Coffee Cupcakes
These coffee cupcakes have a soft, coffee-infused crumb and are topped with a silky coffee buttercream. This recipe uses a Russian-style buttercream, which is made with sweetened condensed milk instead of powdered sugar, giving it a smooth texture that isn't overly sweet. This recipe is scaled to make a standard dozen cupcakes.
Ingredients
For the Coffee Cupcakes
- 1 1/2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 1/2 cup Unsalted Butter softened
- 2 Large Eggs
- 1/2 cup Milk
- 2 tbsp Espresso Powder
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1 tsp Vanilla Extract
For the Coffee Buttercream
- 1 cup Unsalted Butter softened but still cool
- 1 can Sweetened Condensed Milk 14 oz
- 1 tbsp Espresso Powder
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 350F and line 12-cup muffin tin with paper liners.
- Warm milk, dissolve espresso powder in it, set aside to cool.
- Beat butter and sugar until light and fluffy.
- Beat in eggs one at a time, then vanilla extract.
- Whisk together flour, baking powder, baking soda, and salt.
- Mix half dry ingredients into butter mixture, add coffee-milk, then remaining dry ingredients until smooth.
- Fill cupcake liners 2/3 full.
- Bake 18-20 minutes until toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to wire rack until completely cool.
- For buttercream, beat cool softened butter on high 5 minutes until pale.
- Mix espresso powder with vanilla to form paste.
- Slowly add sweetened condensed milk to butter on low speed.
- Add espresso-vanilla paste, beat on high 2-3 minutes until thick and silky.
- Frost cooled cupcakes with buttercream.
Notes
Butter for frosting should be softened but still cool to touch for best results.