Fluffy coffee cupcakes with a condensed milk frosting, built to match the components of a Vietnamese coffee.

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Vietnamese coffee is one of my favorite coffees ever. The coffee itself is quite strong and bitter, so they use condensed milk to act as the cream and sugar, and it is SO GOOD. Especially, on a hot summer day, Vietnamese coffee is the perfect drink.

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I wanted to recreate cupcakes that captured Vietnamese Coffee. These cupcakes have a strong coffee flavor, and the frosting isn’t too sweet, is creamy, and easy to pipe.

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Since Vietnamese coffee uses strong coffee, I used instant espresso granules for these cupcakes. In order to incorporate them you mix them with some warm milk. It’s a basic cupcake recipe with some strong coffee instead of plain milk. Super easy! Coffee flavor? Check.


Next was the frosting, which was a bit more difficult. Vietnamese coffee uses condensed milk, and I knew I wanted the frosting’s main flavor to be condensed milk. However, condensed milk is super goopy and would require a lot of powdered sugar to keep the frosting stiff. In order to keep the frosting from not being too sweet, I  added a pinch of salt to round out the flavors and also replaced some of the powdered sugar with starch.

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These cupcakes are a perfect treat with a coffee cupcake and a smooth condensed milk frosting.

Vietnamese Coffee Cupcakes
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6025 calories
1018 g
708 g
186 g
87 g
115 g
1758 g
2530 g
720 g
6 g
58 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 6025
Calories from Fat 1640
% Daily Value *
Total Fat 186g
Saturated Fat 115g
Trans Fat 6g
Polyunsaturated Fat 9g
Monounsaturated Fat 49g
Cholesterol 708mg
Sodium 2530mg
Total Carbohydrates 1018g
Dietary Fiber 10g
Sugars 720g
Protein 87g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cupcakes
  1. 1/4 cup (56g) unsalted butter, softened
  2. 1/2 cup (100g) white sugar
  3. 1/2 cup (100g) brown sugar
  4. 1 large egg, room temperature
  5. 1 teaspoon vanilla extract
  6. 1 cup (240g) milk of choice, slightly warmed
  7. 3 Tablespoons instant coffee granules
  8. 1 and 1/2 cups (185g) all purpose flour
  9. 2 teaspoons baking powder
  10. 1/2 teaspoon salt
For the frosting
  1. 1 (14 oz) can sweetened condensed milk
  2. 1/2 cup (115g) unsalted butter, softened
  3. 1/4 teaspoon salt
  4. 2-3 cups (240-360g) confectioner's sugar, sifted
  5. 1-2 cups (125-250g) all purpose flour (cornstarch and tapioca starch work as well)
  1. 1. Preheat oven to 350 F/180 C. Line a 12-count cupcake pan with cupcake liners.
  2. 2. Cream together butter and both sugars until light and fluffy. Add egg and vanilla and beat well.
  3. 3. Dissolve the coffee granules into the warm milk. Pour milk into the butter mixture.
  4. 4. Sift in flour, baking powder, and salt. Mix until just combined. Do not overmix.
  5. 5. Evenly distribute batter into the liners and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
  6. 6. To make the frosting, beat together the butter and condensed milk until smooth. Add the salt.
  7. 7. Gradually add in confectioner's sugar, 1/2 cup at a time. Taste after each addition. If it is sweet enough but not thick enough yet, add in flour 1/2 cup at a time until you reach your desired consistency. Allow cupcakes to cool completely before frosting.
Little Lady Nibbles http://www.littleladynibbles.com/

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