Cappuccino Cupcakes

5 from 1 vote

Cappuccino Cupcakes look like beautiful roses and taste like coffee! These light and fluffy cupcakes are layered with an espresso flavored batter and a vanilla “foam” layer so they look like a real cappuccino on the inside! The buttercream is rose-colored but tastes like espresso, it’s glorious! They're ready in 35 minutes and taste so good with a Mint Vanilla Iced Coffee for the ultimate coffee pairing!

Prep Time15

Cook Time20

Total Time35

Course: Cupcakes, Dessert

Cuisine: American

Diet: Vegetarian

Servings: cupcakes

Author: Adrianna Adarme

Cost: $10

Equipment

1 cupcake tin with paper liners
1 Large mixing bowl
1 Whisk
1 Stand-up mixer with paddle attachment
1 Wilton #104 piping tip
Sturdy piping bags

Ingredients

Cappuccino Cupcakes:

2 1/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
4 large egg whites at room temperature
1 teaspoon vanilla extract
1/2 cup unsalted butter at room temperature
2 tablespoons vegetable oil
1 cup white granulated sugar
3 tablespoons espresso at room temperature

Cappuccino Buttercream:

1 1/2 cups unsalted butter at room temperature
4 cups powdered sugar
Pinch of salt
1 teaspoon vanilla extract
1 tablespoon espresso at room temperature
1 drops red food coloring gel if you’re using regular food coloring, you may need to use more than one drop

Instructions

To Make the Cupcakes:

Line 18 cupcake tins with liners. Preheat oven to 350 degrees F.
In a large bowl, whisk together the flour, baking powder and salt. In a large measuring cup, measure out the buttermilk and whisk in the egg whites and vanilla extract.
In the bowl of a stand-up mixer, add the butter, oil and sugar. Beat until light and fluffy about 2 minutes.
Alternating between the buttermilk mixture and the dry mix, add them to the butter mixture, until combined.
Remove 1 1/2 cups of batter and pour that into medium bowl and set aside (this is going to be the vanilla flavored). To the batter in the stand-up mixer, pour in the espresso and mix until just combined, about 15 seconds.
Add two tablespoons of the espresso-flavored cake batter to each of the cupcake liners. And then top each cupcake with a tablespoon of the vanilla-flavored batter. Using a teaspoon, smooth out any messy cupcakes. If they’re a little messy, it’s totally fine—they bake up kind of marbled-looking and it’s great.
Transfer to the oven to bake 18 to 20 minutes, until a skewer inserted into the center comes out clean.

To Make the Cappuccino Buttercream:

To the bowl of a stand-up mixer, with the paddle attachment, add the butter, sifted powdered sugar and pinch of salt. Cover the stand-up mixer with a clean kitchen towel and start the mixer. This prevents a bunch of powdered sugar from flying everywhere. Beat until combined, about 1 minute.
Pour in the vanilla extract and espresso; beat until combined, about 30 seconds. Add the food coloring and adjust to your liking. If you want it more blush rose, add a teeny bit of brown coloring gel.

To Decorate the Cupcakes:

When the cupcakes are completely cool, decorate them how you like. I obviously did roses, but you don’t have to do that! Get creative. Or make it simple.

Notes

Tips and Tricks

If you need more help on how to create the buttercream flowers, this Youtube video is super helpful. Here are the supplies I used: Wilton #104 Tip and these Sturdy Piping Bags.

If you want your cupcakes to look like a cappuccino on the inside: Split the cake batter into two bowls then fold the espresso into one of them. When filling the cupcake liners add the espresso batter on the bottom and the plain vanilla batter to the top to make the "foam".

Sift the powdered sugar. Powdered sugar can be very clumpy so it's always a good idea to sift it before making your frosting so you don't end up with a lumpy buttercream.

Cover your mixer when adding in the powdered sugar. Top your stand mixer with a kitchen towel to keep the powdered sugar from flying everywhere and making a mess while your trying to beat it into the frosting.

Nutrition