Name: Coffee Cupcakes (No Butter, No Eggs, No Milk) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 Tablespoons instant coffee powder; 1 cup water (room temperature); 1 cup white or brown sugar; ⅓ cup neutral flavored oil (canola, sunflower, or vegetable); 1 ½ teaspoons vanilla extract; 1 ½ teaspoons lemon juice; 2 ¼ cups cake or all-purpose flour; 2 ¼ teaspoons baking powder; ½ teaspoon baking soda (bicarbonate of soda); ½ teaspoon salt; 1 ¾ cups powdered sugar; ¼ cup liquid coconut oil (measured after melting); 3 Tablespoons hot water; 1 Tablespoon instant coffee powder

Ingredients

2 tablespoons instant coffee powder (see notes)

1 cup water (room temperature)

1 cup white or brown sugar (see notes)

⅓ cup neutral flavored oil (canola, sunflower, or vegetable)

1 ½ teaspoons vanilla extract

1 ½ teaspoons lemon juice

2 ¼ cups cake or all-purpose flour

2 ¼ teaspoons baking powder

½ teaspoon baking soda (bicarbonate of soda)

½ teaspoon salt

1 ¾ cups powdered sugar

¼ cup liquid coconut oil (measured after melting)

3 tablespoons hot water

1 tablespoon instant coffee powder (adjust to taste)

Instructions

Step 1: In a large bowl, whisk together the instant coffee powder and water until the coffee has fully dissolved.

Step 2: Add sugar, oil, vanilla extract, and lemon juice to the coffee mixture. Whisk for about 30 seconds to combine.

Step 3: Sift the flour, baking powder, baking soda, and salt into the wet ingredients. Whisk gently until just combined, about 30 seconds. Avoid overmixing to prevent dense cupcakes.

Step 4: Line a muffin pan with 12 paper liners. Optionally, spray the liners with non-stick cooking spray or brush lightly with melted butter to prevent sticking.

Step 5: Fill each liner about two-thirds full with batter.

Step 6: Bake in a preheated oven at 356°F (180°C; 160°C fan) for 15 to 20 minutes, or until a skewer inserted into the center comes out clean. Avoid overbaking.

Step 7: To make the frosting, combine powdered sugar, melted liquid coconut oil, instant coffee powder, and hot water in a bowl.

Step 8: Mix thoroughly with a rubber spatula until you get a thick, smooth glaze.

Step 9: Once cupcakes are completely cooled, spread the coffee glaze over the tops using a spoon or spatula.

Tips & Variations

Use brewed strong coffee instead of instant for a richer flavor, but reduce the water amount accordingly.

For a chocolate-coffee twist, add 2 tablespoons of cocoa powder to the dry ingredients.

Swap lemon juice with apple cider vinegar if unavailable; it helps activate the baking soda.

Use your preferred plant-based oil for subtle variations in flavor and texture.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let them come to room temperature before serving or warm slightly in the microwave. The frosting is best applied fresh, but if prepared beforehand, it can be refrigerated and gently warmed before spreading.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can substitute the flour with a gluten-free all-purpose blend. Ensure it contains xanthan gum or add a small amount for structure. Baking time may vary slightly.

Is it necessary to use lemon juice in the recipe?

Lemon juice reacts with the baking soda to help the cupcakes rise and become lighter. If you don’t have lemon juice, apple cider vinegar is a good substitute with a similar effect.