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Vanilla Coffee Cupcakes with Creamy Frosting

Vanilla Coffee Cupcakes with Creamy Frosting

  • Author: Kevin
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Plant-Based, Gluten Free Option

Description

These Vanilla Coffee Cupcakes with Creamy Frosting combine the rich aroma of coffee with smooth vanilla sweetness in a moist, plant-based cupcake topped with luscious creamy frosting. Perfectly balanced and easy to make with simple pantry ingredients, these cupcakes are adaptable for various dietary preferences and occasions.

Ingredients

Scale

Cupcake Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • Pinch of salt
  • 3/4 cup brown sugar
  • 1 cup plant-based milk
  • 1 teaspoon instant coffee granules
  • 1/4 cup plant-based butter, melted
  • 1 teaspoon vanilla extract (natural)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vegetarian Worcestershire sauce
  • Optional: 2 strips smoked turkey bacon, chopped

Creamy Frosting Ingredients

  • 1/2 cup plant-based butter, softened
  • 1 1/2 cups powdered sugar (plant-based)
  • 1 teaspoon vanilla extract (natural)
  • 1/2 teaspoon natural gelling agent, hydrated as per package instructions

Instructions

  1. Prepare Your Ingredients: Preheat oven to 350°F (175°C). Line a cupcake tray with paper liners. Measure all ingredients accurately. Dissolve instant coffee granules into plant-based milk to develop the coffee flavor.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, salt, and brown sugar to evenly distribute the rising agents and aerate.
  3. Combine Wet Ingredients: In another bowl, mix the plant-based milk with dissolved coffee, melted plant-based butter, vanilla extract (natural), apple cider vinegar, and vegetarian Worcestershire sauce for added complexity.
  4. Blend Wet and Dry Ingredients: Pour wet ingredients into the dry mix and gently fold with a spatula until smooth and lump-free. Avoid overmixing to keep the cupcakes tender.
  5. Bake Your Cupcakes: Fill each liner about three-quarters full with batter. Bake for 18 to 22 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack before frosting.
  6. Prepare the Creamy Frosting: Whip softened plant-based butter with powdered sugar (plant-based) until fluffy. Add vanilla extract (natural) and hydrated natural gelling agent. Beat until smooth and spreadable.
  7. Frost and Decorate: Once cupcakes are fully cooled, pipe or spread frosting generously on top. Optionally, garnish with a light dusting of coffee powder or a piece of smoked turkey bacon.

Notes

  • Use high-quality instant coffee granules for best flavor without bitterness.
  • Ensure all wet ingredients are at room temperature for smooth batter.
  • Mix only until just combined to maintain cupcake lightness.
  • Cool cupcakes completely before frosting to avoid melting.
  • Adjust powdered sugar in frosting to modify sweetness as desired.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 210
  • Sugar: 18g
  • Sodium: 120mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: vanilla coffee cupcakes, creamy frosting, plant-based dessert, gluten-free cupcakes, coffee dessert

Find it online: https://yumwayrecipes.com/vanilla-coffee-cupcakes-with-creamy-frosting/