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5 from 1 vote

French Vanilla Cappuccino Cupcakes

Servings: 24 Cupcakes
Author: Rebecca Hubbell




  • 1 cup 2 sticks Unsalted Butter (room temp)
  • 4-5 cups Confectioners' Sugar
  • 1 cup French Vanilla Cappuccino Powder
  • 2 tsp Coffee Extract
  • 4-5 tbsp Heavy Cream
  • 1/8 cup Instant Espresso Grounds



  • Preheat oven to 400 F.
  • Line cupcake pan.
  • Combine all ingredients in a stand mixer and beat until combined.
  • Fill cupcake liners 1/2 - 2/3 full.
  • Reduce heat to 375 F.
  • Bake for 15-18 minutes until toothpick comes clean.
  • Remove from oven and transfer cupcakes to cooling racks to finish cooling.


  • Cream butter in a stand mixer or use a hand held mixer.
  • Add confectioners' sugar a 1/2 cup at a time until combined.
  • Add in french vanilla cappuccino powder and coffee extract.
  • Add in heavy cream a tbsp at a time until you reach desired consistency.
  • Transfer to a piping bag or decorator tool and frost cooled cupcakes.
  • Sprinkle the top of the frosting with a little instant espresso powder.


Some readers have experienced sinking cupcakes while others, like myself have had great success. I will be retesting this recipe soon, but I recommend baking the cupcakes according to package instructions and adding in the coffee extract until then for best results.