Rating: 4 stars 3.9
27 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 2

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.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
12
Yield:
1 dozen cupcakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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 Facts

234 calories; protein 2.5g; carbohydrates 25.1g; fat 12.3g; cholesterol 94.9mg; sodium 154.6mg. Full Nutrition
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