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Cappuccino Cupcakes

Prep Time 20 mins
Cook Time 25 mins



  • 1 stick butter room temperature
  • 4 ounces cream cheese room temperature
  • 2 cups sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 8-ounce container sour cream

Double Shot Latte Buttercream

  • 1 stick butter softened
  • 3 ounces cream cheese softened
  • 1-1/2 tsp instant espresso
  • 2 tsp vanilla extract
  • 1 (16-ounce) package powdered sugar
  • 3 to 4 tbsp milk



  • Preheat oven to 350°. Line muffin with paper liners. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.
  • Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter into muffin pans, filling each liner about 2/3 full.
  • Bake at 350° for for 22 to 24 minutes or until a wooden pick inserted in centers comes out clean. Cool completely and pipe or spread Double Shot Latte Buttercream onto cupcakes. Garnish, if desired.


  • Beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar alternately with 3 Tbsp. milk, beating at low speed until blended and smooth after each addition. If desired, beat in remaining 1 Tbsp. milk, 1 tsp. at a time, until desired consistency.
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