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Coffee Cupcakes with Condensed Milk Frosting

Course Cakes, Cupcakes, Desserts
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings 20 cupcakes

Ingredients

FOR THE CUPCAKES

  • 3 cups all-purpose flour
  • 1 tbs instant espresso
  • 1 tsp kosher salt
  • 1 tbs baking powder
  • 1/2 tsp baking soda
  • 1/2 cup 1 stick butter softened
  • 1 cup sugar
  • 1/2 cup brown sugar packed
  • 1/4 cup sour cream room temperature
  • 2 large eggs room temperature
  • 1 tsp vanilla
  • 3/4 cup coffee freshly brewed

FOR THE FROSTING

  • 1 cup 2 sticks butter sofened
  • 1 can 14oz sweetened condensed milk cilled
  • 1 tsp vanilla
  • a pinch of kosher salt

Instructions

  • Preheat oven to 350° and line 2 muffin tins with liners. In a large bowl, whisk together flour, espresso, salt, baking powder, and baking soda.
  • In another large bowl using a hand mixer, beat butter and sugar together. Add sour cream and beat until incorporated. Scrape down the sides of the bowl, then add eggs one at a time, then add vanilla. Add dry ingredients to wet and beat until just combined. Add coffee and beat until just combined.
  • Using a large cookie scoop, fill liners ¾ full with batter. Bake until a toothpick inserted in middle comes out clean, 20 minutes. Let cool completely.
  • Make the frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer with the whisk attachment), beat butter until light and fluffy and pale in color, about 3 minutes. With the mixer running on medium speed, slowly add cold condensed milk. Add vanilla and salt and beat until frosting is stiff.
  • Transfer frosting to a piping bag and pipe onto cooled cupcakes. SHARE THIS RECIPE

Notes

Strong and rich coffee cupcakes are topped with a smooth and creamy condensed milk frosting. The frosting is great for piping and holds its shape well and we love how shiny it is too! A great alternative to the classic American buttercream and less sweet. The cupcakes remind us of a Vietnamese coffee and are a perfect afternoon treat! With the addition of both brewed coffee and instant espresso, these cupcakes certainly don't lack in the coffee taste department. Be sure to chill your sweetened condensed milk before making the frosting. This will help it stiffen as you beat it and hold its shape. Just pop the can in the fridge whenever you start making the cupcakes!