Description
Delight in these moist and flavorful latte cupcakes infused with espresso and a hint of cinnamon, topped with a creamy coffee buttercream frosting. Perfect for coffee lovers seeking a sweet treat with a rich latte twist.
Ingredients
Scale
Cupcake Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ½ cup brewed espresso or strong coffee, cooled
- ¼ cup whole milk
- ½ teaspoon ground cinnamon
Frosting Ingredients
- 1 cup unsalted butter (for frosting)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1–2 tablespoons espresso or strong coffee (for frosting)
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking and aid easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt to evenly distribute the leavening and spices.
- Cream Butter and Sugars: In a separate large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which helps to create a tender cupcake texture.
- Add Eggs and Flavoring: Beat in the eggs one at a time to ensure full incorporation, then add the vanilla extract and cooled espresso, mixing well to infuse the batter with flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, mixing until just combined to avoid overmixing which could toughen the cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake Cupcakes: Bake the cupcakes for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Frosting: Beat the butter until fluffy. Gradually add powdered sugar, then mix in vanilla extract and espresso or strong coffee until the frosting is smooth and creamy.
- Frost Cupcakes: Pipe or spread the prepared frosting onto the cooled cupcakes. Optionally garnish with a sprinkle of cinnamon or a star anise for a decorative touch and extra aroma.
Notes
- Use freshly brewed espresso for the best coffee flavor in both the cupcakes and frosting.
- Ensure the espresso is cooled before adding to the batter to prevent cooking the eggs prematurely.
- For a stronger coffee flavor, increase the espresso amount slightly, adjusting the milk accordingly.
- Cupcakes can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving for the best texture and flavor.
