COFFEE CUPCAKES
Super soft and moist Coffee Cupcakes topped with ultra creamy Coffee Mascarpone Frosting. Easy to make and a dream for coffee lovers.
Lately, I find my love with coffee infused baking goods. Did you see my Chocolate Coffee Cake, what I posted recently? I got raving feedback on that.
How can I describe these Coffee Cupcakes best? Oh, I know it. It is like you eat a Cafe au Lait. Seriously.
HOW TO MAKE COFFEE CUPCAKES?
The cupcakes are quick to make. You need 3 bowls and about 10 minutes of active preparation time. In a small bowl, combine strong brewed coffee and espresso powder. Set aside.
In a medium bowl, combine the dry ingredients. Flour, baking powder, and salt.
In a large bowl, beat butter and sugar until fluffy. Then add egg and vanilla and stir to combine. Alternately add dry ingredients, then the coffee, then again dry ingredients, then the buttermilk, and then the remaining dry ingredients, and stir to combine.
Make sure that you use room temperature butter for the cupcakes. Let it sit on the counter in a warm place (next to the turned on oven for example) for about 30-60 minutes. The butter should be firm but soft and not greasy nor melted. Please don’t soften the butter in the microwave. It is too risky that the butter melts down or gets greasy.
The batter is enough for about 16-17 cupcakes. Make sure that you don’t fill too much batter into the cupcake liners. Fill them about 2/3 – ¾ full that they don’t sink or spill over the sides. This can be done with an ice cream scoop, a measuring cup, or a tablespoon.
I decided to add butter instead of oil to the cupcakes because of the nice buttery flavor. It leads to a richer taste. They are not as airy as a white cupcake but soft and moist.
Coffee Cupcakes Recipe
Prep Time
25 mins
Cook Time
17 mins
Total Time
42 mins
Super soft and moist Coffee Cupcakes topped with ultra creamy Coffee Mascarpone Frosting. Easy to make and a dream for coffee lovers.
Course: Breakfast, Dessert
Cuisine: American
Keyword: Coffee Cupcakes Recipe, How to make Coffe Cupcakes
Servings: 16 cupcakes
Calories: 307 kcal
Author: Also The Crumbs Please
Ingredients
Instructions
Lately, I find my love with coffee infused baking goods. Did you see my Chocolate Coffee Cake, what I posted recently? I got raving feedback on that.
How can I describe these Coffee Cupcakes best? Oh, I know it. It is like you eat a Cafe au Lait. Seriously.
HOW TO MAKE COFFEE CUPCAKES?
The cupcakes are quick to make. You need 3 bowls and about 10 minutes of active preparation time. In a small bowl, combine strong brewed coffee and espresso powder. Set aside.
In a medium bowl, combine the dry ingredients. Flour, baking powder, and salt.
In a large bowl, beat butter and sugar until fluffy. Then add egg and vanilla and stir to combine. Alternately add dry ingredients, then the coffee, then again dry ingredients, then the buttermilk, and then the remaining dry ingredients, and stir to combine.
Make sure that you use room temperature butter for the cupcakes. Let it sit on the counter in a warm place (next to the turned on oven for example) for about 30-60 minutes. The butter should be firm but soft and not greasy nor melted. Please don’t soften the butter in the microwave. It is too risky that the butter melts down or gets greasy.
The batter is enough for about 16-17 cupcakes. Make sure that you don’t fill too much batter into the cupcake liners. Fill them about 2/3 – ¾ full that they don’t sink or spill over the sides. This can be done with an ice cream scoop, a measuring cup, or a tablespoon.
I decided to add butter instead of oil to the cupcakes because of the nice buttery flavor. It leads to a richer taste. They are not as airy as a white cupcake but soft and moist.
Coffee Cupcakes Recipe
Prep Time
25 mins
Cook Time
17 mins
Total Time
42 mins
Super soft and moist Coffee Cupcakes topped with ultra creamy Coffee Mascarpone Frosting. Easy to make and a dream for coffee lovers.
Course: Breakfast, Dessert
Cuisine: American
Keyword: Coffee Cupcakes Recipe, How to make Coffe Cupcakes
Servings: 16 cupcakes
Calories: 307 kcal
Author: Also The Crumbs Please
Ingredients
- Coffee Cupcakes
- 1/2 cup strong coffee, room temperature (120ml)
- 1 tbsp espresso powder
- 1+3/4 cups all-purpose flour (210g)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, room temperature (113g)
- 3/4 cup granulated white sugar (150g)
- 1 large egg
- 1 vanilla bean* (or 1 tsp vanilla extract)
- 1/2 cup buttermilk (120ml)
- Coffee Mascarpone Frosting
- 2+1/4 cups mascarpone (500g)
- 1+1/4 cups powdered sugar (150g)
- 1 vanilla bean* (or 1 tsp vanilla extract)
- 1/4 cup strong coffee, room temperature (60ml)
- 1/4 cup heavy cream (60ml)
- Get Ingredients Powered by Chicory
Instructions
- Preheat oven to 350°F / 175°C. Line two 12-cup muffin pans with about 16-17 cupcake liners (this recipe yields 16-17 cupcakes - I got 16 cupcakes). Set aside.
- Cupcakes: In a small bowl, stir coffee and espresso powder to combine. Set aside. In a medium-sized bowl, stir flour, baking powder, and salt to combine. Set aside. In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment beat butter and sugar until creamy, about 1-2 minutes. Add egg and vanilla* and stir to combine. Alternately add dry ingredients, coffee, dry ingredients, buttermilk, and dry ingredients to the batter and mix on medium-low speed just until combined. Spoon batter into the liners and fill about 2/3 – 3/4 full that your cupcakes don't sink or spill over the sides. Watch the 1-minute video for better understanding. Bake for about 17-20 minutes or until a toothpick centered in the middle comes out clean. Let cool to room temperature before frosting.
- Frosting: In a large mixing bowl, using a stand or handheld mixer fitted with a whisk or paddle attachment, beat mascarpone until creamy. Sift in powdered sugar and mix until combined and sugar is dissolved. Add vanilla* and coffee and stir until incorporated. Stir in heavy cream and mix until creamy. If the frosting is too soft, add more powdered sugar little by little (up to ½ cup). If it is too firm, add 1-2 tbsp of heavy cream to lighten it up. When adding more powdered sugar, you may want to add a pinch of salt to cut down the sweetness.
- Pipe or spread frosting on top of cooled cupcakes. Store in an airtight container in the fridge up to 3 days.
- read more please visit :https://www.alsothecrumbsplease.com
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