Cappuccino Cupcakes with Milk Icing

Cappuccino Cupcakes with Milk Icing on a cooling rack

Overview

Cappuccino cupcakes with milk icing on a red plate

Cappuccino cupcakes with milk icing

By Amy // Posted Sep 18, 2021 // Category Muffins

My Cappuccino Cupcakes with Milk Icing have been inspired by the amazing coffee culture there is in Melbourne. I’m quite blessed to be surrounded by such great coffee and this recipe pays homage to the beautiful cappuccinos we have here.

So, a cappuccino typically has a shot or two of some dark rich espresso, and then foamy steamed milk is poured on top. It should have a lot of milk foam, less steamed milk, making it quite an intense and strong cup of coffee. Definitely not as milky as a latte. 

My cupcakes recreate just that. The moist cupcakes have strong coffee notes coming through and the milk icing represents the milk foam. The milk icing is actually Ermine Icing, a kind of boiled milk icing that is very similar to whipped cream. It really tastes so smooth and light, very much like the cloud like foam you get on a good cappuccino. 

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tips

1. Ingredients

I used soft brown sugar for the deep caramel and toffee flavour which goes really well with the cupcakes. Feel free to use white sugar if you don’t have any on hand. Remember that your unsalted butter and eggs must be at room temperature so that they don’t alter the baking time of your bakes and so that the consistency of your icing is smooth. I would recommend using some really high quality vanilla extract in the icing so that you can have get the same intense and complex vanilla flavour.

2. Equipment

You really need a stand mixer or an electric mixer(click on link) for this recipe. When beating the sugar and butter in your cupcakes, and when preparing the icing, you need them for the cupcakes to turn out in the same way. You also need a small saucepan, cupcake tin, medium sized bowl, a whisk and a cooling rack(click on link)

3. Room temperature ingredients

Why do we have to use room temperature butter anyway? Many recipes need butter at room temperature because it’s easier to whip it. This means that your butter is able to hold air, which means your bakes turn out nice and fluffy. Same for having a smooth icing. I recommend that you should cube your butter and place it along with the eggs on the counter 2-3 hours before baking. Check out my tips on bringing butter to room temperature (click on link).

4. Make the milk paste for the icing a day before

You need to make a milk paste using milk, sugar and flour. This is heated and therefore would need to cool to room temperature before you use it. You can make this the day before and let it come to room temperature before using it. Simply leave it on the counter for 2-3 hours before using. This will save you time as you won’t need to wait for it to cool.

5. Customise the recipe

The recipe recipe calls for 150grams of sugar to put in the icing. If you don’t like sweet icing, I would recommend putting in around 120 grams instead. I’ve made this icing with the normal amount of sugar and with less and I do prefer less.

Coffee goes so wonderfully with walnuts. Adding around 50-75grams of chopped walnuts to the cupcake batter would add some different texture and go wonderfully with the coffee cupcakes and the icing. 

*Disclosure: The links to Amazon products are affiliate links. I will be paid a commission if you use this link to make a purchase.

RatingDifficultyIntermediate

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Cappuccino Cupcakes with Milk Icing on a cooling rack

Yields12 Servings
Prep Time30 minsCook Time17 minsTotal Time47 mins

Coffee Cupcakes
 140 g soft brown sugar
 140 g unsalted butter, at room temperature
 3 eggs, at room temperature
 140 g self-raising flour, sifted
 1 ½ tbsp instant coffee
Milk Icing
 30 g plain flour (1/4 cup)
 175 ml milk (3/4 cup)
 150 g white sugar (3/4 cup)
 1 tsp vanilla extract
 pinch of salt
 150 g unsalted butter, at room temperature (3/4 cup)
 cocoa powder for dusting the cupcakes

Coffee Cupcakes
1

Preheat the oven to 170C (340F) and line a cupcake tin with 12 cupcake liners.

2

Beat the butter and sugar and a medium speed using a stand mixer or an electric whisk until light and fluffy. Beat in the eggs one at a time and add 1 tbsp of flour with each egg. Then beat in the remaining flour and stop mixing as soon the mixture just comes together.

3

Put the instant coffee into a small bowl and place a tsp of cold water into the same bowl. Mix the instant coffee with the water until it has become a syrupy texture with no coffee flecks remaining. Add it to cake mixture and beat until the coffee has just incorporated throughout the batter.

4

Spoon into the prepared cupcake liners and fill each halfway full with batter. Bake for 17 minutes or until a skewer comes out clean. Transfer and cool on a cooling rack.

Milk Icing
5

While the cupcakes are baking, prepare the milk icing. In a small saucepan, put in the flour, milk and sugar and whisk well. Place the saucepan on a medium heat and heat to a simmer while whisking frequently. It should become very thick and porridge like.

6

Remove from the heat and whisk in the vanilla extract and salt. Place some clingwrap over the top of the surface so that a skin won't form. Place in the fridge to cool to room temperature quickly.

7

When the milk mixture has cooled to room temperature, you can continue with the milk icing. Place the butter in a stand mixer or use an electric whisk, then beat the butter at a medium high speed by itself for a minute or two to soften it further. Add a tablespoon of the milk mixture at a time and continue beating at a medium high speed. Stop beating once the mixture becomes light and fluffy.

8

Pipe the icing on the cupcakes, I used a large star nozzle. Once done, dust with some cocoa powder. Store in an airtight container for up to 2 days at room temperature or 5 days in the fridge.

Ingredients

Coffee Cupcakes
 140 g soft brown sugar
 140 g unsalted butter, at room temperature
 3 eggs, at room temperature
 140 g self-raising flour, sifted
 1 ½ tbsp instant coffee
Milk Icing
 30 g plain flour (1/4 cup)
 175 ml milk (3/4 cup)
 150 g white sugar (3/4 cup)
 1 tsp vanilla extract
 pinch of salt
 150 g unsalted butter, at room temperature (3/4 cup)
 cocoa powder for dusting the cupcakes

Directions

Coffee Cupcakes
1

Preheat the oven to 170C (340F) and line a cupcake tin with 12 cupcake liners.

2

Beat the butter and sugar and a medium speed using a stand mixer or an electric whisk until light and fluffy. Beat in the eggs one at a time and add 1 tbsp of flour with each egg. Then beat in the remaining flour and stop mixing as soon the mixture just comes together.

3

Put the instant coffee into a small bowl and place a tsp of cold water into the same bowl. Mix the instant coffee with the water until it has become a syrupy texture with no coffee flecks remaining. Add it to cake mixture and beat until the coffee has just incorporated throughout the batter.

4

Spoon into the prepared cupcake liners and fill each halfway full with batter. Bake for 17 minutes or until a skewer comes out clean. Transfer and cool on a cooling rack.

Milk Icing
5

While the cupcakes are baking, prepare the milk icing. In a small saucepan, put in the flour, milk and sugar and whisk well. Place the saucepan on a medium heat and heat to a simmer while whisking frequently. It should become very thick and porridge like.

6

Remove from the heat and whisk in the vanilla extract and salt. Place some clingwrap over the top of the surface so that a skin won't form. Place in the fridge to cool to room temperature quickly.

7

When the milk mixture has cooled to room temperature, you can continue with the milk icing. Place the butter in a stand mixer or use an electric whisk, then beat the butter at a medium high speed by itself for a minute or two to soften it further. Add a tablespoon of the milk mixture at a time and continue beating at a medium high speed. Stop beating once the mixture becomes light and fluffy.

8

Pipe the icing on the cupcakes, I used a large star nozzle. Once done, dust with some cocoa powder. Store in an airtight container for up to 2 days at room temperature or 5 days in the fridge.

Cappuccino Cupcakes with Milk Icing
Nutrition Facts

Servings 12


Amount Per Serving
Calories 340
% Daily Value *
Total Fat 21.1g33%
Saturated Fat 13g65%
Cholesterol 94mg32%
Sodium 177mg8%
Potassium 61mg2%
Total Carbohydrate 35.6g12%
Dietary Fiber 0.4g2%
Sugars 24.7g
Protein 3.6g8%

Calcium 3%
Iron 5%
Vitamin D 87%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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