Description
These easy coffee and cinnamon cupcakes (vegan) bring the taste of your favorite coffee into soft, fluffy cupcakes topped with creamy coffee-flavored frosting. Eggless, and no butter needed. They are perfect for birthday parties or special occasions.
Ingredients
1 cup soy milk (oat or almond milk works best)
1 teaspoon apple cider vinegar
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
1/3 cup oil (vegetable oil or light olive oil)
3-4 teaspoons instant coffee powder (like Nescafe), plus 3-4 teaspoons hot water.
FOR THE FROSTING
1/2 cup butter (Earth Blend)
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 teaspoons coffee powder + 2 teaspoons hot water
Instructions
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.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and cinnamon.
In another small bowl, dissolve 3-4 tablespoons of instant coffee powder in 3-4 teaspoons of hot water. Stir well until you have a smooth, rich coffee concentrate.
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.
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 and cinnamon, 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.
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Notes
Use Instant Coffee Powder: Instant coffee (like Nescafe) gives the perfect, concentrated coffee flavor for both the cupcakes and frosting.
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.
- Category: Baking, Cakes, Desserts
- Method: Bake
- Cuisine: American