Espresso Cupcakes

Calling all coffee lovers!

If you love a strong, rich coffee, then these Espresso Cupcakes are about to become your new obsession. Moist, fluffy cupcakes infused with real espresso, topped with a smooth, creamy espresso buttercream — they’re basically a latte in cupcake form.

They’re simple to make, packed full of bold coffee flavour, and perfect for any time you need a caffeine fix and a sweet treat all in one bite. Whether you’re hosting a brunch, looking for an afternoon pick-me-up, or baking for the coffee addict in your life — these cupcakes are guaranteed to impress.

Ingredients

For the Cupcakes:

• 240ml whole milk (8.5 fl oz / 1 cup)

• 20g instant espresso powder (0.7 oz)

• 80g unsalted butter, softened (2¾ oz)

• 280g caster sugar (9¾ oz) — or superfine sugar if you’re in the US

• 240g plain flour (8½ oz) — or all-purpose flour if you’re in the US

• 1 tbsp baking powder

• ¼ tsp salt

• 2 large eggs

For the Frosting:

• 50ml whole milk (1.7 fl oz / 3½ tbsp)

• 20g instant espresso powder (0.7 oz)

• 500g icing sugar (1lb 1½ oz) — or powdered/confectioners’ sugar if you’re in the US

• 160g unsalted butter, softened (5¾ oz)

To Make the Cupcakes:

1. Preheat your oven to 180°C and line a cupcake tray with cases.

2. Warm the milk slightly and dissolve the espresso powder into it. Set aside to cool.

3. In a large bowl, beat together the butter and sugar until light and fluffy.

4. Sift in the flour, baking powder, and salt, and mix slowly to combine.

5. Add the eggs one at a time, beating well after each addition.

6. Slowly add the cooled espresso milk and mix until you have a smooth batter.

7. Divide the mixture evenly between your cupcake cases.

8. Bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean.

9. Allow the cupcakes to cool completely before frosting.

To Make the Espresso Frosting:

1. Warm the milk and dissolve the espresso powder in it. Let it cool slightly.

2. In a bowl, beat the butter until soft and creamy.

3. Gradually add the icing sugar, beating slowly at first and then increasing speed once combined.

4. Pour in the cooled espresso milk and beat until the frosting is light, fluffy, and smooth.

5. Pipe or spread the frosting generously over the cooled cupcakes.

Enjoy :)

Tips, Tricks & Why You’ll Love Them:

• Deep Coffee Flavour: Using real espresso powder gives an intense, proper coffee kick that coffee shop drinks can only dream of.

• Soft & Fluffy Texture: Thanks to the milk and butter combination, these cupcakes stay moist and light.

• Not Too Sweet: The balance of rich espresso and buttery frosting keeps these cupcakes from being overly sugary.

• Make Ahead: You can bake the cupcakes the day before, then frost them fresh on the day you serve.

Enjoy with a cup of coffee (obviously!) or as an afternoon treat when you need a little boost!