These Vanilla Espresso Cupcakes are the perfect combination of rich espresso and tender vanilla cake, topped with a fluffy mascarpone whipped cream frosting and finished with a dusting of cocoa.

They’re elegant yet simple, making them a favorite for coffee lovers and dessert enthusiasts alike.

Whether you’re baking for a party or your morning latte deserves a sweet companion — these are it.

Why You’ll Love This Recipe

Espresso flavor without bitterness – Just the right amount of coffee kick

Soft, moist crumb – Thanks to a blend of butter, milk, and buttermilk

Layered batter technique – Beautiful visual and flavor contrast

Cloud-like mascarpone frosting – Light and creamy with zero fuss

Simple but stunning – No fancy equipment required

What You’ll Need (Ingredient Highlights)

For the Cupcakes

All-purpose flour – For structure and softness

Baking powder + salt – Helps them rise and balances flavor

Butter – Adds richness and flavor

Granulated sugar – Sweetness and moisture

Egg + egg yolks – Adds tenderness and structure

Vanilla extract – Enhances the cupcake base

Milk + buttermilk – Creates a tender, fluffy crumb

Instant espresso powder – Bold coffee flavor mixed into half the batter

For the Mascarpone Frosting

Mascarpone – Creamy, slightly tangy base

Powdered sugar – Lightly sweetens the frosting

Heavy cream – Whips into soft peaks for stability

Vanilla extract – Enhances the frosting flavor

Cocoa powder – A soft dusting on top adds elegance

Pro Tips Before You Start

Let all dairy and eggs come to room temperature for better blending

Alternate wet and dry ingredients when mixing to avoid overmixing

Fold espresso powder into only part of the batter to create two-tone layers

Use a medium scoop to divide batter evenly

Keep cupcakes chilled if storing overnight (frosting is delicate)

How to Make Vanilla Espresso Cupcakes with Mascarpone Frosting

Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C).

Line a 12-cup muffin tin with paper liners.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar until pale and fluffy, about 3 minutes.

Step 4: Add Eggs and Vanilla
Beat in the egg, then the egg yolks one at a time.

Mix in the vanilla extract.

Step 5: Alternate Wet and Dry
Add 1/3 of the flour mixture, mix, then pour in milk and blend.

Add another 1/3 of flour, followed by buttermilk.

Finish with the remaining flour and stir until just combined.

Step 6: Split Batter and Add Espresso
Transfer about half of the batter to another bowl.

Fold in the instant espresso powder until evenly distributed (it may not fully dissolve).

Step 7: Layer and Bake
Spoon about 2 tablespoons of plain batter into each cupcake liner.

Top with 2 tablespoons of espresso batter.

Bake for 18–22 minutes or until a toothpick comes out clean. Let cool completely.

Step 8: Make Mascarpone Frosting
In a large bowl, beat mascarpone and powdered sugar until smooth.

Add heavy cream and whip on high until stiff peaks form. Mix in vanilla extract.

Step 9: Frost and Dust
Pipe or spread frosting over cooled cupcakes. Lightly dust with cocoa powder.

What to Serve It With

A hot latte or espresso shot

Vanilla or mocha ice cream

Chocolate-covered espresso beans

Biscotti or almond cookies

Variations / Substitutions

Use sour cream instead of buttermilk if needed

Try chocolate frosting for a richer option

Add chopped dark chocolate to the espresso batter

Swap espresso powder for instant coffee for milder flavor

Storage & Leftovers

Store frosted cupcakes in the fridge for up to 3 days

Let sit at room temp for 15 minutes before serving

Unfrosted cupcakes can be frozen up to 1 month

Whipped frosting is best fresh, but can chill for 24 hours

FAQs

Can I skip the espresso powder?
Yes, just use all vanilla batter.

Is mascarpone the same as cream cheese?
No, it’s creamier and less tangy.

Can I frost these a day ahead?
Yes, store in the fridge and dust with cocoa just before serving.

Can I double this recipe?
Absolutely, just bake in two muffin pans.

What if I don’t have buttermilk?
Use milk + a splash of lemon juice as a substitute.

Can I pipe the frosting?
Yes! It holds its shape beautifully.

Final Thoughts

These Vanilla Espresso Cupcakes are a bakery-worthy treat you can easily whip up at home.

With their dreamy espresso swirl and creamy mascarpone top, they feel special enough for celebrations but simple enough to make any afternoon magical. Make a batch, share them with friends, or keep them all to yourself — I won’t judge.