Description
Delicious coffee cupcakes topped with a creamy mascarpone frosting, perfect for any occasion.
Ingredients
Scale
- 1/2 cup strong brewed coffee – preferably espresso, at room temperature
- 1 tbsp espresso powder
- 1 3/4 cups all-purpose flour, spooned and leveled
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup granulated white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 2 1/4 cups mascarpone, cold
- 1 1/4 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 cup strong brewed coffee – preferably espresso, chilled
- 1/4 cup heavy cream, cold
Instructions
- Preheat oven to 350°F / 175°C. Line two 12-cup muffin pans with about 16-17 cupcake liners.
- In a small bowl, stir coffee and espresso powder to combine. Set aside.
- In a medium-sized bowl, stir flour, baking powder, and salt to combine. Set aside.
- In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat butter and sugar until creamy, about 1-2 minutes.
- Add egg and vanilla and stir to combine.
- Alternately add dry ingredients, coffee, dry ingredients, buttermilk, and dry ingredients to the batter and mix on medium-low speed just until combined.
- Spoon batter into the liners and fill about 2/3 – 3/4 full.
- Bake for about 17-20 minutes or until a toothpick centered in the middle comes out clean.
- Let cool to room temperature before frosting.
- For the frosting: In a large mixing bowl, using a stand or handheld mixer fitted with a whisk or paddle attachment, beat mascarpone until creamy.
- Sift in powdered sugar and mix until combined and sugar is dissolved.
- Add vanilla and coffee and stir until incorporated.
- Stir in heavy cream and mix until creamy.
- Pipe or spread frosting on top of cooled cupcakes.
- Store in an airtight container in the fridge up to 3 days.
Notes
- If the frosting is too soft, add more powdered sugar little by little (up to ½ cup).
- If it is too firm, add 1-2 tbsp of heavy cream to lighten it up.
- When adding more powdered sugar, you may want to add a pinch of salt to cut down the sweetness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg