Okay, raise your hand if cupcakes are your favorite sweet treat. Me too! I love cupcakes and in general, I prefer them to their cake counterparts. Even when I use the exact same recipe, cupcakes beat cake every time. When I first experimented with this recipe a few years ago, I realized I had a winner on my hands. The first batch didn’t even last a day in my house and my family was begging me to make more. Since then it has become a favorite amongst my friends and family. My best friend even requests I make her cupcakes instead of buying her a birthday present. The cupcakes produced from this recipe are wonderfully rich and decadent making them the perfect guilty pleasure.
This recipe originated as a maple cupcake from one of my favorite recipe books Cupcakes by Susannah Blake. Her recipe, though delicious, was too rich for my tastes. This resulted in several batches of experimental cupcakes in an attempt to create a satisfying alternative. Given my love of vanilla lattes, I decided to try a coffee flavored cake and with the help of my dad’s supply of Starbucks Via packets, I succeeded.
With the addition of the coffee flavoring, the batter takes on a beautiful golden brown color. From here it is as simple as spooning the mix into cupcake liners and then into the oven for 17 minutes.
Once the cupcakes are done baking out of the oven and onto a cooling rack they go! While the cupcakes cool, it is time to start making the frosting.
I adapted a basic buttercream to make this fluffy maple buttercream. The coffee flavor of the cake blends beautifully with the buttercream for a decadent treat perfect for dessert or pairing with coffee for a morning snack.
Coffee Cupcakes with Maple Buttercream
- 1 stick (8 tbsp.) of room temperature butter
- 1/2 cup sugar
- 2 eggs
- 1 cup flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 tablespoons milk
- 1 instant coffee to-go tube (I like the Starbucks Via Pike’s Place) dissolved in 2 tablespoons of hot water
- 3 cups Powdered Sugar
- 1/4 cup (1 stick) butter, at room temperature
- 3 tablespoons maple syrup
- 2 tablespoons milk
- Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
- Combine the butter and sugar and beat until creamy. Add the eggs one at a time.
- Sift together the dry ingredients. Turn the mixer to low and add to the wet ingredients a bit at a time until fully incorporated.
- Turn off the mixer and add the milk and coffee. Stir until just combined and then turn the mixer on low for 1 minute.
- Spoon the mixture into the cupcake liners and place in oven.
- Bake for 17 minutes or until a toothpick is inserted and comes out clean.
- Transfer the cupcakes to a cooling rack and allow the cupcakes to cool for at least 15 minutes. While the cupcakes cool start making the frosting.
- Add the butter to the mixer and beat until light and fluffy. Add the sugar a 1/4 cup at a time. Set the mixer to low and beat until well mixed. Add one tablespoon of maple syrup with each cup of powdered sugar.
- Add the milk and mix until smooth. Once the cupcakes are cool to the touch, frost and enjoy!