Irish Coffee Cupcakes
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5
3 reviews
Excellent
Irish Coffee Cupcakes
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Irish coffee CUPCAKES! Moist brown sugar cupcakes topped with boozy buttercream. Perfect for parties or St. Paddy's Day!
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Ingredients
For the cupcakes:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup milk whole
- 1/4 cup sour cream full-fat
- 1 unsalted butter 1 stick, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 teaspoon vanilla extract
- 2 egg large, plus 1 large yolk, at room temperature
- 1/2 cup coffee hot and strong
For the frosting:
- 2 unsalted butter sticks, very soft
- 4 cups confectioners' sugar sifted
- 2 teaspoons vanilla extract
- 2 tablespoons Irish whiskey
- 2 tablespoons coffee cold or espresso
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
For the cupcakes:
- Preheat oven to 350 degrees (F). Line a 12-mold cupcake tin with paper liners and lightly spray the liners with non-stick spray, set aside. In a large bowl combine the flour, baking powder, baking soda, salt, and cinnamon, set aside. In a small bowl combine the milk and sour cream, mix well to combine and set aside. In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the butter and both sugars until light and fluffy, about 3-4 minutes (don't skimp on time here!). Beat in the vanilla extract, then add in the eggs and egg yolk, one at a time, beating well after each addition. Reduce mixer speed to low and gradually add in flour mixture in 2 additions, alternating with sour cream/milk mixture, beginning and ending with flour. Finally stir in the hot coffee, beating until combined.
- Fill the prepared cupcake tins 3/4 of the way full. Bake in preheated oven for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely.
For the frosting:
- Using an electric mixer fitted with the paddle attachment, or an electric handheld mixer, beat the butter in a large bowl until smooth. Reduce the mixer speed to low and gradually beat in the confectioners' sugar, one cup at a time, until it has all been added. The mixture will look thick and clumpy - don't fret! Add in the vanilla extract, Irish whiskey, cold coffee, and salt and
- beat on low until incorporated, then increase the speed to medium-high and beat the frosting until light and fluffy. If the frosting appears to thick, add in an extra tablespoon or two of coffee; if the frosting appears too thin, add in an extra 1/4 cup or so of confectioners' sugar. Frost cupcakes as desired, and lightly sprinkle with cinnamon (optional). Cupcakes are best served the day they are made, but will keep, stored in the fridge and covered, for up to 2 days. Bring to room temperature before serving.
Notes
- *Cupcakes may be frozen, unfrosted, for up to 2 months. *Cupcakes must cool completely before being frosted.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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