Coffee cupcakes with espresso frosting recipe

Pinterest LinkedIn Tumblr +

Delicious, moist coffee infused cupcakes with espresso frosting.

  • Yield: 12 cupcakes
  • Cooking Time: 30 Minutes


  • 1½ cups of all-purpose flour
  • ¾ cup of sugar
  • 1 teaspoon of baking powder
  • ½ teaspoon of salt
  • ¼ cup of butter, softened
  • 1 large egg
  • 1 tablespoon of vanilla extract
  • ¼ cup of buttermilk
  • ¼ cup of whole milk
  • ½ cup cocoa powder, unsweetened
  • ½ cup of brewed coffee, room temperature
Bailey’s Frosting
  • ½ stick of unsalted butter, softened
  • 1½ cups of powdered sugar
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of espresso powder
How to Make It
  1. Preheat oven to 350°F and line muffin pans with paper liners.
  2. In a large bowl, sift together dry ingredients, except sugar.
  3. In another bowl, whisk together sugar and egg until fluffy and whisk in your remaining wet ingredients.
  4. Fold the dry ingredients into your wet ingredients and mix until well combined.
  5. Spoon your batter into the muffin cups.
  6. Bake the cupcakes for 15 - 20 minutes until a wooden toothpick put into the center comes out clean.
  7. Let the cupcakes cool in the muffin tin for a couple of minutes and then transfer them to a wire rack to cool completely.
  8. For the frosting, beat the sugar and butter together until smooth and whisk in remaining ingredients. Let sit in refrigerator until ready to be used.
  9. Frost cooled cupcakes.

Comments are closed.