Irish Coffee Cupcakes

By southerngrace

Ingredients

• Cupcakes:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons instant espresso powder dissolved in 1/2 cup boiling water OR 1/2 cup brewed espresso, cooled
• 1/4 cup milk
• 4 ounces butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• Frosting:
• 12 ounces butter, softened
• 4 cups powdered sugar, sifted
• 1/2 teaspoon vanilla extract
• 2 tablespoons Irish whiskey

Details

Servings 15

Preparation

Step 1

Preheat oven to 350 degrees. Line muffin tins with paper cups.
To make the cupcakes, first whisk together flour, baking powder, baking soda, and salt.
Combine espresso with milk.
Beat butter and granulated and brown sugars with a mixer on medium speed until pale and fluffy, about 3 minutes.
Add eggs, one at a time, beating well after each addition.
Beat in flour mixture in 3 additions, alternating with espresso-milk mixture, beginning and ending with flour (batter may look broken).
Fill cups three-quarters full. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes.
Let cool; turn out cupcakes from tins.
To make the frosting, with an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
Reduce speed to medium and add the powdered sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. Frosting will be very pale and fluffy.
Add vanilla and Irish whiskey and beat until frosting is smooth.
Apply to cooled cupcakes and devour!