Espresso Cupcakes

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/4 tsp Baking powder
  • 1 1/4 cup Flour
  • 1 cup Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 2 tbsp Oil

• Drinks

  • 1 tbsp Espresso, instant powder

• Dairy

  • 1/4 cup Butter
  • 1/2 cup Milk

Found on createdby-diane.com

Ingredients

• 1 cup sugar
• 2 eggs
• 1¼ cup flour
• ½ cup milk
• ¼ cup butter (melted and cooled)
• 2 tablespoons oil
• 1¼ teaspoons baking powder
• 1 tablespoons instant espresso powder
• 1 teaspoon vanilla
• 4 oz cream cheese (room temperature)
• 4 tablespoons butter (room temperature)
• 3 cups powdered sugar
• ½ teaspoon cinnamon
• 2 teaspoons instant espresso
• 2 tablespoons heavy cream
• additional cinnamon and espresso for dusting on top

Directions

• Preheat oven to 350 degrees.
• In a mixer beat sugar with eggs to combine completely.
• Add in flour, baking powder, milk, butter, oil, espresso, and vanilla and mix on medium until incorporated.
• Place 3 tablespoons of batter into each cupcake liner and bake at 350 degrees for 18-20 minutes or until toothpick comes out clean.
• In mixer bowl beat cream cheese and butter until smooth.
• Mix in powdered sugar, cinnamon, espresso and heavy cream on medium until blended then on high until whipped smooth.
• Spread onto cupcakes with a spatula into a swirl.
• Dust with additional cinnamon and espresso powder.