Coffee And Rye Cupcakes Recipe

Name: Coffee And Rye Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 1 3/4 cups AP flour; 1 1/2 teaspoons baking soda; 1/4 teaspoon fine sea salt; 1/2 cup unsalted butter, room temperature; 1 1/2 cups lightly packed dark brown sugar; 1 teaspoon vanilla; 2 eggs; 1/2 cup Greek yogurt, full fat; 1/2 cup strong coffee; 1/3 cup rye whiskey (I used Old Overholt); Coffee Cream Cheese Frosting; 1/2 cup unsalted butter, softened; 4 ounces cream cheese, room temperature; 1 1/2 cups confectioner's sugar; 1 teaspoon vanilla; 3 tablespoons strong coffee

Servings: persons

Cupcakes
1 3/4 cups AP flour
1 1/2 teaspoons baking soda
1/4 teaspoon fine sea salt
1/2 cup unsalted butter, room temperature
1 1/2 cups lightly packed dark brown sugar
1 teaspoon vanilla
2 eggs
1/2 cup Greek yogurt, full fat
1/2 cup strong coffee
1/3 cup rye whiskey (I used Old Overholt)
Coffee Cream Cheese Frosting
1/2 cup unsalted butter, softened
4 ounces cream cheese, room temperature
1 1/2 cups confectioner's sugar
1 teaspoon vanilla
3 tablespoons strong coffee

1
Line a muffin tin with cupcake liners. Preheat oven to 350 F.
2
Sift together flour, baking soda, and salt. Set aside.
3
In the bowl of a standing mixer, cream together butter and sugar on medium-high for 2 minutes. Lower the mixer speed down a notch or two; add vanilla and then eggs, one at a time, until mixture looks combined.
4
With the mixer on medium-low, alternately fold in the yogurt and dry ingredients. Then gradually add the whiskey and coffee until the mixture is smooth. Don't overbeat.
5
Spoon batter into muffin tin, filling each cupcake liner about three-fourth full. Bake for 15-20 minutes or until a toothpick inserted into the center of one comes out clean.
6
Cool on rack. Frost when completely cool.
7
For the frosting: In the bowl of standing mixer, using whisk attachment, combine butter and cream cheese until smooth. Add sugar, vanilla, and coffee and whisk on high until smooth. This could take several minutes if your butter and cream cheese weren't totally soft.

1407

kcal

Calories

Fat

199

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: Cupcakes, 1 3/4 cups AP flour, 1 1/2 teaspoons baking soda, 1/4 teaspoon fine sea salt, and more.

Yes, Coffee And Rye 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!

Coffee And Rye Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions