Espresso Cupcakes

Espresso cupcakes are rich, moist, and filled with lots of flavor. Topped with homemade espresso buttercream, these cupcakes are insanely good!

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Course: Dessert

Cuisine: American

Keyword: air fryer dessert, espresso cupcakes

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 286kcal

Preheat the oven to 350 degrees. Line a cupcake pan with cupcake liners.
Add the milk, vegetable oil, eggs, and vanilla to a bowl and whisk together.
Add the sugar to the bowl and whisk.
Add the baking powder, espresso powder, and flour and mix until there are no lumps.
Pour the batter into the liners evenly. Make sure that you’re only added about 1/4 cup of the batter into each liner.
Put the tins in the oven and bake for 15-17 minutes of time.
Remove the cupcakes from the oven and let them cool on a wire rack.
Make sure that the butter is softened, and then beat it with a mixer on medium speed for about 30 seconds.
Once the butter is smooth, slowly pour in and mix in the powdered sugar.
Add the vanilla extract and the espresso.
Mix the ingredients on high for 1-3 minutes. It should be fluffy and light in texture.
Once the frosting is mixed well, add it to a piping bag and frost the cupcakes. Be sure that they’re cooled all the way.

For a deep chocolate flavor add in 1/2 cup of cocoa powder to the batter.