Cappuccino Cupcakes With Kahlua Buttercream (video)
Delicious and moist coffee cupcakes made with buttermilk and frosted with Kahlua buttercream frosting!
Ingredients
- 2 cups white granulated sugar
- 1/3 cup butter, softened at room temperature
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 1/2 cups buttermilk or whole milk
- 3 tablespoons instant coffee
For Kahlua Buttercream:
- 2 cups unsalted butter, softened at room temperature
- 1/4 cup Kahlua liquor, or strong espresso
- 3-4 tablespoons heavy cream
- 3 cups confectioner's sugar
- 1 tsp instant coffee
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350F. Line a 24-tin cupcake pan with liners; I used my 12-cup pan twice since I only have one 12-cup pan.
- I recommend mixing the ingredients by hand to avoid over-mixing, which will lead to a dome-shaped cupcake. In a large bowl, whisk together the sugar, butter, eggs and vanilla. In a separate bowl, combine together the flour, baking powder and salt. Measure out the buttermilk, then add the instant coffee; stir to dissolve completely.
- Add the flour using a fine-mesh strainer and alternate with the buttermilk, until you have a smooth cake batter. Fill the cupcake liners three-quarters of the way full. Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the pan and cool on a wire rack.
- Meanwhile, prepare the buttercream. Mix the softened butter in a mixer bowl until light and fluffy, about 5 to 7 minutes. Add the Kahlua, instant coffee and heavy cream, then begin adding the confectioner's sugar, 1/2 cup at a time. Make sure to scrap down the sides of the mixer bowl often. Add the salt and mix for another 5 minutes to get a very fluffy butter cream. Transfer frosting into a pastry bag. Once cupcakes are completely cooled, frost with butter cream.
- Store cupcakes in air-tight container in the refrigerator if not serving right away. Remove from refrigerator 1 hour before serving.
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Nutrition
Calories: 373kcal | Carbohydrates: 46g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 136mg | Potassium: 76mg | Fiber: 1g | Sugar: 33g | Vitamin A: 634IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg