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Vietnamese coffee cupcakes topped with sweetened condensed milk coffee buttercream and espresso beans on a ceramic plate.
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☕ Vietnamese Coffee Cupcakes with Sweetened Condensed Milk Buttercream

These Vietnamese Coffee Cupcakes are soft, fluffy, and packed with bold coffee flavor inspired by traditional Vietnamese cà phê sữa đá. Made with strong Vietnamese coffee, sweetened condensed milk, and a silky coffee buttercream frosting, these bakery-style cupcakes are rich, creamy, and perfectly balanced for coffee lovers.
Course Dessert
Cuisine Vietnamese-American Fusion
Keyword bakery style cupcakes, café inspired desserts, cà phê sữa đá cupcakes, coffee buttercream cupcakes, coffee cupcakes, condensed milk cupcakes, espresso cupcakes, Vietnamese coffee cupcakes, Vietnamese iced coffee cupcakes
Prep Time 25 minutes
Cook Time 19 minutes
Total Time 44 minutes
Servings 12 cupcakes
Calories 430kcal
Cost $12 for entire recipe

Equipment

  • 12-cup muffin tin
  • Cupcake liners
  • Large mixing bowl
  • Medium mixing bowl
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • wire cooling rack
  • Piping bag and piping tip (optional)

Ingredients

Vietnamese Coffee Cupcakes

  • 1 ½ cups 180g all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon fine salt
  • 1 teaspoon espresso powder
  • ½ cup 113g unsalted butter, softened
  • ½ cup 100g granulated sugar
  • ¼ cup 50g light brown sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons sweetened condensed milk
  • ¼ cup full-fat sour cream
  • ⅓ cup very strong Vietnamese coffee or espresso cooled
  • 1 tablespoon neutral oil

Vietnamese Coffee Buttercream

  • 1 cup 226g unsalted butter, softened
  • 2 ½ cups 300g powdered sugar
  • 2 tablespoons sweetened condensed milk
  • 1 tablespoon concentrated espresso or Vietnamese coffee reduction
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 1–2 teaspoons heavy cream only if needed

Optional Garnishes

  • Chocolate-covered espresso beans
  • Cocoa powder dusting
  • Dark chocolate curls
  • Light condensed milk drizzle

Instructions

Step 1: Prepare the Oven

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Step 2: Mix the Dry Ingredients

  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and espresso powder. Set aside.

Step 3: Cream Butter and Sugars

  • In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together for 3–4 minutes until light and fluffy.

Step 4: Add Wet Ingredients

  • Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, sweetened condensed milk, sour cream, and oil until smooth and fully combined.

Step 5: Finish the Batter

  • Gradually alternate adding the dry ingredients and coffee into the batter, beginning and ending with the dry ingredients. Mix only until combined and do not overmix.

Step 6: Bake the Cupcakes

  • Fill the cupcake liners about ⅔ full. Bake for 17–19 minutes or until the tops spring back lightly and a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cupcakes to cool completely before frosting.

Step 7: Make the Vietnamese Coffee Buttercream

  • Beat the butter for 3–4 minutes until fluffy and pale. Gradually add the powdered sugar, then mix in the sweetened condensed milk, espresso concentrate, vanilla extract, and salt. Add heavy cream only if needed for a smoother consistency. Beat until silky and airy.

Step 8: Frost and Garnish

  • Pipe or spread the frosting onto the cooled cupcakes. Garnish with espresso beans, cocoa powder, chocolate curls, or a light drizzle of sweetened condensed milk if desired.

Notes

  • Use very strong brewed Vietnamese coffee or espresso for the richest and most authentic flavor. Weak coffee may become muted after baking.
  • Vietnamese robusta coffee beans work especially well because they create the bold, deep flavor traditionally found in Vietnamese iced coffee desserts.
  • Espresso powder enhances the coffee flavor without adding additional liquid, helping maintain a soft cupcake texture.
  • Do not overmix the batter once the flour is added or the cupcakes may become dense instead of light and fluffy.
  • Full-fat sour cream helps create moist bakery-style Vietnamese coffee cupcakes with a tender crumb.
  • Sweetened condensed milk gives these cupcakes their signature creamy Vietnamese coffee flavor and balanced sweetness.
  • Allow the cupcakes to cool completely before frosting to prevent the Vietnamese coffee buttercream from melting.
  • If the buttercream becomes too soft, chill it for 10–15 minutes before piping onto the cupcakes.
  • Refrigerating the frosted cupcakes briefly before serving can intensify the coffee flavor and improve frosting texture.
  • For extra coffee flavor, garnish with chocolate-covered espresso beans or a light dusting of cocoa powder.