These sweet cakes taste just like the real thing! A fun variation of a plain cupcake. These taste great topped with whipped cream or a buttercream frosting.
Original recipe makes 1 dozen cupcakes
Ingredients
1/2 cup butter, softened
3/4 cup white sugar
4 egg yolks
3/4 cup sour cream
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons Irish cream liqueur (such as Baileys®)
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PREP
15 mins
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COOK
15 mins
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READY IN
30 mins
Directions
- 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.
Nutrition
Calories: 234 kcal
Carbohydrates: 25.1 g
Cholesterol: 95 mg
Fat: 12.3 g
Fiber: 0.3 g
Protein: 2.5 g
Sodium: 155 mg