vanilla latte cupcakes? pretty much my everything!
If you’re a fan of my little blog, you know what a fan I am of all things coffee. It’s my daily “start”, as well as the featured ingredient in so many of my recipes.
Like these vanilla latte cupcakes!
So often, coffee is combined with chocolate in many recipes. And while that’s certainly a delicious option, I love how the vanilla base for these cupcakes allows the coffee flavor to totally shine through.
Whether the sweet ending to a comfort meal, or the star of an afternoon get-together, these cupcakes shine every time. I especially love that the recipe makes 12, as opposed to the typical 24, making them ideal for serving less than a crowd. They come together super quickly, with simple ingredients you probably have on-hand.
How do you “press pause” during the holiday season?
Cupcakes
1 1/2 sticks unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs, room temperature
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon espresso powder
1/2 cup brewed coffee
1/4 cup whole milk
Buttercream
1 1/2 teaspoons brewed coffee
1 1/2 teaspoons espresso powder
1 cup unsalted butter, room temperature
2 1/2 cups confectioner’s sugar
12 chocolate covered coffee beans, for garnish
Make the cupcakes: Pre-heat oven to 350 degrees; line 12 cupcake cups with paper or parchment liners.
Beat the butter and sugar till light and fluffy; scrape down the sides. Add the eggs, one at a time, beating after each addition. Add the vanilla and beat again. Scrape down the sides.
Whisk the flour, baking powder, salt and espresso powder in a small bowl. Whisk the brewed coffee and milk in a measuring cup.
Add one third of the flour mixture to your mixing bowl and beat on low till combined. Add one half the coffee mixture and beat again. Repeat, alternating wet and dry, and ending with the flour mixture. Fill your prepared cups evenly with the batter and bake for 18 – 20 minutes, or till a toothpick comes out clean. Let cool in the pans for 5 minutes on a wire rack, then transfer cupcakes to the rack to cool completely.
Make the buttercream: Whisk the espresso powder into the brewed coffee; set aside. On low speed, beat the butter and confectioner’s sugar in a mixer till combined. Increase speed to medium high and beat till fluffy. Scrape down the sides. Add the espresso mixture and beat again on medium high till well blended. Scrape down the sides.
Decorate the cupcakes as desired; garnish each with a chocolate-covered coffee bean.
Note: If – like me – you like a 1:1 ratio of frosting to cupcake (as shown in the photos), simply multiply the buttercream ingredients by 1.5.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2017/11/09/vanilla-latte-cupcakes/
29 Comments
Leave a Comment
Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
These cupcakes are gorgeous! I love brewing Dunkin’ Donuts coffee at home, and these look like the perfect treat to serve right alongside for the holidays! I definitely like the 1:1 cupcake to frosting, so thanks for that tip!! [client]
1:1 is where it’s at……….. 😉
Where can I find the chocolate coffee beans, and how do you construct the paper parchment?
I found the beans at my local market; often those “fill your own bag” candy shops will have them. The parchment cups I order on-line but stay tuned as I’ll be sharing a post on how to make your own soon! 🙂
Thanks for getting back to me so soon.
Why not just use regular paper cupcake liners?
You can absolutely use regular ones – I’m just a fan of these! 🙂
Can you make these into an eight or nine inch layer cake?
Yes – you would need to double the recipe for a 2-layer cake (8″ or 9″).
Can you please offer the link on where you buy the liners. I really like them. Thank you!
I’m blind. Sorry! I found the link =]
Oh good! BTW, did you know you can also make your own?? https://sherisilver.com/2017/11/13/d-i-y-parchment-paper-liners/ Give it a try!
https://www.amazon.com/gp/product/B00ZQK6C2E/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1 🙂
I saw chocolate coffee beans at Carabou – also Walmart has them .
Good to know; thank you!
Gluten free, hoping almond or other flour will work! I was wondering about those parchment cups too!!
I’ve included the link to the parchment cups! As for substituting, I’d use a “cup-for-cup” GF blend. If you want to experiment with almond flour, measure by weight, not volume. 2 cups of AP flour = 10 ounces.
The batter is yummy. I used an egg substitute as I’m making for friends that are vegetarian. They feel very dense. Is that because of the substitution? Also, tried making Pumpkin Latte cupcakes — replaced the eggs with 3/4 cup pumpkin and added 1 1/2 tsp of pumpkin spice to the batter. Also yummy. Waiting for them to cool to taste.
Yes – 1 – 2 eggs can be substituted with less noticeable difference – more than that and the texture will be affected (though not always negatively). That Pumpkin Latte recipe sounds delicious! 🙂
Good to know about the substitution and thank you for the info. The pumpkin latte came out well and has a better texture. I ended up adding a tsp of pumpkin spice to the frosting as well. The office is going to be happy tomorrow.
Lucky office! 🙂
Where do I find expresso powder?
Believe it or not I can find it at my local grocery store! I like this brand: https://www.amazon.com/Medaglia-DOro-Instant-Espresso-Coffee/dp/B009LHXJPG/ref=sr_1_fkmr0_1_a_it?ie=UTF8&qid=1510614568&sr=8-1-fkmr0&keywords=megdalia+d%27oro+instant+espresso
Can you make this into a sheet cake?
I can’t see why not! If you do will you snap a picture and send it? I’ll include the idea in the recipe!
I love these gorgeous cupcakes on the beautiful plate. Would you share with me the name and where did you purchased the plate, please? Thank you.
Thank you – they are vintage and VERY old; a set that belonged to my late mother-in-law!
They’re adorable, treasure them!
I do!