• Ingredients:
  • 4oz (100g) butter
  • 4oz (100g) caster sugar
  • 4oz (100g) self raising flour
  • 2 medium eggs (beaten)
  • 1 tablespoon cold, strong black coffee
  • 1 tsp vanilla extract
  • Buttercream Topping/ Frosting:
  • 5oz (125g) unsalted butter
  • 10oz (250g) icing sugar
  • 1-2 tablespoons cold, strong black coffee

Coffee Cupcakes, 5.9 out of 10 based on 454 ratings

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Rating: 5.9/10 (454 votes cast)
coffee cupcake
coffee cupcake

Easy Coffee Cupcake Recipe:

This lovely coffee cupcake recipe includes a delicious coffee buttercream icing.

  • Pre-heat the oven to 160°C fan , 180°C , 350°F/ gas mark 4.
  • Put 12 muffin cases into a muffin/ bun tray
  • Cream together the butter and sugar using a wooden spoon or an electric mixer (this should only take approx 3 minutes using an electric hand mixer)
  • Gradually add the eggs, about a tablespoon at a time and beat after each addition
  • Mix in the vanilla extract. Sift the flour into the bowl
  • Gently fold the flour into the mixture until thoroughly mixed
  • Add 1 tablespoon cold, strong black coffee and mix gently
  • Carefully spoon the mixture into the cupcake cases, filling them to about two thirds full
  • Bake in the oven for 15-20 minutes, until the cupcakes are golden and slightly raised
  • To check they are cooked insert a skewer into the centre of one of the cakes – it should come out clean. If the mixture is stuck to the skewer return the cakes to the oven and cook for a further 5 minutes or until the skewer comes out clean.
  • Remove from the oven and leave in the tins to cool for approx 10 minutes then transfer to a wire rack to cool.


Coffee Butter Cream/ Frosting

  • Place butter  in a large mixing bowl, and beat using a wooden spoon or an electric mixer until soft
  • Gradually sift in the icing sugar mixing well after each addition (the more you beat the lighter and fluffier the frosting will be)
  • Beat in 1 – 2 tablespoon cold, strong black coffee ( to give a soft consistency to allow for piping)

The Cake Recipe Team Comments:

  • If not using the butter cream/ frosting straight away it can be stored for up to a week if stored in the fridge. Once removed from the fridge it should be left for at least an hour to obtain room temperature
  • See our blog for tips on the perfect coffee buttercream topping http://www.thecakerecipe.co.uk/perfect-coffee-buttercream-icing/

Have you baked our coffee cupcake recipe? We’d love to know your thoughts and suggestions? Please leave a comment below.

Or, why not submit your own recipe for others to share and be in with a chance of winning £20           M & S vouchers. It’s really easy just click on the ‘Submit A Recipe’ tab – no registration required.

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Rating: 5.9/10 (454 votes cast)
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Rating: +8 (from 52 votes)