Coffee cupcakes

Clare Chambers


These cupcakes are moist and light and best eaten fresh. I am not sure how well they store as family and work colleagues polish them off very quickly. If you want to pipe the icing onto these cupcakes, I recommend at least doubling the icing recipe amounts.

☆☆☆☆☆ 0 votes
18 - 20
30 Min
20 Min


8 oz
self rising flour
8 oz
butter, softened
8 oz
caster sugar
4 small
3 Tbsp
coffee essence (camp coffee)


3 oz
butter, softened
8 oz
confectioners' sugar (icing sugar)
1 Tbsp
coffee essence (camp coffee)


1Preheat oven to 180C
Break the eggs into a bowl or jug add the coffee essence and whisk until combined - then put aside. Cream the butter with a hand held blender until lighter in colour. Add sugar to the butter and mix well.
2Add ¼ of the flour & ¼ of the eggs to the butter & mix until blended. Repeat until all the flour & eggs have been used.
3Place large cupcake or muffin cases into muffin tin tray and spoon the mixture into the cupcake cases to about 2 thirds full.
4Bake in the oven for approximately 19 minutes (using fan oven) times will need to be extended if using a non-fan oven. The tops should be springy and just beginning to crack - or until a toothpick or cake tester comes out clean. Place on a rack to fully cool before icing.
5To make the butter cream icing: Cream the butter until lighter in colour than add the icing sugar and coffee essence and beat together well. Spread onto the top of the cupcakes and enjoy.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Coffee/Tea/Beverage
Regional Style: UK/Ireland
Hashtags: #coffee, #Cupcakes