These vegan coffee cupcakes are fluffy, moist, coffee flavored and totally divine. Topped with a vegan coffee buttercream frosting.
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
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add light brown sugar, baking soda, salt and cinnamon and mix together.
- Then mix some instant coffee with hot water into a paste and whisk that into soy milk.
- Make a flax egg by mixing one tablespoon of ground flaxseed with 3 tablespoons of hot water and allowing it to sit for a minute to become gloopy.
- Add the coffee and soy milk mix, flax egg, oil, vinegar and vanilla extract to the mixing bowl and mix into a batter.
- Divide the batter evenly between 12 cupcake liners.
- Bake at 350°F for 20-22 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
- Let the cool for a few minutes and then transfer them to a wire cooling rack to cool completely before frosting.
The Frosting
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.
Baker’s Tips
- Measure the flour correctly. 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.
- Flax egg. An alternative to the flax egg is to use 3 Tablespoons of applesauce.
- 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.
Storing and Freezing
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 for up to 3 months, frosted or unfrosted.
More Vegan Cupcakes
- Vegan Lemon Cupcakes
- Vegan Chocolate Cupcakes
- Vegan Vanilla Cupcakes
- Vegan Red Velvet Cupcakes
- Vegan Pumpkin Cupcakes
- Vegan Strawberry Cupcakes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Coffee Cupcakes
Ingredients
Coffee Cupcakes:
- 2 cups All Purpose Flour (250g)
- 1 cup Light Brown Sugar (200g)
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- 3 Tablespoons Instant Coffee Powder
- 2 Tablespoons Hot Water
- 1 cup Soy Milk (240ml) or other non-dairy milk
- 1 Flax Egg 1 Tablespoon Ground Flaxseed Meal + 3 Tablespoons Hot Water
- ⅓ cup Canola Oil (80ml) or Vegetable Oil
- 1 Tablespoon Distilled White Vinegar or Apple Cider Vinegar
- 2 teaspoons Vanilla Extract
Coffee Buttercream Frosting:
- 3 cups Powdered Sugar (360g)
- ⅓ cup Vegan Butter (75g)
- 1 Tablespoon Instant Coffee Powder
- 1-2 Tablespoons Soy Milk or other non-dairy milk
- 1 teaspoon Vanilla Extract
Decoration:
- Sprinkle Cinnamon
Instructions
Cupcakes:
- Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners.
- Sift all purpose flour into a mixing bowl and add light brown sugar, baking soda, salt and cinnamon and mix in.
- Mix the instant coffee with the 2 Tablespoons of Hot Water into a thick paste and then mix that into the soy milk (or other non-dairy milk).
- Prepare the flax egg by mixing 1 Tablespoon of flaxseed meal with 3 Tablespoons of Hot Water and allowing to sit for a minute to become gloopy.
- Add the coffee and soy milk mix, the flax egg, oil, vinegar and vanilla extract to the mixing bowl and mix into a batter. Don't overmix.
- Divide the batter evenly between the 12 cupcake liners and place into the oven to bake for 20-22 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.
Frosting:
- Prepare your frosting by adding the powdered sugar and vegan butter to the bowl of your stand mixer. Mix the instant coffee with 1 Tablespoon of soy milk into a paste and add this in along with the vanilla extract.
- Starting at slow speed gradually increase speed until the frosting is thick and smooth. Add the remaining 1 Tablespoon of soy milk if needed.
- Frost the cupcakes and decorate with a sprinkle of cinnamon (optional).
Notes
- Measure the flour correctly. 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.
- Flax egg. An alternative to the flax egg is to use 3 Tablespoons of applesauce.
- 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.
- Storing: 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.
- Freezing: They are freezer friendly (frosted or unfrosted) for up to 3 months.
These look great cant wait to try them! 🙂
One question – can I replace the Flax egg with Apple sauce in this case?
Thank you!
Hi, yes that should be fine, just replace with 3 Tbsp applesauce.
hi! just saw this and i want to try making these as im a coffee lover. just want to ask about the frosting, how long will it last if i will just prepare it but will do the frosting on the cupcakes later on? i need to bring the cupcakes somewhere far from my place and do the frosting on site..
You could keep the frosting for a few days in the fridge without a problem.
hi! can i use this frosting to cover a whole cake? how long can this last at room temperature?
Hi Anna, depending on the size of the cake, you likely need to increase the recipe. If it was a single layer cake then probably fine, but a double layer cake the recipe would likely need to be increased slightly.
Thank you. definitely will try this 😉
these look Sooooo good!!
i can’t seem to print the recipe without the ad blocking
some of the instructions though….
Hi Alison! I’m super excited to try these cupcakes! I’ve made the frosting and I LOVE IT!! I was wondering if you know the correct amount of gluten free flour to use if I want to make them gluten free. I’ve been using gluten free flour and xantham gum to make some other kids but wasn’t sure about the amount for these. Thanks!!
Hi Melissa, you would use the same amount of flour in cups, but a different amount in grams as gluten-free flours are a different gram amount per cup than all purpose flour, generally 136g per cup, so that would be 272g but I have not tested these cupcakes as gluten-free so I really can’t say and don’t know how they would turn out. Generally you need to make other adjustments to a recipe to make a gluten-free version come out well, for reference take a look at my gluten-free chocolate cake where I talk a bit about these adjustments. All the best! 🙂
Can’t wait to make these! Can I sub out anything for the vegan butter in the frosting?
Some people have used coconut oil but I am not really a fan as I find it goes too runny at room temperature and too hard in the fridge, but that is a possible option.
Which vegan butter do you used? Everything I see on the market is salted so I’m not sure.
Salted is fine! 🙂
Hi, I was wondering if you could omit the flax egg like you have in the vanilla cupcake recipe. Because this recipe is almost identical with the basics except the flax egg. Thanks x.
You can leave it out, but you’ll have to adjust your flour down to compensate. The reason the vanilla cupcakes don’t use a flax egg is because it affects the color and makes them look more like seed cakes than vanilla cakes, however, I have noticed that using a flax egg seems to make the cupcakes rise better. They do rise without the flax egg and you can leave it out if you adjust the dry ingredients, but where possible I think it’s usually preferable to leave it in.
Instead of a “flax egg”, would 1 egg portion of VeganEgg suffice for this recipe? 🙂
I’m sure! Any egg replacement that is equivalent to 1 egg should work fine.
I just made these for my friend for her birthday. It was my first time baking something vegan, it’s a very easy recipe and I am in love with these, they are so so good!
Awesome!! ?? Thanks for sharing!
I just made this! Literally minutes ago! Only thing I was confused on was the consistency of the icing, lol looks fluffy in the image and mine looks thick/smoothe. Aye a cupcake without the frosting and I loved it. 🙂 one of the best vegan cupcakes
So glad you liked it! I think any difference in the icing consistency is down to the brand of vegan butter you use. I’ve used lots of different brands and got slightly different results. The important thing is that it must be thick enough to pipe on your cupcakes. If it is – then you have a good frosting!
What you mean?? In the ingredients you say “instant coffee powder” but you replied to someone comment saying ” ground espresso powder” which on is it??
These cupcakes are truly the best tasting cupcakes I have ever had. The icing is pure heaven too!
Wonderful to hear! Thanks for sharing Cindy!
I like your blog cause you don’t share only vegan, gluten free, healthy and raw stuff, you share really good vegan desserts that make us vegans forget that we don’t eat what everybody else does! <3 I can’t wait to bake these!
Love this! Thank you! You totally get it! This is exactly what we’re going for with this blog. 🙂
Vegan cupcakes were my absolute gateway to being vegan! I have always been allergic to dairy, almost died from it once but wanted cupcakes, and was determined to make that happen. Almost every dairy free recipe was vegan and they were awesome. I love it when people learn that vegan cupcake doesn’t mean “They’re made all of broccoli” Yep, I have been asked this.
I am so happy to have found this site, but now I can’t decide what to make for my b-day! Oh darn, might have to make 2 dozen and share! 🙂 These are gorgeous, they look so moist and the frosting! Soooo thick and creamy! I’d love to do your chocolate cupcakes with the coffee frosting too, I do love a mocha!
That sounds like it might be a perfect combination! Let us know how it goes! 🙂 And oh my – cupcakes made out of broccoli, some people have no idea, hahaha! 🙂
Can you use ground coffee instead of instant? I’d love to use something I already have around the house.
If you have a finely ground espresso powder – this will work. Unfortunately regular ground coffee will not.
I can’t wait to make these!
Cool! Let us know how it goes! 🙂
Finger-licking good!