Serves 19
120 min
Irish Coffee Cupcakes
Recipe GLPRf60e2ed31e15bc
Tender coffee-infused cupcakes topped with a silky Bailey's Irish Cream buttercream frosting. These elegant treats combine the warmth of brewed coffee and whiskey in the cake with a luscious Irish cream frosting, perfect for celebrating Irish heritage or enjoying as a sophisticated dessert.
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Ingredients
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1/2 cup strong brewed coffee, cooled slightly
1/2 cup whole milk
1 teaspoon vanilla extract
1 teaspoon instant espresso powder or instant coffee
2 tablespoons Irish whiskey
1 cup unsalted butter, room temperature
1/4 teaspoon salt
1 pound powdered sugar
1/2 cup Bailey's Irish Cream liqueur
Directions
Preheat your oven to 350°F. Line a muffin tin with 19 cupcake liners.
In a large bowl, cream together the room-temperature butter and granulated sugar until light, fluffy, and pale in color, about 3 to 4 minutes.
Add the eggs one at a time, beating well after each addition to incorporate fully.
In a separate bowl, combine the self-rising flour, all-purpose flour, and instant espresso powder.
In another small bowl, stir together the cooled brewed coffee, milk, vanilla extract, and whiskey.
Alternate adding the dry flour mixture and the coffee mixture to the butter-egg mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition, being careful not to overmix.
Divide the batter evenly among the 19 prepared cupcake liners, filling each about two-thirds full.
Bake for 18 to 22 minutes, until a toothpick inserted in the center of a cupcake comes out clean or with a few moist crumbs. Do not overbake.
Remove the cupcakes from the oven and let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting: In a clean bowl, beat the room-temperature butter and salt together until creamy.
Gradually add the powdered sugar, beating on low speed to avoid creating a cloud of sugar, then increase speed to medium-high and beat until light and fluffy, about 2 to 3 minutes.
Add the Bailey's Irish Cream liqueur and mix until fully incorporated and smooth.
Once the cupcakes are completely cool, pipe or spread the frosting generously over each cupcake. Serve at room temperature or chilled.
