Cappuccino Cupcakes Recipe

Serves: 18 Save

Ingredients (17)

  • For the Cupcakes:
  • 1/2 cup (4 ounces) milk
  • 1/3 cup instant espresso
  • 1 cup (8 ounces) unsalted butter, room temperature
  • 2 cups (about 14 ounces) sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 cups (about 10 ounces) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • For the Frosting:
  • 4 egg whites
  • 1 cup (about 7 ounces) sugar, divided
  • 1/4 teaspoon white vinegar
  • Pinch salt
  • 1 1/2 tablespoon nonfat dry milk powder
  • 1 teaspoon instant espresso powder

Directions

Learn how to make this recipe at Serious Eats