Baileys & Coffee Cupcakes
Ingredients
The cupcakes
-
1¾
cups
cake flour
-
2
teaspoons
espresso powder
-
¾
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
¼
teaspoon
salt
-
½
cup
unsalted butter
-
1
cup
granulated sugar
-
3
large
egg whites
-
1½
teaspoons
pure vanilla extract
-
⅓
cup
sour cream or plain yogurt
-
¼
cup
strong black coffee
-
⅓
cup
Baileys Irish Cream
Baileys Coffee Buttercream
-
1
cup
unsalted butter
-
4
cups
confectioners’ sugar
-
½
teaspoon
espresso powder (optional)
-
3
tablespoons
Baileys Irish Cream
-
1½
tablespoons
strong black coffee
-
pinch
salt
-
optional
chocolate sprinkles for garnish
Instructions
- Preheat the oven to 350°F (177°C) and prepare cupcake liners in a muffin pan for 14 cupcakes.
- Whisk together the dry ingredients: cake flour, espresso powder, baking powder, baking soda, and salt.
- In a mixer, beat the softened butter until creamy, then add sugar and mix until combined.
- Add egg whites and vanilla extract, mixing until combined, then add sour cream.
- Gradually add the dry ingredients to the mixture, followed by the cooled coffee and Baileys, mixing until just combined.
- Pour the batter into the cupcake liners, filling them ⅔ full, and bake for 19-22 minutes.
- Allow the cupcakes to cool completely before frosting.
- For the frosting, beat softened butter until creamy, then add confectioners’ sugar, espresso powder (if using), Baileys, and coffee, mixing until combined.
- Adjust the consistency of the frosting with more sugar or liquid as needed, then frost the cooled cupcakes and add sprinkles if desired.
Nutrition Facts (estimated)
Servings
14 cupcakes
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
2g
Sodium
200mg
Cholesterol
30mg
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