Coffee Cupcakes (Made With Espresso)

Imagine if your favorite cup of coffee turned into a pastry. These super soft and moist coffee cupcakes topped with ultra creamy coffee mascarpone frosting are great to start your mornings with!

Brewed coffee Espresso powder Flour Baking powder Salt Butter Sugar Egg Vanilla extract Buttermilk Mascarpone Powdered sugar Heavy cream


In a small bowl, stir coffee and espresso powder to combine. Set aside.


In a medium-sized bowl, stir flour, baking powder, and salt to combine. Set aside. Then, in a larger bowl, beat butter and sugar until creamy using an electric mixer with a whisk attachment.


Add egg and vanilla. Stir to combine. Alternately add dry ingredients, coffee, and buttermilk, beginning and ending with your dry ingredients. Mix at medium speed until combined.


Spoon batter into your line pan. Bake for 17 to 20 minutes or until a toothpick in the center comes out clean. Let your cupcakes cool before frosting.


Make your frosting by beating mascarpone, sugar, vanilla, and coffee until well dissolved and incorporated. Stir in heavy cream.


Put frosting in a piping bag and top your cooled coffee cupcakes.


Enjoy your coffee cupcake as is or sprinkled with  chocolate-covered espresso beans for that extra kick of caffeine!

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