Cappuccino Cupcakes βπ§
Cappuccino Cupcakes βπ§
Prep Time: 20 minutes | Baking Time: 18-20 minutes | Total Time: 40 minutes | Kcal: 280 kcal | Servings: 12 cupcakes
_____Ingredients:_____
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1/2 cup sour cream
1/2 cup milk
1/4 cup brewed espresso, cooled
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
2-3 tablespoons brewed espresso, cooled
Cocoa powder, for dusting
_____Directions:_____
Preheat the oven to 350Β°F (175Β°C). Line a muffin pan with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
Combine the sour cream, milk, and brewed espresso in a measuring cup.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
For the Frosting:
In a large mixing bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Mix in the brewed espresso, 1 tablespoon at a time, until the desired consistency is reached.
Pipe or spread the frosting onto the cooled cupcakes.
Dust with cocoa powder before serving.
