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Hazelnut latte cupcakes topped with creamy espresso buttercream, finished with toasted hazelnuts and chocolate espresso beans on a pastel café-style background.
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Hazelnut Latte Cupcakes

These Hazelnut Latte Cupcakes are soft, café-inspired treats that blend rich espresso flavor with warm toasted hazelnut in a tender vanilla-based cupcake. Finished with a silky espresso hazelnut buttercream, each bite tastes like a cozy coffeehouse latte in dessert form. They’re elegant enough for brunch or celebrations, yet easy to make at home—perfect for coffee lovers who want a dessert that isn’t overly sweet but deeply aromatic and comforting. ☕🌰
Course Baked Goods, Coffee Desserts, Cupcakes, Dessert
Cuisine American, Café-Inspired
Keyword café style desserts, coffee cupcakes, coffeehouse cupcakes, espresso buttercream, espresso cupcakes, hazelnut cupcakes, hazelnut latte cupcakes, latte flavored dessert
Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12 cupcakes
Calories 400kcal
Cost $10 per batch

Equipment

  • Mixing bowls (medium and large)
  • Hand mixer or stand mixer
  • Measuring cups and measuring spoons
  • Whisk
  • Rubber spatula
  • Muffin pan (12-cup)
  • Cupcake liners
  • wire cooling rack
  • Piping bag and piping tip (optional, for frosting)

Ingredients

Hazelnut Latte Cupcakes

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 tsp hazelnut extract
  • ¼ cup strongly brewed espresso or dark coffee cooled
  • ½ cup whole milk
  • ¼ cup finely ground toasted hazelnuts or hazelnut flour

Espresso Buttercream

  • ¾ cup unsalted butter softened
  • 2 ½ cups powdered sugar
  • 1 ½ tsp espresso powder dissolved in 1 tsp hot water
  • ½ tsp hazelnut extract
  • 1 tsp vanilla extract
  • 1 –2 tbsp heavy cream or milk
  • Pinch of salt

Optional Garnishes

  • Chopped toasted hazelnuts
  • Chocolate-covered espresso beans
  • Cocoa powder dusting

Instructions

Make the Cupcakes

  • Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  • In a bowl, whisk flour, baking powder, baking soda, salt, and ground hazelnuts.
  • In a separate bowl, cream butter and sugar until light and fluffy (2–3 minutes).
  • Beat in eggs one at a time, then mix in vanilla and hazelnut extract.
  • Add espresso and mix until combined.
  • Alternate adding dry ingredients and milk, beginning and ending with dry. Mix just until smooth.
  • Divide batter evenly among liners, filling about ⅔ full.
  • Bake 18–22 minutes, or until a toothpick comes out clean.
  • Cool completely before frosting.

Make the Espresso Buttercream

  • Beat butter until smooth and creamy.
  • Gradually add powdered sugar, mixing well.
  • Add espresso mixture, hazelnut extract, vanilla, and salt.
  • Beat in cream until light, fluffy, and pipeable.

Assemble

  • Pipe or spread buttercream onto cooled cupcakes.
  • Finish with hazelnuts, espresso beans, or cocoa dust.

Notes

  • Coffee strength matters: Use a strong espresso or very dark brewed coffee so the latte flavor comes through after baking.
  • Hazelnut flavor balance: A little hazelnut extract goes a long way—too much can taste artificial. If you prefer, replace half the extract with extra ground toasted hazelnuts.
  • Nut-free option: Omit the ground hazelnuts and replace with an equal amount of flour; the cupcakes will still have great latte flavor.
  • Texture tip: Finely grind hazelnuts until sandy, not oily, to keep the crumb light.
  • Make ahead: Cupcakes can be baked 1 day ahead and frosted the next day.
  • Frosting consistency: If the buttercream is too soft, chill for 10 minutes; if too thick, add cream 1 teaspoon at a time.
  • Flavor upgrades: Fill cupcakes with chocolate ganache or Nutella for a richer café-style dessert.