I found this awesome recipe a week or so ago. So I made it and tried it and it is so good! I seriously recommend this, because it is so delicious.

Cupcakes:

1 c. all-purpose flour
A scant 3/4 c. sugar
1 1/2 tsp. baking powder
Pinch of salt
3 T. butter, at room temperature
1/2 c. whole milk
1 egg
1 tsp. vanilla extract

1.  Line a cupcake/muffin pan and preheat the oven to 350°.

2. In a mixing bowl, beat the flour, sugar, baking powder, salt, and sugar on low. Slowly pour in 1/4 c. of the milk, until it comes together.

3.  Whisk the remaining 1/4 c. of milk, egg, and vanilla extract in a small bowl. Pour the wet mixture into the dry and beat until blended.

4.    Bake for 20-25 minutes or until cupcakes are a light brown.  Cool slightly in pan and then transfer to a plate in a cold spot, such as the fridge, or outside if it’s cold. Make sure that the cupcakes are definitely cooled before you frost, or the frosting will melt right off!

NOTE: This does actually make 12 cupcakes, even though it doesn’t seem like it. Only fill it about halfway, because it rises a bit.

Coffee Buttercream Frosting:
1 1/2 T. instant coffee granules
1 1/2 T. water
1 1/2 T. vanilla extract
3/4 lb. (3 sticks) unsalted butter, softened
3 c. confectioners’ sugar
3 T. milk

1.  In a small bowl, stir coffee granules, water, and vanilla extract until the coffee is dissolved. Set aside.

2.  Beat butter until creamy on high, then lower the speed to low, and add confectioners sugar, a cup at a time. After the sugar is in, beat on high until the sugar is completely blended in.
3.  Combine the coffee mixture with the butter and sugar mixture and beat until completely blended. Scrape down the sides and beat on high until the frosting is fluffy.  This recipe will frost 18 cupcakes.

Enjoy the cupcakes!

The Owler