When it comes to treats to pair with a hot cup of Seattle's Best Coffee, this one takes the (cup) cake. Follow these simple, step-by-step instructions to create Very Vanilla Coffee Cupcakes. All you need are cupcake ingredients, Seattle’s Best Coffee® Very Vanilla Blend, and a sweet tooth! Follow the recipe below, brew a fresh pot of coffee, and settle in for a most enjoyable treat.
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground Seattle’s Best Coffee® Very Vanilla Blend
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- ½ cup buttermilk
- ¼ cup (2 oz.) Seattle’s Best Coffee® Very Vanilla Blend brewed according to packaging (warm)*
- 2 sticks unsalted butter, softened
- ½ teaspoon salt
- 5 cups powdered sugar
- 1 tablespoon vanilla extract
- 2–4 tablespoons brewed Seattle’s Best Coffee® Very Vanilla Blend (cold)*
Directions
- Preheat oven to 350 degrees Fahrenheit. Line cupcake tins with enough liners to make 15 cupcakes.
- Whisk flour, baking powder, salt, and coffee grounds in a medium bowl.
- In a separate large bowl, add melted butter and mix in sugar with a hand mixer for 30 seconds until thick and yellow.
- Add eggs one at a time, beating after each addition.
- Beat in vanilla extract.
- Mix buttermilk and brewed coffee in a large glass measuring cup (or small bowl).
- Add the flour mixture and buttermilk/coffee mixture alternately to the butter mixture, starting and ending with the flour.
- Don’t overmix! Divide batter among liners, filling each ⅔ full.
- Bake for 14–18 minutes until a toothpick comes out clean. Cool completely before frosting.
- To make the frosting, beat butter until creamy. Beat in salt and then 1 cup of powdered sugar at a time until it’s all added.
- Beat in vanilla extract and 2tablespoons brewed coffee and mix until smooth, adding more coffee as needed to get desired consistency for frosting.
- Frost cupcakes by placing frosting in a pastry bag or a gallon-size plastic bag with the tip cut off.
