Cappucino Cupcakes Recipe

Name: Cappucino Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup buttermilk; 2 tbsp espresso powder; 1 None medium egg; 3/4 cup sugar; 1 tsp vanilla extract; 1 stick butter, softened; 1 1/4 cups all-purpose flour; 2 1/2 tsp baking powder; 1/2 tsp baking soda; 6 oz sweet potato, peeled and shredded; 1 tbsp sour cream; 1 cup Mascarpone cheese; 1/3 cup powdered sugar; 12 None chocolate coated coffee beans

Servings: persons

1 cup buttermilk
2 tbsp espresso powder
1 None medium egg
3/4 cup sugar
1 tsp vanilla extract
1 stick butter, softened
1 1/4 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
6 oz sweet potato, peeled and shredded
1 tbsp sour cream
1 cup Mascarpone cheese
1/3 cup powdered sugar
12 None chocolate coated coffee beans

1
Preheat the oven to 325u00b0F. Warm 5 tablespoons of the buttermilk with 1 tablespoon of the espresso powder until it dissolves. Whisk the egg and stir in the sugar, vanilla, butter, espresso milk and remaining buttermilk. Sift in flour, baking powder and baking soda and fold in gently. Add the shredded sweet potato and fold in.
2
Spoon the mixture into a 12 cup cupcake pan lined with cupcake paper. Bake for about 25 mins. Take the tray out of the oven and leave the cupcakes to cool for 5 mins, then remove from the pan and cool on a wire rack.
3
To make the icing, heat the sour cream with the other tablespoon of espresso. Leave to cool, then mix into the mascarpone along with the powdered sugar.
4
Spoon the icing into a decorating bag fitted with a star tip. Pipe a swirl on each cake and top with a coffee bean. Chill until ready to serve.

2767

kcal

Calories

175

Fat

268

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup buttermilk, 2 tbsp espresso powder, 1 None medium egg, 3/4 cup sugar, and more.

Yes, Cappucino Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cappucino Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions