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Close up of cupcake with icing.
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4.67 from 9 votes

Rich Coffee Cupcakes

Sweet little coffee cupcakes with easy coffee buttercream icing to enjoy for afternoon tea
Course Baking
Cuisine British
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 301kcal



  • 113 g unsalted butter softened (4 oz)
  • 170 g icing sugar (6 oz)
  • 1 tbsp instant coffee heaped, dissolved in 2 tbsp hot water


  • Preheat your oven to 180 degrees and put paper cases in a muffin tin.
  • Cream the butter and sugar together until light and fluffy (I used a hand mixer).
  • Add the eggs one by one, mixing after each addition, and then fold in the flour, baking powder and salt.
  • Add the coffee and milk and mix gently.
  • Spoon the mixture into the cases, ensuring they are no more than two thirds full.
  • Bake for 14 to 18 minutes until golden.
  • Put the cakes on a cooling rack and allow to cool.
  • Make the icing by creaming together the softened butter and icing sugar until soft and fluffy and it has turned pale. Add the coffee and mix through well.
  • Put the icing in a piping bag and pipe a swirl on top of each cake. If you have them, decorate with a chocolate coated coffee bean.


Calories: 301kcal | Carbohydrates: 37g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 67mg | Sodium: 111mg | Potassium: 78mg | Sugar: 25g | Vitamin A: 510IU | Calcium: 23mg | Iron: 0.3mg