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    Home » Cakes » Cupcakes » Easy and Moist Eggless Coffee Cupcakes recipe

    Published: Jun 1, 2025 by sushma iyer · This post may contain affiliate links

    Easy and Moist Eggless Coffee Cupcakes recipe

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    For true coffee lovers, these eggless coffee cupcakes are a sweet treat like no other—moist crumbs, a fluffy coffee cupcake base, a surprise custard filling, and a silky caramel frosting that melts in your mouth.

    It’s the perfect cupcake recipe for weekends, special occasion, or whenever you crave a sweet treat. Bursting with deep coffee flavor, it captures the comfort of your morning cup of coffee and the elegance of a coffee cake—truly a coffee lover’s dream.

    one coffee cupcake frosted with caramel frosting in centre with three cupcakes in the background

    Moist Coffee Cupcakes

    What makes these coffee cupcakes truly special is their naturally moist and fluffy base, even without the luscious custard filling inside—which is completely optional!

    Adding the creamy custard filling takes the indulgence up a notch, while the silky smooth caramel buttercream frosting adds a luxurious finish.

    Together, these elements create a three-layered delight in your cupcake tin or muffin tin.

    1. Fluffy coffee cupcakes
    2. Creamy coffee custard filling (optional)
    3. Decadent caramel frosting

    Feel free to explore our 19 frosting recipes for cakes and cupcakes to choose any frosting you like — coffee buttercream frosting would be a fantastic pairing for these cupcakes.

    Ingredients

    For Coffee Cupcakes

    ingredients needed to make coffee cupcakes

    Dry Ingredients:

    • 2 cups flour
    • 2 tsp baking powder
    • 1 tsp baking soda
    • ½ tsp salt

    Coffee Mixture:

    • 2/3 cup boiling water
    • 2 tbsp cocoa powder
    • 4 tbsp instant coffee powder

    Wet Ingredients:

    • 1 cup sugar
    • 1/2 cup oil

    For Coffee Custard

    ingredients needed to make coffee custard
    • 1 tbsp custard
    • 2 tsp coffee
    • 1/3 cup milk
    • 1/3 cup (85 gms) cream 
    • 1 tbsp Powdered sugar

    For Caramel Buttercream

    ingredients needed to make caramel frosting at home
    • 113 gms butter unsalted
    • 70 gms sweetened condensed milk
    • 100 gms caramel sauce

    Ingredient Notes

    • Boiling Water: Helps bloom the cocoa and coffee powders, intensifying the flavor and ensuring they dissolve smoothly into the batter.
    • Custard Powder: This is the key to making an eggless custard. It thickens the filling and gives it that classic custard texture without needing eggs. Use vanilla-flavored custard powder for the best flavor and smooth consistency.
    • Caramel Sauce: Use a good-quality or homemade caramel sauce for a deep, buttery flavor.

    Scroll to the end of the post to print the recipe card 

    sliced cupcake showing the texture from within

    ☕ Step-by-Step Instructions

    1. Make the Coffee Cupcake Base

    blooming coffee powder and adding wet ingredients

    In a large mixing bowl or medium bowl, combine boiling hot water, coffee powder, and cocoa powder. Stir until smooth and let the mixture sit for 2 to 3 minutes to allow the coffee to bloom and the flavors to deepen. (image 1)

    Add oil and vanilla extract to the same bowl. Mix well. Add the sugar and beat using a hand whisk. (image 2)

    Sieve together the all-purpose flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture and mix until a smooth batter forms. (image 3)

    If the batter feels too thick, add ½–1 tablespoon of water to adjust to a smooth consistency. (image 4)

    divide the batter in the cupcake tin and bake

    Divide the batter evenly between cupcake liners.

    Bake in a preheated oven at 180°C (350°F) for 18 to 25 minutes or until a toothpick inserted comes out clean. (images 5 and 6)

    Let the cupcakes cool completely on a wire rack before filling or frosting.

    Prepare the Coffee Custard Filling 

    pre prepping things needed to make for coffee custard

    In a large bowl, whisk together custard powder and 2 tbsp milk until smooth. (image 7)

    In a saucepan, heat the remaining milk and coffee powder until fully combined and just about to boil. (image 8)

    adding coffee cream and cooking it till thick

    Slowly pour the hot cream mixture into the custard mixture, whisking constantly to prevent lumps. (image 9)

    Transfer the combined mixture back to the saucepan and cook on low-medium heat, stirring continuously using a rubber spatula until it thickens. (image 10)

    Pour the custard into a clean bowl, cover with cling wrap touching the surface to prevent skin from forming.

    Refrigerate until completely cool.

    beat coffee custard and mix to whipped cream

    Once chilled, beat the custard to remove any lumps or until smooth and creamy. (image 11)

    In a separate bowl, beat fresh cream until soft peaks form, and add the custard to it and mix well. (image 12)

    adding sugar to the mixture and whip till stiff peaks

    Finally add the icing sugar and beat till stiff peaks form. (images 13 and 14)

    Make the Caramel Buttercream Frosting

    add caramel sauce to the whipped butter and condensed milk

    In a mixing bowl, beat softened butter and sweetened condensed milk until pale and well combined. (image 15)

    Add the caramel sauce and beat again until light, fluffy, and smooth. (image 16)

    If you'd like more details, I have separate recipe posts on the blog with step-by-step instructions, storage tips, and baking tips—for both homemade caramel sauce and caramel frosting. Feel free to check them out!

    If you prefer a deeper espresso flavor, feel free to swap the caramel frosting with coffee frosting. I have a detailed recipe for that on the blog too—do check it out!.

    Assemble the Cupcakes

    core the cupcakes using a knife

    Once the cupcakes are completely cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. (images 17 and 18)

    filling the cupcake with coffee filling

    Fill each center with the prepared coffee custard filling using a spoon or piping bag.

    Pipe or spread the caramel buttercream frosting on top.

    Optionally, garnish with a drizzle of caramel, a dusting of instant espresso powder, a few crushed espresso beans or roasted peanuts or a dusting of cocoa powder for a café-style finish.

    caramel sauce poured on top of the coffee cupcakes

    Storage Instructions

    • Unfilled and Unfrosted Cupcakes:
      Once cooled, store the plain cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze them for up to 2 months. Thaw at room temperature before filling and frosting.
    • Custard Filling:
      Store the prepared custard filling in the refrigerator in a bowl covered with cling film touching the surface to prevent skin from forming. Use within 2 to 3 days.
    • Frosted and Filled Cupcakes:
      Because of the custard filling and caramel frosting (both dairy-based), refrigerate the assembled cupcakes in an airtight container. Best enjoyed within 2 days. Let them sit at room temperature for 15–20 minutes before serving for the best texture and flavor.

    Make-Ahead Tips

    • Coffee Cupcake Base:
      Bake the cupcakes a day in advance. Once cooled, store them in an airtight container at room temperature or refrigerate. You can also freeze them (unfilled and unfrosted) for up to 2 months.
    • Custard Filling:
      Make the custard up to 2 days in advance. Store it in the fridge with cling wrap touching the surface to prevent a skin. Beat it lightly before using for a smooth texture.
    • Caramel Frosting:
      Prepare the frosting a day ahead and store it in an airtight container in the refrigerator. Let it soften at room temperature and beat again before piping for best results.
    birds eye view of coffee cupcakes sliced in half to show the texture

    ☕ Top Tips for Perfect Cupcakes

    • Don’t skip the step where you mix cocoa and coffee powder in boiling water and let it sit for 2–3 minutes. This deepens the flavor and gives your cupcakes that rich, café-like coffee aroma.
    • Use room temperature ingredients for a better texture and even mixing
    • Once you add dry ingredients, mix just until combined. Overmixing can make your cupcakes dense.
    • The batter should be smooth not runny or too thick. Add ½ tablespoon water only if needed.
    • Fill each liner about 2/3 full to ensure even baking and nice domes on top.
    • If you fill or frost while warm, the custard will melt and the frosting won’t hold. Always cool the cupcakes completely.
    • Refrigerate the custard with cling film touching the surface to avoid skin. Beat before using for a silky smooth texture.
    • Don’t Stress About Perfection. These cupcakes taste amazing even if your swirl isn’t bakery-style or the filling oozes a bit — it’s all part of the charm!

    How Much Frosting Does This Recipe Make?

    caramel frosting swirled on top of the coffee cupcakes

    This recipe makes enough frosting to fill and frost 12 cupcakes.

    However, the final quantity depends on your piping style. If you’re going for tall, decorative swirls like in the image above, the frosting will cover about 6 cupcakes.

    But if you opt for a simple rose design, it will be just right for all 12 cupcakes.

    Frequently Asked Questions

    How do I store leftover custard?

    Store any leftover custard in an airtight container in the refrigerator for up to 3 days. Wrap it tightly with plastic wrap touching the surface to prevent skin.” You can repurpose it in other desserts like trifles, fruit parfaits, mini tartlets, or even as a layer in puddings and no-bake desserts. It also makes a delicious filling for cream puffs, éclairs, or sandwiching between cookies or cake layers.

    Can I make these cupcakes without the custard filling?

    Yes! The coffee cupcakes are moist and flavorful on their own. The custard just adds an extra creamy layer, but it's completely optional.

    Can I use instant coffee or does it have to be brewed coffee?

    This recipe uses instant coffee powder mixed with boiling water, so you don’t need brewed coffee. However, you can experiment with brewed coffee if you prefer.

    What other frostings can I use with these cupcakes?

    While caramel frosting pairs beautifully, you can also use coffee or espresso buttercream, chocolate ganache, or any frosting you like. Try one from our 19 Frosting Recipes for Cakes and Cupcakes post!

    5 coffee cupcakes frosted with caramel frosting placed on a wooden board

    Related Recipes

    1. Homemade Caramel Sauce
    2. Caramel Frosting
    3. Coffee Frosting

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    close up overhead image of sliced coffee cupcake with custard filling and caramel frosting to show the texture
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    close up image of single frosted coffee cupcake placed on baking tray
    Print
    5 from 1 vote

    Easy and Moist Eggless Coffee Cupcakes

    These coffee cupcakes are soft and flavorful with a luscious mocha filling and topped with rich coffee buttercream—perfect for every coffee lover's sweet craving.
    Course Dessert
    Cuisine American
    Prep Time 30 minutes minutes
    Cook Time 18 minutes minutes
    Chilling and Assembling Time 30 minutes minutes
    Servings 12 cupcakes
    Calories 370kcal
    Author Sushma Iyer

    Ingredients

    Eggless Coffee Cupcakes

    • 2/3 cup Boiling Water
    • 2 tbsp Cocoa Powder
    • 4 tbsp Coffee Powder
    • 1/2 cup Oil
    • 1 tsp Vanilla
    • 1 cup Sugar
    • 2 cups (240 gms) All Purpose Flour / Maida
    • 2 tsp Baking Powder
    • 1 tsp Baking Soda
    • 1/4 tsp Salt

    Coffee Custard Filling

    • 1 tbsp Custard powder vanilla flavored
    • 2 tsp Coffee Powder
    • 1/3 cup Milk
    • 1/3 cup Cream
    • 1 tbsp Powdered Sugar refer notes

    Caramel Frosting

    • 1/2 cup (113 gms) Unsalted Butter softened
    • 70 gms Sweetened Condensed Milk
    • 100 gms Caramel Sauce

    Instructions

    For Coffee Cupcakes

    • Preheat oven to 180°C (360°F). Line a 12-cup muffin tray with cupcake liners.
    • Sieve together flour, baking powder, baking soda, and salt. Set aside
    • In another bowl, whisk together instant coffee, sugar, and boiling hot water until coffee dissolves completely. Stir in oil and vanilla extract.
    • Add the dry ingredients to the wet mixture. Mix gently to form a smooth batter. If it feels too thick, add 1–2 teaspoons of water to adjust.
    • Divide the batter evenly into 12 cupcake liners. Bake for 18–20 minutes or until a toothpick inserted comes out clean. Cool completely.

    Make the Coffee Custard

    • In a small bowl, mix 2 tbsp milk with 1 tbsp custard powder to make a smooth slurry.
    • In a saucepan, heat the remaining milk with instant coffee until it just begins to boil.
    • Slowly pour the hot coffee milk into the custard slurry, whisking continuously to avoid lumps.
    • Pour the entire mixture back into the saucepan and cook over low heat, stirring constantly until it thickens.
    • Once thick, transfer the custard to a bowl. Cover the surface with cling film (touching the custard) to prevent a skin from forming. Chill completely.
    • Once cooled, whisk the custard until smooth.
    • In another bowl, whip cream with sugar until soft peaks form.
    • Add the smooth custard to the whipped cream and beat again until stiff peaks form.
    • Transfer to a piping bag and use as a filling for the cupcakes.

    For Caramel Frosting

    • In a large mixing bowl, softened unsalted butter until light and fluffy.
    • Add sweetened condensed milk and homemade or store-bought caramel sauce.
    • Beat until well combined and smooth.

    Assemble the Cupcakes

    • Use a cupcake corer or knife to remove the center of each cupcake.
    • Fill with the cooled custard.
    • Pipe buttercream swirls on top.

    Notes

    • The custard filling is optional — the cupcakes stay moist and taste great even without it.
    • If using sweetened whipping cream, add only 1 tbsp icing sugar; for unsweetened cream, use up to 1/4 cup sieved icing sugar. Add it while whipping the cream to soft peaks.
    • If you prefer a deeper espresso flavor, skip the caramel and use coffee frosting—I’ve shared a detailed recipe for that on the blog.
    • For step-by-step visuals, storage tips, and more frosting ideas, check out my full recipe post.

    Nutrition

    Calories: 370kcal | Carbohydrates: 44g | Protein: 4g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 257mg | Potassium: 152mg | Fiber: 1g | Sugar: 26g | Vitamin A: 371IU | Vitamin C: 0.2mg | Calcium: 85mg | Iron: 1mg
    Did you make this recipe? Tag me today!Tag me @spicesandflavors to get featured on my FB and Insta pages

    « 19 Must-Try Frosting Recipes for Cake and Cupcakes
    Eggless Whole Wheat Muffins Recipe »

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