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–+ servings
Gluten-Free Coffee Cupcakes

Gluten-Free Coffee Cupcakes That Everyone Will Love

These Gluten-Free Coffee Cupcakes are perfectly fluffy and topped with creamy coffee frosting, making them a delightful treat for all coffee lovers.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup milk of choice use almond or soy milk for dairy-free
  • 2 tablespoons instant coffee granules opt for decaf if avoiding caffeine
  • 1/2 cup butter (softened) substitute with coconut oil for dairy-free
  • 1 cup sugar coconut sugar can be used for a healthier option
  • 2 large eggs flax or chia eggs work well for vegan
  • 1 teaspoon vanilla extract prefer pure extract for best results
  • 1 cup gluten-free all-purpose flour ensure gluten-free
  • 1 teaspoon baking powder ensure labelled gluten-free
  • 1/4 teaspoon salt
For the Frosting
  • 1 cup milk of choice cream or a dairy-free alternative
  • 2 tablespoons instant coffee granules a decaf option is available
  • 1/2 cup butter (softened) use vegan butter for dairy-free
  • 1 teaspoon vanilla extract opt for pure extract
  • 3 cups powdered sugar sift for smoother consistency

Equipment

  • Muffin tin
  • mixing bowls
  • electric mixer
  • Spatula
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Dissolve instant coffee granules in milk, stirring until fully combined, and let cool.
  3. Cream together softened butter and sugar for 2-3 minutes until light and fluffy.
  4. Add eggs and vanilla extract, followed by the coffee mixture, mixing until smooth.
  5. Gradually add gluten-free flour, baking powder, and salt, stirring gently until combined.
  6. Fill each cupcake liner about three-quarters full with the batter.
  7. Bake for 18-20 minutes until a toothpick inserted comes out clean.
  8. Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. Prepare the frosting by dissolving instant coffee in milk, then beat in the butter, powdered sugar, and vanilla.
  10. Frost cooled cupcakes and garnish with sprinkles or chocolate shavings if desired.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 250IUCalcium: 50mgIron: 0.5mg

Notes

Use high-quality coffee for the best flavor; avoid overmixing the batter for a fluffy texture.

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