Espresso Cupcakes

Gather the cupcake ingredients - * Milk * Vegetable oil * Eggs * Vanilla extract * Sugar * Flour * Instant espresso powder * Baking powder

– In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla. – Add the sugar and whisk to combine.

Next, add the flour, instant espresso powder, and baking powder.

Mix just until no large lumps remain.

Divide the cake batter between the muffin tins, filling each one with about 1/4 cup of batter.

– Bake for 15-17 minutes. – Remove the cupcakes to a wire rack and cool completely before frosting.

Gather the frosting ingredients - * Powdered sugar * Butter * Vanilla extract * Espresso

– Add the softened butter to the bowl of a stand  mixer and beat on medium speed until the  butter is smooth. – With the mixer on low speed, slowly add in the powdered sugar before adding in the espresso and vanilla extract. – Turn the mixer to medium-high speed and beat until the frosting light and fluffy.

Transfer the buttercream to a piping bag and frost the cooled cupcakes as desired.

Store any leftover cupcakes in an airtight container in the fridge for up to two days.

Full recipe at