I needed a little pick-me-up the other day and didn’t want to settle for anything but the best, so I made these awesome cappuccino cupcakes that were so amazing–I need another batch!
Here at Ruffles and Rain Boots, we find a lot of stress-reduction in the simple act of doing something just for myself sometimes. Whether it’s relaxing in the tub or making myself a decadent treat, I really do find that the “aches and pains” of the day just melt away. Since the bathtub seemed a bit too early to dive into at 10am the other day, I decided to bake a bit and make a cupcake JUST for me. Not for the kiddo, not for a friend, but a treat I needed. The resulting cappuccino flavored cupcake was so awesome, I was sad when there weren’t a ton of them for me to enjoy over the next few days. Should have made a large batch. LOL!
In all seriousness, though, it is just a really relaxing time to make a baked good. Like kitchen-self-care, if you know what I mean. Not having to worry if someone else is going to like them, if they’ll be cutesy enough–just what I want and something new to me that I know I’ll love. If you’re ready to bust out a batch of cappuccino cupcakes, let’s get started.
No Time to Make This Now? Pin it for Later
You’re busy, I get it. Pin this to your favorite easy dessert ideas board on Pinterest and it’ll be here for when you’re ready.
As an Amazon Associate, I can earn from qualifying purchases.
Love cupcakes and want free recipes?
If you use gMail or Yahoo, please check the spam or "promotional" folders. Whitelist my email address or reply to the email to ensure delivery of all files. Happy Holidays! - Sarah
Tips to Make Cupcakes with Cappuccino Flavoring
- When I make cupcakes, I always try to start with my Lazy Girl Cupcakes. SUPER simple and quick to whip-up. But I recently made a few variations on that cupcake that you really should check out including vegan, large batch and gluten free! So, no matter what you might need–I have a fun and easy easy cupcake for the base!
- Now, normally NORMALLY, I go with buttercream. Because it is, generally, the superior cupcake icing. But this time, I was craving a good cream cheese frosting for these cupcakes and I wasn’t disappointed–not even a little. But, if you want to do a buttercream, with the butter and powdered sugar…you do you.
- If I have learned anything from making over 100 cupcake recipes in the past, never ever put icing on your cupcakes until they’re cooled completely. A warm cupcake is definitely the most yummy treat you’ll ever enjoy. And, likewise, icing is the cherry on top of any day–even if there’s no cherry involved. But when you try to combine a warm cupcake and your icing, all you get is one horribly icky mess, so let those cappuccino cupcakes cool!
How Do I Make this Cappuccino Cupcakes?
I’m so glad you asked. Below is our written tutorial.
- 1 Batch Batter for 12 Cupcakes
- 3 tsp espresso powder (optional, substitute 3 tsp instant powdered coffee, but do not use granulated)
- 1 8 oz. package cream cheese (room temperature)
- 8 tbsp butter (room temperature)
- 1 tsp vanilla extract.
- 1 tsp espresso powder (or instant coffee powder)
- 24 chocolate covered coffee beans for garnish
- Preheat your oven to 350 degrees and line a cupcake tin with papers. Set aside.
- Add espresso powder to the bowl of batter, beating until thoroughly combined.
- Fill each of your cupcake liners 2/3 full.
- Bake for about 25 minutes or until a toothpick inserted in center of cupcake comes out clean.
- Remove the cupcakes to a wire rack to cool completely.
- To make your frosting, cream the cream cheese until fluffy, then add butter and beat to combine.
- Add in the vanilla and espresso powder with 1/3 of the powdered sugar. Beat until completely combined, then repeat with the remaining powdered sugar in 1/3 increments, scraping down the sides of bowl occasionally to ensure it's mixed well.
- Using an apple corer, cupcake corer or large piping tip, insert this into the center of each cupcake, about 2/3 down, then twist and pull out. This will create a nice hole for the filling. Fill each hole with about 1 tbsp of icing.
- Frost each cupcakes in a large swirl, then top with a chocolate covered coffee bean before enjoying!
For more fun cupcake decorating ideas, visit Ruffles and Rain Boots!
Amount Per Serving: Calories: 859Total Fat: 53gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 66mgSodium: 401mgCarbohydrates: 89gFiber: 8gSugar: 65gProtein: 10g
All nutrition information is estimated. For accuracy, please calculate your exact brands and ingredients if accuracy is desired.
Would you like inspiration delivered right to you each week? Sign up for the once-weekly Ruffles and Rain Boots newsletter and you’ll get that and more! Get access to the exclusive libraries full of free SVGs, hand lettering practice, and so much more.
More Cupcake Decorating Ideas You Might Like
- Fruit Loops Cupcakes – A little zany and a lot fun, this cupcake recipe is one of the most awesome kid-friendly cupcakes you can make!
- Strawberry Shortcake Cupcakes – These are the most beautiful cupcakes for summer. They make a fantastic gift idea for anyone who just loves strawberries.
- Sherbet Cupcakes – I’m in love with this beautiful and tasty way to decorate cupcakes. So simple that you’ll just love the way they come together.
Please Save This to Pinterest
Your shares are how this site grows and I am sincerely grateful. Know a friend who’d like this? Please share it on Facebook or save it to your favorite easy dessert ideas board on Pinterest.