Coffee Cupcakes

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.

Coffee Cupcakes
Servings: 12 Yield: 12 cupcakes Prep 15 mins Bake 350°F 25 mins


  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup (1-1/2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 cup brewed coffee
  • 1 1/2 teaspoons instant coffee granules
  • 1 teaspoon vanilla extract
  • 1 cup prepared white frosting
  • 24 chocolate-covered coffee beans

Make It

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

2. 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.

3. Bake at 350 degrees 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.

4. 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

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 332, Fat, total (g): 17, chol. (mg): 67, sat. fat (g): 9, carb. (g): 43, fiber (g): 1, pro. (g): 3, sodium (mg): 141, Percent Daily Values are based on a 2,000 calorie diet.