Coffee Cupcakes

Coffee Cupcake

Coffee cupcakes of mine turned out to be more like a coffee muffin with icing.  Since I am allergic to nuts and chocolate, coffee and espresso are my version of chocolate.  The cupcakes have a bold and really tasty coffee flavor, which is delightful.

However, I felt a tad guilty after being so indulgent that I did a twenty-minute work out the next morning, perhaps that could be categorized as “just healthy living”.  Most healthy living advice is to have balance in your diet and exercise routine.  Eating the odd cupcake is wonderful and to be encouraged, as long as you don’t eat ten cupcakes.  The twenty minute work out I used was based on Women’s Healthy Magazine, some great tips and how to do exercises that are better than crunches.

Back to the cooking though, I used the Joy of Baking website’s vanilla cupcake recipe and then added ¼ cup of brewed coffee, 1 teaspoon of cinnamon and removed the lemon zest.  Initially I added the lemon zest, but my Mom came in the kitchen and said cinnamon and lemon zest would not taste good together – so I picked out the lemon zest bits the best I could.  For this round of cupcakes the icing recipe is the same as the carrot, cinnamon, maple cupcakes, except that I added ¼ cup of brewed coffee.

The cupcakes had not cooled enough when I iced them, so the icing on top of my cupcakes is a little runny looking, and on some cupcakes it dripped.  I put the extra icing in the refrigerator and it firmed up, as extra icing for later.

Coffee cupcakes

Coffee Cupcake Recipe:

½ cup of unsalted butter at room temperature

2/3 of a cup of organic sugar

3 large eggs

1 teaspoon of organic pure vanilla extract

1 ½ cups of all purpose flour

1 ½ teaspoons of baking powder

1 teaspoon of cinnamon

¼ teaspoon of salt

¼ cup of milk

¼ cup of brewed organic coffee

Cream cheese icing:

1 cup of cream cheese, at room temperature

¼ cup of butter, at room temperature

3 cups of confectioners’ sugar

¼ cup of brewed organic coffee


Preheat oven to 350 degrees and line 12 muffin cups with paper liners if desired.

In the electric mixer bowl, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, and beat well. Beat in the vanilla extract.

In a separate bowl whisk together the flour, baking powder, cinnamon and salt.

With the mixer on low speed, alternately add the flour mixture, brewed coffee, and milk.  Do so in three additions, beginning and ending with the flour. Scrape down the sides of the bowl so that all ingredients are properly combined.

Fill the muffin cups with the batter and bake for about 17 – 20 minutes.

Or – insert a toothpick into a cupcake and if it comes out clean – your cupcakes are finished.

Let cupcakes cool before icing!

Makes about 12 cupcakes.

Valentine’s Day Cupcakes

These cupcakes are carrot, maple and cinnamon flavoured with a cream cheese icing. This time my recipe was inspired by the internet and this recipe in particular. Sometimes the internet can be just as good as a cookbook!

Modifications to the recipe are that I boiled and puréed the carrot instead of grating the carrot like a regular carrot cake. I also used butter instead of canola oil. These cupcakes were rich and tasty. Perfect for Valentine’s Day, however I had a huge mess to clean up after. Using the piping bag was fun and also messy. I always seem to get blobs of icing coming up the top. A few of the cupcakes had the food colouring unevenly mixed, but there were a few good ones. I was inspired by the Martha Stewart cupcake cookbook that I saw in Chapters.

Practice always makes perfect, so I will continue to practice my creativity with cupcakes and baking.

2 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
4 eggs
1 cup melted butter or canola oil
½ cup maple syrup

1 cup cream cheese
3 cups confectioner’s sugar
1 tsp of vanilla
1 tbsp of milk or until even consistency, not too watery
2 drops of red food colouring