Vanilla Cupcakes with Mocha Buttercream Frosting
Vanilla Cupcakes with Mocha Buttercream Frosting are moist and tender, with smooth chocolate buttercream frosting kicked up with the addition of coffee.
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Ingredients
For the cupcakes:
- 1 ¾ cups cake flour not self-rising
- 1 ¼ cups unbleached all-purpose flour
- 2 cups sugar
- 1 TBSP baking powder
- ¾ teaspoon salt
- 1 cup 2 sticks unsalted butter cut into 1-inch cubes
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
For the frosting:
- 2 sticks softened butter Must be SOFT not melted
- 3½ cups powdered sugar
- ½ cup cocoa powder
- ½ tsp salt
- 2 tsp vanilla
- 2 tsp instant coffee granules or espresso powder
- 4 TBSP heavy whipping cream
Instructions
For the cupcakes:
- Preheat oven to 325 degrees.
- Line cupcake pans with paper liners; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt.
- Mix on low speed until combined.
- Add butter, mixing until just coated with flour.
- In a large glass measuring cup, whisk together eggs, milk, and vanilla.
- With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition.
- Beat until ingredients are incorporated but do not overbeat.
- Divide batter evenly among liners, filling about 2/3 full.
- Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
- Transfer to a wire rack to cool completely.
- Repeat process with remaining batter.
- Frost.
- Serve at room temperature.
For the frosting:
- Cream softened butter in an electric mixer for a few minutes.
- Mix instant coffee granules with the heavy whipping cream until dissolved.
- Turn off mixer and add the cocoa powder and the powdered sugar.
- Start mixing on low speed otherwise you will have a huge mess.
- Mix ingredients until incorporated.
- Add the salt, vanilla and the heavy whipping cream/coffee mixture.
- Mix on high for 4 minutes or until light and fluffy.