These grown-up cupcakes taste like a cup of coffee spiced with cinnamon and allspice. The creamy coffee frosting is easy to make adding instant coffee to canned white frosting.

Source: Family Circle

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Recipe Summary test

prep:
15 mins
bake:
25 mins
total:
40 mins
Servings:
12
Yield:
12 cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350°F. Line 12 cups in standard-size muffin pan with cupcake liners. In a bowl, whisk flour, baking powder, allspice, cinnamon and salt.

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  • Beat butter and sugar in large bowl about 2 minutes or until light colored and smooth. Add eggs, one at a time, beating well after each addition. On low speed, add flour mixture, alternating with brewed coffee. Divide batter among prepared liners, 1/3 cup in each.

  • Bake at 350°F for 25 minutes or until firm to the touch. Let cupcakes cool in pan on rack for 5 minutes. Remove from pan to rack and cool completely.

  • Meanwhile, in a small bowl, combine instant coffee, vanilla and 1 teaspoon warm water. Stir until coffee is dissolved. Stir in white frosting until blended and no dark streaks remain. Spread 1 heaping tablespoon over each cupcake. Decorate tops with coffee beans.

Nutrition Facts

332 calories; fat 17g; cholesterol 67mg; saturated fat 9g; carbohydrates 43g; insoluble fiber 1g; protein 3g; sodium 141mg.
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