Cappuccino Cupcakes with Irish Cream Frosting
Sweet frosting made with Baileys Irish Cream adds the finishing touch to these cappuccino-inspired cupcakes.
Jessi Heggan
Makes: 12 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Recipe Created By: Jessi Heggan
Featured In: Tennessee Home & Farm
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Recipe Created By: Jessi Heggan
Featured In: Tennessee Home & Farm
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.
Instructions
- Heat oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
- In a small bowl, combine the flour, baking powder and salt. Whisk to combine and set aside.
- Mix together espresso and hot water. Set aside.
- In a large bowl, add eggs, sugar and oil 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.
- 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.
- While cupcakes are cooling, add all the frosting ingredients to a hand or stand mixer, and beat until light and fluffy.
- Once cupcakes are cool, top with the Irish cream frosting.
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