Coffee & Donuts Cupcakes

Ingredients:
1 stick Can’t Believe it’s Not Butter Baking, softened
1 cup sugar
2 large eggs
1-1/3 cups all-purpose flour
3/4 teaspoons baking powder
pinch of salt
1/2 cup strong brewed coffee
1/8 cup fat free half & half
1/2 teaspoon vanilla
munchkin donuts

Directions:
Preheat oven to 350 degrees. Prep a cupcake pan with liners.
Cream the butter and sugar until light and fluffy. Add the eggs one at a time.
Whisk together flour, baking powder, and salt in a bowl. Combine the coffee and milk, set aside.
Alternate the flour and the coffee mixture into the butter mixture, beating until combined.
Pour batter into prepared pans. Bake for about 15-20 minutes depending on your oven. Let cool on a wire rack.
The cakes become more coffee-vescent the longer they sit. These make a really nice cake as is. The coffee frosting is just a nice touch.

(Coffee Frosting)
1 cup Can’t Believe it’s Not Butter Baking, room temperature
3 cups confectioners’ sugar
2-1/2 Tablespoons coffee
1 Tablespoon fat free half & half (as needed)
1/2 teaspoon vanilla

In the bowl of an electric mixer cream butter, carefully adding the sugar, coffee, and vanilla; mix until light and fluffy. Add a little of the milk at a time to get the right consistency. Turn the mixer up to high and beat well.