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5 from 1 vote

Cappuccino-Flavored Rose Cupcakes

Prep Time15 mins
Cook Time20 mins
Total Time1 hr
Servings: 18 cupcakes


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


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.