Ingredients
Espresso Cupcakes
| Salted butter, at room temperature |
1/2 cup
|
| Granulated sugar |
1 3/4 cup
|
| Large eggs, at room temperature |
2
|
| Vanilla bean paste |
1 tbsp
|
| Buttermilk, at room temperature |
1 1/4 cup
|
| Espresso powder |
1 tbsp
|
| All-purpose flour |
2 1/2 cups
|
| Baking powder |
2 1/2 tsp
|
| Salt |
1/4 tsp
|
Bailey’s Buttercream
| Unsalted butter, at room temperature |
1 cup
|
| Powdered sugar |
4 cups
|
| Pure vanilla extract |
2 tsp
|
| Salt |
1/4 tsp
|
| Bailey’s Irish Cream |
3 tbsp
|
| Heavy cream, at room temperature |
1-2 tbsp
|
Directions
Espresso Cupcakes
- PREHEAT the oven to 350 and LINE 2 cupcake pans with 18 total cupcake liners.
- In the bowl of your stand mixer, CREAM the butter and sugar for 5 minutes.
- ADD the eggs and MIX for an additional 2 minutes. SCRAPE the bottom and sides of the bowl with a rubber spatula as needed.
- In a separate bowl, WHISK the flour, baking powder, and salt.
- POUR the vanilla bean paste and the espresso powder into the buttermilk and WHISK to combine.
- ALTERNATE adding the dry ingredients and the buttermilk, starting and ending with the dry ingredients. So, ADD 1/3 of the flour mixture, then half of the buttermilk, then 1/3 of the flour, etc.
- MIX until the dry ingredients are just incorporated.
- PORTION the batter into the cupcake liners, filling just over 3/4 of the way full.
- BAKE at 350 for 10 minutes, then ROTATE the cupcakes and BAKE an additional 8-10 minutes or until the edges are just starting to brown and a toothpick comes out mostly clean with a few moist crumbs attached.
Bailey’s Buttercream
- CREAM the butter in the bowl of a stand mixer with the paddle attachment for 10 minutes, scraping down the bottom and sides of the bowl occasionally.
- ADD the vanilla and salt and MIX to combine.
- ADD 1/2 of the powdered sugar, MIX on low for 3 minutes, then REPEAT with the remaining powdered sugar.
- ADD the Bailey’s and MIX until combined.
- ADD the heavy cream until you reach your desired consistency.
- USE a 1M tip to PIPE the buttercream onto the cupcakes.