These coffee cupcakes are made with a soft coffee cupcake base and topped with coffee whipped cream and espresso powder.
These coffee cupcakes are made with a soft and fluffy coffee-flavored cupcake base that’s packed with rich coffee taste.
They’re topped with light and creamy stabilized coffee whipped cream, which adds a smooth and airy finish.
A sprinkle of espresso powder on top brings even more depth of flavor and gives them a beautiful, café-style look.
These cupcakes are loaded with coffee flavor from top to bottom and are the perfect dessert for any coffee lover.
They can be made kid-friendly by making them decaf. They come together in one bowl and are topped with a light frosting instead of a heavy buttercream frosting.
For more coffee desserts, check out my coffee cheesecake, chocolate coffee cake, and chewy coffee cookies.
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Why this recipe works
- Soft cupcakes- these cupcakes are super soft and fluffy. They have a tender texture that melts in your mouth.
- Light frosting- the whipped cream frosting is light, airy, and not too sweet. It goes perfectly with the rich cupcake base.
- Coffee flavor- they’re full of real coffee flavor in every bite. Great for anyone who loves coffee desserts.
- One-bowl cupcakes- the cupcake batter comes together in just one bowl. Less mess and easy cleanup!
- Easy to make- this recipe is simple and beginner-friendly. You don’t need fancy tools or tricky steps.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the cupcakes
Butter- I used unsalted butter for flavor and moisture. Make sure it's softened to room temperature so it creams easily with the sugar.
Eggs- you will need 2 large eggs for this recipe. Make sure that your eggs are at room temperature.
Flour– I used all-purpose flour for this recipe. Cake flour will work great as well.
Baking powder – to allow the cupcakes to rise. Ensure that your baking powder is not expired.
Sugar- granulated sugar adds the perfect amount of sweetness and balances the deep coffee flavor.
Vanilla extract- adds extra flavor. You can use vanilla bean extract or pure vanilla extract for better flavor!
Buttermilk- gives the cupcake extra moisture. You can make your buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for 10 minutes.
Sour cream- adds moisture and a slight tang that complements the coffee flavor while helping create a soft, tender crumb. You can use Greek yogurt instead.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
For the coffee whipped cream
Heavy cream- make sure that your heavy cream is cold. Cold heavy cream whips better and quicker.
Powder sugar- you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Instructions
Make the cupcakes
Preheat an oven to 350°F (180°C) and prep a cupcake pan with liners.
In a large mixing bowl, add the softened butter, sugar, vanilla extract, and salt, and mix with an electric hand mixer until creamy and well combined.
Add the eggs, and mix until creamy and well combined.
Then, add the sour cream and mix until well combined.
Add ½ of the flour, baking powder, and ½ of the buttermilk. Mix until almost combined.
Add the rest of the flour and the buttermilk and mix until just combined, and there are no lumps of flour showing.
Use an ice cream scoop to fill the cupcake ⅔ full (do not overfill) and bake in a 180°C (350°F) preheated oven for about 20 minutes or until a toothpick comes out clean.
Cool the cupcakes for 10 minutes and transfer them to a cooling rack to cool completely (don’t frost warm cupcakes).
Make the espresso whipped cream and assemble
In a large mixing bowl, add cold heavy whipping cream, powdered sugar, vanilla extract, vanilla instant pudding mix, and espresso powder.
Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed.
Whip until soft to medium peaks form and the cream is light, fluffy, and holds its shape.
Fill a piping bag fitted with a large round tip with the coffee whipped cream. Frost the cupcakes and dust with a little espresso powder.
Expert Tips
- Use room temperature ingredients. Butter, eggs, sour cream, and buttermilk should all be at room temperature. This helps everything blend smoothly and gives your cupcakes a light, even texture.
- Cream the butter and sugar well. Beat the butter and sugar together until light and fluffy. This adds air to the batter and gives the cupcakes their soft, tender crumb.
- Use cupcake liners to prevent the cupcakes from sticking to the pan, making them easier to remove and creating a more professional appearance.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don't overmix the batter. Once you've added the dry ingredients, mix just until they're incorporated. Overmixing can lead to tough, dense cupcakes.
- Use a cookie scoop for even cupcakes. This ensures all cupcakes bake evenly and look uniform, no tiny or overflowing cupcakes here!
- Don't overbake the cupcakes. Keep an eye on the cupcakes as they bake and remove them from the oven as soon as a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the cupcakes to cool completely before frosting them with the frosting. This will prevent the frosting from melting and sliding off the cupcakes.
- Sprinkle espresso powder last minute. Add your espresso powder dusting just before serving to keep it fresh-looking and flavorful.
Faq's
You'll know the cupcakes are done when a toothpick inserted in the center comes out clean or with a few moist crumbs. The tops should be set and lightly spring back when touched.
The secret to good cupcakes is using room temperature ingredients, not overmixing the batter, measuring the ingredients correctly, and baking just until they're done. This keeps them soft, moist, and light every time.
Yes. If you don’t consume caffeine, you can use decaf coffee for this.
Yes! Follow the recipe as written and bake them for about 10-12 minutes or until a toothpick inserted into the cupcakes comes out clean.
Storing
These cupcakes will last up to 4 days in the fridge (dairy needs to be stored in the fridge). Cover them with plastic wrap or foil to prevent them from drying out.
Freezing
To freeze unfrosted cupcakes, let them cool completely, then wrap each one tightly in plastic wrap and place them in a freezer-safe container or zip-top bag.
They’ll stay fresh for up to 2 months. When you're ready to use them, simply thaw at room temperature, then frost as desired.
To freeze frosted cupcakes, first place them on a baking sheet and freeze uncovered for about 1–2 hours, until the frosting is firm to the touch.
Once frozen, carefully wrap each cupcake or place them in a deep airtight container, making sure the frosting doesn’t get squished. Thaw them at room temperature for 1–2 hours before serving.
Making ahead instructions
You can make these cupcakes 1-2 days ahead of time and store them in an airtight container in the fridge so they won't dry out.
Or, you can make the cupcakes ahead of time freeze them according to the freezing instructions, and thaw them before serving.
Substitutions
Gluten-free- you can swap the flour with a 1:1 gluten-free flour blend to make these cupcakes gluten-free. I haven’t tested it myself, but it should work well with a high-quality blend.
Dairy-free- to make these dairy-free, use plant-based butter, dairy-free sour cream, and a non-dairy milk like almond or oat milk mixed with a bit of vinegar to replace the buttermilk.
The texture may vary slightly, but they should still turn out soft and delicious.
For the frosting, use a dairy-free coffee frosting that you like.
Decaf- if you don't consume coffee, or want to make this recipe kid-friendly, make these cupcakes with decaf espresso powder.
Variations
Mini cupcakes- make these as mini cupcakes by using a mini muffin pan and liners. Reduce the baking time to about 10–12 minutes.
Tiramisu-style cupcakes- lightly brush the baked cupcakes with a coffee syrup and top with mascarpone whipped cream instead of regular whipped cream. Dust with cocoa powder for a tiramisu-inspired twist.
Coffee and caramel cupcakes – drizzle homemade or store-bought caramel sauce over the frosted cupcakes. The sweet caramel pairs beautifully with the bold coffee flavor.
Chocolate Ganache Frosting- top the cupcakes with a smooth chocolate ganache. The chocolate and coffee flavors pair beautifully.
Coffee Buttercream- for a sweeter, more classic cupcake feel, try a coffee buttercream.
Serving Tips
Chocolate shavings- top the finished cupcakes with chocolate shavings for a delicious touch of chocolate flavor.
Serve at room temperature- these cupcakes taste best when they’re not too cold. Let them sit out for 20–30 minutes if stored in the fridge so the texture softens and the flavors shine.
Top with a dusting of espresso powder or cocoa powder- right before serving, lightly dust the cupcakes for a café-style finish. It adds a beautiful touch and boosts the coffee flavor.
Add a swirl of caramel or chocolate- drizzle a little caramel or chocolate sauce over the frosting just before serving.
Equipment
- Mixing bowls (large and medium)
- Electric hand mixer
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Cupcakes tins- my favorite Wilton cupcake tins.
- Cupcake liners
- Cooling rack
- Piping bag and tip (optional, for frosting)
More cupcake recipes
Nutella Cupcakes- These Nutella cupcakes are made with chocolate Nutella cupcakes, filled with Nutella, and topped with Nutella buttercream frosting.
Black Forest Cupcakes- These black forest cupcakes are made with moist chocolate cupcakes, filled with cherry filling, and topped with whipped cream.
Orange Cupcakes- These orange cupcakes are made with a soft orange cupcake, filled with orange curd, and topped with orange mascarpone frosting.
If you tried this recipe, don’t forget to leave a rating and a comment below. I love hearing from you.
If you liked this recipe
📖 Recipe
Coffee Cupcakes w/ Coffee Whipped Cream Frosting
Ingredients
For the cupcakes
- ½ cup Butter
- 1 cup Granulated sugar
- 2 teaspoon Vanilla extract
- 1 tablespoon Espresso powder
- ½ teaspoon Kosher salt
- 2 Eggs
- ⅓ cup Sour cream
- ½ cup Buttermilk
- 1 ⅔ cup Flour
- 1 ⅓ teaspoon Baking powder
For the coffee whipped cream
- 1 ⅓ cups Heavy cream
- 1 teaspoon Espresso powder
- 3 tablespoon Powdered sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Instant vanilla pudding
Instructions
Make the cupcakes
- Preheat an oven to 350°F (180°C) and prep a cupcake pan with liners.
- In a large mixing bowl, add the softened butter, sugar, vanilla extract, and salt, and mix with an electric hand mixer until creamy and well combined.
- Add the eggs, and mix until creamy and well combined.
- Then, add the sour cream and mix until well combined.
- Add ½ of the flour, baking powder, and ½ of the buttermilk. Mix until almost combined.
- Add the rest of the flour and the buttermilk and mix until just combined, and there are no lumps of flour showing.
- Use an ice cream scoop to fill the cupcake ⅔ full (do not overfill) and bake in a 180°C (350°F) preheated oven for about 20 minutes or until a toothpick comes out clean.
- Cool the cupcakes for 10 minutes and transfer them to a cooling rack to cool completely (don’t frost warm cupcakes).
Make the espresso whipped cream and assemble
- In a large mixing bowl, add cold heavy whipping cream, powdered sugar, vanilla extract, vanilla instant pudding mix, and espresso powder.
- Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed.
- Whip until soft to medium peaks form and the cream is light, fluffy, and holds its shape.
- Fill a piping bag fitted with a large round tip with the coffee whipped cream. Frost the cupcakes and dust with a little espresso powder.
Notes
- Use room temperature ingredients. Butter, eggs, sour cream, and buttermilk should all be at room temperature. This helps everything blend smoothly and gives your cupcakes a light, even texture.
- Cream the butter and sugar well. Beat the butter and sugar together until light and fluffy. This adds air to the batter and gives the cupcakes their soft, tender crumb.
- Use cupcake liners to prevent the cupcakes from sticking to the pan, making them easier to remove and creating a more professional appearance.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don't overmix the batter. Once you've added the dry ingredients, mix just until they're incorporated. Overmixing can lead to tough, dense cupcakes.
- Use a cookie scoop for even cupcakes. This ensures all cupcakes bake evenly and look uniform, no tiny or overflowing cupcakes here!
- Don't overbake the cupcakes. Keep an eye on the cupcakes as they bake and remove them from the oven as soon as a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the cupcakes to cool completely before frosting them with the frosting. This will prevent the frosting from melting and sliding off the cupcakes.
- Sprinkle espresso powder last minute. Add your espresso powder dusting just before serving to keep it fresh-looking and flavorful.
Liana
Perfect