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Vanilla Coffee Cupcakes with Creamy Frosting

Vanilla Coffee Cupcakes with Creamy Frosting

  • Author: Anthony
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Plant-Based, Gluten Free (if using gluten-free flour blend)

Description

Vanilla Coffee Cupcakes with Creamy Frosting are moist and fluffy plant-based cupcakes infused with subtle coffee notes and sweet vanilla, topped with smooth, luscious frosting. Perfect for any occasion, these cupcakes balance warm coffee aroma with vanilla sweetness, offering a light, tender texture and customizable options for personal twists.

Ingredients

Scale

Cupcake Batter

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp ground coffee
  • 1/2 cup plant-based butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup plant-based milk (room temperature)
  • 1 tsp vanilla extract (natural)
  • 1 tsp vegetarian Worcestershire sauce

Creamy Frosting

  • 1/2 cup plant-based butter, softened
  • 1 1/2 cups powdered sugar
  • 1 tsp natural gelling agent
  • 1 tsp brewed coffee or instant coffee granules dissolved in 1 tbsp plant-based milk (optional)

Optional Garnish

  • Crumbled smoked turkey bacon
  • Sprinkle of ground coffee
  • Light sprinkle of cinnamon

Instructions

  1. Prepare the Batter: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and ground coffee. In a separate bowl, cream together the plant-based butter and granulated sugar until light and fluffy. Add the plant-based milk, vanilla extract (natural), and vegetarian Worcestershire sauce to the butter mixture, mixing until well combined.
  2. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring gently just until combined. Be careful not to overmix to keep the batter light and smooth without lumps.
  3. Bake the Cupcakes: Divide the batter evenly into the lined muffin tin, filling each cup about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack before frosting.
  4. Make the Creamy Frosting: While the cupcakes cool, beat the plant-based butter until creamy. Gradually add the powdered sugar and natural gelling agent, mixing until smooth and fluffy. For a subtle coffee flavor, incorporate brewed coffee or dissolved instant coffee in plant-based milk.
  5. Frost and Decorate: Once the cupcakes are fully cooled, generously spread or pipe the creamy frosting over each cupcake. Optionally, garnish with crumbled smoked turkey bacon, sprinkle ground coffee, or a light dusting of cinnamon for added texture and visual appeal.

Notes

  • Measure the flour using the spoon-and-level method to avoid dense cupcakes.
  • Ensure plant-based butter and milk are at room temperature for optimal mixing.
  • Fold ingredients gently to maintain lightness and fluffiness.
  • Use a toothpick to test doneness, avoiding opening the oven door too early.
  • Beat frosting until fluffy for an irresistibly smooth texture.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 220
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: vanilla coffee cupcakes, plant-based cupcakes, creamy frosting, coffee dessert, vegan cupcakes, easy cupcake recipe

Find it online: https://homedishideas.com/vanilla-coffee-cupcakes-with-creamy-frosting/