Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup strong brewed coffee, cooled
- 1/2 cup buttermilk
- For the Coffee Buttercream:
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 2–3 tablespoons strong brewed coffee, cooled
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, combine the cooled coffee and buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coffee-buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- To make the coffee buttercream: In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, one cup at a time, beating until smooth.
- Beat in the cooled coffee, vanilla extract, and pinch of salt until the frosting is light and fluffy. If the frosting is too thick, add a little more coffee; if too thin, add more powdered sugar.
- Once the cupcakes are completely cool, frost them with the coffee buttercream.
Notes
- Ensure the brewed coffee is completely cool before adding it to the batter and frosting.
- Do not overmix the cupcake batter, as this can lead to tough cupcakes.
- For an extra coffee kick, sprinkle some instant coffee granules on top of the frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 45g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg