Brown Sugar Oat Milk Shaken Espresso Cupcakes

9 Oct 2025

10 MINS

12-16 MINS

INGREDIENTS

240g plain flour
1¾ baking powder
135 g (or 200 g for sweeter) Brown sugar
2 eggs
115g unsalted butter
2 tsp vanilla extract
¼ ground cinnamon
120ml oat milk
a pinch of salt
2 tsp espresso powder

For the frosting:
170g unsalted butter
1 tbsp vanilla extract
1 tbsp espresso powder
440g icing sugar
15ml heavy whipping cream

Filling Ingredients:
2 tsp espresso powder
4 tbsp hot water

METHOD

1. Preheat air fryer to 160°C.

2. For the cupcake: in a large bowl, mix together the melted butter, eggs, milk, sugar, and vanilla extract. Add in the flour, baking powder, cinnamon, and salt and mix until smooth.

3. Line a cupcake tin with cupcake liners. Pour batter 3/4 of the way up into each liner. Place in the air fryer for 12–16 min or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely.

4. To make the frosting use a hand mixer to beat the butter for 3 min. Add in the powdered sugar, instant espresso, heavy whipping cream, and vanilla extract and mix on high until light and fluffy.

5. Pipe the frosting into the center of each cupcake and then continue frosting the top.

TIP

Fold in mini chocolate chips, chopped nuts, or a swirl of caramel or espresso syrup for extra indulgence.

baking cupcakes

Brown Sugar Oat Milk Shaken Espresso Cupcakes

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