Vanilla Cupcakes with Coffee Buttercream

Course: Dessert

Cuisine: American

Keyword: coffee buttercream, vanilla cupcakes

Prep Time: 1

Cook Time: 15

Cool: 1

Total Time: 2 15

Servings: cupcakes

Calories: 390kcal

These Vanilla Cupcakes with Coffee Buttercream are the perfect balance of rich, sweet vanilla and smooth, creamy coffee. The cupcakes have a soft, tender crumb that pairs beautifully with the luscious coffee buttercream. Whether you're hosting a special occasion or simply satisfying a sweet tooth, these flavorful cupcakes are sure to impress!

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Ingredients

Vanilla Cupcakes

1 1/4 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup sugar
1 1/2 teaspoons vanilla extract or vanilla bean paste
1/2 cup oil vegetable, canola or extra light olive oil
1/3 cup milk whole or low fat, but avoid fat free
1/3 cup sour cream full fat or light, but avoid fat free

Coffee Buttercream

2 packets single serve instant coffee or 2 rounded teaspoons
2 tablespoons heavy cream milk or half & half
1/2 cup Challenge unsalted butter 1 stick
4 oz Challenge cream cheese 1/2 block
4 cups powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon salt only if using unsalted butter
optional - chocolate covered espresso beans, as garnish

Instructions

Make the cupcakes

Preheat oven to 350°F.
In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with a whisk, and set aside.
In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.
Reduce mixer speed to low and slowly add about half of the flour mixture. Add the milk, then the rest of the flour and the sour cream. Beat until just combined. Scrap down the side of the bowl.
The batter will be thin. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.
Bake cupcakes in pre-heated oven for 12-15 minutes, or until they are just slightly golden brown on the edges and a toothpick inserted in the center of a cake comes out clean.
Cool in the pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.
Cool fully (about an hour) before frosting.

Make the frosting

In a small bowl, add the instant coffee and the milk or cream. Stir together to dissolve the coffee, then set aside.
In the bowl of an electric mixer, fitted with the whisk attachment, beat butter (on medium speed) until completely smooth (30 seconds to a minute).
Add cream cheese, and then continue to beat until smooth.
One cup at time, add 2 cups of powdered sugar, beating after each addition.
Add the vanilla, salt, and the bowl of dissolved coffee.
Add the remaining 2 cups powdered sugar, one at a time.
Continue to blend until all ingredients are fully incorporated and the mixture is smooth and fluffy. Scrape down the sides of the bowl as needed.
Fill a pastry bag with the frosting and pipe onto fully cooled cupcakes.
Top frosted cupcakes with sprinkles or a few chocolate covered espresso beans, if desired.

Notes

To make cake flour: Measure one cup of all-purpose flour, remove 2 tablespoons of the flour. Replace with 2 tablespoons of cornstarch. Use in place of the cake flour.

Storage Information

Room Temperature: These Vanilla Cupcakes are best stored in an airtight container at room temperature for up to 3 days.

Refrigerator: If you need to keep them for longer, I recommend refrigerating them to keep the frosting fresh, especially since they contain cream cheese and butter. Just make sure to let the cupcakes come to room temperature before serving for the best flavor and texture.

Freezer: If you want to store them long-term, you can freeze the cupcakes (before frosting) for up to 3 months. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag. When you're ready to enjoy them, thaw the cupcakes at room temperature and then frost them.

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