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–+ servings
Gluten-Free Coffee Cupcakes

Gluten-Free Coffee Cupcakes That Will Brighten Your Day

Delight in these Gluten-Free Coffee Cupcakes, light and fluffy treats perfect for quick desserts or special occasions.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Milk of Choice Substitute with almond or soy milk for a dairy-free option.
  • 1 tablespoon Instant Coffee Granules Use decaf if avoiding caffeine.
  • 1/2 cup Butter (Softened) Can substitute with coconut oil for a dairy-free version.
  • 1 cup Sugar Healthier options include coconut sugar.
  • 2 large Eggs Use flax or chia eggs as a vegan alternative.
  • 1 teaspoon Vanilla Extract Enhances flavor; pure extract recommended.
  • 1 1/2 cups Gluten-free All-Purpose Flour
  • 2 teaspoons Baking Powder Ensure it’s gluten-free.
  • 1/2 teaspoon Salt
For the Frosting
  • 1 cup Powdered Sugar Sifting recommended for smoothness.
  • 1/4 cup Creamy Coffee Mixture (from cupcakes)

Equipment

  • Muffin tin
  • Mixing bowls
  • electric mixer
  • Spoon or ice cream scoop

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a small bowl, combine the instant coffee granules with your choice of milk. Stir until dissolved.
  3. In a large mixing bowl, beat the softened butter and sugar together until creamy and pale. Add eggs, vanilla extract, and the cooled coffee mixture, mixing well.
  4. Sift in gluten-free flour, baking powder, and salt. Gently mix until just combined; be careful not to overmix.
  5. Fill each cupcake liner about 3/4 full with the batter.
  6. Bake for 18-20 minutes, until they spring back to touch or a toothpick comes out clean. Remove from oven and cool.
  7. Beat together the softened butter, vanilla extract, and the leftover coffee mixture. Gradually add powdered sugar until creamy.
  8. Once cooled, frost the cupcakes using a knife or piping bag. Add sprinkles if desired.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Choose high-quality instant coffee for the best flavor. Allow cupcakes to cool completely before frosting to prevent melting.

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