Description
Rich, coffee-infused cupcakes with a touch of Baileys, perfect for coffee lovers!
Ingredients
Scale
- 1 and 3/4 cups (207g) cake flour (spooned & leveled)
- 2 teaspoons espresso powder (adds deep coffee flavor)
- 3/4 teaspoon baking powder (helps cupcakes rise)
- 1/4 teaspoon baking soda (leavening agent)
- 1/4 teaspoon salt (balances sweetness)
- 1/2 cup (113g) unsalted butter, softened (for moisture and texture)
- 1 cup (200g) granulated sugar (adds sweetness)
- 3 large egg whites (room temperature; for light airy texture)
- 1 and 1/2 teaspoons pure vanilla extract (flavor enhancer)
- 1/3 cup (80g) sour cream (or plain yogurt adds richness)
- 1/4 cup (60ml) strong black coffee (cooled adds flavor)
- 1/3 cup (80ml) Baileys Irish Cream (rich flavor)
- 1 cup (226g) unsalted butter, softened (creamy base)
- 4 cups (480g) confectioners’ sugar (sweetness and structure)
- 1/2 teaspoon espresso powder (optional for stronger flavor)
- 3 Tablespoons (45ml) Baileys Irish Cream (for flavor and smooth texture)
- 1 and 1/2 Tablespoons strong black coffee (cooled for moisture)
- pinch of salt (balances sweetness)
- Optional: chocolate sprinkles (for garnish)
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Prepare a second pan with 2 liners for the extra batter.
- In a medium bowl, whisk together the cake flour, espresso powder, baking powder, baking soda, and salt. Set aside.
- In a stand mixer or using a handheld mixer, beat the butter on high speed for about 1 minute until creamy. Add the sugar and beat on high for 2 minutes until light and fluffy.
- Add the egg whites and vanilla extract, then beat on medium-high speed until fully combined. Add the sour cream and mix until smooth.
- With the mixer on low speed, gradually add the dry ingredients until just combined. Slowly pour in the cooled coffee and Baileys, mixing until smooth. Avoid over-mixing.
- Spoon the batter into the liners, filling each about 2/3 full. Bake for 19-22 minutes, or until a toothpick inserted comes out clean. Allow cupcakes to cool completely before frosting.
- For the frosting, beat the butter on medium speed until creamy. Add the confectioners’ sugar, espresso powder (if using), Baileys, and coffee. Beat for 2 minutes on medium-high speed.
- If the frosting is too thin, add more powdered sugar; if too thick, add more Baileys or coffee. Frost cooled cupcakes and optionally top with chocolate sprinkles.
Notes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg