Coffee & Donut Cupcakes

Cupcakes and donuts, what a sinful combination. But when its a rainy, cold day outside, might as well stay in and indulge. 

Stakeout cupcakes! I'm so happy with how these came out, the tiny little donuts just make me smile. I have wanted to make donuts ever since I saw the amazing donut photos on Butterflyfoodie, which is just a great blog entirely. So I finally found a mini donut pan and this is my first time using it. it is really simple to use and the donuts came out really light and soft. I used a bit of ground up espresso powder to darken the frosting, just for looks. Oh and the cupcakes, not to be forgotten at all. They come out really moist. I thought they were under-baked at first because they felt really soft when taking them out of the pan. But when I cut one in half, it was fully cooked. So not to fret, if it feels a bit soft, that's what it is supposed to be like.

coffee cupcakes with coffee buttercream


3/4 cup (171g) butter softened

1 1/2 cups (300g) sugar

3 eggs

2 cups + 1 tbsp (258g) flour

1 tsp baking powder

1/8 tsp salt

1 tbsp instant coffee

1/2 cup (118ml) strong brewed coffee

1/4 cup + 2 tbsp (87ml) milk


1/2 cup (114g) butter, softened

2 tbsp warm water

1 tbsp instant coffee

1 tsp vanilla

4 cups (500g) powdered sugar

2 tbsp milk



Oven 350F. Line 2 cupcake pans with paper liners.

Beat butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time then set aside. Whisk flour, baking powder, salt and instant coffee. Mix coffee and milk together in a separate bowl. Gradually add the flour mix and milk mix, alternating to the butter mix. Fill liners 2/3 full. Bake for 22-25 minutes until the center is set and top springs back. Let cool completely on a wire rack.


Dissolve coffee in warm water. Beat with butter and vanilla. Gradually add powdered sugar and beat until creamy. Pipe onto cooled cupcakes.

baked cake donuts with glaze


2 cups (250g) flour

3/4 cup (150g) sugar

2 tsp baking powder

1 tsp salt

1 tbsp butter melted

2 eggs

3/4 cup (177g) milk

1 tsp vanilla

1/4 tsp nutmeg

1/4 tsp cinnamon


1 cup (125g) powdered sugar

2 tbsp hot water




Oven 325F. Grease a mini donut pan.

Mix flour, sugar, baking powder and salt together in a bowl. Add butter, eggs, milk, vanilla, nutmeg and cinnamon. Beat until well blended. Fill donut molds in pan 2/3 full. Bake for about 8 minutes. Remove from pan immediately and let cool completely.


Whisk together sugar and water until smooth. Dip tops of donuts in glaze, top with sprinkles then let dry completely. Place atop cupcakes right after frosting.

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