Coffee Cupcakes with Espresso Buttercream Recipe

ByLily
Jump to Recipe· 4.7 from 36 reviews

If you’re anything like me and absolutely adore that rich, warm flavor of coffee in your desserts, you’re going to fall head over heels for this Coffee Cupcakes with Espresso Buttercream Recipe. These cupcakes are the perfect combo of moist, fluffy cake infused with coffee, topped off with a dreamy espresso buttercream that’s just the right balance of sweet and intense. I’ve made this recipe a bunch of times, and it’s become my go-to for coffee-loving friends and family — they always ask for seconds!

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Why This Recipe Works

  • Perfect Coffee Flavor Balance: Espresso powder in both the cake and buttercream ensures a rich, layered coffee taste without bitterness.
  • Moist, Tender Cupcakes: Using both granulated and light brown sugars keeps the cupcakes soft and flavorful.
  • Silky Espresso Buttercream: Gradual mixing of condensed milk with room temperature butter creates a glossy, smooth frosting every time.
  • Simple Yet Impressive: This recipe uses common ingredients and straightforward steps to deliver bakery-worthy results you can easily make at home.
Coffee Cupcakes with Espresso Buttercream, coffee cupcake recipe, espresso frosting cupcakes, coffee flavored desserts, moist 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

All the ingredients in this Coffee Cupcakes with Espresso Buttercream Recipe come together to create that iconic coffee dessert experience. From butter to espresso powder, each plays a unique role in texture and flavor. Here’s a quick peek at why I use these ingredients and a few shopping tips you might like.

Coffee Cupcakes with Espresso Buttercream, coffee cupcake recipe, espresso frosting cupcakes, coffee flavored desserts, moist 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: Using unsalted lets you control the salt balance and ensures the buttercream whips up light and smooth when it’s room temp.
  • Granulated Sugar & Light Brown Sugar: The combo gives just the right sweetness and keeps the cupcakes moist and tender.
  • Large Egg: Adds structure while keeping the crumb tender.
  • Vanilla Extract: Enhances all the flavors and adds warmth.
  • Espresso Powder: This is the star that amps up the coffee flavor without watering down batter texture; dissolving it in milk helps it blend evenly.
  • All-purpose Flour: The base for a tender crumb – make sure it’s fresh for best rise.
  • Whole Milk: Adds moisture and richness to the batter.
  • Baking Soda & Baking Powder: These leaveners create the right rise and light texture.
  • Salt: Balances the sweetness and enhances flavor.
  • Condensed Milk (for buttercream): Adds sweetness and creamy consistency that’s unbeatable in frosting.
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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.

Make It Your Way

I love that this Coffee Cupcakes with Espresso Buttercream Recipe is a wonderful base to customize. Once you get the hang of it, it’s fun to tweak the espresso intensity or swap out a few add-ins to suit your vibe or the occasion.

  • Variation: I’ve added a sprinkle of cinnamon or nutmeg to the batter when I want an extra cozy touch—it really plays nicely with the coffee notes and warms up the flavor.
  • Dairy-Free Option: I’ve experimented by swapping whole milk for oat or almond milk, and while the texture changes a bit, the cupcakes still come out moist and delicious.
  • Decoration Twist: Try topping the cupcakes with crushed biscotti or cocoa nibs instead of chocolate coffee beans for a crunchy surprise.
  • Intensity Adjustment: If you want a stronger coffee hit, gently increase the espresso powder in the buttercream but watch that balance — too much can make it bitter.

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

Step 1: Get Your Oven and Pans Ready

First things first, preheat your oven to 350°F (180°C) or 160°C if you’re using a fan oven, and line your muffin pan with cupcake liners. This makes life so much easier when it’s time to stuff those beauties in!

Step 2: Cream Butter and Sugars Until Fluffy

Using room temp unsalted butter, beat it together with the granulated sugar and brown sugar until you get a light, pale, and fluffy mix. This step is key—it traps air that helps your cupcakes rise beautifully and stay tender. I like to use a stand mixer but a hand mixer works just fine.

Step 3: Add Egg and Vanilla for That Classic Base

Crack in one large egg and pour in the vanilla extract, then beat everything till just combined. Don’t overmix here; you want the batter smooth but still airy.

Step 4: Mix Your Dry Ingredients and Alternate

Sift the flour, baking powder, baking soda, and salt into a bowl to make sure everything’s nicely blended and lump-free. Then, add about half of the dry mix to your batter and stir gently but thoroughly.

Step 5: Dissolve Espresso Powder in Milk Before Adding

Here’s a little trick that really helps: dissolve your espresso powder in the milk before pouring it into the batter. This ensures the coffee flavor is evenly distributed and prevents any gritty espresso spots.

Step 6: Finish Mixing in the Dry Ingredients and Scoop

Add the remaining flour mixture, stirring gently just until incorporated. Overmixing is the enemy here if you want tender cupcakes! Then scoop the batter into your cupcake liners, filling each about two-thirds full to give them enough room to rise.

Step 7: Bake and Test for Doneness

Bake for about 18 minutes or until the tops bounce back lightly when pressed. I always set my timer for 16 minutes and start checking—it’s easy to overbake, which can dry things out.

Step 8: Make the Silky Espresso Buttercream

While your cupcakes cool (and trust me, this is tough because the smells are amazing), whip your room-temperature butter on high speed for about 5 minutes until it’s lighter and silky smooth. Then, very slowly drizzle in the condensed milk while mixing on medium speed—this step takes patience but prevents your buttercream from splitting (a mistake I learned from the hard way!).

Step 9: Flavor and Finish the Buttercream

Dissolve your espresso powder in a tablespoon of hot water, then add it to the frosting with vanilla extract and salt. Whip for another minute until everything comes together into a thick, glossy buttercream. If your frosting looks off, check out my guide on fixing broken buttercream—sometimes a small save is all you need.

Step 10: Frost and Decorate

Once the cupcakes are fully cool (patience again, I know), generously top them with the espresso buttercream. I love to finish mine with a couple of chocolate-covered coffee beans for that little crunch and extra punch, but cocoa powder or just plain buttercream works just as well.

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Tips from My Kitchen

  • Butter Temperature Matters: I always remove butter from the fridge about an hour before making the buttercream—they whip up best when slightly soft but not melted.
  • Patience with Buttercream: Drizzling condensed milk too fast can cause splitting; trust me, going slow is worth it.
  • Don’t Overmix Batter: Overworking cupcake batter gives you denser cupcakes; stir just until ingredients are combined.
  • Check Oven Early: My oven runs hot, so I start checking for doneness at 16 minutes to avoid dry cupcakes.

How to Serve Coffee Cupcakes with Espresso Buttercream Recipe

Coffee Cupcakes with Espresso Buttercream, coffee cupcake recipe, espresso frosting cupcakes, coffee flavored desserts, moist 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

I’m a sucker for finishing these cupcakes with chocolate-covered coffee beans because they echo the espresso flavor and add a bit of fun texture. Sometimes, especially for casual weekends, I sprinkle a light dusting of cocoa powder over the buttercream for a subtle bitterness that balances the sweetness perfectly. You could also try a few espresso nibs or even edible gold flakes for extra glam!

Side Dishes

These cupcakes are heavenly on their own, but if you want to create a coffee-themed dessert spread, I like pairing them with a small scoop of vanilla bean ice cream or a neat little fruit salad with berries to cut through the richness. Also, a simple glass of cold milk or an espresso shot pairs beautifully to elevate the whole experience.

Creative Ways to Present

For a special occasion, I’ve set these out as part of a “coffee bar” where guests can grab a cupcake and customize it with toppings like whipped cream, crushed nuts, or cinnamon sticks. Another fun idea is to serve cupcakes in mini mason jars topped with the espresso buttercream and sprinkle of toppings — looks fancy but is super easy to do!

Make Ahead and Storage

Storing Leftovers

If you’ve got any leftovers (rare, but it happens), I store them in an airtight container in the fridge. The buttercream stays fresh that way, and the cupcakes keep their moisture. I like to take them out about 30 minutes before serving to let the buttercream soften.

Freezing

I’ve had great luck freezing the unfrosted cupcakes in a sealed bag for up to a month. When I’m ready to serve, I thaw them overnight in the fridge and frost fresh before guests arrive. The buttercream doesn’t freeze well in my experience, so fresh frosting really shines here.

Reheating

To enjoy fridge-stored cupcakes, I recommend letting them reach room temperature naturally or warming them gently in the microwave for about 10 seconds—just enough to soften the crumb without melting the buttercream. This simple step revives their fresh-baked softness every time.

FAQs

  1. Can I use instant coffee instead of espresso powder for this Coffee Cupcakes with Espresso Buttercream Recipe?

    You can, but espresso powder is specially roasted and finely ground to dissolve completely and deliver a more intense, richer coffee flavor without bitterness. Instant coffee may not dissolve as smoothly, which can sometimes affect the texture and flavor balance, so I recommend sticking with espresso powder for best results.

  2. My buttercream looks grainy or split. How can I fix it?

    This often happens when butter is too cold or the condensed milk is added too quickly. To fix grainy or split buttercream, try warming the mixing bowl slightly or whisking over a warm water bath while whipping. Adding a tablespoon of cream or milk also helps smooth it out. Patience in ingredient temperatures and gradual mixing really prevents this issue.

  3. Can I make these cupcakes vegan or gluten-free?

    For vegan versions, substitute the butter with plant-based margarine and use a flax egg or other egg replacer. Condensed milk can be swapped with a vegan condensed milk alternative. Gluten-free flour blends can replace all-purpose flour, but results may vary depending on the blend’s absorbency. I suggest experimenting or starting with small batches.

  4. How do I ensure my cupcakes stay moist?

    Using a combination of granulated and light brown sugar helps retain moisture, and not overbaking is key. Also, make sure to cool the cupcakes in the pan for a few minutes before transferring to a wire rack so they don’t dry out. Proper storage in airtight containers keeps them fresh longer.

Final Thoughts

This Coffee Cupcakes with Espresso Buttercream Recipe holds a special place in my heart because it combines two of my favorite things: coffee and baking. It’s approachable, rewarding, and always impresses whoever I share it with. If you’re a coffee lover or just looking for a cupcake that walks the line between rich and delicate, give this recipe a try—you’ll be so glad you did, and your kitchen will smell amazing the whole time!

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Coffee Cupcakes with Espresso Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 36 reviews
  • Author: Lily
  • 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 Cupcakes topped with rich Coffee Russian Buttercream, perfect for coffee lovers seeking a moist and flavorful treat with a smooth and glossy frosting.

Ingredients

For the 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

For the Coffee Buttercream

  • 227 g (2 sticks) Unsalted Butter at room temperature
  • 396 g (14 oz) Condensed Milk
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Salt
  • 2 teaspoon Espresso Powder

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F / 180°C (160°C fan) and line a muffin pan with cupcake liners to prepare for baking.
  2. Cream butter and sugars: In a mixing bowl, cream together 114 g unsalted butter, 100 g granulated sugar, and 110 g light brown sugar until the mixture is light and fluffy.
  3. Add egg and vanilla: Beat in 1 large egg and 1 teaspoon vanilla extract until fully combined and smooth.
  4. Sift dry ingredients: Sift together 190 g all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt in a separate bowl.
  5. Combine dry ingredients partially: Add half of the sifted dry ingredients to the wet mixture and mix slowly until completely incorporated.
  6. Dissolve espresso in milk: Dissolve 2 tablespoons espresso powder in 120 ml whole milk and add it to the batter, mixing until fully combined.
  7. Add remaining flour mixture: Add the remaining dry ingredients and stir until fully incorporated but do not overmix.
  8. Bake cupcakes: Scoop the batter evenly into cupcake liners and bake for 18 minutes or until the tops bounce back when lightly pressed. Remove from oven and let cool completely.
  9. Prepare buttercream: Using a stand mixer or hand mixer, whip 227 g unsalted butter on high speed for 5 minutes until light and silky smooth.
  10. Incorporate condensed milk: Gradually drizzle in 396 g condensed milk while whipping on medium speed to avoid frosting splitting, continuing to whip until smooth.
  11. Add espresso and flavorings: Dissolve 2 teaspoons espresso powder in a tablespoon of hot water, then add to the frosting along with 1 teaspoon vanilla extract and ½ teaspoon salt. Whip for an additional minute until thick and glossy.
  12. Decorate cupcakes: Once cupcakes are completely cooled, top each cupcake generously with the coffee buttercream. Optionally decorate with chocolate coffee beans or a light dusting of cocoa powder.

Notes

  • Ensure butter is at room temperature (about 1 hour out of the fridge) for best frosting results; too cold or too warm butter will prevent proper whipping.
  • Use espresso powder dissolved in milk and water for a more intense coffee flavor without adding bitterness.
  • Do not rush adding condensed milk to the buttercream; adding it slowly prevents the frosting from splitting.
  • You can substitute condensed milk with a homemade version by cooking milk and sugar, but it may slightly alter texture.
  • Be careful not to overmix cupcake batter to keep cupcakes light and fluffy.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 350 kcal
  • Sugar: 30 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 55 mg

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