45 min
Treat yourself to rich and fluffy cupcakes topped with coffee buttercream, caramel sauce, and crunchy nuts. Devastatingly tasty and impressively stylish.


  • Set the oven to 175°C.
  • Melt the butter in a pan. Remove from the heat and add the milk.
  • Mix the flour, caster sugar, vanilla sugar, and baking powder in a bowl. Whisk in the butter mixture and eggs.
  • Divide the batter into 12 muffin tins.
  • Bake in the middle of the oven for about 15 minutes. Leave to cool.
Coffee buttercream
  • Beat the butter with an electric whisk until fluffy. Sift in the icing sugar, a little at a time. Add the cold espresso and whip until the batter is fluffy.
  • Pipe or spread the buttercream onto the cupcakes. Sprinkle with nuts and drizzle with caramel syrup.


How long should cupcakes cool before removing from the pan?
A good rule of thumb is to let them cool for about 10 minutes before removing from the pan. From there, place on a cooling rack and make sure they are completely cooled before adding the icing.
What ingredient makes cupcakes rise?
Most recipes will call for baking powder that releases carbon dioxide as the batter bakes. The resulting bubbles create tiny pockets of air throughout the cooking process which make the cupcakes rise.
Is it better to frost cupcakes the night before?
If you know you will be pressed for time the following day, you can definitely add the frosting the night before. Make sure that the baked goods are completely cooled and that you store your frosted creations in a cool, dry place to prevent the icing from melting or sliding off.


125 g
125 ml
240 g
Caster sugar
180 g
Vanilla sugar
2 tsp
Baking powder
1 tsp
Butter, room temperature
250 g
Icing sugar
325 g
Cold espresso coffee
100 ml
Coffee buttercream
Chopped nuts (e.g. pecan or hazelnut)
60 g
Caramel sauce

A decadently rich and fluffy dessert

There is something intensely satisfying about a cupcake. It might be that it’s designed for one and you never have to share. Perhaps it’s the perfect balance between spongey, fluffy cake and the pure indulgence of its pillowy frosting. Either way, this recipe is as easy as it is versatile, meaning you can have the perfect batch ready at the drop of a party hat.

Homemade cupcakes for every occasion

A good cupcake recipe like this one is equal to a gift that keeps on giving: it’s easy to make, versatile enough to create as many variations as there are occasions, and thoroughly enjoyed by young and old.

Best frosting or icing for cupcakes

Buttercream is the most common type of frosting and for good reason: it’s effortless to make, sturdy enough to create those sugary peaks, and perfectly seals the cake to keep it fluffy and fresh. This shouldn’t stand in the way of your creativity though, marshmallow, meringue and mousse inspired toppings are great examples that deviate from the norm in all the right ways.

The secret behind making easy cupcakes

When it comes to baking, follow the recipe to the absolute letter and check that every measurement, temperature, and instruction is done exactly right. Using a spouted bowl or jug is also a great tip to pour the batter easily and neatly into the muffin pan. Lastly, use the bounce-back test as a fool-proof way of knowing when your goods are done: using your ring finger, gently press down on the cupcake. If it bounces back fully, they are perfectly cooked. If it leaves a dent, give them a bit more time in the oven.

How to give your cupcakes the WOW factor

A quick and easy way to instantly up your cupcake game is to add intricate icing sugar patterns. Grab a stencil online, create a flat icing surface and sprinkle away. Another idea is to add a dusting of edible glitter. It will not only add an air of sophistication and elegance to every batch, but it also has the added benefit of hiding any imperfections.