Coffee Cupcakes with Espresso Buttercream Recipe

ByLucy
Jump to Recipe· 4.6 from 3 reviews

If you’re a coffee lover like me, you’re in for a treat with this Coffee Cupcakes with Espresso Buttercream Recipe. Imagine tender, moist cupcakes infused with rich espresso flavor, topped with a silky, luscious buttercream that completely elevates the experience. Early on, I realized this combo was a winner—perfect for morning gatherings, afternoon pick-me-ups, or dessert after dinner. Trust me, once you try these, they’ll become your go-to when you want something both comforting and a little fancy.

💚

Why This Recipe Works

  • Balanced Coffee Flavor: The espresso powder is dissolved in milk to evenly disperse that beautiful coffee taste without bitterness.
  • Moist, Tender Cupcakes: The combination of brown and granulated sugars keeps the cupcakes soft with a hint of caramelyness.
  • Silky Espresso Buttercream: Using condensed milk in the frosting adds creaminess and a subtle sweetness that perfectly complements the coffee.
  • Simple Steps for Success: Clear, step-by-step instructions help even beginners nail this beautiful, indulgent dessert.
Coffee Cupcakes with Espresso Buttercream, coffee cupcake recipe, espresso cupcake tutorial, mocha cupcake ideas, coffee dessert recipes - 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 magic of these cupcakes comes from quality ingredients that work together smoothly, so it’s worth picking espresso powder that’s fresh and a good-quality butter. Using both granulated and brown sugar gives the cupcake depth of flavor and a moist crumb, while the condensed milk in the buttercream makes it luxuriously creamy without too much effort.

Coffee Cupcakes with Espresso Buttercream, coffee cupcake recipe, espresso cupcake tutorial, mocha cupcake ideas, coffee dessert recipes - 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 saltiness and ensures a clean, creamy taste.
  • Granulated Sugar & Light Brown Sugar: The combo balances sweetness with a touch of caramel flavor from the brown sugar.
  • Egg: Adds structure and moisture to the cupcakes.
  • Vanilla Extract: Enhances the overall flavor, making it warm and inviting.
  • Espresso Powder: This is your secret weapon—intensifies coffee flavor without adding bitterness.
  • All-purpose Flour: The right flour keeps the cupcakes light but steady enough to hold the moistness.
  • Whole Milk: Helps dissolve the espresso powder and keeps the batter smooth and tender.
  • Baking Soda, Baking Powder & Salt: Ensures the perfect rise and balances flavor.
  • Condensed Milk: Adds creamy sweetness to the buttercream for that melt-in-your-mouth feel.
📝
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.

Make It Your Way

I love how this Coffee Cupcakes with Espresso Buttercream Recipe lends itself to playful tweaks—whether you want to add a little extra chocolate punch or lighten it up for a diet-conscious crowd. Honestly, these little cupcakes are a blank canvas that lets you add your personal touch.

  • Chocolate Lover’s Twist: I’ve sprinkled mini chocolate chips in the batter a few times, and they add a surprise burst that pairs beautifully with coffee.
  • Dairy-Free Alternative: You can swap the butter for a plant-based alternative and the milk for almond milk to make this vegan-friendly—just watch the frosting consistency.
  • Seasonal Spice: In cooler months, I sometimes stir in a pinch of cinnamon or nutmeg to the batter for cozy vibes.

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

Step 1: Cream Butter and Sugars Until Fluffy

Start by preheating your oven to 350°F (180°C) and lining your muffin pan with liners. Now, cream the unsalted butter with granulated sugar and light brown sugar until it looks pale and fluffy—this usually takes about 3-5 minutes with a hand mixer on medium speed. I find this step vital because it sets a light texture for the cupcakes. Don’t rush it, or your cupcakes may turn out dense!

Step 2: Add Wet Ingredients & Sift Dry Ingredients

Beat in the egg and vanilla extract until mixed, then sift together flour, baking powder, baking soda, and salt. I like to sift half the dry mixture into the wet, mix, then pour in the milk with espresso dissolved in it—this trick spreads the coffee flavor evenly. Finish by adding the remaining flour mixture and gently folding it in, being careful not to overmix or your cupcakes could become tough.

Step 3: Bake Until Moist and Springy

Fill your cupcake liners about 2/3 full with batter. Bake for 18 minutes or until a gentle spring back appears when you press the tops. I usually check at 16 minutes first because ovens can vary, and I hate overbaking these delicate cupcakes. Once done, let them cool completely on a wire rack before frosting.

Step 4: Whip the Espresso Buttercream

Use room temperature butter—that’s key here! Whip it on high speed until light and silky, about 5 minutes, then slowly drizzle in the condensed milk while mixing on medium speed. It’s a patient process but so worth it; rushing this step can cause the buttercream to split, and you definitely don’t want that. Dissolve espresso powder in hot water, add the vanilla and salt, then whip everything together until glossy and thick. If your buttercream looks a bit off, I have a quick fix guide—just ask!

Step 5: Frost and Decorate

Once cupcakes are fully cooled, top them generously with the espresso buttercream. I like to finish with chocolate-covered coffee beans on top for a little crunch and visual punch, but a dusting of cocoa powder or simple plain frosting also looks and tastes amazing.

💡

Tips from My Kitchen

  • Butter Temperature Matters: I learned the hard way that butter that’s too cold won’t cream well, and too warm can make your buttercream greasy. Take it out about an hour before you start.
  • Espresso Powder Dissolution: Dissolving espresso in warm milk or water fully releases flavor and keeps your batter smooth.
  • Don’t Overmix Batter: Mix just until incorporated to keep cupcakes tender and avoid a dense outcome.
  • Check Oven Early: Start checking cupcakes a couple of minutes before time’s up to avoid drying them out.

How to Serve Coffee Cupcakes with Espresso Buttercream Recipe

Coffee Cupcakes with Espresso Buttercream, coffee cupcake recipe, espresso cupcake tutorial, mocha cupcake ideas, coffee dessert recipes - 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 favorite garnish has got to be dark chocolate-covered coffee beans—they add that elegant crunch and reinforce the coffee theme perfectly. If you’re aiming for simplicity, a gentle dusting of unsweetened cocoa powder or a tiny sprinkle of finely chopped toasted nuts like hazelnuts works beautifully too.

Side Dishes

I often serve these cupcakes alongside a cappuccino or a rich espresso when friends come over. For a brunch spread, pairing them with fresh fruit or a light yogurt parfait balances the richness, making sure you don’t get overwhelmed by sweetness.

Creative Ways to Present

One time, for a coffee-themed birthday party, I arranged the cupcakes in a tiered tray with little vintage espresso cups and fresh coffee beans scattered around—it was a total hit. For holidays, try topping with edible gold dust or making a swirl of chocolate ganache with the buttercream for a dramatic flair.

Make Ahead and Storage

Storing Leftovers

I usually keep these cupcakes in an airtight container at room temperature for up to 2 days. The buttercream stays nice and soft but firm enough not to get messy. If it’s warmer in your kitchen, store them in the fridge but bring to room temp before serving to enjoy the best flavor and texture.

Freezing

Freezing is great if you want to prep ahead! I freeze the unfrosted cupcakes in a single layer on a baking sheet first, then transfer to a freezer bag. When you’re ready to eat, thaw completely and pipe fresh espresso buttercream on top. The buttercream itself doesn’t freeze well because of the condensed milk.

Reheating

If refrigerated, I warm cupcakes for about 10 seconds in the microwave to take the chill off before serving. Just be careful—too long and the buttercream starts to melt. This little warming step really brings out those deep coffee notes and creamy frosting flavor.

FAQs

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

    You can, but espresso powder has a more concentrated flavor and dissolves better without adding bitterness. If using instant coffee, start with a slightly smaller amount to avoid overpowering your cupcakes.

  2. Why is my buttercream too runny or too stiff?

    Butter temperature is key. If it’s too warm, buttercream can be runny; too cold, and it won’t whip smoothly. Also, adding the condensed milk too quickly can cause it to break. Whip on medium speed and add ingredients gradually.

  3. Can I make these cupcakes ahead of time?

    Definitely! You can bake the cupcakes a day or two in advance and store them well-covered. Frost them fresh on the day you plan to serve for the best texture and flavor.

  4. How do I fix a broken buttercream?

    If your buttercream splits or looks curdled, try chilling it briefly then whipping again, or add a teaspoon of milk or condensed milk slowly while whipping until smooth. Patience is key!

Final Thoughts

This Coffee Cupcakes with Espresso Buttercream Recipe holds a special place in my kitchen—it’s a simple yet impressive way to share a moment with friends over a coffee-flavored delight. The rich espresso notes paired with creamy, velvety frosting always spark those “wow” reactions. I hope you love making and sharing these as much as I do. Give it a try the next time you want to impress without fuss—it’s like a little coffee break, baked and beautifully topped!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coffee Cupcakes with Espresso Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 3 reviews
  • Author: Lucy
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Delicious Coffee Cupcakes topped with a rich, glossy coffee-flavored Russian buttercream. Moist cupcakes infused with espresso powder and a creamy, smooth frosting perfect for coffee lovers.

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 oven to 350°F / 180 °C (160°C fan) and line a muffin pan with cupcake liners.
  2. Cream Butter and Sugars: Cream the butter, granulated sugar, and light brown sugar together until light and fluffy.
  3. Add Egg and Vanilla: Add the large egg and vanilla extract, then beat until fully combined.
  4. Sift Dry Ingredients: Sift the all-purpose flour, baking powder, baking soda, and salt into a bowl. Add half of this dry mixture to the batter and mix slowly until incorporated.
  5. Dissolve Espresso in Milk: Dissolve the espresso powder in the whole milk, then pour into the batter and mix until blended.
  6. Add Remaining Dry Mixture: Add the rest of the flour mixture and stir until fully incorporated into the batter.
  7. Bake Cupcakes: Scoop the batter into the cupcake liners and bake for 18 minutes or until the tops bounce back when lightly pressed. Remove and let cool completely.
  8. Make the Coffee Buttercream: Whip the room temperature butter on high speed for 5 minutes until light and silky smooth.
  9. Add Condensed Milk: Gradually drizzle in the condensed milk while whipping on medium speed to avoid splitting the frosting.
  10. Add Espresso, Vanilla, and Salt: Dissolve espresso powder in a tablespoon of hot water and add to the buttercream along with vanilla extract and salt. Whip for another minute until thick, glossy, and smooth.
  11. Decorate: Once cupcakes have cooled, pipe or spread the coffee buttercream on top. Optionally, decorate with chocolate coffee beans or cocoa powder.

Notes

  • Use room temperature butter for the buttercream; remove from fridge about 1 hour before use to achieve the best whipping texture.
  • If the buttercream splits, refer to guides on how to fix broken buttercream by adjusting temperature and mixing speed.
  • You can decorate cupcakes with chocolate coffee beans, cocoa powder, or leave them plain as desired.
  • Ensure cupcakes are completely cooled before frosting to prevent buttercream from melting.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 350 kcal
  • Sugar: 30 g
  • Sodium: 180 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 60 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star