Coffee Cupcakes

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JustIngredients Dandelion Coffee

Love coffee? Adore cake? This is THE recipe for you!

Cook Time

25 Minutes


12 Cupcakes


250g All purpose flour
1 teaspoon Baking soda
1/2 teaspoon Cinnamon
3 tablespoon Coffee
2 tablespoons Hot water
240ml Plant-based milk
2 teaspoon Vanilla extract
80ml Vegetable oil
1 tablespoon White vinegar

Linseed Egg

1 tablespoon Ground linseed
3 tablespoons Hot water


375g Icing sgar
75g Vegan butter
1 tablespoon Coffee
2 tablespoon Plant-based milk
1 teaspoon Vanilla



Preheat the oven to 180C, line a cupcake baking tray with cupcake cases.

Sift the flour into a mixing bowl, add the sugar, baking soda, a pinch of salt and the cinnamon and mix.

In a small bowl, combine the ground coffee with 2 tablespoons of hot water into a thick paste, mix in the plant-based milk and pour into the mixing bowl followed by the vanilla, oil and vinegar.

In a small bowl, mix the linseed and 3 tablespoons of hot water and add to the mixing bowl. Whisk to remove lumps and divide the batter between 12 cupcake cases and place in the oven for 25 minutes or until baked through. Leave to cool.


In a clean bowl, combine the icing sugar and vegan butter. In a small bowl, mix the coffee with one tablespoon of plant-based milk and vanilla and add to the butter mixture. Stir until thick and smooth (add more milk if needed). Pipe the buttercream on top of the cake and sprinkle with chocolate to serve.

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