Coffee Cupcakes with Condensed Milk Frosting
This Coffee Cupcakes with Condensed Milk Frosting recipe is a tribute to the magical combination of coffee and cake
Ingredients
For the Cupcakes:
- 3 cups all-purpose flour
- 1 tablespoon instant espresso
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup sour cream, room temperature
- 2 large eggs, room temperarture
- 1 teaspoon pure vanilla extract
- 3/4 cup freshly brewed coffee
For the Frosting:
- 1 cup (2 sticks) butter, softened
- 1 (14-ounce) can sweetened condensed milk, chilled
- 1 teaspoon pure vanilla extract
- Pinch kosher salt
Instructions
Let’s bake these delicious Coffee Cupcakes with Condensed Milk Frosting!
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line two muffin tins with cupcake liners.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, instant espresso, salt, baking powder, and baking soda.
Step 3: Cream Butter and Sugars
In another large bowl, using a hand mixer (or a stand mixer fitted with the paddle attachment), beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
Step 4: Add Sour Cream and Eggs
Add the room-temperature sour cream and beat until incorporated. Scrape down the sides of the bowl.
Add the eggs one at a time, beating well after each addition. Then, add the vanilla extract.
Step 5: Alternate Adding Dry Ingredients and Coffee
Add the dry ingredients to the wet ingredients in two additions, alternating with the freshly brewed coffee. Begin and end with the dry ingredients. Beat until just combined after each addition. Be careful not to overmix.
Step 6: Fill Cupcake Liners
Using a large cookie scoop (or a spoon), fill the cupcake liners about ¾ full with batter.
Step 7: Bake
Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20 minutes.
Step 8: Cool
Let the cupcakes cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely.
Step 9: Make the Frosting
While the cupcakes are cooling, make the frosting. In a large bowl, using a hand mixer (or a stand mixer fitted with the whisk attachment), beat the softened butter until it’s light and fluffy and pale in color, about 3 minutes.
With the mixer running on medium speed, slowly and gradually add the cold sweetened condensed milk.
Add the vanilla extract and salt and beat until the frosting is stiff and holds its shape.
Step 10: Frost and Serve
Transfer the frosting to a piping bag fitted with a tip of your choice (or you can simply spread it onto the cupcakes with a knife or spatula).
Pipe the frosting onto the cooled cupcakes. Serve and enjoy!