Coffee Cupcakes with Easy Coffee Buttercream | Bonni Bakery

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

espresso powder

🥗Healthier: instant coffee

💰Cheaper: regular coffee grounds

Instant coffee is easier to dissolve and more accessible.

Preheat the oven to 350°F (175°C) and line a muffin pan with brown cupcake liners.

In a stand mixer with a paddle attachment, beat room temperature unsalted butter until light and fluffy.

Add white sugar and light brown sugar to the butter and mix until combined.

Crack one egg into a bowl to check for shells, then add it along with vanilla bean paste to the butter mixture and beat until combined.

In a separate bowl, combine all-purpose flour, baking powder, baking soda, and salt, then stir to mix.

Pour espresso powder into the milk and stir to create coffee milk.

Add half of the flour mixture to the butter mixture, then mix on low until just combined.

Add the coffee milk mixture and mix on low until fully incorporated.

Add the remaining flour mixture and mix until just combined.

Use an ice cream scoop to fill the cupcake liners with batter, filling each about 2/3 full.

Bake in the preheated oven for about 18 minutes or until a toothpick comes out clean.

Let the cupcakes cool on a wire rack.

To make the coffee buttercream, beat room temperature unsalted butter in a stand mixer with a whisk attachment until creamy and smooth.

Gradually add condensed milk to the butter while mixing on medium speed until fully incorporated.

Add espresso powder and mix until combined, then whip on high for a minute to achieve a fluffy consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens