COFFEE AND CINNAMON CUPCAKES (VEGAN)

These easy coffee and cinnamon cupcakes (vegan) bring the taste of your favorite coffee into soft, fluffy cupcakes topped with creamy coffee-flavored frosting. Totally eggless, and no butter needed. They are perfect for birthday parties or special occasions.

Calling all coffee lovers! ☕️

Jump to:

• 🧁 COFFEE CUPCAKE
• ❤️ WHY YOU WILL LOVE THIS RECIPE
• 🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
• FOR THE FROSTING
• 👩🏼‍🍳 STEP-BY-STEP INSTRUCTIONS
• Frosting Time – The Creamy Coffee Buttercream
• 📝 TIPS AND TRICKS
• ❓ FAQS
• 🥛 WHAT'S THE BEST DAIRY-FREE MILK FOR CUPCAKES?
• 🌟 MAKE-AHEAD AND STORAGE
• CAKE RECIPES TO TRY NEXT TIME

🧁 COFFEE CUPCAKE

If the smell of freshly brewed coffee gets you going in the morning, wait till you try it in cupcake form.

These coffee-flavored cupcakes bring out the bold flavor of brewed coffee (with a little help from some Nescafe or instant coffee powder).

Inspried by my Dirty Chai Cake recipe, these cupcakes are delicately sweet, with a light texture. And because they’re made without eggs, they’re a perfect treat for everyone.

With just 15 minutes of prep, a quick 20-minute bake, and a mocha-like frosting that’s out of this world, this coffee cupcake recipe makes for an easy bake – even on a busy day!

❤️ WHY YOU WILL LOVE THIS RECIPE

Coffee + cake in each bite.

Tender and fluffy

Very easy to make.

Great for birthday cupcakes (for grown-up coffee lovers!)

Vegan / dairy-free / no butter and eggless.

🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS

MILK:

This is the base for your "buttermilk," which gives the cupcakes their fluffy texture. Oat, almond, or soy milk works best, but you can also use cashew or coconut milk for a creamier option.

APPLE CIDER VINEGAR:

It reacts with the baking powder to help the cupcakes rise. If you don’t have apple cider vinegar, white vinegar or lemon juice will work just as well.

FLOUR:

The foundation of the cupcakes, giving them structure. For a lighter crumb, use cake flour. For a gluten-free option, swap with a 1:1 gluten-free baking flour blend.

GRANULATED SUGAR:

Provides sweetness and moisture to the cupcakes. Substitute with coconut sugar for a deeper caramel-like flavor.

BAKING POWDER:

Helps the cupcakes rise and achieve a light, airy texture.

GROUND CINNAMON:

It complements the coffee flavor.

VANILLA EXTRACT:

Enhances the flavor and complements the coffee.

OIL:

Keeps the cupcakes moist and tender. Use any neutral oil like vegetable, canola, or grapeseed oil. Coconut oil works too, but make sure it’s melted.

INSTANT COFFEE:

The star of the show, giving the cupcakes their coffee flavor. Brands like Nescafe work great. Substitute with espresso powder for a stronger coffee kick or brewed coffee.

FOR THE FROSTING

BUTTER:

Provides the creamy base for the coffee buttercream. Earth Balance works best.

POWDERED SUGAR:

Also known as icing sugar or confectioners sugar.

GROUND CINNAMON:

Adds a bit of warm flavor and compliments the coffee.

COFFEE + HOT WATER:

Infuse the frosting with the coffee flavor. Espresso powder can be used instead, or skip the hot water and add brewed espresso directly.

👩🏼‍🍳 STEP-BY-STEP INSTRUCTIONS

Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.

Step 1: Prep and Preheat

Start by preheating your oven to 180°C (350°F) and line a 12-cup muffin tin with cupcake liners.

In a small bowl, mix 1 cup plant-based milk with 1 teaspoon apple cider vinegar. Set it aside for a few minutes until it curdles – this will be your “buttermilk,” giving the cupcakes a fluffy texture.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, and baking powder.

Step 3: Brew Up the Coffee Flavor

In another small bowl, dissolve 2-3 tablespoons of instant coffee powder in a bit of hot water. Stir well until you have a smooth, rich coffee concentrate.

Step 4: Combine and Mix

Add the “buttermilk” mixture, oil, vanilla extract, and coffee concentrate to the dry ingredients. Mix gently until smooth – don’t overmix; a few lumps are okay.

Pour the batter evenly into your cupcake liners.

Step 5: Bake

Pop them in the oven and bake for 20-23 minutes until a toothpick inserted comes out clean. Cool the cupcakes completely before frosting.

Frosting Time – The Creamy Coffee Buttercream

In a medium bowl, beat the vegan butter until smooth.

Gradually add powdered sugar, beating until it’s fluffy and well combined.

Add the vanilla extract and the “coffee shot” (coffee powder + hot water). Beat for an additional 2 minutes until creamy and fully incorporated.

PRO TIP: Adjust the coffee intensity by adding more or less coffee powder to the frosting – whether you want a subtle coffee hint or a bold mocha flavor is up to you! You can increase the amount of powdered sugar to get a thicker consistency.

💫 If you loved this recipe, leave a 5-star review and rating!

📝 TIPS AND TRICKS

Use Instant Coffee Powder: Instant coffee (like Nescafe) gives the perfect, concentrated coffee flavor for both the cupcakes and frosting. Sprinkle over some instant coffee for coffee "sprinkles".

Customize the Coffee Strength: Want a cappuccino vibe? Add just 2 tablespoons of coffee powder. Going for a mocha kick? Add 1 tablespoon of cocoa powder to your frosting.

Don’t Overmix the Batter: Once all the ingredients are combined, a gentle mix will do. Overmixing can make the cupcakes dense instead of that light, fluffy texture we’re after.

Cake Flour for Extra Fluffiness: If you have cake flour on hand, try using it instead of all-purpose flour for an even lighter, more delicate cupcake. But don’t worry – all-purpose flour works beautifully, too!

Cool Completely Before Frosting: This might seem basic, but it's key! If the cupcakes are still warm, the frosting will melt and slide right off. Patience makes for prettier, sturdier cupcakes that hold that creamy coffee buttercream just right.

❓ FAQS

🥛 WHAT'S THE BEST DAIRY-FREE MILK FOR CUPCAKES?

Soy Milk: This is one of the most popular options because it has a higher protein content that behaves similarly to dairy milk, creating a good structure and a moist crumb in cupcakes.

Almond Milk: Almond milk has a mild flavor that works well in most recipes, adding subtle sweetness without overpowering other flavors. However, since it’s thinner than some other options, you may get a slightly lighter texture.

Oat Milk: Oat milk is creamy and neutral, which makes it excellent for baking. Its slightly higher fat content compared to other plant-based milks also contributes to a tender cupcake crumb.

Coconut Milk (Carton, Not Canned): If you want a bit of extra richness, coconut milk can work well, though it adds a hint of coconut flavor. Avoid canned coconut milk as it’s too thick for this recipe.

Cashew Milk: Similar to almond milk, cashew milk is mild and creamy, adding moisture and a touch of sweetness to the batter.

🌟 MAKE-AHEAD AND STORAGE

MAKE-AHEAD

These coffee cupcakes are great for prepping ahead! You can bake the cupcakes a day in advance and store them unfrosted in an airtight container at room temperature. The flavors actually develop even more by the next day, making them even tastier!

STORAGE

Once frosted, store the cupcakes in an airtight container in the fridge for up to 3 days. Just bring them back to room temperature before serving to enjoy the full coffee flavor and soft texture.

FREEZING

Need to plan way in advance? Freeze the unfrosted cupcakes! Wrap each cupcake in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to 2 months. When you're ready to enjoy, thaw at room temperature, frost, and they’re as good as freshly baked.

CAKE RECIPES TO TRY NEXT TIME

Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚

Print