These vegan coffee cupcakes are deliciously coffee flavored and topped with a coffee buttercream frosting. Perfectly moist and and totally divine!
Oh wow, these vegan coffee cupcakes with coffee buttercream turned out better than I ever expected!
And the color was a surprise! I was expecting the cupcakes themselves to have more of a light color, more like the color of the frosting. But no, this is a deep dark rich brown.
I did use quite a lot of coffee in these though. Well, I don’t know if you’d agree that it was a lot. I used three tablespoons of a nice strong blend of instant coffee so I imagine each cupcake is around equal to a cup of instant coffee.
And then I used another tablespoon of instant coffee in the frosting!
So the coffee flavor is strong with these guys! But not too strong. I think it’s a perfect flavor blend. They’re unmistakably coffee flavored without being overpowering.
And then I couldn’t tell you why, but the addition of coffee to the frosting seemed to make it super creamy! Like more creamy than frosting has ever been before.
And it just worked so well as a topping for these cupcakes. Like coffee and cream!
How To Make Vegan Coffee Cupcakes
- It’s so easy to make these cupcakes!
- Sift flour into a mixing bowl and add brown sugar, baking soda, salt and cinnamon and mix together.
- Then mix some instant coffee with some hot water into a paste and whisk that in with some soy milk before adding to the mixing bowl with some vanilla, oil and vinegar (the vinegar reacts with the baking soda causing the cupcakes to rise).
- Make a flax egg by mixing one tablespoon of ground flaxseed meal with 3 tablespoons of hot water and allowing it to sit for a minute to become gloopy.
- Add in the flax egg and then whisk everything together with a hand whisk to remove any lumps. Divide the batter between your 12 cupcake liners and bake for 20-25 minutes at 350°F or until a toothpick inserted into the center of one of the cupcakes comes out clean.
The frosting is a rich coffee flavored buttercream that pipes beautifully over these cupcakes.
There is a little cinnamon in the recipe and cinnamon goes well with coffee so I sprinkled a little on top of the cupcakes too.
How To Store Vegan Coffee Cupcakes
Keep them covered at room temperature where they will last for a few days or covered in the fridge where they will stay fresh for up to a week. They are also freezer friendly.
Can You Make These Coffee Cupcakes Gluten-Free?
If you want to make these gluten-free then I would recommend using a gluten-free all purpose flour blend to replace the regular flour in this recipe.
More Vegan Cupcakes!
- Vegan Lemon Cupcakes
- Vegan Chocolate Cupcakes
- Vegan Vanilla Cupcakes
- Vegan Red Velvet Cupcakes
- Vegan Pumpkin Cupcakes
- Vegan Strawberry Cupcakes
Vegan Coffee Cupcakes
For the Cupcakes:
- 2 cups All Purpose Flour (250g)
- 1 cup Light Brown Sugar (200g)
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ tsp Cinnamon
- 3 Tbsp Instant Coffee Powder
- 2 Tbsp Hot Water
- 1 cup Soy Milk (240ml) or other non-dairy milk
- 2 tsp Vanilla Extract
- ⅓ cup Canola Oil (80ml) or Vegetable Oil
- 1 Tbsp Distilled White Vinegar or Apple Cider Vinegar
- 1 Flax Egg 1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water
For the Coffee Buttercream Frosting:
- 3 cups Powdered Sugar (360g)
- ⅓ cup Vegan Butter (75g)
- 1 Tbsp Instant Coffee Powder
- 1-2 Tbsp Soy Milk or other non-dairy milk
- 1 tsp Vanilla Extract
- Sprinkle Cinnamon
- Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners.
- Sift the flour into a mixing bowl and add the brown sugar, baking soda, salt and cinnamon and mix in.
- Mix the instant coffee with the 2 Tbsp of Hot Water into a thick paste and then mix into the soy milk (or other non-dairy milk). Add to the mixing bowl along with the vanilla, oil and vinegar.
- Prepare the flax egg by mixing 1 Tbsp of flaxseed meal with 3 Tbsp of Hot Water and allowing to sit for a minute to become gloopy and then add it in.
- Whisk the batter with a hand whisk briefly just to remove lumps. Divide the batter between the 12 cupcake liners and place into the oven to bake for 20-25 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
- Allow to cool for a few minutes before moving the cupcakes to a wire cooling rack to cool completely.
- Prepare your frosting by adding the powdered sugar and vegan butter to the bowl of an electric mixer. Mix the instant coffee with 1 Tbsp of soy milk and the vanilla until no lumps remain. Add this in. Starting at slow speed gradually increase speed until the frosting is thick and smooth. Add the remaining Tbsp of soy milk if needed. If your frosting is too thin add in more powdered sugar, if it is too thick, add in a little more soy milk a drop at a time until it reaches the right consistency. It should be very thick for best results.*
- Frost the cupcakes and decorate with a little cinnamon.
- Weigh the flour for accuracy or make sure to use the correct method for measuring flour which is the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife.
- Vegan butter products can have a lot of variety in water content, which is why the amount of soy milk added needs to be flexible. You may even need more than the amount specified or you may need less.