Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup strong brewed coffee, cooled
- 1/4 cup Irish whiskey
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine the coffee and whiskey in a separate bowl.
- In another bowl, whisk together the flour, baking soda, and salt.
- Add the flour mixture to the batter, alternating with the buttermilk and coffee mixture, beginning and ending with the flour mixture.
- Pour the batter into the prepared cupcake liners, filling them 2/3 full.
- Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool the cupcakes in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 20 minutes
- Total time:
- 40 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 3g
- Fat
- 11g
Supplies
Muffin tin Cupcake liners Mixing bowls Whisk Measuring cups and spoons
Tools
Oven Mixer
Serving suggestions
Serve the Irish Coffee Cupcakes with a dollop of whipped cream and a sprinkle of cocoa powder on top.
Tips & tricks
For an extra kick of flavor, brush the cooled cupcakes with a little extra Irish whiskey before frosting.
Cost
$10