Coffee Cupcakes with Espresso Buttercream Recipe

ByTaylor
Jump to Recipe· 4.8 from 11 reviews

If you love the rich, aromatic boost of coffee in your desserts, you’re going to absolutely adore this Coffee Cupcakes with Espresso Buttercream Recipe. These cupcakes are tender, flavorful, and topped with one of the best buttercreams I’ve ever whipped up—silky, glossy, and bursting with espresso goodness. Honestly, every bite feels like a little celebration in your mouth. Trust me, whether you’re hosting a brunch or just craving a cozy treat, these cupcakes will deliver. Keep reading, I’ll guide you through every step so you nail them like a pro!

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Why This Recipe Works

  • Balanced Coffee Flavor: Using espresso powder in both the cupcake and buttercream intensifies that rich coffee taste without overpowering sweetness.
  • Moist & Tender Texture: The combination of brown sugar and milk keeps the cupcakes moist and soft, perfect for a melt-in-your-mouth experience.
  • Silky Espresso Buttercream: Slowly whipping in sweetened condensed milk ensures a smooth, glossy frosting that’s not too sweet but deeply flavorful.
  • Easy to Make: This recipe is straightforward, with clear steps that anyone can follow—even if you’re new to baking cupcakes.
Coffee Cupcakes with Espresso Buttercream, coffee cupcake recipe, espresso buttercream frosting, coffee flavored desserts, easy coffee cupcakes - 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

Choosing the right ingredients really makes a difference in these coffee cupcakes with espresso buttercream recipe. Each element plays its part in creating that perfect balance of flavor, moisture, and texture. Plus, a few tips I’ve learned along the way will make your shopping a little easier.

Coffee Cupcakes with Espresso Buttercream, coffee cupcake recipe, espresso buttercream frosting, coffee flavored desserts, easy coffee cupcakes - 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: For both the cupcakes and buttercream, unsalted butter lets you control the saltiness perfectly and whips up beautifully for frosting.
  • Granulated Sugar and Light Brown Sugar: The mix gives sweetness plus moisture and a hint of caramel, which pairs so nicely with coffee.
  • Egg: Adds structure and helps the cupcakes rise to a nice fluffy texture.
  • Vanilla Extract: A subtle background flavor that rounds out the coffee and sugar notes.
  • Espresso Powder: The star ingredient—using it dissolved in milk gives a natural, intense coffee flavor without bitterness.
  • All-purpose Flour: The base of the cupcake’s light crumb. Be sure to sift to avoid lumps and keep things airy.
  • Whole Milk: Adds richness and moisture, helping the espresso powder dissolve evenly for consistent flavor.
  • Baking Soda & Baking Powder: Provide the rise and lift to create light, fluffy cupcakes.
  • Salt: Balances the sweetness and enhances all the other flavors.
  • Condensed Milk: Gives the buttercream a luscious, silky texture and natural sweetness without granulated sugar.
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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.

Tweak to Your Taste

I love making this coffee cupcakes with espresso buttercream recipe my own, and I encourage you to do the same. It’s easy to adjust things so they feel personal—maybe you want it stronger, sweeter, or even dairy-free. Don’t worry about sticking strictly to the recipe; it’s about what makes you happy and what works in your kitchen.

  • Stronger Coffee Kick: Sometimes, I double the espresso powder in the buttercream for an extra punch—perfect if you’re a full-on coffee lover like me.
  • Chocolate Twist: Swirling in a bit of cocoa powder to the batter or topping with mini chocolate chips adds a mocha vibe that’s truly irresistible.
  • Dairy-free Version: Swap the butter and milk for plant-based alternatives—I’ve had great success with coconut oil and almond milk here.
  • Different Frosting: If you’re feeling pressed for time, a simple dusting of espresso powder mixed with powdered sugar makes a quick glaze that still tastes amazing.

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

Step 1: Prep and Cream the Base

First things first, preheat your oven to 350°F (180°C), or 160°C if you have a fan oven. Line your muffin tin with cupcake liners so they’re ready to go. Then, cream together the unsalted butter and both sugars until the mixture is light and fluffy—this usually takes about 3 to 4 minutes with a hand or stand mixer. This step is key to a tender cupcake because the air you incorporate here helps the batter rise beautifully.

Step 2: Add the Egg and Vanilla

Next, beat in the egg and vanilla extract until everything is combined and smooth. Don’t rush here—scrape down the sides of your bowl with a spatula to get an even mix. This keeps texture consistent and prevents pockets of flour later.

Step 3: Sift and Mix Dry Ingredients Alternately

Sift the all-purpose flour, baking powder, baking soda, and salt together in a separate bowl—this avoids lumps and ensures an even rise. Add half of this flour mixture into your batter and stir gently until incorporated. Then, dissolve the espresso powder in the milk—you can warm the milk slightly to make this easier. Pour the espresso milk into the mixture and blend it well. Finally, add the remaining flour mixture and give it a gentle stir just until everything is combined—don’t overmix or your cupcakes might turn dense.

Step 4: Bake to Perfection

Use a spoon or an ice cream scoop to divide the batter evenly among your cupcake liners, filling each about two-thirds full. Bake them for 18 minutes or until the tops bounce back when you press them lightly with your finger. A toothpick inserted into the center should come out clean. Resist the temptation to open the oven too soon—that’s how cupcakes sink! Let them cool completely before frosting, or the buttercream will melt and get messy.

Step 5: Whip Up the Perfect Espresso Buttercream

With your cupcakes cooling, start the buttercream by whipping the room-temperature butter on high speed for about 5 minutes until it’s pale and smooth. Then, slowly drizzle in the sweetened condensed milk while mixing on medium speed—take your time here because rushing can make the frosting split, and nobody wants that! Meanwhile, dissolve the espresso powder in a tablespoon of hot water so it’s ready to mix in. Once the condensed milk is fully incorporated, add the dissolved espresso, vanilla extract, and salt, then whip it all together for another minute until glossy and thick.

Once the cupcakes are completely cool, top each one with a generous swirl of the espresso buttercream. I like to finish them with chocolate coffee beans for a cute and thematic touch, but you could just as easily dust them with cocoa powder or leave them simple.

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Pro Tips for Making Coffee Cupcakes with Espresso Buttercream Recipe

  • Butter Temperature Matters: Make sure your butter is room temp—not too cold or too warm—for a smooth, airy buttercream.
  • Slow and Steady with Condensed Milk: Drizzle it in gradually while mixing to avoid the frosting splitting—been there, learned that the hard way!
  • Don’t Overmix the Batter: Stir just enough to combine ingredients and keep cupcakes tender rather than tough.
  • Cool Completely Before Decorating: Warm cupcakes will melt the frosting, making your presentation messy and frosting runny.

How to Serve Coffee Cupcakes with Espresso Buttercream Recipe

Coffee Cupcakes with Espresso Buttercream, coffee cupcake recipe, espresso buttercream frosting, coffee flavored desserts, easy coffee cupcakes - 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 go-to garnish is chocolate-covered coffee beans—they add a lovely crunch plus that extra coffee aroma when you bite in. Sometimes I sprinkle a little cocoa powder over the buttercream for a rustic, elegant touch. If you want to get fancy, a dusting of edible gold dust or a tiny piece of chocolate curl makes these cupcakes perfect for special occasions.

Side Dishes

Pair these coffee cupcakes with a simple fresh fruit salad or a small bowl of seasonal berries to add brightness to the rich flavors. They’re also delightful alongside a hot cup of coffee or a creamy latte to double down on that coffee vibe.

Creative Ways to Present

For parties, I love placing these cupcakes on a tiered cake stand with coffee beans scattered around for that café feel. Another fun trick is piping the buttercream with a star tip to get those pretty swirls, then sticking in a mini biscotti or chocolate-covered spoon as a stylish and edible decoration.

Make Ahead and Storage

Storing Leftovers

I store any leftover coffee cupcakes in an airtight container in the fridge to keep the buttercream fresh and stable. They last well for about 3 days, though I always recommend enjoying them sooner because that fresh buttercream vibe is unbeatable.

Freezing

If you want to prep ahead, you can freeze unfrosted cupcakes wrapped tightly in plastic wrap and placed in an airtight container for up to 2 months. When ready, thaw at room temperature before frosting. Buttercream doesn’t freeze as well, so I recommend frosting after thawing for the best texture.

Reheating

Reheat refrigerated cupcakes for about 10 seconds in the microwave to warm them slightly—this brings out the coffee flavor and softens the cake a bit. Avoid reheating with the frosting on, as the buttercream will melt quickly.

FAQs

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

    You can, but espresso powder has a stronger, more concentrated flavor that’s less bitter than instant coffee. If you only have instant coffee, use a slightly smaller amount to avoid a harsh taste. Dissolving it in warm milk before mixing will still give you that lovely coffee flavor.

  2. How do I fix buttercream that looks grainy or split?

    This usually happens if the butter was too cold or the condensed milk was added too fast. To fix it, gently warm the bowl over a pan of hot water while beating, or add a tablespoon of warm milk and keep mixing. Once it smooths out, chill it for a bit before rewhipping.

  3. Can I make these cupcakes vegan?

    Yes! Replace butter with vegan margarine or coconut oil and use a plant-based milk like almond or oat milk. Swap the egg for a flax egg or commercial egg replacer. For frosting, substitute sweetened condensed coconut milk or make a vegan buttercream using powdered sugar and vegetable shortening.

  4. What’s the best way to store leftover buttercream?

    Store buttercream in an airtight container in the fridge for up to 3 days. Before using, let it come to room temperature and rewhip it to refresh its texture.

Final Thoughts

Making these coffee cupcakes with espresso buttercream recipe has become something I turn to whenever I want to spoil myself or impress friends without stress. The rich coffee aroma combined with that velvety, lightly sweet buttercream always feels like a comforting treat. Plus, the recipe is approachable—just the right kind of rewarding in the kitchen. If you’ve been on the fence about baking coffee-flavored cupcakes, give this recipe a whirl. I promise, you’ll be smiling with your first bite, just like I always do!

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Coffee Cupcakes with Espresso Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 11 reviews
  • Author: Taylor
  • 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-flavored cupcakes topped with a smooth and glossy coffee Russian buttercream, perfect for coffee lovers seeking a moist and flavorful treat.

Ingredients

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

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 oven and prepare pan. Preheat the oven to 350°F / 180°C (160°C fan) and line a muffin pan with cupcake liners.
  2. Cream the butter and sugars. Beat together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
  3. Add egg and vanilla. Incorporate the egg and vanilla extract into the mixture until fully combined.
  4. Sift dry ingredients. Sift the all-purpose flour, baking powder, baking soda, and salt into a bowl. Add half of the mixture to the batter and mix slowly until just incorporated.
  5. Dissolve espresso in milk. Dissolve espresso powder in the whole milk, then add it to the batter and mix until combined.
  6. Add remaining dry ingredients. Stir in the remaining sifted flour mixture until fully incorporated to form a smooth batter.
  7. Bake cupcakes. Spoon the batter evenly into the cupcake liners and bake for 18 minutes or until the tops bounce back lightly when pressed.
  8. Make the coffee buttercream. Using a stand or hand mixer, whip the room temperature butter on high speed for 5 minutes until light and silky.
  9. Incorporate condensed milk. Gradually drizzle in the condensed milk while whipping on medium speed, taking care to avoid splitting the frosting.
  10. Add espresso and flavorings. Dissolve espresso powder in a tablespoon of hot water, add it to the frosting along with vanilla extract and salt, then whip for an additional minute until thick and glossy.
  11. Decorate cupcakes. Once the cupcakes are fully cooled, pipe or spread the coffee buttercream on top. Optionally decorate with chocolate coffee beans or a dusting of cocoa powder.

Notes

  • Ensure butter is at room temperature (about 1 hour out of the fridge) for the buttercream to whip properly; too cold or too warm will affect texture.
  • If the buttercream appears broken, refer to guides on fixing broken buttercream to restore smoothness.
  • Use fresh espresso powder for more vibrant coffee flavor.
  • You can substitute whole milk with buttermilk for a slight tang and extra moisture.
  • Decorations are optional and can be customized according to preference.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 350 kcal
  • Sugar: 30 g
  • Sodium: 180 mg
  • Fat: 18 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 65 mg

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