Espresso Cupcakes with Swiss Meringue Buttercream Frosting
Prep time: 
Cook time: 
Total time: 
Serves: 24
For The Cupcakes
  • ¾ cup butter, room temperature
  • ¾ cup castor sugar
  • ¾ cup brown sugar
  • 2 large eggs
  • 2⅔ cups Self raising flour
  • ¾ cup milk
  • 1 shot espresso (1 ounce)
  • 1 teaspoon vanilla extract
For The Swiss Meringue Buttercream
  • 3 large egg whites
  • ⅔ cup castor sugar
  • 250 g butter - cut into small chunks,
  • 1½ teaspoons pure vanilla extract
  • ½ shot espresso (0.5 ounces)
For The Cupcakes
  1. Mix the espresso and the milk.
  2. Using a mixer, beat butter, castor sugar and brown sugar until light and fluffy.
  3. Add egg, one at a time, beating until well combined.
  4. Add about a third of the flour and beat to combine.
  5. Pour half on the milk in the flour mixture and beat to combine.
  6. Continue adding, alternating between dry and wet and finishing with the dry.
  7. Stir in vanilla.
  8. Scoop batter into cupcake cups about ⅔ full and bake for about 20-25 minutes or until a cake tester comes out clean.
  9. Keep aside to cool while making the frosting.
For The Swiss Meringue Butter Cream
  1. Combine egg whites and sugar in the heatproof bowl of a standing mixer set over a pan of simmering water.
  2. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved.
  3. Attach the bowl to the mixer fitted with the whisk attachment.
  4. Start on low and gradually increasing to medium-high speed, whisk until stiff peaks form.
  5. Continue mixing until the mixture is fluffy and glossy, and completely cool for about 7-10 minutes.
  6. Add the butter a little at a time, mixing well after each addition.
  7. Once all butter has been added, whisk in vanilla.
  8. Continue beating for about 3-5 minutes and do keep scraping down the sides with a spatula.
  9. Add in espresso and let it mix for another 20 seconds till well incorporated.
  10. Frost cupcakes as desired.
Recipe by Maya Kitchenette at