No-Fuss Espresso Cupcakes You Can Whip Up Fast

Espresso cupcakes are a simple, delicious way to enjoy bold coffee flavor in a bite-sized dessert. This recipe uses straightforward ingredients and comes together easily, but the result tastes like something you’d find at a fancy bakery.

I like baking these when I want something with a little edge—strong espresso notes balanced by a soft, moist crumb and just the right amount of sweetness. The flavor is rich without being overpowering, and they pair perfectly with an actual cup of coffee.

Whether you’re making them for a small gathering or just want something different from the usual chocolate cupcake, these are a satisfying, no-fuss option that always get noticed.

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Equipment You Will Need

• Measuring cups and spoons
• Muffin tin
• Cupcake liners
• Stand mixer
• Spatula or scraper
• Wire cooling rack
• Piping bag and large star tip

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Espresso Cupcakes Recipe

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• Total Time: 34-36 minutes
• Yield: 18-24 cupcakes

Ingredients

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For the cupcakes:

1/2 cup unsalted butter, softened

1/2 cup brown sugar

1/2 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup fresh brewed coffee or cold brew

1 1/2 cups flour

1 tablespoon espresso powder

1 1/2 teaspoons baking powder

1/2 teaspoon salt

For the frosting:

1 cup unsalted butter

4 cups powdered sugar

1 tablespoon espresso powder

2–3 tablespoons coffee or cold brew

1/2 teaspoon salt

Coffee beans, to decorate

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Instructions

1. Preheat the oven to 350 degrees. Line a standard muffin tin with cupcake liners, set aside.
2. In the bowl of a stand mixer combine the softened butter, sugar and brown sugar. Cream until smooth.
3. Add in the eggs, vanilla and coffee and mix until combined, scraping down the sides often.
4. Add in the flour, espresso powder, baking powder, and salt. Mix until combined, scraping down the sides as needed.
5. Divide the batter between each of the cupcake liners, filling each about ½-⅔ full.
6. Bake in the preheated oven for 14-16 minutes or until the center is set. Allow to cool completely before decorating.
7. For the frosting – in the bowl of a stand mixer, combine the softened butter, about half of the powdered sugar, espresso power and salt. Mix on low until combined.
8. Add in the remaining powdered sugar and the coffee.
9. Mix on low until combined. Bump up the speed and mix on medium until the frosting is smooth and fluffy.
10. Transfer the frosting to a piping bag fitted with a large star tip.
11. Once the cupcakes are cool, pipe a dollop of frosting on each cupcake and top with a coffee bean to decorate.

Notes

• Storage: Cupcakes can be stored in an airtight container in the fridge for up to 3 days.

• Author: Little Party Pixie
• Prep Time: 20 minutes
• Cook Time: 14-16 minutes

Step-By-Step Process

Espresso cupcakes are great for coffee get-togethers, dessert tables, or anytime you want a treat with bold flavor and simple prep. They hold up well, travel easily, and never sit around for long.

If this recipe hit the spot, explore more easy and fun dessert ideas on the blog. There’s plenty to try for your next celebration—or just because.

If you liked this, you might also enjoy the Mocha cupcakes and the Sundae cupcakes—both are rich, flavorful, and easy to make.

© Little Party Pixie 2025