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Gluten-free Coffee Cupcakes

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes
Calories 346 kcal
Author Chelsea Green

Ingredients

Coffee Cupcakes

  • 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

Coffee Buttercream Frosting

  • 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

Instructions

Coffee Cupcakes

  1. Preheat your oven to 350 and line a muffin tin with cupcake liners.

  2. To a small bowl, add your milk and stir your instant coffee granules into it.

  3. 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.

  4. To the same bowl, add your flour, baking powder and salt and stir together till you have a smooth, consistent cupcake batter.

  5. Pour into your cupcake liners, about 3/4 way full.

  6. Bake in the oven for 18-20 minutes, or till springy to touch and a toothpick inserted comes out clean.

  7. Remove your cupcakes onto a cooling rack, and let them cool entirely before you frost them.

Coffee Buttercream

  1. To a small bowl, add your milk and instant coffee granules and stir together.

  2. 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.

  3. Pipe or spread on top of cooled cupcakes. Add sprinkles if you'd like. Devour!

Recipe Notes

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.