French Vanilla Cappuccino Cupcakes

French Vanilla Cappuccino Cupcakes are soft, fluffy, and bursting with the sweet, aromatic flavors of coffee and vanilla. These dreamy cupcakes start with a doctored-up cake mix and are topped with an irresistibly creamy cappuccino buttercream that tastes just like your favorite coffeehouse treat. Perfect for parties, holidays, or just when you want something indulgent, these cupcakes are sure to wow every coffee lover in the room.

Why You’ll Love This Recipe

These cupcakes are a coffee and dessert lover’s dream. They’re incredibly easy to make, thanks to the use of a boxed cake mix and pudding mix, but taste completely homemade. The coffee extract and cappuccino powder infuse both the cake and frosting with rich flavor, while the sour cream and milk keep the cupcakes moist and tender. The frosting whips up light and fluffy, and the whole treat is easy to customize with sprinkles or your favorite toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake

• vanilla or white cake mix (unprepared)

• french vanilla instant pudding mix (unprepared)

• salt

• large eggs

• sour cream

• vegetable oil

• whole milk

• coffee extract

• vanilla extract

Frosting

• unsalted butter, softened

• powdered sugar

• French vanilla cappuccino powder

• coffee extract

• heavy cream

Optional Toppings

• sprinkles

Directions

Cupcakes

1. Preheat oven to 400°F and line a cupcake pan with liners.

2. In a large bowl or stand mixer, whisk together dry cake mix, pudding mix, and salt.

3. Add eggs, sour cream, oil, milk, coffee extract, and vanilla extract. Beat until smooth, about 1 minute.

4. Fill each cupcake liner with about 3 tablespoons of batter.

5. Bake at 400°F for 5 minutes, then reduce heat to 350°F and bake for 13–16 minutes more, or until a toothpick inserted in the center comes out clean.

6. Let cupcakes cool in the pan briefly, then transfer to a wire rack to cool completely.

Frosting

1. In a large bowl or stand mixer fitted with a paddle attachment, cream butter for 1 minute.

2. Gradually add powdered sugar, mixing after each addition.

3. Add cappuccino powder and coffee extract. Mix until incorporated.

4. Slowly pour in heavy cream and beat on high for 1–2 minutes until the frosting is thick and fluffy. Adjust consistency with more cream or powdered sugar if needed.

5. Transfer frosting to a piping bag fitted with a star tip and frost cooled cupcakes.

6. Top with sprinkles if desired.

Servings and timing

This recipe makes 24 cupcakes.
Prep Time: 20 minutes
Cook Time: 18 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 8 minutes

Variations

• Mocha Version: Add a tablespoon of cocoa powder to the frosting for a chocolatey twist.

• Caramel Drizzle: Top frosted cupcakes with caramel sauce for extra indulgence.

• Mini Cupcakes: Make minis by reducing bake time to 10–12 minutes.

• Stuffed Center: Fill cupcakes with whipped cream or coffee-flavored ganache.

• Different Extracts: Swap coffee extract with hazelnut or almond for a flavor change.

Storage/Reheating

Store frosted cupcakes in an airtight container in the refrigerator for 3 to 4 days.
Unfrosted cupcakes can be stored at room temperature in an airtight container for up to 5 days.
To freeze, wrap cooled, unfrosted cupcakes individually in plastic wrap and store in an airtight container for up to 6 months. Thaw before frosting and serving.
Frosting can be made ahead and stored in the refrigerator for up to 3 days. Let it come to room temperature and re-whip before using.

FAQs

Do I prepare the cake mix according to the box instructions?

No, use the dry mix only and follow the ingredients listed in the recipe.

Should I make the pudding before adding it to the batter?

No, the pudding mix is added as a dry ingredient directly to the batter.

Where can I find cappuccino powder?

Look in the coffee aisle or near hot cocoa mixes at your grocery store. It’s also available online.

Can I use a different brand of cappuccino powder?

Yes, just make sure it’s French vanilla flavored for best results.

Can I substitute the coffee extract?

If needed, use espresso powder or strong brewed coffee, but reduce the liquid slightly to balance consistency.

Are these cupcakes very sweet?

They’re sweet but balanced with the bitterness of coffee. You can reduce sugar slightly in the frosting if preferred.

Can I make these cupcakes ahead of time?

Yes. Bake, cool, and freeze them. Thaw and frost the day you plan to serve.

Can I use brewed coffee instead of milk?

It’s not recommended, as it may alter the texture. Stick to milk for a tender crumb.

How do I know when the cupcakes are done?

The tops will spring back when touched, and a toothpick inserted in the center will come out clean.

Do these cupcakes need to be refrigerated?

Yes, because of the buttercream frosting, store them in the fridge, especially in warm environments.

Conclusion

French Vanilla Cappuccino Cupcakes are the perfect blend of sweet, creamy, and coffee-flavored indulgence. Easy to make yet impressive enough for special occasions, these cupcakes deliver café-style flavor in every bite. With their light and fluffy texture and decadent frosting, they’re sure to become a new favorite for dessert lovers and coffee enthusiasts alike.

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