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Coffee Cupcakes

Ingredients

  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground Seattle’s Best Coffee® Very Vanilla Blend
  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • ½ cup buttermilk
  • ¼ cup (2 oz.) Seattle’s Best Coffee® Very Vanilla Blend brewed according to packaging (warm)*
  • 2 sticks unsalted butter, softened
  • ½ teaspoon salt
  • 5 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 2–4 tablespoons brewed Seattle’s Best Coffee® Very Vanilla Blend (cold)*

Directions

  • Preheat oven to 350 degrees Fahrenheit. Line cupcake tins with enough liners to make 15 cupcakes.
  • Whisk flour, baking powder, salt, and coffee grounds in a medium bowl.
  • In a separate large bowl, add melted butter and mix in sugar with a hand mixer for 30 seconds until thick and yellow.
  • Add eggs one at a time, beating after each addition.
  • Beat in vanilla extract.
  • Mix buttermilk and brewed coffee in a large glass measuring cup (or small bowl).
  • Add the flour mixture and buttermilk/coffee mixture alternately to the butter mixture, starting and ending with the flour.
  • Don’t overmix! Divide batter among liners, filling each ⅔ full.
  • Bake for 14–18 minutes until a toothpick comes out clean. Cool completely before frosting.
  • To make the frosting, beat butter until creamy. Beat in salt and then 1 cup of powdered sugar at a time until it’s all added.
  • Beat in vanilla extract and 2tablespoons brewed coffee and mix until smooth, adding more coffee as needed to get desired consistency for frosting.
  • Frost cupcakes by placing frosting in a pastry bag or a gallon-size plastic bag with the tip cut off.