Recipe Image

Cappuccino Cupcakes

  • Beginner
  • 24 cupcakes
  • 30 min
Baking Success Or Baking Mess


1 cup Crown® Lily White® Corn Syrup
1/2 cup buttermilk
1-1/2 tablespoons instant coffee powder dissolved in 1/4 cup hot water
1-1/2 teaspoons pure vanilla extract
1/4 cup butter OR margarine, softened
1/4 cup shortening
1 cup sugar
2 eggs
1 egg yolk
2 cups all-purpose flour
3/4 teaspoon Fleischmann's® Baking Powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter OR margarine, softened
2 tablespoons Crown® Lily White® Corn Syrup
1/2 teaspoon pure vanilla extract
1 dash salt
3 cups powdered sugar
1 tablespoon instant coffee powder, dissolved in 2 tablespoons hot water
1 to 3 teaspoons milk, as needed
1/4 cup semi-sweet chocolate chips
1 tablespoon butter OR margarine
1-1/2 teaspoons Crown® Lily White® Corn Syrup


Preheat oven to 350°F. Line 24 (2-1/2 inch) muffin cups with paper baking cups.

For Cupcakes: Combine corn syrup, buttermilk, dissolved coffee and vanilla in a small bowl; set aside.

Mix butter and shortening in a large mixing bowl until well mixed. Add sugar and beat at medium high speed for 2 to 3 minutes until fluffy. Add egg and egg yolk, one at a time, beating until well mixed. Combine flour, baking powder, baking soda and salt in a large bowl. Beat in a third of the flour mixture, followed by half of the coffee/syrup mixture, just until combined. Alternate with remaining flour and coffee syrup, ending with flour. Portion batter evenly into prepared pan, filling muffin cups 2/3 full.

Bake 19 to 24 minutes until cupcakes are light golden and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove to wire rack. Cool completely before frosting. Frost cupcakes with Coffee Buttercream Frosting.

For Coffee Buttercream Frosting: Beat butter, corn syrup, vanilla and salt until creamy. Add powdered sugar and 1 tablespoon dissolved coffee. Beat until fluffy, adding additional coffee and/or milk, 1 teaspoon at a time to reach desired consistency and flavor.

For optional Chocolate Drizzle: Melt 1/4 cup chocolate chips with 1 tablespoon butter. Stir in corn syrup until smooth. Transfer chocolate to a resealable plastic bag. Snip corner of bag and decorate frosted cupcakes with a drizzle of chocolate.

VARIATION: For Cappuccino Almond Cupcakes, top frosted cupcakes with 1-1/4 cups sliced toasted almonds.

NOTE: Instant coffee powders vary considerably in flavor and strength. You may adjust the amounts of instant coffee powder to suit your taste.

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