Best Coffee Cupcakes With Condensed Milk Frosting How To Make Coffee Cupcakes With Condensed Milk Frosting

Ingredients

3 c. all-purpose flour

1 tbsp. instant espresso

1 tsp. kosher salt

1 tsp. baking powder

1/2 tsp. baking soda

1/2 c. (1 stick) butter, softened

1 c. granulated sugar

1/2 c. packed brown sugar

1/4 c. sour cream, room temperature

2 large eggs, room temperarture

1 tsp. pure vanilla extract

3/4 c. freshly brewed coffee

1 c. (2 sticks) butter, softened

1 (14-oz.) can sweetened condensed milk, chilled

1 tsp. pure vanilla extract

Pinch kosher salt 

Preparation

Step 1Preheat oven to 350° and line 2 muffin tins with liners. In a large bowl, whisk together flour, espresso, salt, baking powder, and baking soda. Step 2In another large bowl using a hand mixer, beat butter and sugar together. Add sour cream and beat until incorporated. Scrape down sides of bowl, then add eggs one at a time, then add vanilla. Add dry ingredients to wet and beat until just combined. Add coffee and beat until just combined. Step 3Using a large cookie scoop, fill liners ¾ full with batter. Bake until a toothpick inserted in middle comes out clean, 20 minutes. Let cool completely. Step 4Make frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer with the whisk attachment), beat butter until light and fluffy and pale in color, about 3 minutes. With mixer running on medium speed, slowly add cold condensed milk. Add vanilla and salt and beat until frosting is stiff. Step 5Transfer frosting to a piping bag and pipe onto cooled cupcakes.

Have you made these yet? Let us know how it went in the comments below!