Vanilla Latte Cupcakes

Vanilla Latte Cupcakes
Teresa Blackburn
  • Yield: 24-30 servings


1 3/4cups cake flour
1 1/4cups all-purpose flour
2cups sugar
1tablespoon baking powder
3/4teaspoon salt
1cup butter, softened
2teaspoons instant coffee
1/3cup hot water
4 eggs, room temperature
1tablespoon vanilla bean paste (or vanilla extract works as well)
1cup half-and-half
3cups whipping cream
1teaspoon instant coffee
3/4cup powdered sugar
3tablespoons white chocolate instant pudding


  1. Preheat oven to 325F.  Line 24 to 30 cups of cupcake pans with liners.
  2. Sift together flours, sugar, baking powder and salt in a large mixing bowl. On low speed, add butter, mixing until butter is well coated with flour.
  3. In a measuring cup or small bowl, add coffee to hot water and stir to dissolve. Set aside.
  4. In a medium bowl, whisk together eggs, vanilla, half-and-half.  Whisk in coffee.
  5. Add wet ingredients to flour mixture, one-third at a time, scraping bowl before each addition. Beat until ingredients are incorporated, but don’t over mix. Fill liners two-thirds full.
  6. Bake 17 to 20 minutes, until a toothpick inserted comes out clean with just a couple crumbs. Let cool in pans 10 minutes, then remove to racks to cool completely.
  7. When cupcakes are completely cool, make frosting. Place cream, coffee and powdered sugar in a large mixing bowl and mix with a mixer on low speed until coffee dissolves. Mix on medium high-high speed until mixture starts to thicken, then add instant pudding and continue mixing until stiff peaks form.
  8. Spread or pipe frosting onto cupcakes.

Note: I like to sprinkle with raw sugar and espresso candies as garnish.  And if I have some on hand I will top with a chocolate-covered coffee bean. You can skip the pudding addition to the topping if serving soon. The pudding helps stabilize the whipped cream and it lasts a week or longer if you use it, plus the white chocolate flavor adds a nice creamy flavor. This frosted cupcake also freezes very well!