This is a print preview of "Coffee Cupcakes" recipe.

Coffee Cupcakes Recipe
by Krystina Castella

Coffee Cupcakes
Rating: 5/5
Avg. 5/5 1 vote
  United States American
  Servings: 1


  • 12 egg whites, cold
  • 3 tablespoons espresso, at room temperature
  • 1 tablespoon lemon juice
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 cups granulated sugar
  • 1 cup all-purpose flour
  • 1 tablespoon ground espresso beans
  • 1/2 teaspoon salt


  1. Preheat the oven to 325°F. Line cupcake pans with liners.
  2. Combine the egg whites, espresso, lemon juice, cream of tartar, vanilla, and almond extract. With an electric mixer on high speed beat until mixture is foamy with tiny bubbles, 2-3 minutes. Add 3/4 cup sugar gradually until the foam is creamy white. Do not over beat.
  3. In a separate bowl combine 3/4 cup sugar, flour, espresso beans, and salt.
  4. Fold the dry ingredients into the egg mixture. Gently mix with a rubber spatula or wooden spoon until completely integrated.
  5. Fill the cupcake liners three-quarters full. Bake for 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan.
  6. Hazelnut coffee cupcake: Substitute hazelnut flavored coffee for espresso and ground coffee for ground espresso. Fold in 1 cup chopped hazelnuts after wet and dry ingredients are fully integrated. Java chip cupcakes: Fold in 1 cup chopped dark chocolate after wet and dry ingredients are fully integrated.