Espresso Cupcakes
Coffee-infused cupcakes with a mocha undertone and a smooth espresso buttercream. A pick-me-up in dessert form.
Ingredients
Total time: 43 minutes
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp espresso powder dissolved in 1/2 cup warm milk
Espresso buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tbsp espresso powder dissolved in 2 tbsp warm cream
- 1 tsp vanilla extract
Instructions
- 1
Heat the oven to 350°F and line a 12-cup tin with liners.
- 2
Whisk the flour, baking powder, and salt together.
- 3
Cream the butter and sugar, then beat in the eggs and vanilla.
- 4
Add the dry ingredients alternately with the espresso milk, mixing just until smooth.
- 5
Divide among the liners and bake 16–19 minutes. Cool completely.
- 6
Beat the frosting ingredients until fluffy and pipe onto the cupcakes.
Zoe's Tips
- Dissolve the espresso powder fully so there are no gritty specks.
- Dust the tops with cocoa for a cappuccino look.
- Use decaf espresso powder if serving to kids.
Nutrition estimate
Approximate, per serving — a rough guide, not a lab measurement.
A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.
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