Coffee Cupcakes with Condensed Milk Frosting

Introduction & Inspiration

This recipe, “Coffee Cupcakes with Condensed Milk Frosting,” offers a unique and delicious combination of flavors and textures: a moist, coffee-infused cupcake topped with a rich and creamy frosting made with sweetened condensed milk.

The inspiration comes from a love for coffee and a desire to create a cupcake that’s both sophisticated and satisfying. The condensed milk frosting adds an unexpected twist, providing a unique sweetness and texture.

These cupcakes are perfect for coffee lovers, brunch gatherings, or any time you’re craving a sweet treat with a caffeine kick.

The recipe emphasizes the importance of using room-temperature ingredients and not overmixing the batter to achieve the perfect cupcake texture.

Nostalgic Appeal (with a Modern Twist)

Cupcakes, in general, often evoke a sense of nostalgia, reminiscent of childhood birthdays, bake sales, and sweet treats.

The coffee flavor adds a more adult and sophisticated element, appealing to those who enjoy the rich, aromatic taste of coffee.

The condensed milk frosting is a unique twist on traditional buttercream, adding a distinct sweetness and a slightly caramelized flavor.

It’s a recipe that combines the familiarity of a classic cupcake with a modern and sophisticated flavor profile.

Homemade Goodness

This recipe is all about creating delicious, homemade cupcakes and frosting from scratch, using simple ingredients and straightforward techniques.

Making your own cupcakes and frosting allows you to control the quality of the ingredients and customize the flavors to your liking.

It’s a rewarding experience, from the mixing of the batter to the aroma of the baking cupcakes filling your kitchen, to the artful piping of the frosting.

And the taste of a freshly baked, homemade cupcake with a luscious frosting is simply incomparable.

Flavor Goal

The primary flavor goal is a moist, tender, and coffee-flavored cupcake topped with a rich, creamy, and uniquely sweet frosting made with sweetened condensed milk.

The instant espresso in the cupcake batter provides a bold coffee flavor that’s balanced by the sweetness of the granulated and brown sugars.

The sour cream adds moisture and a subtle tanginess, contributing to the cupcake’s tender crumb.

The condensed milk frosting is the star of the show, providing a unique sweetness and a slightly caramelized flavor that’s different from traditional buttercream.

The vanilla extract enhances the overall flavor profile, adding a warm, aromatic note.

It’s a flavor combination that’s both bold and comforting, perfect for coffee lovers and anyone with a sweet tooth.

Ingredient Insights

Let’s break down each ingredient:

For the Cupcakes:

• All-Purpose Flour: This provides the structure for the cupcakes.
• Instant Espresso: This is the key ingredient for the coffee flavor. Using instant espresso powder allows for a concentrated coffee flavor without adding extra liquid to the batter.
• Kosher Salt: This balances the sweetness and enhances the other flavors.
• Baking Powder: This is the leavening agent, helping the cupcakes to rise and become light and airy.
• Baking Soda: This also acts as a leavening agent and helps with browning.
• Butter (softened): This adds richness, tenderness, and flavor to the cupcakes. Using softened butter is crucial for proper creaming with the sugar.
• Granulated Sugar: This provides sweetness to the cupcakes.
• Packed Brown Sugar: This adds sweetness, moisture, and a hint of molasses flavor.
• Sour Cream (room temperature): This adds moisture and a subtle tanginess to the cupcakes, contributing to their tender crumb. Using room-temperature sour cream helps it to emulsify better with the other ingredients.
• Large Eggs (room temperature): These add structure, richness, and moisture to the cupcakes. Using room-temperature eggs helps them to emulsify better with the other ingredients.
• Pure Vanilla Extract: This enhances the overall flavor profile, adding a warm, aromatic note.
• Freshly Brewed Coffee: This reinforces the coffee flavor and adds moisture to the cupcakes.

For the Frosting:

• Butter (softened): This is the base of the frosting, providing richness and creaminess. Using softened butter is essential for creating a smooth and fluffy frosting.
• Sweetened Condensed Milk (chilled): This is the key ingredient in the frosting, providing its unique sweetness, slightly caramelized flavor, and creamy texture. Using chilled condensed milk helps to create a firmer frosting.
• Pure Vanilla Extract: This enhances the flavor of the frosting.
• Pinch Kosher Salt: Balances the sweet.

Essential Equipment

Here’s the equipment you’ll need:

• Muffin tins (2 standard 12-cup): For baking the cupcakes.
• Cupcake liners: To line the muffin tins and prevent sticking.
• Large bowls (2): One for the dry ingredients and one for the wet ingredients.
• Whisk: For combining the dry ingredients.
• Hand mixer (or stand mixer): For creaming the butter and sugar, beating the eggs, and making the frosting.
• Measuring cups and spoons: For accurate ingredient proportions.
• Large cookie scoop (optional): For evenly portioning the batter into the cupcake liners.
• Piping bag and tip (optional): For piping the frosting onto the cupcakes.
• Rubber Spatula

That’s a fairly standard list of baking equipment.

List of Ingredients with Measurements

Here’s the ingredient list with precise measurements:

For the Cupcakes:

• 3 cups all-purpose flour
• 1 Tbsp. instant espresso
• 1 tsp. kosher salt
• 1 tsp. baking powder
• ½ tsp. baking soda
• ½ cup (1 stick) butter, softened
• 1 cup granulated sugar
• ½ cup packed brown sugar
• ¼ cup sour cream, room temperature
• 2 large eggs, room temperature
• 1 tsp. pure vanilla extract
• ¾ cup freshly brewed coffee

For the Frosting:

• 1 cup (2 sticks) butter, softened
• 1 (14-oz.) can sweetened condensed milk, chilled
• 1 tsp. pure vanilla extract
• Pinch kosher salt

Step-by-Step Instructions

Let’s walk through the process:

1. Preheat and Prep: Preheat oven to 350°F (175°C) and line 2 muffin tins with liners.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, instant espresso, salt, baking powder, and baking soda.
3. Cream Butter and Sugar: In another large bowl using a hand mixer, beat the softened butter and sugars together until light and fluffy.
4. Add Sour Cream: Add the room-temperature sour cream and beat until incorporated.
5. Add Eggs and Vanilla: Scrape down the sides of the bowl, then add the eggs one at a time, beating well after each addition, then add the vanilla extract.
6. Combine Dry and Wet Ingredients: Add the dry ingredients to the wet ingredients and beat until just combined. Be careful not to overmix.
7. Add Coffee: Add the freshly brewed coffee and beat until just combined.
8. Fill Cupcake Liners: Using a large cookie scoop (or a spoon), fill the cupcake liners ¾ full with batter.
9. Bake: Bake until a toothpick inserted in the middle comes out clean, about 20 minutes.
10. Cool: Let the cupcakes cool completely in the muffin tins before frosting.
11. Make Frosting: While the cupcakes are cooling, make the frosting. In a large bowl using a hand mixer (or in the bowl of a stand mixer with the whisk attachment), beat the softened butter until light and fluffy and pale in color, about 3 minutes.
12. Add Condensed Milk: With the mixer running on medium speed, slowly add the chilled condensed milk.
13. Add Vanilla and Salt: Add the vanilla extract and salt and beat until the frosting is stiff.
14. Frost Cupcakes: Transfer the frosting to a piping bag fitted with a tip (or use a spoon or offset spatula) and pipe or spread the frosting onto the cooled cupcakes.

Troubleshooting

Here are a few potential issues and solutions:

• Cupcakes Sinking in the Middle: This can happen if the oven temperature is too low, if the batter is overmixed, or if the baking powder or baking soda is old. Make sure your oven is properly preheated, mix the batter until just combined, and use fresh leavening agents.
• Cupcakes Too Dry: This can happen if you overbake the cupcakes or if you use too much flour. Make sure to measure the flour accurately and watch the cupcakes carefully while they bake. Check for doneness with a toothpick.
• Frosting Too Soft: If the frosting is too soft, refrigerate it for a bit to firm it up. You can also add a bit more powdered sugar (though this will alter the flavor profile, as the recipe calls for condensed milk, not powdered sugar). Make sure to use chilled condensed milk.
• Frosting Too Stiff: If the frosting is too stiff, add a tablespoon of milk or cream at a time until it reaches a spreadable consistency.
• Frosting Separating: Make sure both butter and condensed milk are not too cold.

Tips and Variations

Here are some ways to customize this recipe:

• Different Coffee Flavor: Use different types of instant espresso or coffee for a slightly different flavor profile.
• Add Chocolate: Add chocolate chips or chunks to the cupcake batter for a chocolate-coffee combination.
• Different Frosting: Use a different type of frosting, such as chocolate buttercream, cream cheese frosting, or a simple glaze.
• Decorate: Decorate the frosted cupcakes with coffee beans, chocolate shavings, or sprinkles.
• Add Extract: Try adding a bit of almond extract to the batter.
• Make Mini Cupcakes: Use mini muffin tins for smaller, bite-sized cupcakes. Adjust the baking time accordingly.

Serving and Pairing Suggestions

These Coffee Cupcakes with Condensed Milk Frosting are perfect for:

• Brunch: They’re a delicious and caffeinated addition to a brunch spread.
• Dessert: They’re a perfect sweet treat after any meal.
• Coffee Breaks: They’re the perfect accompaniment to a cup of coffee.
• Parties and Gatherings: They’re easy to serve and enjoy, and they’re sure to be a crowd-pleaser.

They pair well with coffee, tea, a glass of milk, or a dessert wine.

Nutritional Information

These cupcakes are a treat, so they contain sugar and fat from the butter, sugar, eggs, sour cream, and condensed milk.

The exact nutritional information will vary depending on the specific brands of ingredients you use.

They are a treat. It’s best to enjoy them in moderation as part of a balanced diet.

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Recipe Summary and Q&A

Recipe Summary: Coffee Cupcakes with Condensed Milk Frosting are moist, coffee-flavored cupcakes topped with a rich and creamy frosting made with sweetened condensed milk.

Q: Can I make these ahead of time? A: Yes, you can bake the cupcakes and make the frosting a day or two in advance. Store them separately in airtight containers at room temperature or in the refrigerator. Frost the cupcakes just before serving.

Q: How long do they last? A: Stored in an airtight container, the cupcakes should stay fresh for up to 2-3 days at room temperature or up to 5 days in the refrigerator.

Q: Can I freeze them? A: You can freeze the unfrosted cupcakes for up to 2-3 months. Wrap them tightly in plastic wrap and then in aluminum foil. Thaw them in the refrigerator before frosting. It’s not recommended to freeze the frosted cupcakes, as the texture of the frosting may change.

Q: Can I use regular brewed coffee instead of instant espresso? A: Yes, you can use strongly brewed coffee in place of the instant espresso and the ¾ cup of coffee, but the coffee flavor may be less intense.

Q: Can I use a different type of milk in the frosting? A: Sweetened condensed milk is essential for the unique flavor and texture of this frosting. It’s not recommended to substitute it with regular milk.

The History of Cupcakes

To expand on the context of this recipe, let’s explore the history of cupcakes.

Cupcakes, small individual cakes baked in a cup-shaped mold, have a long and interesting history.

The earliest known reference to a “cup cake” dates back to 1796, in a cookbook called “American Cookery” by Amelia Simmons.

The recipe described a cake baked in small cups, rather than a large pan.

The term “cupcake” as we know it today became more common in the 19th century.

There are two main theories about the origin of the name “cupcake”:

1. Measurement: The ingredients were measured in cups, rather than by weight, making the recipe easier to remember and follow.
2. Baking Vessel: The cakes were originally baked in small cups, such as teacups or ramekins, before the invention of muffin tins.

Cupcakes gained popularity in the 20th century, becoming a staple of birthday parties, bake sales, and other celebrations.

Today, there are countless variations of cupcakes, with different flavors, frostings, and decorations.

Our Coffee Cupcakes with Condensed Milk Frosting are a modern twist on the classic cupcake, offering a sophisticated flavor combination and a unique frosting.

The Science of Baking Powder and Baking Soda

This recipe uses both baking powder and baking soda as leavening agents, which are essential for creating light and airy cupcakes.

Baking Powder:

• Baking powder is a complete leavening agent, meaning it contains both an acid and a base.
• When baking powder is mixed with liquid, it produces carbon dioxide gas, which creates bubbles in the batter and causes the cupcakes to rise.
• Double-acting baking powder, the most common type, releases some gas when it’s mixed with liquid and the rest when it’s heated in the oven.

Baking Soda:

• Baking soda is a base, and it needs an acid to react and produce carbon dioxide gas.
• In this recipe, the acidic ingredients are brown sugar and sour cream.
• Baking soda also helps to neutralize acidity and promote browning.

Using both baking powder and baking soda in this recipe helps to ensure that the cupcakes rise properly and have a light and tender crumb.

The Importance of Room Temperature Ingredients

Using room-temperature butter, eggs, and sour cream, as specified in this recipe, is important for achieving the best results.

Room-temperature ingredients:

• Emulsify Better: Softened butter and room-temperature eggs and sour cream blend together more easily and create a smoother, more uniform batter.
• Trap Air: Room-temperature butter can hold more air when beaten, resulting in a lighter and airier texture.
• Prevent Curdling: Cold eggs can sometimes cause the batter to curdle, especially when added to a mixture of creamed butter and sugar.

To quickly bring eggs to room temperature, you can place them in a bowl of warm water for a few minutes. To bring sour cream to room temperature, you can let it sit out on the counter for about 30 minutes.

The Art of Making Condensed Milk Frosting

The condensed milk frosting in this recipe is a unique and delicious alternative to traditional buttercream.

Sweetened condensed milk, a thick, syrupy milk product made by removing water from milk and adding sugar, provides the frosting with its signature sweetness and creamy texture.

Here are a few tips for making condensed milk frosting:

• Use Chilled Condensed Milk: Using chilled condensed milk helps to create a firmer frosting that’s easier to pipe.
• Beat Butter Until Light and Fluffy: Beating the softened butter until it’s light and fluffy is crucial for incorporating air into the frosting and creating a smooth, creamy texture.
• Add Condensed Milk Slowly: Add the condensed milk to the beaten butter gradually, with the mixer running on medium speed, to ensure that it’s fully incorporated.
• Beat Until Stiff: Beat the frosting until it’s stiff enough to hold its shape.

This frosting is incredibly versatile and can be used on a variety of cakes and cupcakes.

The Joy of Decorating Cupcakes

Adding the finishing touches is a fun aspect.

Sharing the Love of Baking

Baking, especially something as delightful as these Coffee Cupcakes with Condensed Milk Frosting, is often an act of love and sharing.

Whether you’re making them for a special occasion, a gathering with friends, or simply to treat yourself, the process of creating something delicious and sharing it with others is incredibly rewarding.