Loaded with coffee flavor, these gluten-free Coffee Cupcakes are a simple and fast dessert that everyone loves. They’re great for an adult birthday or dinner party!
Who loves coffee?!
Raises both hands!!! Me!
I love the flavor of coffee and a hot drink first thing in the morning. Unfortunately, too much coffee doesn’t work well for me (think shaky, fast heart beat). I wish I could drink a lot more.
But that doesn’t stop me from enjoying all the coffee-flavored baked goods.
I’m excited to share another coffee-flavored treat today: my gluten-free Coffee Cupcakes. The cupcakes themselves are filled with a light coffee flavor and the buttercream is loaded with a lot of coffee flavor.
I wanted to focus on one flavor with these: Coffee.
I do have a few ways to make these a little extra fun (think cinnamon, more vanilla, etc.) and switch things up a bit too (sort of giving different flavored latte vibes). Keep reading for those.
These gluten-free Coffee Cupcakes are light, fluffy, and quick and easy to make. With only instant coffee granules as the added ingredient, the rest of the ingredients in these cupcakes are fairly simple. You probably have most of them already.
And I can’t be the only one who bought too much instant coffee granules to make Dalgona Whip‘s with during COVID lock-down, right?! Here’s another recipe that you can use those in (thank goodness!).
INSTANT COFFEE GRANULES
Here’s the brand that I like to use. Like I said, once upon a time during COVID I bought a ton of little packets off of Amazon. I love the little packets. They’re easy to use, and store well. Plus, the flavor is strong and delicious.
You can use whatever instant coffee granules you like best, of course. I would not recommend using coffee in place of the milk/instant coffee mixture. The coffee will be thinner and not as strong flavored. The instant coffee is a must-have!
Like I said, the other ingredients in these Coffee Cupcakes are quite simple: milk, butter, sugar, vanilla, eggs, gluten-free all purpose flour, baking powder and salt.
They’re also made in one bowl, since I’m NOT a fan of washing dishes.
The Coffee Buttercream is what really sends the coffee flavor in these cupcakes through the roof. It’s really a must-have. I wouldn’t recommend trying to use any other type of frosting in it’s place.
It’s also simple to make, with only instant coffee granules, milk, butter, vanilla and powdered sugar.
I chose to make the flavor of this buttercream quite strong. If you’d like it to be lighter, I’d recommend starting with only 1 teaspoon of instant coffee granules.
MORE FLAVOR OPTIONS:
There’s a few ways you can add a little extra oomph to these Coffee Cupcakes. Like:
- Add 1 tsp of cinnamon to the batter and 1/2 tsp to the frosting (like a Cinnamon Latte)
- Add 1 tbsp of vanilla to the batter and about 2 tsp to the frosting (like a Vanilla Latte)
- Use Bailey’s instead of milk in the Coffee Frosting (for a bit of a boozy treat)
- Add a Caramel drizzle across the top of the Coffee Frosting (for a Caramel Latte)
- Add a Butterscotch drizzle across the top of the Coffee Frosting (for a Butterscotch Latte)
Stay tuned for a Mocha Cupcake recipe one day. As you can see, there’s a few different ways to make these Coffee Cupcakes even more flavored if you don’t want a simple strong coffee flavor by itself.
Either way, you’ll be left with fluffy, sweet, gluten-free Coffee Cupcakes that are the perfect treat for all the adults in your life. I’ll be bringing these babies to the next dinner party I go to.
Make these Coffee Cupcakes soon, and enjoy a sweet, rich coffee flavor to it’s fullest. I mean, c’mon, coffee and cupcakes?! THAT is a GREAT combo. 🙂
After you make them, let me know what you think! Leave a comment and star rating, below.
- 1/2 cup milk of choice (skim, 2%, whole or almond)
- 2 tbsp instant coffee granules
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/3 cup gluten-free all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp milk of choice (skim, 2%, whole or almond)
- 2 tsp instant coffee granules
- 1/2 cup butter, softened
- 1 tsp vanilla
- 2 cups powdered sugar
Preheat your oven to 350 and line a muffin tin with cupcake liners.
To a small bowl, add your milk and stir your instant coffee granules into it.
To a large mixing bowl, add your butter and sugar and beat them together with a mixer till creamy. Add your eggs, vanilla, and milk/coffee mixture. Mix together till combined.
To the same bowl, add your flour, baking powder and salt and stir together till you have a smooth, consistent cupcake batter.
Pour into your cupcake liners, about 3/4 way full.
Bake in the oven for 18-20 minutes, or till springy to touch and a toothpick inserted comes out clean.
Remove your cupcakes onto a cooling rack, and let them cool entirely before you frost them.
To a small bowl, add your milk and instant coffee granules and stir together.
To a medium mixing bowl, add your butter and beat till smooth and creamy. Add your vanilla, milk/coffee mixture and powdered sugar. Starting on low, beat everything together till smooth and creamy.
Pipe or spread on top of cooled cupcakes. Add sprinkles if you'd like. Devour!
Stored in an airtight container, unfrosted cupcakes last about a day on the counter. Alternatively, store frosted cupcakes in a container in the fridge. Let them sit out to come to room temperature, prior to eating.