Bold, rich, and perfect for coffee lovers, coffee cupcakes are a delightful pick-me-up in dessert form.
Infused with real coffee, these cupcakes have a tender crumb and a slightly caffeinated kick that pairs beautifully with vanilla or coffee-flavored frosting.
The aroma alone is enough to brighten your day.
How to Make Coffee Cupcakes
Simple to make with standard baking ingredients, these cupcakes are perfect for brunch, a mid-afternoon treat, or a small indulgence with your morning coffee.
Add chocolate shavings or a light dusting of cocoa powder for a finishing touch.
Whip up a batch of coffee cupcakes and enjoy a little caffeine-infused indulgence that’s both comforting and sophisticated in every bite.
How to Get Your Coffee Cupcakes Just Right
Getting perfectly moist, tender, and flavorful coffee cupcakes requires attention to a few key details.
Here’s how to ensure consistently great results:
1. Measure Ingredients Accurately
Flour should be spooned into the measuring cup and leveled off to avoid dense cupcakes.
Use a kitchen scale for sugar, butter, and eggs when possible for precision.
2. Properly Soften Your Margarine or Butter
Softened margarine or butter should be pliable but not melted. Too soft or melted fat can make cupcakes greasy or cause them to collapse.
3. Mixing Tips
- Cream the butter and sugar lightly until smooth; overmixing can result in tough cupcakes.
- When adding eggs, mix until just combined to prevent a dense texture.
- Fold dry ingredients gently to maintain lightness; avoid vigorous stirring.
4. Don’t Skip Sifting:
Sifting flour and coffee powder ensures there are no lumps and helps the cupcakes rise evenly.
5. Portion Evenly
Use a cupcake or ice cream scoop to fill each case evenly. Uneven batter leads to cupcakes that bake at different rates.
6. Baking Time & Temperature
Preheat the oven fully before baking; an accurate oven temperature is key.
Keep an eye on cupcakes near the end of baking.
A toothpick inserted should come out clean or with a few moist crumbs — overbaking will dry them out
7. Cooling Matters
Let cupcakes cool in the tin for 10 minutes before transferring to a wire rack. This prevents them from breaking or sinking.
Cooling completely before decorating is essential, especially if using frosting, to avoid melting or sliding.
8. Flavor Balance
Adjust coffee intensity based on preference. Use finely ground instant coffee or espresso powder for a richer, more pronounced flavor without altering the texture.
Common Mistakes to Avoid
- Overmixing batter after adding flour.
- Using cold eggs or butter straight from the fridge.
- Baking at incorrect oven temperature or opening the oven door too early.
- Not allowing cupcakes to cool completely before decorating.
By following these tips, you’ll achieve coffee cupcakes that are tender, evenly risen, and full of rich, balanced coffee flavor every time.
Coffee Cupcakes
12
cupcakes10
minutes20
minutesThis full coffee cupcakes recipe infuses bold coffee flavor into soft, moist cupcakes—perfect with your morning cup or as an afternoon pick-me-up.
Ingredients
165 g soft light brown sugar
165 g soft margarine (or butter)
150 g self-raising flour
3 medium eggs
2 tbsp coffee powder (or instant coffee granules ground in a spice grinder or pestle and mortar)
1½ tsp milk
⅛ tsp salt
Directions
- Preheat your oven to 160ºC (140ºC fan) and line a muffin tin with cupcake cases.
- In a large bowl, sift together self-raising flour (150g), coffee powder (10g), and salt (⅛ tsp).
- Add the remaining ingredients — 3 medium eggs, 165g soft margarine, 165g soft light brown sugar, and 1½ tsp milk — and mix until everything is fully incorporated. You can use a hand whisk, spoon, or an electric mixer on low speed.
- Divide the batter evenly among the cupcake cases. Using a cupcake scoop helps ensure each case gets the same amount.
- Bake for 18–20 minutes, or until a skewer inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely before decorating.
Variation Tips
You can easily customize these coffee cupcakes to suit different flavor preferences, textures, or dietary needs without changing the base recipe. Here are some ideas:
1. Flavor Tweaks
- Mocha Twist: Add 2–3 tablespoons of cocoa powder to the dry ingredients for a chocolate-coffee combo.
- Vanilla Latte: Replace half of the coffee powder with instant vanilla coffee for a sweeter, creamier flavor.
- Spiced Coffee: Add ½ teaspoon cinnamon or a pinch of nutmeg to the dry ingredients for a warm, aromatic twist.
- Caramel Coffee: Swirl in 2 tablespoons of caramel sauce into the batter before baking for a sweet surprise.
2. Texture Enhancements
- Nutty Crunch: Fold in 50g of finely chopped walnuts or pecans for added texture.
- Chocolate Chips: Mix in 50–75g of chocolate chips for melty pockets of chocolate in each cupcake.
- Moist & Chewy: Substitute 25g of flour with 25g of almond flour for a slightly denser, more tender crumb.
3. Frosting & Topping Ideas
- Top with a coffee-flavored buttercream or cream cheese frosting.
- Sprinkle cocoa powder, cinnamon, or shaved chocolate over the frosting for extra flair.
- Add a few coffee beans or crushed toffee bits for a decorative crunch.
4. Dietary-Friendly Options
- Dairy-Free: Use plant-based margarine or coconut oil and a non-dairy milk (like oat or almond) instead of regular milk.
- Egg-Free: Replace the eggs with ½ cup unsweetened applesauce or a flaxseed “egg” (1 tbsp ground flax + 3 tbsp water, set 5 min) per egg.
- Sugar-Free: Swap granulated sugar with a natural sweetener like erythritol or monk fruit sweetener, adjusting to taste.
5. Serving Ideas
- Mini cupcakes: Use a mini muffin tin for bite-sized coffee treats. Adjust baking time to 10–12 minutes.
- Cupcake bars: Pour the batter into a lined 8×8-inch pan for coffee-flavored bars instead of individual cupcakes.
These tweaks let you experiment with flavor and texture while keeping the rich coffee essence of the cupcakes intact.
Storage Tips
Proper storage ensures your coffee cupcakes stay moist, flavorful, and fresh for days after baking.
Follow these tips for the best results:
1. Room Temperature
Store cooled, unfrosted cupcakes in an airtight container at room temperature for up to 2–3 days.
If frosted, store in a container with a tight-fitting lid to prevent the frosting from drying out.
Avoid leaving them out in direct sunlight or a warm kitchen, as frosting can soften and cupcakes may dry.
2. Refrigeration
Cupcakes with perishable toppings (like cream cheese frosting or buttercream) should be stored in the fridge in an airtight container.
They will stay fresh for 3–5 days. Allow refrigerated cupcakes to sit at room temperature for 15–30 minutes before serving to restore softness and bring out the coffee flavor.
3. Freezing
- Unfrosted cupcakes: Wrap individually in plastic wrap or aluminum foil, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature for 1–2 hours before serving.
- Frosted cupcakes: Freeze on a baking sheet until the frosting is firm (about 1–2 hours), then individually wrap in plastic wrap and place in a freezer-safe container. Thaw overnight in the fridge to prevent condensation from damaging the frosting.
4. Packaging Tips
- Keep cupcakes upright to avoid squashing frosting.
- Use parchment or wax paper between layers if stacking multiple cupcakes.
- Avoid storing cupcakes near strong odors, as they can absorb unwanted flavors.
5. Reheating
- For a freshly-baked taste, warm unfrosted cupcakes in the microwave for 10–15 seconds or in a preheated oven at 160°C (320°F) for 5 minutes.
- Avoid reheating frosted cupcakes in the oven, as it can melt and ruin the frosting.
Common Mistakes to Avoid
- Don’t leave frosted cupcakes uncovered at room temperature as they’ll dry out quickly.
- Avoid freezing without wrapping, which can lead to freezer burn.
- Don’t slice cupcakes for storage; keep them whole to retain moisture and texture.
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FAQs
Can I substitute instant coffee with espresso or brewed coffee?
Yes! You can use 1–2 teaspoons of espresso powder in place of instant coffee, or 1–2 tablespoons of strong brewed coffee (cooled) instead. If using liquid coffee, reduce other liquid ingredients slightly to maintain the correct batter consistency.
Can I make these cupcakes dairy-free or vegan?
Absolutely! Swap the margarine or butter for a plant-based alternative and use a flax or chia egg (1 tablespoon ground flax/chia + 3 tablespoons water, let sit for 5 minutes) instead of eggs. Adjust milk to a non-dairy variety if your recipe includes it.
How do I avoid cupcakes sinking in the middle?
Make sure your ingredients, especially eggs and butter, are at room temperature.
Avoid overmixing the batter, as this can incorporate too much air.
Bake immediately after mixing to prevent the leavening agents from losing their effectiveness.
How long do coffee cupcakes stay fresh?
Room temperature (unfrosted): 2–3 days in an airtight container.
Refrigerated (frosted with buttercream or cream cheese): 3–5 days.
Frozen: Up to 3 months when wrapped properly.
Can I add toppings or mix-ins to the cupcakes?
Yes! Consider adding chocolate chips, nuts, or a swirl of caramel or chocolate to the batter for extra flavor. For frosting, a coffee-flavored buttercream, cream cheese frosting, or chocolate ganache pairs beautifully. Ensure any toppings added before baking are evenly distributed to prevent uneven cooking.
