Coffee Cupcakes (Eggless)

These Coffee Cupcakes are tender, moist, fluffy, and have perfect and delicious coffee flavor. They are eggless, buttery, have soft crumbs, and are topped with light coffee whipped cream frosting!

Eggless Coffee Cupcakes are beyond easy to make, and the batter comes together quickly. They are the perfect dessert for any celebration or post-dinner.

Jump to:

• About Coffee Cupcakes
• Why You Will Love These Cupcakes
• Ingredients
• Step-by-Step Directions
• Serving Suggestions
• Storing Suggestions
• Helpful Tips
• More Eggless Cakes and Cupcakes
• Recipe Card

About Coffee Cupcakes

I am actually a tea lover and not a huge fan of coffee; however, I love cold coffee and iced cappuccino. But these cupcakes have a perfect coffee flavor that is not overwhelming and goes deliciously well with butter and vanilla flavors.

I saw a recipe for Irish Coffee Cupcakes in one of the cookbooks from the library. However, that recipe called for eggs, lots of butter, and Irish whisky. So I could not use that recipe, but the idea of coffee cupcakes did not go from my mind.

So I decided to try the recipe without eggs and whisky, using my Vanilla Cupcakes recipe as a base. And before coming to this recipe, I had to go through many attempts.

I have tried the recipe using all-purpose flour and cake flour. And I must say that the end result was almost the same. These cupcakes are moist, tender, fluffy, and have very soft crumbs.

We can top the cupcakes with any choice of frosting. I have frosted the cupcakes with my favorite coffee whipped cream. Whipped cream is much lighter than other frostings, and we do not require too much sugar. However, the other suggestions for the frostings are vanilla or chocolate whipped cream and vanilla, coffee, or chocolate buttercream frosting.

You can skip the frosting and serve the cupcake with a scoop of vanilla or chocolate ice cream.

Why You Will Love These Cupcakes

• Coffee cupcakes are delicious, soft, fluffy, and have tender crumbs.
• They have mild and delicious coffee flavors.
• The recipe is easy and quick.
• These cupcakes are frosted with light and fluffy whipped cream.
• Coffee Cupcakes are perfect for any celebration with your loved ones.
• They are eggless and vegetarian.
• The recipe requires only a few ingredients.

Ingredients

For The Cupcakes

1. Cake Flour or All-Purpose Flour: I have used cake flour to make these cupcakes. Cake flour provides a soft and delicate but tight crumb texture. However, I have also made the cupcakes using all-purpose flour, which tastes the same. So use whatever is handy to you, cake flour or all-purpose flour.
2. Baking Powder and Baking Soda: They are essential as leavening agents. Do not interchange with each other. Also, make sure that they are active and not expired.
3. Salt: It provides the perfect contrast to the sweetness.
4. Instant Coffee: Use your choice of instant coffee powder or granules for this recipe. Make sure to dissolve the coffee completely into hot water before using it in the recipe.
5. Water and Milk: I have used half cup of water and half a cup of milk for this recipe. The water should be hot enough to dissolve the coffee powder. Use either whole or 2% milk, but do not use fat-free milk for the recipe.
6. Butter: Use unsalted butter, which should be softened to room temperature. The butter flavor goes perfectly well with coffee and vanilla flavors.
7. Sugar: I have used white granulated sugar, but you can replace half of them with light or dark brown sugar.
8. Sour Cream: Sour cream is my go-to and favorite ingredient for baking. I have used full-fat sour cream, and I would suggest the same. Also, bring the sour cream to room temperature before using it for the recipe. And if you do not have sour cream, you can substitute it with full-fat yogurt.
9. Vanilla: Use pure vanilla for the best flavors.

For The Coffee Whipped Cream Frosting

1. Whipping Cream: The whipping cream should have at least 35% fat and be chilled.
2. Icing Sugar: We do not need to add too much sugar to the whipped cream frosting. But since this frosting also consists of coffee, adjust the amount of icing sugar to your taste.
3. Instant Coffee + Milk: Dissolving the coffee powder before adding it to the whipping cream is essential. So I have dissolved a tablespoon of coffee powder into 2 tablespoon hot milk. Then let the coffee milk cool down completely and then use it to make the whipped cream frosting.
4. Vanilla: Use pure vanilla for the best flavors.

Step-by-Step Directions

Making The Cupcakes

• Preheat the oven to 350°F (180°C).
• Line the cupcake pan with cupcake liners and set it aside.
• Sift flour, baking powder, baking soda, and salt into a medium mixing bowl.
• Then whisk well and set aside.

• Take hot water into a cup or medium bowl, add coffee powder, and stir well until coffee is dissolved.
• To the coffee, add milk, stir well, and set it aside.

• In a stand mixer, using a paddle attachment or with a hand-held electric mixer, beat the butter and sugar until light and fluffy, about 2-3 minutes.
• Scrape the sides and bottom of the bowl with a spatula as needed.

• Add sour cream and vanilla, and continue beating until everything is well combined and smooth.

• With the mixer running on low speed, add the dry ingredients and coffee milk alternatively, beginning and ending with dry ingredients. 
• Scrape down the sides of the bowl several times during this process.
• Ensure all the ingredients are well combined but do not overmix.

• Transfer the batter to the cupcake liners using an ice cream scoop or spoon.
• Fill each cupcake liner up to two-thirds of the way.

• Bake for 18-22 minutes or until a skewer inserted in the center of the cupcake comes out clean.
• Remove the cupcakes from the oven and let them cool in the pan for 5 minutes.
• Then transfer them to a wire rack to cool completely.

Making The Frosting

• Add 1 tablespoon of coffee powder to 2 tablespoon of hot milk, and stir well until coffee is dissolved.
• Let the coffee milk cool down completely.

• Add the cream, icing sugar, vanilla, and coffee milk in a stand mixer bowl.
• Or add everything into a medium mixing bowl if using a handheld mixer.

• Mix on low speed using a whisk attachment until everything is combined.
• Then increase the speed to high and continue beating until the frosting reaches just the stiff peaks. Ensure not to overwhip the frosting; otherwise, it will become a weird butter mixture.
• Taste the frosting and add more icing sugar if needed.
• Use the frosting immediately, or you can refrigerate the frosting for up to two hours.

Frosting The Cupcakes

• Once the cupcakes are cooled completely, fill the piping bag with the prepared frosting and pipe it on the top of each cupcake.

Serving Suggestions

• I have topped the cupcakes with light and perfectly sweet coffee whipped cream frosting. But you can frost the cupcakes with buttercream as well.
• Instead of coffee whipped cream, you can frost the cupcakes with vanilla whipped cream frosting.
• Top the cupcakes with chocolate buttercream frosting for the coffee and chocolate combo.
• However, you can skip the frosting and serve the cupcake with vanilla or chocolate ice cream.

Storing Suggestions

• Store the Coffee Cupcakes without frosting at room temperature for two days, tightly covered. And then, you can frost the cupcakes before serving.
• After topping the cupcakes with whipped cream frosting, you can keep them at room temperature for a couple of hours. But then place them in the refrigerator, tightly covered, for up to 4 days.
• However, if your kitchen is warm, I recommend serving the cupcakes immediately after frosting or placing them in the fridge until you are ready to serve because whipped cream will not sustain for longer in a warm kitchen.

Helpful Tips

• For the Moist and Tender Cupcakes: Measure the ingredients correctly, and use the kitchen scale if possible for accurate measurements. Also, after adding dry ingredients to wet ones, do not overmix. Instead, mix it only until everything is just combined.
• Dairy: Use full-fat sour cream and milk for the rich and moist cupcakes. Also, make sure that they both are at room temperature.
• Coffee: You can use any instant coffee powder or granules of your choice. I have used dark-roasted instant coffee for this recipe. 
• Make-Ahead: You can make the cupcakes ahead of time. And keep the cupcakes at room temperature, tightly covered for two days. Then you can top the cupcakes with frosting.
• Frosting: I like to top the cupcakes with coffee whipped cream for more coffee flavor. But you can use vanilla whipped cream or buttercream instead.
• Freezing: You can freeze the unfrosted cupcakes tightly covered for up to a month.

More Eggless Cakes and Cupcakes

You May Like More Eggless Treats

• Eggless Coffee Cake
• Zucchini Muffins (Easy and Eggless)
• Almond Coffee Cake
• Eggless Red Velvet Cupcakes
• Lemon Pistachio Muffins (Eggless)

Recipe Card