Enhance your classic vanilla cupcakes with the flavor of coffee. These coffee cupcakes are light and airy. They are made with an oil-based batter that takes just 5 minutes to mix and 20 minutes to bake. Then, frosted with coffee buttercream to enhance the flavor of the coffee.
Table of Content
If you love coffee, you are going to love these cupcakes. The flavor of coffee is like non-other, especially when you combine it with a sweet coffee-flavored frosting.
The recipe is very simple and easy. The oil and water create a very light and airy cupcake, which honestly makes it almost impossible to eat just one. So, I highly recommend making more than you think you need because these do get over quickly.
Ingredients and substitutes
- Flour - I use regular all-purpose flour, plain flour (maida) for most of my cakes and cupcakes. Since it is easily available and usually always on hand in most households.
- Canola oil - Any cooking oil will work, as long as it has no flavor. That way it won't affect the flavor of the cupcakes. For example, olive oil has a strong olive oil taste and smell, which we definitely don't want.
- Sugar - I prefer to use white sugar so it won't alter the color of my cupcakes. And yet, feel free to use the same amount of light brown sugar. But, I would not recommend using dark brown sugar.
- Eggs - We have only one egg in this batch, so make it a good large egg.
- Buttermilk - You can make buttermilk at home and it takes just five minutes. Here's how to make homemade buttermilk in 5 mins.
- Hot water - This makes the cake texture lighter, which works perfectly for dessert-style cakes.
Step by step instructions
Cupcakes
- Preheat the oven at 160 C / 325 F. Line a cupcake pan with cupcake liners.
- In a bowl, combine flour, baking powder, baking soda, and salt. And set aside.
- In the bowl of a stand mixer, with the whisk attachment, whip the egg with sugar until light and fluffy.
- Gradually add the oil, followed by the coffee, water, and vanilla extract.
- Lastly, add the flour mix (continue to use the whisk attachment) to ensure you have a smooth batter (don't over-mix).
- Divide the batter between 12 to 15 cupcake liners.
- Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes. Then, transfer to a cooling rack to cool completely.
Coffee buttercream
- In the bowl of a stand mixer, with the paddle attachment, cream butter, whipping cream, salt, vanilla extract, and coffee powder until smooth.
- Add the powdered sugar, one cup at a time. Once all the powdered sugar is in, continue to whip for 2 minutes until light and fluffy.
Assemble
- Transfer the frosting to a piping bag with a star tip or similar. Pipe a generous swirl on each cupcake.
- Enjoy!
Frequently asked questions
There are a few things you can do - I discuss it in this post -- how to avoid cupcake liners peeling after baking.
There are few things you can do to bake similar size cupcakes - we discussed that in detail here - How to bake same size cupcakes.
Yes, you can substitute some flour for cocoa powder. I also have a recipe for the best chocolate cupcakes, which is also based on this recipe. I highly recommend it.
This recipe works best with eggs. And yet, I also have an eggless vanilla cake recipe that works beautifully for chocolate cupcakes.
This recipe makes just 12 cupcakes, which is not enough for a cake. I have plenty of vanilla-based cake recipes for you to try:
One Bowl Vanilla Cake - Naked Cake
Light and fluffy Vanilla Cake
Vanilla Cream Cake Recipe made with Fresh Cream
Classic White Wedding Cake with IMBC -
White cake recipe with Ermine frosting
Vanilla Kahlua Cake with Kahlua Chocolate Buttercream
Vanilla Cafe Latte Cake with Coffee Buttercream
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Printable Recipe
Best Coffee Cupcakes
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Cupcakes
- 1 ¼ cup (160 g) All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 Egg (large)
- ¾ cup (150 g) Sugar
- ¼ cup (60 ml) Canola oil
- ¼ cup (60 ml) Coffee (brewed, cold)
- 2 tablespoon Water
- 1 teaspoon Vanilla extract
Coffee Buttercream
- 8 oz (113 g) Butter (unsalted, room temperature)
- 3 tablespoon (60 ml) Whipping cream
- ½ teaspoon Salt
- 1 tablespoon Coffee powder (optional)
- 1 teaspoon Vanilla extract
- 3 cups (240 g) Powdered sugar
Instructions
Cupcakes
- Preheat the oven at 160 C / 325 F. Line a cupcake pan with cupcake liners.
- In a bowl, combine flour, baking powder, baking soda and salt. And set aside.
- In the bowl of a stand mixer, with the whisk attachment, whip the egg with sugar until light and fluffy.
- Gradually add the oil, followed by the coffee, water, and vanilla extract.
- Lastly, add the flour mix (continue to use the whisk attachment) to ensure you have a smooth batter (don't over-mix).
- Divide the batter between 12 to 15 cupcake liners.
- Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes. Then, transfer to a cooling rack to cool completely.
Coffee buttercream
- In the bowl of a stand mixer, with the paddle attachment, cream butter, whipping cream, salt, vanilla extract, and coffee powder until smooth.
- Add the powdered sugar, one cup at a time. Once all the powdered sugar is in, continue to whip for 2 minutes until light and fluffy.
Assemble
- Transfer the frosting to a piping bag with a star tip or similar. Pipe a generous swirl on each cupcake.
- Enjoy!
Recipe Notes & Tips
- Follow the recipe properly with minimum substitutions.
- Always use good quality ingredients.
- Make sure the ingredients are all at room temperature.
- Never over-mix the batter.
- Use a scoop for baking similar size cupcakes.
- Always preheat the oven before baking - a hot oven works best for cupcakes.
- Bake cupcakes at the right temperature.
- Always bake cupcakes on the center rack one tray at a time.
- Never open the oven during baking - no peeking.
- Remove cupcakes from their pan no later than 7 to 10 minutes after baking.
- Store cupcakes properly after baking. Place them in an airtight container at room temperature. Cupcakes dry in the fridge unless wrapped properly with plastic wrap.
- Simple syrup the cupcakes if you don't plan to eat them on the same day.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Dannii
I love any kind of coffee desserts and these cupcakes look delicious.
Kate
Oh these look SO pretty - coffee cake is one of my favourite things and I'm bookmarking these to try at the weekend, thanks so much!
Claudia Lamascolo
I love the addition of cocoa powder in that frosting never I would probably eat the whole bowl!
Danielle Wolter
These sound incredible! I always love how easy your recipes are to make with your detailed instructions. Can't wait to try these!
Veena Azmanov
Thanks, Danielle
Valerie
You had my attention with the word coffee. Freshly baked cupcakes re the best and I bet these would go great with a cup of fresh coffee.