Coffee Lover's Cupcakes


For the Cupcakes

½ cup unsalted butter, melted

¾ cup sugar

¼ cup brown sugar

2 large eggs, room temperature

1 teaspoon vanilla

1 ½ cups cake flour

1 tablespoon espresso powder

1 ½ teaspoons baking powder

¼ teaspoon salt

½ cup brewed coffee

For the Frosting

1 cup unsalted butter, room temperature

2 cups powdered sugar

2 teaspoons espresso powder

½ teaspoon vanilla

For the Cupcakes

Preheat your oven to 350 and line a 12 cup muffin pan with cupcake liners.

Whisk flour, baking powder, espresso powder and salt together.

In another bowl, whisk melted butter, sugar, eggs and vanilla until combined.

Stir in half of the flour mixture.

Then stir in brewed coffee and the rest of the flour mixture and mix until combined.

Pour ¼ cup of batter into cupcake liners, about halfway full.

Bake at 350 for 18 to 22 minutes or until a wooden toothpick comes out clean.

Allow cupcakes to rest for 5 minutes then remove from pan and let cool on wire rack.

Let cupcakes cool completely before frosting.

For the Frosting

Cream together softened butter, powdered sugar, espresso powder and vanilla until smooth.

Beat frosting for 3 to 4 minutes on high until light and fluffy.

Frost cooled cupcakes. Enjoy!
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