Vietnamese Coffee Cupcakes with Coffee Buttercream
These moist, aromatic cupcakes are infused with strong Vietnamese coffee and topped with a rich, silky coffee buttercream. A delightful dessert that captures the bold, sweet, and creamy essence of traditional Vietnamese coffee in cupcake form.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup granulated sugar
- 1.5 tsp baking powder
- 0.5 tsp salt
- 0.5 cup unsalted butter softened, for cupcakes
- 2 large eggs room temperature
- 0.75 cup strong brewed Vietnamese coffee cooled to room temperature
- 1 tsp vanilla extract
- 1 cup unsalted butter softened, for buttercream
- 3 cups powdered sugar sifted
- 2 tbsp strong brewed Vietnamese coffee cooled, for buttercream
- 1 tsp vanilla extract for buttercream
Notes
Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for best flavor. Make-Ahead: Cupcakes can be baked a day in advance; frost just before serving. Buttercream can be made ahead and refrigerated for up to a week; re-whip before using. Variations: Add a swirl of condensed milk to the buttercream for a more authentic Vietnamese coffee flavor. Substitute the brewed coffee with instant espresso dissolved in hot water if needed. Serving Suggestion: Pair with a hot cup of Vietnamese coffee for a complete coffee experience.