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Close up of Coffee Cupcakes whirled with coffee buttercream and topped with coffee beans
45Total Time
25Prep Time
20Bake Time

Coffee Cupcakes

Quick and easy

About the bake

These delicate cupcakes contain coffee syrup made with Nielsen-Massey coffee extract, perfect for special occasions.

45Total Time
25Prep Time
20Bake Time


  1. Step 1:

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Line two cupcake trays with cupcake cases.

  2. Step 2:

    Using either an electric mixer or mixing bowl and whisk, beat the butter and sugars together until pale and fluffy, then whisk in the coffee extract and coffee.

  3. Step 3:

    Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.

  4. Step 4:

    Add the remaining flour and then using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch. Leave the cakes to cool a little on a wire rack.

  5. Step 5:

    To make the syrup, place the golden caster sugar in a pan with the strong coffee. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool stir in 1tsp of coffee extract.

  6. Step 6:

    Add some sugar syrup to the top of each cupcake.

  7. Step 7:

    To ice, put the cream cheese, butter, coffee extract, coffee and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy. Place in a piping bag and ice accordingly.


  • For the Cupcakes

    • 200g Unsalted butter (softened)
    • 100g Billington's Unrefined Golden Caster Sugar
    • 100g Billington's Unrefined Light Muscovado Sugar
    • 1 tsp Nielsen-Massey Coffee Extract
    • 4 Medium free range eggs (lightly beaten)
    • 200g Self raising white flour
    • 2 tbsp Strong coffee
  • For the Coffee Syrup

    • 50g Billington's Unrefined Golden Caster Sugar
    • 4 tbsp Strong coffee
    • 1 tsp Nielsen-Massey Coffee Extract
  • For the Buttercream

    • 200g Cream cheese
    • 100g Unsalted butter (softened)
    • 600g Silver Spoon Icing Sugar
    • 1 tsp Nielsen-Massey Coffee Extract
    • 1 tbsp Strong coffee


  • 2x 12 hole cupcake tins
  • 24 cupcake cases
  • Electric mixer
  • Piping bags
  • Star piping nozzle
  • Wire cooling rack

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