10 Delicious and Easy Coffee Cup Cakes to Try at Home
Introduction: It’s time for a delicious break with these simple and quick coffee cup cakes that you can bake in your own kitchen. These recipes offer a range of flavors, styles, and textures, making it perfect for any gathering or special occasion.
1. Chocolate Espresso Muffins
Ingredients:
– 1 cup all-purpose flour
– 2/3 cup granulated sugar
– 1 tsp baking powder
– 1/4 tsp salt
– 6 Tbsp unsalted butter, melted and cooled slightly
– 1 large egg
– 1/4 cup strong brewed coffee or espresso
– 2 tsp vanilla extract
– 1/3 cup unsweetened cocoa powder
– Chocolate chips (optional)
Directions:
1. Preheat your oven to 350°F (180°C). Grease a standard-sized muffin tin with cooking spray or butter.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
3. In another bowl, mix the melted butter, egg, brewed coffee, vanilla extract, cocoa powder, and chocolate chips (if using).
4. Pour the wet mixture into the dry ingredients. Gently stir until just combined. Do not overmix to avoid a tough texture.
5. Spoon the batter evenly into your muffin cups, filling about 2/3 full. If desired, add some extra chocolate chips on top.
6. Bake for 18-20 minutes or until an inserted toothpick comes out clean. Allow the muffins to cool slightly in the pan before removing and placing them on a wire rack.
7. Serve warm with a cup of coffee, or enjoy as they are.
2. Strawberry Shortcake Cupcakes
Ingredients:
– 1 box of white cake mix (plus ingredients required on the back of the box)
– 1 lb strawberries, hulled and halved
– 3/4 cup powdered sugar
– 1 pint fresh whipped cream
Directions:
1. Prepare your white cake mix according to the instructions on the box. Evenly distribute the mixture into a muffin tin lined with paper liners or silicone cups. Bake as per the directions, and let cool completely.
2. In a large bowl, combine strawberries and powdered sugar. Gently stir until the strawberries are evenly coated in sugar. Set aside for 10 minutes to allow the juices to form a thick syrup.
3. Once the cupcakes have cooled, core them using an apple corer or small knife to create a well in the center of each cake. Carefully fill the holes with some strawberry halves and syrup.
4. Place a generous dollop of freshly whipped cream on top of each cupcake and garnish with extra strawberries, if desired. Serve immediately or refrigerate until ready to enjoy.
3. Banana Nutella Cupcakes
Ingredients:
– 1 cup all-purpose flour
– 3/4 cup granulated sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 6 Tbsp unsalted butter, melted and cooled slightly
– 1 large egg
– 1 tsp vanilla extract
– 1 cup mashed ripe bananas (approximately 2 medium)
– 3/4 cup Nutella or any other chocolate hazelnut spread
Directions:
1. Preheat the oven to 350°F (180°C). Grease a standard-sized muffin tin with cooking spray or butter.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
3. In another bowl, mix the melted butter, egg, vanilla extract, and mashed bananas.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix as it could result in a gummy texture.
5. Scoop a heaping tablespoon of Nutella into the batter and gently swirl it through with a butter knife, creating a marbled effect. Do not fully combine the Nutella into the batter.
6. Spoon the batter evenly into your muffin cups, filling about 2/3 full.
7. Bake for 18-20 minutes or until an inserted toothpick comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack. Serve warm or enjoy at room temperature.
4. Chocolate Chip Cheesecake Cupcakes
Ingredients:
– 1 cup all-purpose flour
– 3/4 cup granulated sugar
– 1 tsp baking powder
– 1/4 tsp salt
– 6 Tbsp unsalted butter, melted and cooled slightly
– 1 large egg
– 1/4 cup strong brewed coffee or espresso
– 2 tsp vanilla extract
– 3/4 cup semisweet chocolate chips, divided (plus more for garnish)
For the cheesecake filling:
– 8 oz cream cheese, room temperature
– 1/3 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
Directions:
1. Preheat the oven to 350°F (180°C). Grease a standard-sized muffin tin with cooking spray or butter.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
3. In another bowl, mix the melted butter, egg, brewed coffee, vanilla extract, and 1/4 cup of chocolate chips (reserving the other half for topping).
4. Pour the wet mixture into the dry ingredients and gently stir until just combined. Do not overmix.
5. In a separate bowl, beat together the cream cheese, sugar, egg, and vanilla extract until smooth.
6. Spoon 1-2 tablespoons of batter into each muffin cup to form the base layer. Fill about 1/3 full. Gently spread the cheesecake filling on top of the batter layer in each cup. Carefully spoon another 1-2 tablespoons of batter over the cheesecake mixture, filling the cups around halfway.
7. Add a few chocolate chips to the top of each cupcake and bake for 18-20 minutes or until an inserted toothpick comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack. Serve warm with extra chocolate chips, if desired.
5. Lemon Blueberry Cupcakes
Ingredients:
– 1 box lemon cake mix (plus ingredients required on the back of the box)
– 3/4 cup all-purpose flour
– 1 Tbsp baking powder
– 1/2 tsp salt
– 12 oz fresh or frozen blueberries, divided
– 6 Tbsp unsalted butter, melted and cooled slightly
– 2 large eggs
– 3/4 cup sour cream
– 1 Tbsp lemon zest (from about 2 lemons)
– 1/4 cup freshly squeezed lemon juice (from 2 lemons)
– Lemon syrup for brushing on top of cooled cupcakes (optional but recommended)
– Lemon buttercream frosting (optional but recommended)
Directions:
1. Preheat the oven to 350°F (180°C). Grease a standard-sized muffin tin with cooking spray or butter.
2. Prepare your lemon cake mix according to the instructions on the back of the box, using the eggs, oil, and water as required. Pour the batter into a large bowl along with the flour, baking powder, salt, 1/4 cup blueberries, and lemon zest. Stir until just combined.
3. In a separate bowl, whisk together the sour cream, melted butter, lemon juice, remaining blueberries, and any remaining ingredients from the box (if applicable).
4. Fold this mixture into the cake batter, stirring gently to incorporate without overmixing.
5. Spoon the batter evenly into your muffin cups, filling about 2/3 full.
6. Bake for 18-20 minutes or until an inserted toothpick comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack. While cupcakes are cooling, prepare your lemon syrup and frosting, if desired. Brush the syrup over the tops of the cupcakes and top with frosting as you please.
6. Cinnamon Roll Cupcakes
Ingredients:
– 1 box cinnamon roll cake mix (plus ingredients required on the back of the box)
– 1/4 cup unsalted butter, melted and divided
– 1/2 cup chopped pecans or walnuts
– 8 oz cream cheese, room temperature
– 3/4 cup powdered sugar
– 1 tsp vanilla extract
– 1/4 cup caramel sauce, optional for topping
Directions:
1. Preheat the oven to 350°F (180°C). Grease a standard-sized muffin tin with cooking spray or butter.
2. Prepare your cinnamon roll cake mix according to the instructions on the back of the box, using the eggs, oil, and water as required. Pour the batter into a large bowl along with 1/8 cup melted butter and the chopped nuts. Stir until just combined.
3. Scoop the batter evenly into your muffin cups, filling about 2/3 full. Bake for 18-20 minutes or until an inserted toothpick comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack.
4. To make the frosting, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Spread over the tops of each cupcake. Drizzle with caramel sauce if desired. Serve immediately or store in the fridge for later enjoyment.
7. Mocha Cream Cupcakes
Ingredients:
– 1 box chocolate cake mix (plus ingredients required on the back of the box)
– 3/4 cup strong brewed coffee or espresso, divided
– 6 Tbsp unsalted butter, melted and cooled slightly
– 2 large eggs
– 1 tsp vanilla extract
– 8 oz cream cheese, room temperature
– 3/4 cup powdered sugar
– 1 tsp instant coffee granules (dissolved in 1 Tbsp hot water)
– 1/2 cup mini chocolate chips
Directions:
1. Preheat the oven to 350°F (180°C). Grease a standard-sized muffin tin with cooking spray or butter.
2. Prepare your chocolate cake mix according to the instructions on the back of the box, using the eggs, oil, and water as required. Pour the batter into a large bowl along with 1/4 cup brewed coffee, melted butter, and vanilla extract. Stir until just combined.
3. Spoon the batter evenly into your muffin cups, filling about 2/3 full. Bake for 18-20 minutes or until an inserted toothpick comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack.
4. To make the frosting, beat together the cream cheese, powdered sugar, instant coffee mixture, and remaining brewed coffee. If desired, fold in mini chocolate chips. Spread or pipe over each cupcake. Serve immediately or store in the fridge for later enjoyment.
8. Pumpkin Spice Cupcakes
Ingredients:
– 1 box spice cake mix (plus ingredients required on the back of the box)
– 1/4 cup pumpkin puree
– 3/4 cup strong brewed coffee or espresso, divided
– 6 Tbsp unsalted butter, melted and cooled slightly
– 2 large eggs
– 1 tsp vanilla extract
– 8 oz cream cheese, room temperature
– 3/4 cup powdered sugar
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/8 tsp ground cloves (optional)
Directions:
1. Preheat the oven to 350°F (180°C). Grease a standard-sized muffin tin with cooking spray or butter.
2. Prepare your spice cake mix according to the instructions on the back of the box, using the eggs, oil, and water as required. Pour the batter into a large bowl along with 1/4 cup brewed coffee, pumpkin puree, melted butter, vanilla extract, and remaining ingredients. Stir until just combined.
3. Spoon the batter evenly into your muffin cups, filling about 2/3 full. Bake for 18-20 minutes or until an inserted toothpick comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack.
4. To make the frosting, beat together the cream cheese, powdered sugar, cinnamon, nutmeg, cloves (if using), and remaining brewed coffee. Spread over each cupcake or pipe into a swirl design. Serve immediately or store in the fridge for later enjoyment.
9. Chocolate Mint Cupcakes
Ingredients:
– 1 box chocolate cake mix (plus ingredients required on the back of the box)
– 1/4 cup unsweetened cocoa powder, divided
– 6 Tbsp unsalted butter, melted and cooled slightly
– 2 large eggs
– 1 tsp vanilla extract
– 8 oz cream cheese, room temperature
– 3/4 cup powdered sugar
– 1 tsp peppermint extract
– A few drops green food coloring (optional)
– Mini chocolate chips and crushed candy canes for garnish (optional)
Directions:
1. Preheat the oven to 350°F (180°C). Grease a standard-sized muffin tin with cooking spray or butter.
2. Prepare your chocolate cake mix according to the instructions on the back of the box, using the eggs, oil, and water as required. Pour the batter into a large bowl along with 2 Tbsp melted butter, cocoa powder, and vanilla extract. Stir until just combined.
3. Scoop the batter evenly into your muffin cups, filling about 2/3 full. Bake for 18-20 minutes or until an inserted toothpick comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack.
4. To make the frosting, beat together the cream cheese, powdered sugar, peppermint extract, and green food coloring (optional). Spread over each cupcake or pipe into a swirl design. Garnish with mini chocolate chips, crushed candy canes, and sprigs of mint, if desired. Serve immediately or store in the fridge for later enjoyment.
10. Blueberry Cheesecake Cupcakes
Ingredients:
– 1 box vanilla cake mix (plus ingredients required on the back of the box)
– 6 oz cream cheese, room temperature
– 3/4 cup granulated sugar
– 1/4 tsp salt
– 2 large eggs
– 1 tsp vanilla extract
– 2 cups fresh or frozen blueberries
– 1 Tbsp cornstarch
– 1/4 cup water (optional for blueberry glaze)
– A few drops blue food coloring (optional for blueberry glaze)
– Whipped cream for garnish (optional)
Directions:
1. Preheat the oven to 350°F (180°C). Grease a standard-sized muffin tin with cooking spray or butter.
2. Prepare your vanilla cake mix according to the instructions on the back of the box, using the eggs, oil, and water as required. Pour the batter into a large bowl along with 2 Tbsp melted butter. Stir until just combined.
3. Spoon the batter evenly into your muffin cups, filling about 2/3 full. Bake for 18-20 minutes or until an inserted toothpick comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack.
4. To make the blueberry cheesecake filling, beat together cream cheese and sugar until smooth. Add salt, eggs, vanilla extract, and 1 cup of blueberries. Stir to combine. Spoon or pipe this mixture into each cooled cupcake liner, about halfway full.
5. To make the blueberry glaze, place 1 cup of blueberries, cornstarch, water (optional), and food coloring (optional) in a small saucepan. Heat until it thickens slightly while stirring frequently. Strain out the solids, then spoon or brush over each filled cupcake.
6. Top with whipped cream, if desired, and serve immediately or store in the fridge for later enjoyment.