Soft, fluffy, and filled with rich coffee flavor, these coffee cupcakes are the perfect treat when I crave something sweet but don’t want to turn on the oven. They’re incredibly easy to make, and I love that I can prepare them quickly with just a few basic ingredients. Whether I steam them or bake them, they always come out moist and delicious.
Why You’ll Love This Recipe
I love this recipe because it’s simple, egg-free, and doesn’t require an oven. The coffee flavor adds just the right touch of richness, and the texture stays soft and fluffy. It’s great for busy days or when I want to whip up a sweet treat with minimal effort. Plus, the aroma of coffee while cooking these cupcakes makes the whole kitchen smell amazing.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
½ cup sugar
1 tablespoon instant coffee
2 tablespoons milk (for mixing with coffee)
¼ cup oil
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ cup milk (for the batter)
Choco chips (optional, for topping)
Directions
I start by mixing instant coffee and 2 tablespoons of milk in a bowl until it dissolves completely.
I add sugar and whisk the mixture until it becomes light and slightly fluffy.
I pour in oil and continue mixing until it’s well combined.
In another bowl, I sift together the flour, baking powder, and baking soda.
I gradually add the dry ingredients into the wet mixture, alternating with milk, until I get a smooth batter.
I pour the batter into cupcake molds or silicone cups and sprinkle choco chips on top if I want extra flavor.
To cook without an oven, I place the molds in a steamer and steam for about 15–20 minutes on medium heat until they are set and fluffy.
If I choose to bake instead, I bake them in a preheated oven at 350°F (180°C) for about 18–20 minutes.
I let them cool slightly before serving.
Servings and timing
This recipe makes about 6 cupcakes. It takes around 10 minutes to prepare and 20 minutes to cook, so in just 30 minutes, I have a batch of warm, coffee-infused cupcakes ready to enjoy.
Variations
I sometimes add a teaspoon of cocoa powder for a mocha flavor.
I like to drizzle a bit of melted chocolate or coffee glaze on top for extra sweetness.
I swap the milk for almond or oat milk to make it dairy-free.
I occasionally mix in a handful of chopped nuts or white chocolate chips for texture.
Storage/Reheating
I store the cooled cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. When I want to reheat them, I microwave each cupcake for about 10–15 seconds, just enough to bring back their softness.
FAQs
How can I make these cupcakes vegan?
I use plant-based milk and ensure my chocolate chips are dairy-free to make them completely vegan.
Can I use brewed coffee instead of instant coffee?
Yes, I can replace instant coffee with 2 tablespoons of strong brewed coffee, but I reduce the milk slightly to balance the liquid.
How do I know when the cupcakes are done?
I insert a toothpick into the center—if it comes out clean, the cupcakes are ready.
Can I freeze these cupcakes?
Yes, I let them cool completely, wrap each one in plastic wrap, and freeze for up to a month. I thaw them at room temperature before eating.
What can I use instead of oil?
I sometimes use melted butter or unsweetened applesauce as a substitute for oil, though the texture may vary slightly.
Conclusion
These no egg, no oven coffee cupcakes are a quick, easy, and satisfying treat that I love making anytime I crave a sweet bite with my coffee. Their soft texture and rich aroma make them perfect for both everyday indulgence and special moments.
These No Egg, No Oven Coffee Cupcakes are soft, fluffy, and bursting with coffee flavor. Made without eggs and optionally steamed instead of baked, they’re a quick and easy treat that’s perfect for when you want a sweet bite without using the oven.
Total Time:30 minutes
Yield:6 cupcakes
Ingredients
½ cup sugar
1 tablespoon instant coffee
2 tablespoons milk (for mixing with coffee)
¼ cup oil
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ cup milk (for the batter)
Choco chips (optional, for topping)
Instructions
Mix instant coffee with 2 tablespoons of milk until dissolved.
Add sugar and whisk until light and slightly fluffy.
Add oil and mix until well combined.
Sift together flour, baking powder, and baking soda in another bowl.
Gradually mix dry ingredients into wet ingredients, alternating with ½ cup milk, until smooth batter forms.
Pour batter into cupcake molds or silicone cups and sprinkle with choco chips if desired.
Steam cupcakes for 15–20 minutes on medium heat or bake in a preheated oven at 350°F (180°C) for 18–20 minutes.
Let cool slightly before serving.
Notes
Add 1 tsp cocoa powder for a mocha flavor.
Drizzle with melted chocolate or coffee glaze for extra sweetness.
Use almond or oat milk to make it dairy-free.
Mix in chopped nuts or white chocolate chips for texture.
