Ingredients
12
12 servings
- •½ cup butter, softened
- •¾ cup white sugar
- •4 egg yolks
- •¾ cup sour cream
- •½ teaspoon vanilla extract
- •1 teaspoon almond extract
- •1 cup all-purpose flour
- •1 teaspoon baking powder
- •¼ teaspoon salt
- •6 tablespoons Irish cream liqueur (such as Baileys®)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Line 12 muffin cups with paper liners.
- Beat butter in a large bowl with an electric mixer until the butter is light and smooth, 2 to 3 minutes; beat in sugar until the mixture is light and fluffy, at least 5 more minutes.
- Beat in egg yolks one at a time, mixing until each yolk is just combined before adding the next; mix in sour cream and vanilla and almond extracts.
- Sift flour in a separate bowl with baking powder and salt.
- Stir flour mixture into the liquid ingredients in thirds, alternating with Irish cream liqueur, until the batter is smooth.
- Pour batter into the lined muffin cups.
- Bake in the preheated oven until the cupcakes are golden brown on top and a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes.
Nutritional Facts
Per 12 servings
- Calories: 234
- Carbohydrate: 25g
- Fat: 12g
- Fiber: 0g
- Protein: 3g
- Sugar: 16g
Related Recipes
Baileys® Chocolate Chip Cookies
Baileys® Chocolate Chip Cheesecake
Chocolate Cupcakes with Bailey's Creme Frosting
Double Chocolate-Irish Cream Cupcakes
Baileys Red Velvet Tres Leches Cake
Baileys Milkshakes
Irish Cream Brownies
Baileys Hot Chocolate
Baileys à la French Toast
Liquor-Infused Irish Soda Bread
Three-Layer Chocolate Cake with Irish Coffee Frosting
