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Espresso Cupcakes Recipe

These espresso cupcakes are for all coffee lovers out there! it’s a super simple recipe that delivers super fluffy espresso cupcakes, with a creamy espresso buttercream frosting.

Together, they deliver the perfect cupcake with an amazing coffee flavor.

Espresso Cupcakes Recipe

Ingredients you’ll need for this Cupcake recipe

This recipe uses simple ingredients, found in any big grocery store.

  • All-purpose flour. When combined with liquids, gluten will start forming and will provide structure to your cupcakes
  • Baking powder. Helps your cupcakes rise
  • Salt. Enhances flavors
  • Granulated sugar. Sweetens your cupcakes
  • Unsalted butter. Keeps the cupcakes tender and adds flavor
  • Eggs. They provide leavening and structure to your cupcakes
  • Vanilla extract. Good quality vanilla extract for better results
  • Sour cream. Helps keep cupcakes moist
  • Whole milk. Helps with moistness and helps activate gluten in flour
  • Instant espresso powder. Gives the espresso flavor to your cupcakes and frosting
  • Powdered sugar. Sweetens the espresso buttercream
  • Heavy cream. Helps with creaminess of frosting
  • Chocolate-covered espresso beans. These are optional, for garnish

Take a look at the recipe card at the bottom of this post for the complete recipe.

Coffee beans

How to make coffee Cupcakes

Espresso cupcakes

Pre-heat oven to 400 Fahrenheit and line 2 cupcake tins with paper liners.

Mix the dry ingredients on a medium sized bowl (all-purpose flour, baking powder and salt), and set aside.

On a small separate bowl, mix the milk and instant espresso powder, until coffee is completely dissolved, and set aside.

Over a large bowl of an electric mixer with the paddle attachment (or using a hand mixer), mix in medium-high speed butter and sugar for around 3 minutes, until color turns into a lighter shade. Add eggs and vanilla extract to creamed butter mixture and mix until just combined.

Scrape the bottom and sides of the bowl, add the sour cream and mix.

Turn speed to low. Start adding the flour mixture and coffee milk mixture to the wet ingredients, alternating them, starting and finishing with the flour and mixing until just incorporated. It’s important that you don’t over mix the batter at this point.

Divide batter into the cupcake liners, filling them 2/3 full. I used a 3 tablespoon cookie scoop. Bake cupcakes in preheated oven for 5 minutes, then lower the oven temperature to 350 Fahrenheit and bake for an additional 10-15 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean.

Let cupcakes cool for a few minutes in the cupcake tins, then transfer to a wire rack to cool completely.

Espresso buttercream frosting

For the frosting recipe, start by mixing the heavy whipping cream and 4 teaspoons espresso powder, until no lumps are visible.

Cream butter in medium-high speed until light and fluffy, for around 1.5 minutes. Turn speed to low.

Gradually, add the sifted icing sugar, vanilla extract, salt, and espresso powder mixture. Mix until just combined, then turn speed to medium-high and beat for an additional minute, or until frosting is light and fluffy.

Using a piping bag and 1M tip, pipe a high swirl of espresso buttercream into the completely cooled cupcakes and add some crushed chocolate covered espresso beans on top.

Expert tips to make the best Espresso Cupcake recipe

  • Measure all of your ingredients correctly. For the flour and powdered sugar, use the spoon method, scooping them into your measuring cup without compacting them. Then, level them with the back of a knife.
  • Use room temperature ingredients. This will ensure they mix more evenly and give the desired results in terms of consistency and texture
  • Use an ice cream scoop or a 3 tablespoon cookie scoop to fill your cupcake liners with batter for similar sized cupcakes
  • Baking your cupcakes for 5 minutes at 400 Fahrenheit, then turning the oven temperature down to 350 F for the rest of the baking time, helps keeping the cupcakes from sinking in the middle and have a better rise
  • Don’t open your oven door constantly to check on your cupcakes, changes in temperature could mess them up. Instead, wait until cupcakes are almost ready (around 350 F with 9-10 minutes of baking) to check on them
  • Moisture is one of the causes of your paper liners peeling off your cupcakes. To avoid this, don’t let the cupcakes cool completely in the cupcake tins. Instead, transfer them to a cooling rack 3-5 minutes after the cupcakes have been out of the oven
  • Storing your cupcakes warm can also lead to moisture. Wait until they are completely cooled to store them in any container
  • Over baking your cupcakes will turn them dry. Keep an aye on them, and take them out of the oven as soon as they’re done
  • Do not frost your cupcakes until they’re completely cooled
Espresso Cupcakes Recipe

How to store these fluffy cupcakes

Store any leftover cupcakes in an airtight container at room temperature and away from any heat sources for 3 days.

Make sure the container is high enough for the cupcakes to fit without squishing the buttercream.

Can I freeze my cupcakes?

Freezing your cupcakes is a better way to store them long term than refrigerating them. The freezer will help them retain all of their moisture, while the fridge will dry them out.

Both cupcakes and buttercream freeze pretty well. You’ll need an airtight container with a high enough lid to fit the cupcakes.

You will also need to make sure that your container closes tight enough to avoid any freezer burn and to keep your cupcakes from absorbing any bad odors from the freezer.

To thaw your cupcakes, take them out of the freezer and remove the lid. Place it on top without securing it, and leave a tiny gap to allow any moisture out.

Espresso Cupcakes Recipe

Here’s a video of these Espresso Cupcakes so you can see up-close this dessert.

Follow the links below for more coffee recipes, or click this link for more cupcake recipes:

Coffee Liqueur brownie Ice Cream

Coffee Liqueur brownie pie

Chocolate Coffee Meringues

Coffee Brownie Torte

If you make this recipe, please be sure to give it a star rating and leave a comment below!

Espresso Cupcakes Recipe
Print Recipe
5 from 6 votes

Espresso Cupcake Recipe

These espresso cupcakes are for all coffee lovers out there! it's a super simple recipe that delivers super fluffy espresso cupcakes, with a creamy espresso buttercream frosting.
Together, they deliver the perfect cupcake with an amazing coffee flavor.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Cupcakes, Muffins & Donuts
Cuisine: American
Keyword: cupcakes and espresso, espresso cucpake recipe, espresso cupcake, espresso cupcakes, Maria Corcuera, no churn coffee liqueur brownie ice cream sweet fix baker
Servings: 21 cupcakes

Equipment

  • 2 cupcake tins
  • 21 cupcake liners
  • 1 piping bag
  • 1 1M piping tip

Ingredients

Espresso Cupcakes

  • 2 1/2 Cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 Cup full fat milk room temperature
  • 2 tablespoons espresso powder
  • 1 1/2 Cup granulated sugar
  • 1 Cup unsalted butter room temperature
  • 2 Large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1/4 Cup sour cream room temperature

Espresso buttercream

  • 1/4 Cup heavy whipping cream
  • 4 teaspoons instant espresso powder
  • 1 1/2 Cup unsalted butter slightly colder than room temperature
  • 6 1/4 Cup powdered sugar measured, then sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1/4 Cup Chocolate covered espresso beans measured, then crushed (optional)

Instructions

Espresso Cupcakes

  • Pre-heat oven to 400 Fahrenheit and line 2 cupcake tins with paper liners.
  • Mix the dry ingredients on a medium sized bowl, and set aside.
    2 1/2 Cups all-purpose flour, 3 teaspoons baking powder, 1/2 teaspoon salt
  • On a small separate bowl, mix the milk and instant espresso powder, until coffee is completely dissolved, and set aside.
    1 Cup full fat milk, 2 tablespoons espresso powder
  • Over a large bowl of an electric mixer with the paddle attachment (or using a hand mixer), mix in medium-high speed butter and sugar for around 3 minutes, until color turns into a lighter shade.
    1 1/2 Cup granulated sugar, 1 Cup unsalted butter
  • Add eggs and vanilla extract to creamed butter mixture and mix until just combined.
    2 Large eggs, 2 teaspoons vanilla extract
  • Scrape the bottom and sides of the bowl, add the sour cream and mix.
    1/4 Cup sour cream
  • Turn speed to low. Start adding the flour mixture and coffee milk mixture to the wet ingredients, alternating them, starting and finishing with the flour and mixing until just incorporated. It's important that you don't over mix the batter at this point.
  • Divide batter into the cupcake liners, filling them 2/3 full. I used a 3 tablespoon cookie scoop.
    Bake cupcakes in preheated oven for 5 minutes, then lower the oven temperature to 350 Fahrenheit and bake for an additional 10-15 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean.
  • Let cupcakes cool for a few minutes in the cupcake tins, then transfer to a wire rack to cool completely.

Espresso buttercream

  • Start by mixing the heavy whipping cream and 4 teaspoons espresso powder, until no lumps are visible.
    1/4 Cup heavy whipping cream, 4 teaspoons instant espresso powder
  • Cream butter in medium-high speed until light and fluffy, for around 1.5 minutes. Turn speed to low.
    1 1/2 Cup unsalted butter
  • Gradually, add the sifted icing sugar, vanilla extract, salt, and espresso powder mixture. Mix until just combined, then turn speed to medium-high and beat for an additional minute, or until frosting is light and fluffy.
    6 1/4 Cup powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon salt
  • Using a piping bag and 1M tip, pipe a high swirl of espresso buttercream into the completely cooled cupcakes and add some crushed chocolate covered espresso beans on top.
    1/4 Cup Chocolate covered espresso beans

Video

Notes

  • Measure all of your ingredients correctly. For the flour and powdered sugar, use the spoon method, scooping them into your measuring cup without compacting them. Then, level them with the back of a knife.
  • Use room temperature ingredients. This will ensure they mix more evenly and give the desired results in terms of consistency and texture
  • Use an ice cream scoop or a 3 tablespoon cookie scoop to fill your cupcake liners with batter for similar sized cupcakes
  • Baking your cupcakes for 5 minutes at 400 Fahrenheit, then turning the oven temperature down to 350 F for the rest of the baking time, helps keeping the cupcakes from sinking in the middle and have a better rise
  • Don’t open your oven door constantly to check on your cupcakes, changes in temperature could mess them up. Instead, wait until cupcakes are almost ready (around 350 F with 9-10 minutes of baking) to check on them
  • Moisture is one of the causes of your paper liners peeling off your cupcakes. To avoid this, don’t let the cupcakes cool completely in the cupcake tins. Instead, transfer them to a cooling rack 3-5 minutes after the cupcakes have been out of the oven
  • Storing your cupcakes warm can also lead to moisture. Wait until they are completely cooled to store them in any container
  • Over baking your cupcakes will turn them dry. Keep an aye on them, and take them out of the oven as soon as they’re done
  • Do not frost your cupcakes until they’re completely cooled

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