Vanilla Espresso Cupcakes
These Vanilla Espresso Cupcakes are a dreamy blend of warm vanilla and bold coffee flavor, swirled together in a soft, tender crumb. Topped with fluffy mascarpone whipped cream and a dusting of cocoa, they’re elegant, not-too-sweet, and perfect for any occasion—from afternoon coffee to dinner parties.
Ingredients
Cupcakes:
- 213 g all-purpose flour 1 1/2 cups
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 113 g unsalted butter 8 Tbsp, room temp
- 175 g granulated sugar 3/4 cup + 2 Tbsp
- 1 large egg room temp
- 2 large egg yolks room temp
- 1 tsp vanilla extract
- 80 ml milk 1/3 cup, room temp
- 80 ml buttermilk 1/3 cup, room temp
- 1 1/2 Tbsp instant espresso powder
Frosting:
- 8 oz. mascarpone
- 80 g powdered sugar 2/3 cup
- 235 ml heavy cream 1 cup
- 1 tsp vanilla extract
- 1 Tbsp cocoa powder for dusting
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with 12 liners.
- Whisk flour, baking powder, and salt.
- Beat butter and sugar until fluffy. Add egg, yolks, and vanilla.
- Alternate adding flour, milk, and buttermilk. Stir just until combined.
- Split batter and stir espresso powder into one half.
- Layer batters in liners. Bake 18–22 min. Cool completely.
- See full steps with tips & photos → https://mischacrossing.com/vanilla-espresso-cupcakes/
Notes
- For a bolder coffee flavor, add a pinch of espresso powder to the frosting.
- Keep cupcakes refrigerated if not serving immediately due to the mascarpone frosting.
- Best enjoyed the same day for optimal texture.