Sunny Priyan
1 1/2 cups all-purpose flour, 1/2 cup unsalted butter, 2 eggs, 1/4 cup brewed strong coffee, 1/4 cup milk, 1 tsp vanilla extract, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 cup powdered sugar.
Cream butter and sugar until fluffy, then add eggs one at a time, followed by brewed coffee, milk, and vanilla extract.
Whisk flour, baking powder, baking soda, and salt, then gradually mix into the wet ingredients until smooth.
Divide batter into muffin cups, bake for 18-20 minutes, then cool in the tin for 5 minutes before transferring to a wire rack.
Preheat your oven to 350°F (175°C).
Beat softened butter until creamy, then gradually add powdered sugar, coffee, milk, and vanilla. Frost the cooled cupcakes.