffee Cupcakes

  • Preheat the oven to 350°F (177°C). Line two cupcake pans with 18 paper liners. Then, whisk the flour, baking powder, and salt together in a small bowl. Set aside.
  • Using a stand mixer or hand mixer, cream the butter and sugar in a large mixing bowl until the mixture is light and fluffy, about 3-4 minutes. Add the eggs one at a time until thoroughly mixed. Then, mix in the sour cream, oil, and vanilla bean paste.
  • In a liquid measuring cup, whisk the milk and instant coffee together until the coffee is dissolved.
  • Pour half the flour mixture into the wet ingredients, followed by half of the coffee-milk mixture. Mix on low just until combined. Repeat with remaining flour mixture and coffee-milk mixture, stirring just until the batter comes together and there are no more dry spots. Don't over-mix! Then, using a #20 scoop, divide the batter evenly between 18 cupcake liners.
  • Bake the cupcakes for 15-18 minutes, or until a toothpick inserted into the center of a cupcake has a few moist crumbs on it. Let the cupcakes cool for 5 minutes in the pan, and then transfer them to a wire rack to cool completely.

Vanilla Coffee Buttercream

  • Using a stand mixer or hand mixer with a whip attachment, beat the butter and half of the powdered sugar together in a large mixing bowl until a thick frosting forms. Add the rest of the powdered sugar and beat until combined.
  • Add the milk, vanilla bean paste, and a pinch of salt. Turn the mixer on high and whip the frosting until it's light and fluffy, about 5 minutes. Scoop about 1/3 of the vanilla frosting into a small bowl and set aside.
  • Then, add the instant coffee and cocoa powder to the remaining 2/3 of the frosting and mix until smooth. Taste and add more instant coffee if you want a stronger coffee flavor.

Two-Tone Buttercream

  • Fit a reusable or disposable piping bag with a large tip. Then, use a rubber spatula to fill 1/3 of the piping bag with vanilla buttercream. Use another rubber spatula to fill the remaining 2/3 of the bag with coffee buttercream. Gently "squish" the bag to fill in any air pockets. It doesn't have to be perfect!
  • Twist off the top of the bag and pipe the cooled cupcakes with the frosting, adding more buttercream to the piping bag as needed. Enjoy the cupcakes immediately or store for later.

Notes

It’s very important to properly measure the ingredients with a scale instead of measuring cups. Adding too much flour can make the cupcakes dry and dense. If you don’t have a scale, then make sure you’re measuring the flour the right way. First, fluff the flour with a whisk or fork. Then, spoon the flour into the measuring cup and level it off without packing it in.
Instant coffee is the secret ingredient for adding lots of coffee flavor to this recipe. Don’t skip it! You can find coffee powder in the coffee or baking aisle of the grocery store or online. Unfortunately, brewed coffee just won’t do the trick. Not only does it add too much liquid to the batter but the flavor won’t shine through.
Don’t over-fill the muffin tins or you’ll end up with a big puddle of batter at the bottom of your oven. The tins should be about 3/4 of the way full.
The cupcakes are done when an inserted toothpick has just a few moist crumbs on it. If the toothpick has liquid batter on it, bake the cupcakes for a 2-3 more minutes.
If you don’t want two-toned frosting, you can make all coffee buttercream instead. Just skip the step of saving the plain vanilla frosting.
To easily fill a piping bag with buttercream, place the bag into a tall drinking glass and fold the opening of the bag over the rim of the glass. The glass will help keep the bag in place while you fill it with frosting. And, it keeps the frosting inside the bag for less mess and stickiness!
For high-altitude (tested at 4,500 feet):
– Use 3/4 teaspoon baking powder.
– Use 1/2 cup + 2 Tablespoons whole milk.
– Bake the cake at 375°F.
Cuisine: American
Course: Dessert
Author: Sara Lynn Hunt Broka
Serving: 1cupcake, Calories: 347kcal, Carbohydrates: 41.2g, Protein: 2.4g, Fat: 19.3g, Saturated Fat: 10.7g, Cholesterol: 63mg, Sodium: 111mg, Potassium: 92mg, Fiber: 0.4g, Sugar: 31.3g, Calcium: 37mg, Iron: 1mg
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