Easy and Moist Coffee Cupcakes
Make easy Coffee Cupcakes from scratch with with instant or cold brew coffee. As a result, they are delicate, moist, and downright delicious. Topped with fluffy coffee buttercream frosting, these cupcakes are a coffee lover's dream come true!
Ingredients
- ½ cup vegetable oil
- ½ cup granulated sugar, 100g
- ½ cup brown sugar, 110 g
- 2 tsp instant coffee
- 1 tbsp warm water
- 2 eggs, large
- 1 3/4 cups flour, 210g
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ⅔ cup buttermilk
Instructions
Preheat the oven to 350° F and line a muffin tin with cupcake liners. In a large bowl or in the bowl of a stand or hand mixer fitted with the paddle attachment, mix together the ½ cup vegetable oil, ½ cup granulated sugar, and ½ cup brown sugar. Use a whisk if you are mixing by hand.- Combine the 2 tsp instant coffee with 1 tbsp warm water in a small bowl. Add it to the mixture along with the 2 eggs, Mix together until combined. About 30 seconds.
- To the batter, add the 1 ¾ flour, ½ tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt. Mix lightly to combine.
Add the buttermilk last and mix just until combined. Pour the batter into the muffin tin ⅔ of the way full and bake for 18 minutes.
Let the cupcakes cool before frosting.
Top with this coffee frosting recipe.
Notes
You can use instant coffee or cold brew, whatever you have on hand! Frost with this coffee frosting recipe.
Serving: 1cupcake, Calories: 175kcal, Carbohydrates: 24g, Protein: 2g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Trans Fat: 0.05g, Cholesterol: 22mg, Sodium: 115mg, Potassium: 49mg, Fiber: 0.4g, Sugar: 13g, Vitamin A: 46IU, Calcium: 30mg, Iron: 1mg
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