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!

Prep Time 10

Cook Time 18

Total Time 28

Instructions

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 ready to serve because whipped cream will not sustain for longer in a warm kitchen.

Notes

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 for up to a month.

Nutrition (Approximate Values)

Calories : 275kcalCarbohydrates : 26gProtein : 3gFat : 18gSaturated Fat : 11gPolyunsaturated Fat : 1gMonounsaturated Fat : 5gTrans Fat : 0.3gCholesterol : 54mgSodium : 172mgPotassium : 69mgFiber : 0.4gSugar : 15gVitamin A : 663IUVitamin C : 0.3mgCalcium : 66mgIron : 1mg

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Ingredients

For The Cupcakes

For The Frosting