Gluten-Free Vanilla Cupcakes with Coffee-Flavored Frosting

Gluten-Free Vanilla Cupcakes with Coffee-Flavored Frosting Recipe

Sometimes you want a more grown-up dessert, and what could be better than adding coffee to cupcakes and frosting?! Blending Natural Grocers® Brand Organic Coffee into our Natural Grocers Gluten-Free Vanilla Cake Mix and a buttercream frosting creates a coffee lover’s dream. Worried about extra caffeine? Use Natural Grocers Brand Organic Decaf!

1 package Natural Grocers Brand Gluten-Free Vanilla Cake Mix
1 3⁄4 cups organic unsalted butter, room temperature, divided
2 tablespoons organic coconut oil
1⁄2 cup organic milk
1⁄2 cup strongly brewed Natural Grocers Brand Organic Coffee of your choice, cooled
4 Natural Grocers Brand Organic Pasture-Raised Eggs
3 teaspoons organic vanilla extract, divided
4 tablespoons organic heavy whipping cream
1 tablespoon Natural Grocers Brand Organic Coffee grounds
1⁄2 teaspoon Natural Grocers Brand Bulk Real Salt
3 cups organic powdered sugar
2 tablespoons Natural Grocers Brand Bulk Organic Cocoa Powder, (optional for mocha frosting)
  Optional for serving: dust with cocoa powder, ground coffee, or coconut sugar

1. Preheat oven to 350°F. Place a parchment baking cup in 16 wells of muffin pans, greasing around the inside top of the well to allow for easier removal.

2. Beat cake mix and ¾ cup of butter in a large bowl with an electric hand mixer or in a stand mixer with paddle attachment. Add the oil, milk, coffee, eggs, and 2 teaspoons vanilla and beat with hand mixer or stand mixer on high speed until silky smooth. Fill each baking cup about three-quarters full.

3. Bake for 16-20 minutes, or until a toothpick inserted into the center comes out clean.

4. Once cupcakes are baked, remove from oven and allow them to cool in the pan on wire racks for 10 minutes. Remove cupcakes from pans and allow to cool completely on wire racks, about 15 minutes more.

5. While the cupcakes cool, prepare the buttercream. In a small bowl mix the heavy whipping cream, 1 teaspoon vanilla, and 1 tablespoon of coffee grounds together, then strain through a fine mesh strainer to remove most of the coffee grounds. In a separate mixing bowl, cream 1 cup of butter for 1 minute with a hand held or stand mixer, then add the heavy cream mixture into the butter and mix until incorporated. Add the salt, cocoa powder if using, and 1 cup of powdered sugar at a time while continuing to mix until all ingredients are blended to a smooth consistency.

6. Frost your cupcakes with the buttercream. Store covered in the refrigerator if not serving immediately.