Make Ahead

Coffee and Rye Cupcakes

April 17, 2011
3 Ratings
  • Makes a dozen cupcakes
Author Notes

My husband and I recently took a little road trip to Providence, R.I., where we ate dinner at the fabulous La Laiteria and took home a whiskey cupcake with cream cheese frosting from their adjoining market. Wow, was it ever delicious—a standout in the overcrowded field of super-sweet cupcakes. Here’s my attempt at reproducing it using rye whiskey and adding a coffee kick, inspired by the classic Irish coffee combo. - Midge


Test Kitchen Notes

Midge's cupcakes have a beautiful moist cake with an excellent crumb. There's just enough coffee flavor plus a little something extra from the rye whiskey. Though sure to satisfy your dessert craving, the cupcakes don't have too much sugar and it's easy to eat more than one. The whisper of coffee in the luscious cream cheese icing ties everything together for one delicious cupcake! - biffbourgeois —Stephanie Bourgeois

What You'll Need
  • Cupcakes
  • 1 3/4 cups AP flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsalted butter, room temperature
  • 1 1/2 cups lightly packed dark brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup Greek yogurt, full fat
  • 1/2 cup strong coffee
  • 1/3 cup rye whiskey (I used Old Overholt)
  • Coffee Cream Cheese Frosting
  • 1/2 cup unsalted butter, softened
  • 4 ounces cream cheese, room temperature
  • 1 1/2 cups confectioner's sugar
  • 1 teaspoon vanilla
  • 3 tablespoons strong coffee
  1. Line a muffin tin with cupcake liners. Preheat oven to 350 F.
  2. Sift together flour, baking soda, and salt. Set aside.
  3. In the bowl of a standing mixer, cream together butter and sugar on medium-high for 2 minutes. Lower the mixer speed down a notch or two; add vanilla and then eggs, one at a time, until mixture looks combined.
  4. With the mixer on medium-low, alternately fold in the yogurt and dry ingredients. Then gradually add the whiskey and coffee until the mixture is smooth. Don’t overbeat.
  5. Spoon batter into muffin tin, filling each cupcake liner about three-fourth full. Bake for 15-20 minutes or until a toothpick inserted into the center of one comes out clean.
  6. Cool on rack. Frost when completely cool.
  7. For the frosting: In the bowl of standing mixer, using whisk attachment, combine butter and cream cheese until smooth. Add sugar, vanilla, and coffee and whisk on high until smooth. This could take several minutes if your butter and cream cheese weren't totally soft.

See what other Food52ers are saying.

  • lastnightsdinner
  • wssmom
  • hardlikearmour
  • AppleAnnie
  • fiveandspice

Recipe by: Midge

I’m a journalist who’s covered everything from illegal logging in Central America to merit pay for teachers, but these days I write mostly about travel. I’ve been lucky enough to find myself in some far-flung locales, where poking around markets and grocery stores is my favorite thing to do. Cooking, especially baking, is my way of winding down after a long day; there’s nothing like kneading bread dough to bring you back to earth.

26 Reviews

lastnightsdinner April 23, 2011
Love it! And I'll have to tell Kate the next time I see her that her cupcakes inspired you :)
Midge April 24, 2011
Thanks so much lnd! Lucky you for having La Laiteria - and those cupcakes-- so close.
wssmom April 22, 2011
Great combo!
Midge April 24, 2011
thanks wssmom!
hardlikearmour April 22, 2011
Wowza! These sound beyond good.
Midge April 22, 2011
thank you hla!
AppleAnnie April 21, 2011
So nice to see that you are using yogurt in the cupcake batter. I look forward to trying this recipe
Midge April 22, 2011
thanks! I love yogurt in any application..
fiveandspice April 18, 2011
Yum! Great idea!
Midge April 19, 2011
thanks fiveandspice!
cheese1227 April 17, 2011
These look fabulous!
Midge April 18, 2011
thanks cheese1227!
lapadia April 17, 2011
Beautiful cupcakes, Midge!
Midge April 18, 2011
thank you lapadia!
Bevi April 17, 2011
Great recipe!
Midge April 18, 2011
thanks Bevi!
drbabs April 17, 2011
Midge April 18, 2011
Thanks drbabs!
gingerroot April 17, 2011
Yum, Midge! These sound insanely good.
Midge April 18, 2011
thanks gingerroot!
Sagegreen April 17, 2011
Great pairings!
Midge April 18, 2011
thanks Sagegreen!
VanessaS April 17, 2011
wow, sounds delicious!
Midge April 18, 2011
thank you Vanessa!
mrslarkin April 17, 2011
oh. my. goodness. awesome!
Midge April 18, 2011
thanks so much mrsl!