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Cappucino Cupcakes with Kahlua Butter Cream


These moist, coffee-flavored cupcakes topped with Kahlua butter cream are easy to make and are oh-so-good! If you're a coffee-lover, you will definitely enjoy this sweet treat!



  • 2 cups white granulated sugar
  • 1/3 cup butter, softened at room temperature
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 1/2 cups buttermilk or whole milk
  • 3 tablespoons instant coffee
  • For Butter Cream:
  • 2 cups, 4 sticks, butter, softened at room temperature
  • 1/4 cup Kahlua liquor, or strong espresso
  • 3-4 tablespoons heavy cream
  • 3 cups confectioner's sugar
  • 1/8 teaspoon salt

Let's get Cooking...

  1. Preheat oven to 350F. Line a cupcake pan with liners; I used my 12-cup pan twice since I only have one 12-cup pan.
  2. I recommend mixing the ingredients by hand to avoid over-mixing, which will lead to a dome-shaped cupcake. In a large bowl, whisk together the sugar, butter, eggs and vanilla. In a separate bowl, combine together the flour, baking powder and salt. Measure out the buttermilk, then add the instant coffee; stir to dissolve completely.
  3. Remove the cupcakes from the pan and cool on a wire rack.
  4. Meanwhile, prepare the butter cream. Mix the softened butter in a mixer bowl until light and fluffy. Add the Kahlua and heavy cream, then begin adding the confectioner's sugar, 1/2 cup at a time. Make sure to scrap down the sides of the mixer bowl often. Add the salt and mix for another 5 minutes to get a very fluffy butter cream. Transfer frosting into a pastry bag. Once cupcakes are completely cooled, frost with butter cream.
  5. Store cupcakes in air-tight container in the refrigerator if not serving right away. Remove from refrigerator 1 hour before serving.