These vanilla latte cupcakes are filled with a rich espresso pastry cream and topped with a fluffy vanilla espresso frosting. The perfect cupcake for coffee lovers.

Vanilla extract is a staple in any baker's kitchen and I probably use it in almost every dessert. These vanilla latte cupcakes are proof that a good vanilla extract goes a long way.

For the coffee flavor, a "shot" of rich espresso pastry cream fills the inside and espresso frosting covers the top. The result tastes exactly like a vanilla latte. The sweet, fragrant vanilla is balanced with a strong hit of espresso.

Why Make This Recipe

Three components sounds like a lot, but each one is straightforward and can be broken up over two days. The pastry cream filling is what sets these apart. It has a silkier, lighter richness than a standard buttercream filling thanks to the egg and cream base.

Ingredients You'll Need

For the cupcakes: milk, unsalted butter, sugar, oil, eggs, vanilla extract, sour cream, all purpose flour, baking powder, baking soda, salt

For the espresso filling: heavy cream, egg yolks, sugar, instant espresso powder

For the vanilla espresso frosting: unsalted butter, confectioners sugar, salt, vanilla extract, instant espresso powder, milk

Ingredient Highlights

Vanilla Extract: Since this is a major flavor, you will want to use a good quality pure vanilla extract. Do not use imitation vanilla extract. My favorite is Nielsen Massey and is readily available in most grocery stores.

Instant espresso powder: Used in both the filling and the frosting. The flavor is strong, which is the point. Brands like Medaglia d'Oro, DeLallo, or King Arthur's espresso powder all work well.

Sour cream and oil: Both are here for moisture. The butter gives flavor while the oil and sour cream keep the crumb soft and tender even after the cupcakes cool. It's the same combination I use in my simple vanilla cupcakes to keep them extra moist.

Heavy cream: Don't swap for a lighter cream. You need the fat content for both the pastry cream base and the whipped cream that gets folded in at the end.

How to Make Vanilla Latte Cupcakes

The cupcake batter

Cream the butter and sugar together until light and fluffy, then add the oil, eggs, vanilla extract, and sour cream one at a time, mixing between each addition.

Sift the dry ingredients together in a separate bowl. Alternate adding the milk and dry ingredients to the butter mixture, starting and ending with the dry ingredients. Fill the cupcake liners two thirds full and bake at 350°F for 15 to 18 minutes. Cool completely before filling.

The espresso pastry cream

This is the most involved component but worth every step. Heat half the cream with the sugar and espresso powder until just boiling. In a separate bowl, whisk the egg yolks with the remaining sugar.

Slowly pour half the hot cream into the yolk mixture while whisking constantly. This tempers the eggs so they don't scramble. Return everything to the pot and bring to a boil, whisking continuously until the mixture thickens enough to coat the back of a spoon.

Strain the mixture into a clean bowl and let it cool completely. Once cooled, whip the remaining half cup of cream to medium peaks and fold it gently into the pastry cream. This lightens the filling and gives it a mousse-like texture.

The vanilla espresso frosting

Cream the butter and powdered sugar together until light and fluffy. Dissolve the espresso powder in a tablespoon or two of water, then add it to the frosting along with the vanilla extract, salt, and 2 tablespoons of milk. Mix until combined. Check the consistency. If it's too thick add milk one tablespoon at a time, if it's too thin add powdered sugar a quarter cup at a time.

For vanilla bean specks in the frosting, substitute 1 teaspoon of vanilla bean paste for the vanilla extract. Alternatively, you can sprinkle crushed vanilla bean powder after piping over the cupcake as I have in the photos.

Assembly

Once the cupcakes are fully cooled, use a small paring knife to cut a cone shape out of the center of each cupcake, angling the knife at about 45 degrees with the wide end at the top.

Fill each cavity with a spoonful of the espresso pastry cream or use a pastry bag to make it easier. Trim the pointed end off each cone and press the circular top back into place to seal in the filling.

Frost each cupcake using a star tip or any tip you prefer. For the brown swirl effect, dip a toothpick in brown food dye gel and draw a line inside the piping bag before filling it with frosting.

Make Ahead Tips

These cupcakes have three components so a little planning goes a long way. Here's how to break up the work:

The pastry cream can be made up to 2 days ahead. Store it in an airtight container in the refrigerator with plastic wrap pressed directly against the surface to prevent a skin from forming. Give it a gentle stir before using.

The cupcakes can be baked a day ahead and stored in an airtight container at room temperature. Fill and frost them the day you plan to serve them.

The frosting can be made up to 3 days ahead and stored in the refrigerator. Bring it to room temperature and re-whip briefly before piping.

You may also want to see these other recipes using vanilla and coffee:

Chocolate Stout Cake with Coffee Buttercream

Classic Vanilla Buttercream

Espresso Chocolate Chip Muffins

Mexican Chocolate Cake with Espresso Frosting

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