Cappuccino cupcakes

These cupcakes are a coffee-lovers dream. Serve for morning or afternoon tea, at a party, or as a sweet treat when it's your turn to feed your book group.

  • 20 mins preparation
  • 15 mins cooking
  • Print


  • 375 gram softened cream cheese
  • 1 teaspoon vanilla paste
  • 2/3 cup sifted icing sugar
Cappuccino cupcakes
  • 1 1/2 cup sifted self-raising flour
  • 125 gram softened butter
  • 3/4 cup brown sugar
  • 2 eggs
  • 1/3 cup milk
  • 2 tablespoon kahlua or other coffee liqueur
  • 3 teaspoon instant coffee
  • shaved chocolate, to decorate


Cappuccino cupcakes
  • 1
    Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
  • 2
    In a large bowl, using an electric mixer on low speed, beat all ingredients except chocolate together to combine. Increase speed to medium and beat for 2 minutes or until mixture is creamy.
  • 3
    Divide mixture evenly between cases. Bake for 12-15 minutes, until cooked when tested (a skewer inserted should come out clean). Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
  • 4
    ICING: In a small mixing bowl, using an electric mixer, beat cream cheese and vanilla together, until smooth. Gradually add icing sugar, beating until creamy.
  • 5
    Transfer icing to a piping bag fitted with a 1cm plain nozzle. Pipe icing onto cooled cakes. Sprinkle with chocolate and serve.


For an alcohol-free version, replace liqueur with the same amount of milk and 1/2 teaspoon coffee essence. Makes 12

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