Sweet frosting made with Baileys Irish Cream adds the finishing touch to these cappuccino-inspired cupcakes.
  • Makes: 12 servings
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Difficulty Rating: Easy

  • Nutrition Highlights: Per serving: Calories 542, Fat 26.6g, Protein 3.5g, Fiber 0.4g, Calcium 54.1mg, Carbs 72g, Sodium 184mg.

  • Recipe Created By:
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Ingredients

  • 1 ½ cups flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 3 tablespoons instant espresso + ¼ cup hot water
  • 2 eggs
  • ¾ cup sugar
  • ¼ cup maple syrup
  • ½ cup neutral tasting oil (canola, grapeseed, avocado)
  • 2 teaspoons vanilla
  • ½ cup milk

Irish Cream Frosting

  • 2 sticks unsalted butter, softened
  • 4 cups powdered sugar
  • 1/3 cup Baileys Irish Cream*
  • 2 teaspoons vanilla

*Substitute heavy cream for the Baileys if you wish to avoid the alcohol.

See Also:  Sweet Potato Doughnut Holes with Cardamom-Orange Glaze

Instructions

  1. Heat oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
  2. In a small bowl, combine the flour, baking powder and salt. Whisk to combine and set aside.
  3. Mix together espresso and hot water. Set aside.
  4. In a large bowl, add eggs and sugar and whisk until combined, then mix in the maple syrup and vanilla. Next, whisk in the milk and espresso. Add the dry ingredients and whisk until combined.
  5. Fill each cupcake liner about ¾ full and bake for 20 minutes or until toothpick inserted comes out clean. Let cool on a wire rack.
  6. While cupcakes are cooling, add all the frosting ingredients to a hand or stand mixer, and beat until light and fluffy.
  7. Once cupcakes are cool, top with the Irish cream frosting.

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