Description
Moist vegan coffee cupcakes with creamy coffee buttercream frosting. Perfect for coffee lovers!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup unsweetened applesauce
- 1 cup strong brewed coffee, cooled
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
- 1 cup (2 sticks) vegan butter, softened (ensure it’s firm enough to hold its shape)
- 4 cups powdered sugar, sifted
- 1/4 cup strong brewed coffee, cooled
- 1 teaspoon vanilla extract
- Pinch of salt
- Vegan chocolate shavings
- Coffee beans
- Cocoa powder
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, whisk together the granulated sugar, brown sugar, applesauce, cooled coffee, vegetable oil, vanilla extract, and apple cider vinegar.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fill each cupcake liner about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the muffin tin and let them cool completely on a wire rack before frosting.
- In a large bowl (or the bowl of a stand mixer), beat the softened vegan butter on medium speed until light and fluffy (3-5 minutes).
- Gradually add the sifted powdered sugar to the butter, beating on low speed until combined.
- Add the cooled strong brewed coffee, vanilla extract, and salt to the mixture. Beat on medium speed until the frosting is smooth and creamy. Adjust coffee or powdered sugar for desired consistency.
- Continue to beat the frosting on medium-high speed for another 2-3 minutes, until light and airy.
- Once the cupcakes are completely cooled, frost them using a piping bag or a knife/spatula.
- Garnish the frosted cupcakes with vegan chocolate shavings, coffee beans, or a dusting of cocoa powder.
- Enjoy!
Notes
- Use high-quality vegan butter for the best frosting texture and flavor.
- Don’t overmix the cupcake batter.
- Ensure the coffee is completely cooled before adding it to the batter and frosting.
- Adjust sweetness of frosting to taste.
- Storage: Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Let them come to room temperature before serving if refrigerated.
- Prep Time: 25 minutes
- Cook Time: 20 minutes