Cappuccino Cupcakes

Cappuccino Cupcakes Recipe

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Irana Grenier


These cupcakes are so good! I brought them to one of my meetings and they were gone in a matter of minutes.


★★★★★ 1 vote

15 Min
25 Min


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  • 1 3/4 c
    unbleached flour
  • 1 1/2 tsp
    baking powder
  • 1/4 tsp
    ground allspice
  • 1/4 tsp
    ground cinnamon
  • 1/4 tsp
  • 1 1/2 stick
    unsalted butter, softened
  • 3/4 c
  • 2 large
  • 1/2 c
    brewed coffee

  • 1 1/2 tsp
    instant coffee granules
  • 1 tsp
    vanilla extract
  • 1 c
    prepared white frosting
  • 24
    chocolate-covered coffee beans

How to Make Cappuccino Cupcakes


  1. Heat oven to 350 degrees. Line 12 cups in standard-size muffin pan with cupcake liners.
  2. In a bowl, whisk flour, baking powder, allspice, cinnamon and salt.
  3. Beat butter and sugar in a large bowl about 2 minutes or until light colored and smooth. Add eggs, one at a time, beating well after each addition.
  4. On low speed, add flour mixture, alternationg with brewed coffee; beat until smooth. Divide batter among prepared liners, 1/3 cup each.
  5. Bake at 350 degrees for 25 minutes or until firm to the touch. let cupcakes cool completely.
  6. Meanwhile, in a small bowl, combine instant coffee, vanilla and 1 teaspoon warm water. Stir until coffee is dissolved. Stir in white frosting until blended and no dark streaks remain. Spread 1 heaping tablespoon over each cupcake. Decorate tops with 2 coffee beans each.
  7. Note: I like to get half milk chocolate and half dark chocolate coffee beans and put one of each on the tops of each cupcake.

Printable Recipe Card

About Cappuccino Cupcakes

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Italian
Other Tag: Quick & Easy

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