Coffee Cupcakes with Vanilla Coffee Buttercream
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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!
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 chewy coffee cookies. And now, these lovely little cupcakes!
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!
These cupcakes are the best
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!
- These little cakes have a good dose of coffee and vanilla bean.
- This recipe is quick to make and easy to whip up.
- You can add different fillings or buttercreams to switch up the flavor.
- Serve them for dinner parties, holidays, & get-togethers with friends!
High altitude recipe
For high altitude instructions, check out the notes in the recipe card! I’ve listed high-altitude adjustments for up to 5,000 feet.
What you need + variations
This recipe has mostly pantry staple ingredients. Here’s everything you’ll need!
- Flour – all-purpose flour will make up the base of the batter.
- Baking powder – a bit of baking powder will be the leavening agent in this recipe. It will help the cupcakes come out light and fluffy!
- Salt – a pinch of salt will offset the sweetness in the cupcakes and buttercream. I use Morton’s Kosher salt.
- Butter – unsalted butter creates richness and makes the cake more tender.
- Sugar – to add sweetness to the cake, you will want regular granulated sugar.
- Eggs – the eggs add structure to the batter and help the fats and liquids combine.
- Sour cream – for a little bit of tang, richness, and moisture. You can also use whole milk Greek yogurt.
- Neutral oil – this will also add moisture. You can use canola, vegetable, or avocado oil.
- Vanilla bean – for the most vanilla flavor, I like vanilla bean paste. It’s more affordable than vanilla beans but more intense than extract. Vanilla extract will work too though.
- Coffee powder – for the most coffee flavor, you’ll want to grab some instant coffee. Look for a good-quality coffee powder since it’s the main flavoring agent in this recipe.
- Milk – a bit of whole milk will loosen up the batter for a light and fluffy crumb. You’ll also need a splash for the buttercream.
- Powdered sugar – to sweeten the buttercream. Powdered sugar is very fine so it will lead to super fluffy frosting!
- Cocoa powder – I like to add a bit of cocoa powder to the frosting for color. You won’t taste it but you can also leave it out if you prefer.
Secret ingredient – instant coffee or instant espresso
You can also use instant espresso in this recipe! But, instant espresso is typically stronger than coffee powder, so start with less and add more to taste. This 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.
How to make this recipe
Make the batter
- In a small bowl, whisk the flour, baking powder, and salt together. Set aside.
- 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.
- Then, add the sour cream, vanilla bean paste, and oil. Mix well.
- 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.
- Lastly, add the remaining flour and coffee-milk mixtures. Mix just until 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
- Line two muffin pans with 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 in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Whip the buttercream
- In a large bowl, cream the butter and powdered sugar until it’s thick and 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. Mix the buttercream together until it’s fully combined.
Frost the cupcakes
- Fit a reusable or disposable 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!
Two-toned frosting
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!
Other decoration ideas
I like a nice simple cupcake decoration but you can get as elaborate as you like! These are just a few ideas to dress these cupcakes up a bit.
- Top the frosting with chocolate covered coffee beans or chocolate curls.
- Dip the edges of the frosting in chocolate cookie crumbs.
- Drizzle the cupcakes with salted caramel sauce.
- Finish the cupcakes with gold sprinkles – so pretty!
Piping bag tip
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!
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.
When you’re ready to eat the cupcakes, let them come to room temperature for about 2 hours. Then, make the buttercream and frost the cupcakes. Enjoy!
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!
- Use fresh baking powder. If the baking powder is old, the cupcakes won’t rise.
- 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!
- 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.
- Don’t over-mix the batter. If you do, it will pop all the aforementioned air bubbles and make the cupcakes dense.
- Bake the cupcakes just until they’re cooked through. If the cupcakes over-bake, they’ll end up dry.
A few recipe tips
- Always use room temperature ingredients like butter, eggs, milk, & sour cream. It helps the batter mix more smoothly so you don’t end up with streaks of unmixed ingredients.
- 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 few 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.
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.
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!
Coffee Cupcakes with Vanilla Coffee Buttercream
Ingredients
Coffee Cupcakes
- 1 3/4 cups all-purpose flour (210 grams)
- 1 1/2 teaspoons baking powder
- 3/4 teaspoons Kosher salt
- 1/2 cup unsalted butter, softened (114 grams)
- 1 cup sugar (200 grams)
- 2 eggs, room temperature
- 1/4 cup sour cream (60 grams)
- 1/4 cup canola or vegetable oil (56 grams)
- 2 teaspoons vanilla bean paste
- 1/2 cup whole milk (120 grams)
- 2 Tablespoons instant coffee powder (6 grams)
Vanilla Coffee Buttercream
- 1 cup unsalted butter, softened (228 grams)
- 3 cups powdered sugar (360 grams)
- 2 Tablespoons whole milk (30 grams)
- 2 teaspoons vanilla bean paste
- Pinch of Kosher salt
- 1 Tablespoon instant coffee, plus more to taste (3 grams)
- 1 teaspoon cocoa powder (for color)
Equipment
- Hand mixer,
- Kitchen scale (or measuring cups)
- Cupcake pan
- #20 scoop
- Piping bag & tips
Instructions
Coffee Cupcakes
- Preheat the oven to 350°F. Line two cupcake pans with 18 liners.
- 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 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 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 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
– Use 3/4 teaspoon baking powder.
– Use 1/2 cup + 2 Tablespoons whole milk.
– Bake the cake at 375°F.
xo Sara Lynn
Song of the day – I Could Go by Oberhofer
