Coffee Cupcakes with Condensed Milk Frosting
I hope this detailed guide has empowered you to create these truly delicious Coffee Cupcakes with Condensed Milk Frosting! They’re a unique and flavorful treat that’s sure to impress.
Ingredients
Here’s a complete list of the ingredients you’ll need, with precise measurements:
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 temperature
- 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 of kosher salt
Instructions
Let’s get baking! Here’s a detailed, step-by-step guide:
Step 1: Prepare Oven and Dry Ingredients
Preheat your oven to 350°F (175°C). Line two muffin tins with cupcake liners.
In a large bowl, whisk together the flour, instant espresso, salt, baking powder, and baking soda. Set aside.
Step 2: 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. This will take about 3-5 minutes.
Step 3: Add Wet Ingredients
Add the sour cream and beat until incorporated. Scrape down the sides of the bowl with a rubber spatula or wooden spoon.
Add the eggs one at a time, beating well after each addition. Then, add the vanilla extract and beat until combined.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined. Don’t overmix.
Add the brewed coffee and beat until just combined. Again, be careful not to overmix.
Step 5: Bake the Cupcakes
Using a large cookie scoop (or a spoon), fill the cupcake liners about ¾ full with batter.
Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 6: Cool the Cupcakes Let the cupcakes cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely. It’s important that they are completely cool before frosting.
Step 7: 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 light and fluffy and pale in color. This will take about 3 minutes.
With the mixer running on medium speed, slowly drizzle in the cold sweetened condensed milk. It’s important that the condensed milk is cold, or the frosting may become too thin.
Add the vanilla extract and salt. Beat until the frosting is stiff and holds its shape.
Step 8: Frost the Cupcakes
Once the cupcakes are completely cool, transfer the frosting to a piping bag fitted with a tip of your choice (or simply use a knife or spatula to spread the frosting).
Pipe or spread the frosting onto the cooled cupcakes.
Serve and enjoy!