Baileys Irish Cream Cupcakes

Follow our step-by-step guide on how to make Baileys Irish Cream Cupcakes.

1. Step 1

   Start by preheating your oven to a cozy 350°F (175°C). This will ensure your cupcakes bake evenly and come out perfectly fluffy.

2. Step 2

   Next, line a muffin tin with 12 paper liners. This not only makes for easy cleanup but also adds a lovely touch to your cupcakes.

3. Step 3

   In a large mixing bowl, beat the softened butter with an electric mixer until it’s light and creamy, about 2 to 3 minutes. Then, gradually add in the sugar, continuing to beat until the mixture is light and fluffy—this should take at least 5 more minutes. The key here is to incorporate air for that delightful texture!

4. Step 4

   Now, it’s time to add the egg yolks. Beat them in one at a time, ensuring each yolk is fully mixed in before adding the next. This helps create a smooth batter. Once that’s done, mix in the sour cream along with the vanilla and almond extracts for a burst of flavor.

5. Step 5

   In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This step is crucial as it helps to aerate the flour and ensures even distribution of the leavening agent.

6. Step 6

   Gradually stir the flour mixture into the wet ingredients, alternating with the Irish cream liqueur. Start with a third of the flour, then add some liqueur, and repeat until everything is combined. You want a smooth batter, so mix gently but thoroughly!

7. Step 7

   Once your batter is ready, pour it into the lined muffin cups, filling each about two-thirds full. This allows room for the cupcakes to rise beautifully.

8. Step 8

   Bake in your preheated oven for about 15 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. The aroma will be irresistible!

9. Step 9

   After baking, let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This is the hardest part—waiting to taste them!