This vegan coffee cupcakes recipe is another one of my baking experiments for the cupcake wars event I’m going to participate in next spring. I didn’t want to submit a traditional flavor like vanilla, chocolate or red velvet so I tried a few less traditional flavor choices. These coffee flavored cupcakes are so rich and moist and delicious. Personally I don’t even drink coffee ever so for me choosing this was a little bit of a stretch but I like experimenting and testing myself. If you make this recipe I would love to hear from you, feel free to share a photo with me on my facebook or instagram. I enjoy seeing your creations. I couldn’t choose which recipe to submit to the competition so I decided to make 3 different flavors and have my friends vote at a tasting party I host.

If you liked this recipe you also might like my:

Vanilla coconut cupcakes with chocolate ganache frosting

Lavender mandarin cupcakes

Quick vegan chocolate cupcakes

Print Recipe
Vegan coffee cupcakes with coffee buttercream frosting
Vegan coffee cupcakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
Standard cupcakes
Ingredients
For the buttercream frosting
Course Dessert
Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
Standard cupcakes
Ingredients
For the buttercream frosting
Vegan coffee cupcakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Preparing the cupcakes
  1. Preheat the oven to 350°F and line a cupcake tray with cupcake liners.
  2. In a large mixing bowl sift together through a fine mesh sieve the flour, sugar, baking soda, salt and cinnamon and mix in. Sifting helps aerate your ingredients and remove any lumps.
  3. In a small bowl mix together the flaxseed meal and hot water and set aside for later.
  4. In another large bowl mix the espresso powder with 2 Tbsp of hot water into a thick paste, then mix in the non-dairy milk. Add to the mixing bowl along with the coffee extract, olive oil and apple cider vinegar. Mix in the flaxseed mixture and combine.
  5. Add the dry ingredients to the wet ingredients and whisk the batter with a hand whisk briefly to remove any lumps.
    Cupcake batter mixed
  6. Divide the batter between the 12 cupcake liners, filling in only 3/4 of each cup. Place into the oven on a middle rack and bake for 25 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
  7. Once removed from the oven allow the cupcakes to cool for a few minutes in the pan before moving them to a wire cooling rack to cool completely.
Preparing the frosting
  1. To prepare your frosting add the powdered sugar and vegan butter to the bowl of an electric mixer. Mix the espresso powder with the plant milk and coffee extract until no lumps remain. Add this in. Starting at slow speed to prevent the powder sugar from blowing out of the mixer, then gradually increase speed until the frosting is thick and smooth. If your frosting is too thin add in more powdered sugar, if it is too thick, add in a little more milk until it reaches the right consistency. It should be very thick for best results.
    Vegan coffee buttercream frosting
  2. Frost the cupcakes and serve.