I whipped up super fluffy espresso coffee cupcakes made with instant espresso and brewed coffee, topped with a silky espresso Coffee Buttercream Icing that will make you eager to read the recipe.

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I fell for these Fluffy Espresso Cupcakes the first time I tasted them, and it’s not just the caffeine kick. They somehow balance bold instant espresso powder and a splash of brewed strong coffee so the flavor is intense but never bitter.

They’re the kind of Moist Coffee Cupcakes that people assume took all day to make, but nope, they come together easy and vanish faster. I can’t decide which part I love more the light, airy cake or that silky Coffee Buttercream Icing that makes every bite feel like a tiny celebration.

Try one and you’ll understand.

Ingredients

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All purpose flour gives structure, mostly carbs, little fiber, makes cupcakes tender not chewy.
Granulated sugar adds sweetness and lift, pure carbs, no protein or fiber.
Instant espresso adds big coffee flavor, tiny bitterness, almost no calories.
Brewed coffee deepens coffee notes, adds liquid, trace antioxidants, no sugars unless added.
Sour cream or Greek yogurt gives moisture, mild tang, adds protein and creaminess.
Eggs bind and lift, add protein and richness, help create fluffy crumb.
Butter in frosting gives rich flavor, fat for mouthfeel, adds calories though.
Powdered sugar sweetens frosting, dissolves smooth, mostly simple carbs and empty calories.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

1 cup (200 g) granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine salt

2 tablespoons instant espresso powder (for the batter)

1/2 cup (120 ml) brewed strong coffee, cooled

1/2 cup (120 ml) vegetable oil

1/2 cup (120 g) sour cream or plain Greek yogurt

2 large eggs, room temperature

1 teaspoon vanilla extract

1/2 cup (115 g) unsalted butter, softened (for the frosting)

3 to 4 cups (360 to 480 g) confectioners sugar, sifted as needed

1 to 2 tablespoons instant espresso powder, dissolved in 1 tablespoon hot water (for the frosting)

1 to 2 tablespoons brewed strong coffee or milk, to adjust frosting consistency

1/4 teaspoon fine salt (for the frosting)

1 teaspoon vanilla extract (for the frosting)

chocolate covered espresso beans or cocoa powder for garnish, optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners, or grease the cups if you dont have liners.

2. Whisk together the dry ingredients in a large bowl: 1 1/2 cups (190 g) all purpose flour, 1 cup (200 g) granulated sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon fine salt and 2 tablespoons instant espresso powder. Sift or whisk well so there are no clumps.

3. In another bowl combine the wet ingredients: 1/2 cup (120 ml) brewed strong coffee, cooled, 1/2 cup (120 ml) vegetable oil, 1/2 cup (120 g) sour cream or plain Greek yogurt, 2 large eggs (room temp) and 1 teaspoon vanilla extract. Whisk until smooth.

4. Pour the wet into the dry and fold gently until just combined. Do not overmix or the cupcakes wont be fluffy; batter will be slightly thin. Scrape the bowl and spoon batter into liners, filling about 2/3 full.

5. Bake 18 to 22 minutes, rotating once if your oven is uneven, until a toothpick inserted in the center comes out with a few moist crumbs. Let cool in the pan 5 minutes, then transfer to a wire rack to cool completely before frosting.

6. Make the espresso buttercream: dissolve 1 to 2 tablespoons instant espresso powder in 1 tablespoon hot water and let cool. Beat 1/2 cup (115 g) unsalted butter, softened, until creamy. Gradually add 3 to 4 cups (360 to 480 g) sifted confectioners sugar, 1/4 teaspoon fine salt and 1 teaspoon vanilla extract, then add the cooled espresso concentrate.

7. Adjust frosting texture with 1 to 2 tablespoons brewed strong coffee or milk as needed for spreadability. Beat the frosting 2 to 4 minutes until light and fluffy. Tip: use 4 cups sugar for a stiffer pipeable frosting, 3 cups for a lighter spread.

8. If the frosting is too soft chill it briefly, if too firm beat in a splash more coffee or milk. Pipe or spread the frosting onto fully cooled cupcakes. Work quickly if your kitchen is warm.

9. Garnish with chocolate covered espresso beans or a dusting of cocoa powder if you like. Store cupcakes in an airtight container at room temp up to 2 days or in the fridge up to 5 days; bring back to room temp before serving so the buttercream is soft and the coffee flavor sings.

Equipment Needed

1. Oven and 12 cup muffin tin with liners or a way to grease the cups
2. Large mixing bowl and a medium mixing bowl
3. Measuring cups, measuring spoons and a kitchen scale for accuracy
4. Whisk and rubber spatula for folding and scraping
5. Electric hand mixer or stand mixer for the buttercream
6. Fine mesh sieve or sifter for the espresso powder and confectioners sugar
7. Wire cooling rack and toothpicks to test doneness
8. Piping bag with a large round tip or an offset spatula plus a spoon or cookie scoop to portion batter

FAQ

Q: Can I use regular instant coffee instead of espresso powder in the batter? A: Yes, you can, but instant coffee is milder; use about 1 1/2 to 2 times the amount called for or make your brewed coffee extra strong so the coffee flavor still shines.

Q: My frosting is too runny, how do I thicken it? A: Add more sifted confectioners sugar a little at a time and chill it for 10 to 15 minutes, dont add all the liquid at once, and beat the butter well first so it holds air.

Q: Why did my cupcakes come out dense? A: Usually from overmixing the batter, old leavening (baking powder/soda), or too much liquid; mix only until combined, check your baking powder's date, and measure liquids carefully.

Q: Can I swap the sour cream for something else? A: Yes — use equal parts full fat Greek yogurt or buttermilk; both keep the cupcakes moist and add a slight tang similar to sour cream.

Q: How should I store or freeze these cupcakes? A: Store frosted cupcakes in an airtight container at room temp for up to 2 days or in the fridge up to 5 days; freeze unfrosted cupcakes (wrap well) for up to 2 months, thaw then frost.

Q: Can I turn this recipe into a layer cake? A: Absolutely, double the recipe, bake in two 8 or 9 inch pans, reduce oven time per pan check with a toothpick for doneness — you might need 20 to 35 minutes depending on pan depth.

Fluffy Espresso Cupcakes With Coffee Recipe Substitutions and Variations

All purpose flour: swap with cake flour or a gluten free cup-for-cup blend. For cake flour use 1 cup cake flour + 2 Tbsp cornstarch per cup AP, you’ll get a lighter, more tender crumb. For GF use a blend that already has xanthan gum or add ~1/4 tsp xanthan per cup, expect a slightly denser cupcake.
Instant espresso powder (batter): use instant coffee granules 1:1, dissolve them into the 1/2 cup cooled brewed coffee so you don’t throw off the dry/wet balance; flavor is a touch milder but still coffee-y. For decaf just use decaf instant coffee same way.
Vegetable oil: replace 1:1 with melted unsalted butter for richer flavor and a bit tighter crumb, or use applesauce 1:1 to cut fat and keep cakes moist (they’ll be less rich and can be a little gummy if overmixed).
Unsalted butter (frosting): swap with vegan stick butter or vegetable shortening 1:1 for similar texture and more heat stability; chilled solid coconut oil works too but adds coconut flavor and will soften faster at room temp, so chill before serving.

Pro Tips

– Bloom the espresso instead of tossing it in dry. Dissolve the powder in a tablespoon or two of hot water, let it cool, then add to the batter or buttercream. It stops gritty spots and gives a cleaner, stronger coffee hit without watering down the frosting.

– Use room temp eggs and sour cream, they come together way faster so you wont overmix. Fold just until the streaks are gone, overworking the batter is the fastest way to dense cupcakes.

– Portion batter with an ice-cream scoop for even sizes, and give the filled pan a quick tap on the counter to pop big air bubbles. If your oven runs hot or cold get an oven thermometer, small temp differences change bake times more than you think.

– Fixes and finishing: if the buttercream gets too soft, chill it 10 to 15 minutes then re-whip so it’s pipeable; if it’s too sweet add a tiny pinch of salt or an extra splash of espresso concentrate to balance. Store airtight and bring cupcakes back to room temp before serving so the frosting softens and the coffee flavor comes forward.

Fluffy Espresso Cupcakes With Coffee Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I whipped up super fluffy espresso coffee cupcakes made with instant espresso and brewed coffee, topped with a silky espresso Coffee Buttercream Icing that will make you eager to read the recipe.

Servings

servings

Calories

444

kcal

Equipment: 1. Oven and 12 cup muffin tin with liners or a way to grease the cups
2. Large mixing bowl and a medium mixing bowl
3. Measuring cups, measuring spoons and a kitchen scale for accuracy
4. Whisk and rubber spatula for folding and scraping
5. Electric hand mixer or stand mixer for the buttercream
6. Fine mesh sieve or sifter for the espresso powder and confectioners sugar
7. Wire cooling rack and toothpicks to test doneness
8. Piping bag with a large round tip or an offset spatula plus a spoon or cookie scoop to portion batter

Ingredients

1 1/2 cups (190 g) all purpose flour
1 cup (200 g) granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
2 tablespoons instant espresso powder (for the batter)
1/2 cup (120 ml) brewed strong coffee, cooled
1/2 cup (120 ml) vegetable oil
1/2 cup (120 g) sour cream or plain Greek yogurt
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup (115 g) unsalted butter, softened (for the frosting)
3 to 4 cups (360 to 480 g) confectioners sugar, sifted as needed
1 to 2 tablespoons instant espresso powder, dissolved in 1 tablespoon hot water (for the frosting)
1 to 2 tablespoons brewed strong coffee or milk, to adjust frosting consistency
1/4 teaspoon fine salt (for the frosting)
1 teaspoon vanilla extract (for the frosting)
chocolate covered espresso beans or cocoa powder for garnish, optional

Directions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners, or grease the cups if you dont have liners.
Whisk together the dry ingredients in a large bowl: 1 1/2 cups (190 g) all purpose flour, 1 cup (200 g) granulated sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon fine salt and 2 tablespoons instant espresso powder. Sift or whisk well so there are no clumps.
In another bowl combine the wet ingredients: 1/2 cup (120 ml) brewed strong coffee, cooled, 1/2 cup (120 ml) vegetable oil, 1/2 cup (120 g) sour cream or plain Greek yogurt, 2 large eggs (room temp) and 1 teaspoon vanilla extract. Whisk until smooth.
Pour the wet into the dry and fold gently until just combined. Do not overmix or the cupcakes wont be fluffy; batter will be slightly thin. Scrape the bowl and spoon batter into liners, filling about 2/3 full.
Bake 18 to 22 minutes, rotating once if your oven is uneven, until a toothpick inserted in the center comes out with a few moist crumbs. Let cool in the pan 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make the espresso buttercream: dissolve 1 to 2 tablespoons instant espresso powder in 1 tablespoon hot water and let cool. Beat 1/2 cup (115 g) unsalted butter, softened, until creamy. Gradually add 3 to 4 cups (360 to 480 g) sifted confectioners sugar, 1/4 teaspoon fine salt and 1 teaspoon vanilla extract, then add the cooled espresso concentrate.
Adjust frosting texture with 1 to 2 tablespoons brewed strong coffee or milk as needed for spreadability. Beat the frosting 2 to 4 minutes until light and fluffy. Tip: use 4 cups sugar for a stiffer pipeable frosting, 3 cups for a lighter spread.
If the frosting is too soft chill it briefly, if too firm beat in a splash more coffee or milk. Pipe or spread the frosting onto fully cooled cupcakes. Work quickly if your kitchen is warm.
Garnish with chocolate covered espresso beans or a dusting of cocoa powder if you like. Store cupcakes in an airtight container at room temp up to 2 days or in the fridge up to 5 days; bring back to room temp before serving so the buttercream is soft and the coffee flavor sings.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.