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Supremely moist Irish coffee cupcakes topped with boozy buttercream! This one is for adults only!

Irish Coffee Cupcakes

Ashley Manila
Irish coffee CUPCAKES! Moist brown sugar cupcakes topped with boozy buttercream. Perfect for parties or St. Paddy's Day!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine Irish
Servings 1 dozen cupcakes

Ingredients
 

For the cupcakes:

  • 2 cups all-purpose flour (be sure NOT to pack your flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup whole milk
  • 1/4 cup full-fat sour cream
  • 1 stick unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs plus one large egg yolk, at room temperature
  • 1/2 cup hot and strong coffee

For the frosting:

  • 2 sticks unsalted butter, VERY soft
  • 4 cups confectioners' sugar, sifted
  • 2 teaspoons vanilla extract
  • 2 tablespoons Irish whiskey
  • 2 tablespoons cold coffee or espresso
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Instructions
 

For the cupcakes:

  • Preheat oven to 350 degrees (F). Line a 12-mold cupcake tin with paper liners and lightly spray the liners with non-stick spray, set aside. In a large bowl combine the flour, baking powder, baking soda, salt, and cinnamon, set aside. In a small bowl combine the milk and sour cream, mix well to combine and set aside. In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the butter and both sugars until light and fluffy, about 3-4 minutes (don't skimp on time here!). Beat in the vanilla extract, then add in the eggs and egg yolk, one at a time, beating well after each addition. Reduce mixer speed to low and gradually add in flour mixture in 2 additions, alternating with sour cream/milk mixture, beginning and ending with flour. Finally stir in the hot coffee, beating until combined.
  • Fill the prepared cupcake tins 3/4 of the way full. Bake in preheated oven for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely.

For the frosting:

  • Using an electric mixer fitted with the paddle attachment, or an electric handheld mixer, beat the butter in a large bowl until smooth. Reduce the mixer speed to low and gradually beat in the confectioners' sugar, one cup at a time, until it has all been added. The mixture will look thick and clumpy - don't fret! Add in the vanilla extract, Irish whiskey, cold coffee, and salt and
  • beat on low until incorporated, then increase the speed to medium-high and beat the frosting until light and fluffy. If the frosting appears to thick, add in an extra tablespoon or two of coffee; if the frosting appears too thin, add in an extra 1/4 cup or so of confectioners' sugar. Frost cupcakes as desired, and lightly sprinkle with cinnamon (optional). Cupcakes are best served the day they are made, but will keep, stored in the fridge and covered, for up to 2 days. Bring to room temperature before serving.

Notes

*Cupcakes may be frozen, unfrosted, for up to 2 months. *Cupcakes must cool completely before being frosted.
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