Vanilla Latte Cupcakes Recipe
Vanilla latte cupcakes are my cupcake dreams come true! The best vanilla cupcake soaked in sweetened coffee and frosted with a silky espresso French buttercream.
Ingredients
Coffee Soak
- 1 cup (237mL) coffee hot
- 2 Tbsp (25g) granulated sugar
- 1 tsp vanilla bean paste or extract
Vanilla Cupcake
- 1 1/2 cup (172g) cake flour spooned and leveled
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup (200g) granulated sugar
- 1/4 cup (59mL) canola oil
- 1/4 cup (56g) unsalted butter room temperature
- 2 large 60g egg whites, room temperature
- 2 tsp pure vanilla extract
- 1/3 cup (78mL) whole milk room temperature
- 1/2 cup (113g) sour cream
Coffee Buttercream
- 4 large egg yolks room temperature
- 1 cup (200g) granulated sugar
- 1/4 cup (59mL) water
- 1 cup (227g) unsalted butter room temperature
- 1 tsp espresso powder or 1 Tbsp instant coffee dissolved in equal amounts of water
- 2 tsp vanilla bean paste or extract
- Cocoa powder for topping
Instructions
Coffee Soak
- While the coffee is still hot, mix the sugar in it until it's completely dissolved. Set aside to cool while you make the cupcakes. Once it's cooled, add the vanilla bean paste.1 cup (237mL) coffee, 2 Tbsp (25g) granulated sugar, 1 tsp vanilla bean paste
Vanilla Cupcakes
- Preheat the oven to 350F/177C convection (325F/163C conventional) and line 13 muffin tins with cupcake liners (preferably a light colored pan).
- In a medium bowl, whisk together the cake flour, baking soda, baking powder, salt and sugar.1 1/2 cup (172g) cake flour, 1/4 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt, 1 cup (200g) granulated sugar
- Add the oil and butter to the dry ingredients and beat together until they're combined. Add the egg whites and vanilla extract and mix until they're fully combined. Then add the milk and sour cream, mixing just until the batter is smooth.1/4 cup (59mL) canola oil, 1/4 cup (56g) unsalted butter, 2 large, 2 tsp pure vanilla extract, 1/3 cup (78mL) whole milk, 1/2 cup (113g) sour cream
- Fill each cupcake liner about 2/3-3/4 full. Bake for 16-18 minutes. The cupcake should no longer look wet and when you press on the center of the cupcake it should spring back or once a toothpick inserted comes out clean.
- Remove them from the oven and let them cool in the cupcake pan for 10 minutes, then move them to a cooling rack. Allow the cupcakes to cool completely.
Coffee Buttercream
- Make one batch of French Buttercream. Once the buttercream is done, add the dissolved coffee and vanilla and mix until combined.4 large egg yolks, 1 cup (200g) granulated sugar, 1/4 cup (59mL) water, 1 cup (227g) unsalted butter, 1 tsp espresso powder, 2 tsp vanilla bean paste
Assemble
- Once the cupcakes and the coffee soak are completely cooled and the buttercream is done, you can begin assembling.
- Use a fork to poke a bunch of holes in the top half of the cupcakes. Use a spoon or a pipet to drizzle the coffee over each cupcake, slowly, giving it time to soak into the cake. I did about 1-2 Tbsp of coffee per cupcake.
- Use a piping bag, fitted with a round tip to pipe the coffee buttercream on the cupcake.
- Top each cupcake with a dusting of cocoa powder.Cocoa powder for topping
Notes
If the buttercream is ever too soft, just refrigerate it for 10-20 minutes and proceed.
Nutrition
Serving: 1gCalories: 435kcalCarbohydrates: 47gProtein: 5gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 11gCholesterol: 124mgSodium: 129mgSugar: 34g
Tried this recipe?Let us know how it was!