Coffee Cupcakes

Coffee Cupcakes

Active Time: 10 minutes
Total Time: 30 minutes
Makes 12 cupcakes


  • 10g (2 tbsp) coffee powder (or instant coffee granules ground in a spice grinder or pestle and mortar).
  • 150g self-raising flour
  • 165g soft light brown sugar
  • 165g soft margarine (or butter)
  • 3 medium eggs
  • 1½ tsp milk
  • ⅛ tsp salt
  • 12 cupcake cases
  • These cupcakes are topped with coffee buttercream or if you prefer a different flavour then take a look at my cupcake index where you’ll find a selection of different ones to try.


  1. Pre-heat your oven to 160ºC/140ºC fan.
  2. Place your cupcake cases into a muffin tin.
  3. Sift the self-raising flour (150g), coffee powder (10g) into a large bowl and salt (⅛ tsp). Add the remaining ingredients (3 medium eggs, 165g soft margarine, 165g soft light brown sugar and 1½ tsp milk) and mix until fully combined (either by hand or using an electric mixer on a low speed).
  4. Divide the mixture equally between the muffin cases (I use a cupcake scoop to help split it evenly).
  5. Bake for 18-20 minutes until a skewer inserted into the middle comes out clean. Leave the cupcakes to cool in their tins for about 10 minutes and then move them to a wire rack to cool fully before decorating.