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.

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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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Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/26/2012
Delish!!! Read More
(17)

Most helpful critical review

Rating: 2 stars
01/17/2013
I wasn't a fan of these. The flavor was fine (I left out the almond extract in order to accentuate the flavor of the Bailey's) but I was not impressed with the texture. I found the batter too loose and the resulting cupcake heavy dense and moist - TOO heavy dense and moist. Perhaps both the Bailey's and the sour cream should both be reduced but I'm afraid I'm not interested in this recipe enough to play around with it. These were just passable. Read More
(27)
26 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 2
Rating: 2 stars
01/17/2013
I wasn't a fan of these. The flavor was fine (I left out the almond extract in order to accentuate the flavor of the Bailey's) but I was not impressed with the texture. I found the batter too loose and the resulting cupcake heavy dense and moist - TOO heavy dense and moist. Perhaps both the Bailey's and the sour cream should both be reduced but I'm afraid I'm not interested in this recipe enough to play around with it. These were just passable. Read More
(27)
Rating: 5 stars
03/25/2012
Delish!!! Read More
(17)
Rating: 5 stars
04/30/2012
These came out great! Everyone loved them and I cannot wait to make them again! Super easy to make! Read More
(10)
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Rating: 5 stars
11/12/2012
Wonderful recipe. Add a butter / bailey's frosting to the top - yummmmmm.... Read More
(4)
Rating: 5 stars
04/17/2012
Absolutely marvelous - delightfully moist with an excellent texture. Kept very well in the fridge. A nice hit with the sailors at hubby's squadron. Well done! Read More
(4)
Rating: 5 stars
03/16/2013
these cupcakes were awesome!! I made them for a St. Paddy's party...but they didn't make it to the party. the leprechauns got 'em. Read More
(4)
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Rating: 4 stars
03/20/2013
really good flavor and smells so good i used yogurt because i dint have sour cream and it come out chewy and a little row but i should follow the recipe Read More
(3)
Rating: 5 stars
06/28/2014
VERY GOOD I made these for my 25 year old sons birthday! He and all of his friends loved them. He wants this to be his cake every year. Read More
(2)
Rating: 3 stars
03/17/2013
They didn't taste very good.. the Irish cream made them heavy and gave them a strange texture. maybe add less creme then the recommended amount. Read More
(1)
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