Name: Coffee Cupcakes with Vanilla Coffee Buttercream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 18 cupcakes
Cuisine: American
Ingredients: 210 grams all-purpose flour; 1.5 teaspoons baking powder; 0.75 tsp Kosher salt; 114 grams unsalted butter; 200 grams granulated sugar; 2 eggs; 60 grams full-fat sour cream; 60 milliliters neutral oil; 2 teaspoons vanilla bean paste; 120 milliliters whole milk; 6 grams instant coffee powder; 228 grams unsalted butter; 360 grams powdered sugar; 30 milliliters whole milk; 2 teaspoons vanilla bean paste; 1 pinch Kosher salt; 3 grams instant coffee; 1 tsp cocoa powder

Coffee Cupcakes with Vanilla Coffee Buttercream

Coffee Cupcakes with Vanilla Coffee Buttercream cover

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Coffee Cupcakes with Vanilla Coffee Buttercream

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Ingredients

Warning0 allergens identified

Instructions

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Coffee Cupcakes

Preheat the oven to 350°F (177°C). Line two cupcake pans with 18 paper liners. Then, whisk the flour, baking powder, and salt together in a small bowl. Set aside.

Using a stand mixer or hand mixer, cream the butter and sugar in a large mixing bowl until the mixture is light and fluffy, about 3-4 minutes. Add the eggs one at a time until thoroughly mixed. Then, mix in the sour cream, oil, and vanilla bean paste.

In a liquid measuring cup, whisk the milk and instant coffee together until the coffee is dissolved.

Pour half the flour mixture into the wet ingredients, followed by half of the coffee-milk mixture. Mix on low just until combined. Repeat with remaining flour mixture and coffee-milk mixture, stirring just until the batter comes together and there are no more dry spots. Don't over-mix! Then, using a #20 scoop, divide the batter evenly between 18 cupcake liners.

Bake the cupcakes for 15-18 minutes, or until a toothpick inserted into the center of a cupcake has a few moist crumbs on it. Let the cupcakes cool for 5 minutes in the pan, and then transfer them to a wire rack to cool completely.

Vanilla Coffee Buttercream

Using a stand mixer or hand mixer with a whip attachment, beat the butter and half of the powdered sugar together in a large mixing bowl until a thick frosting forms. Add the rest of the powdered sugar and beat until combined.

Add the milk, vanilla bean paste, and a pinch of salt. Turn the mixer on high and whip the frosting until it's light and fluffy, about 5 minutes. Scoop about 1/3 of the vanilla frosting into a small bowl and set aside.

Then, add the instant coffee and cocoa powder to the remaining 2/3 of the frosting and mix until smooth. Taste and add more instant coffee if you want a stronger coffee flavor.

Two-Tone Buttercream

Fit a reusable or disposable piping bag with a large tip. Then, use a rubber spatula to fill 1/3 of the piping bag with vanilla buttercream. Use another rubber spatula to fill the remaining 2/3 of the bag with coffee buttercream. Gently "squish" the bag to fill in any air pockets. It doesn't have to be perfect!

Twist off the top of the bag and pipe the cooled cupcakes with the frosting, adding more buttercream to the piping bag as needed. Enjoy the cupcakes immediately or store for later.

Nutrition

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Tips & Tricks (5)

Bloom Your Coffee Powder ☕
Mix instant coffee powder with a small amount of hot water before adding to the batter to bloom and intensify the coffee flavor, rather than adding it dry.
Room Temperature Ingredients 🌡️
Ensure all ingredients, especially eggs, butter, sour cream, and milk, are at room temperature for a smooth, homogeneous batter that rises evenly and produces fluffy cupcakes.
Don't Overmix the Batter 🥄
Mix dry ingredients separately and fold wet ingredients gently until just combined to avoid developing gluten, which would result in dense, tough cupcakes instead of light and tender ones.
Dissolve Vanilla Bean Paste First 🎁
Dissolve vanilla bean paste in warm milk before incorporating into buttercream to ensure even distribution and prevent clumpy, uneven flavor in your frosting.
Chill Buttercream Before Piping 🧊
Refrigerate your vanilla coffee buttercream for 15-20 minutes before piping to achieve sharp, defined peaks and prevent the frosting from melting or sliding off warm cupcakes.