Ingredients and Directions
- For the 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.
Let cool completely before frosting.
- 1/2 cup Salted butter, at room temperature
- 1 3/4 cup Granulated sugar
- 2 Large eggs, at room temperature
- 1 tbsp Vanilla bean paste
- 1 1/4 cup Buttermilk, at room temperature
- 1 tbsp Espresso powder
- 2 1/2 cups All-purpose flour
- 2 1/2 tsp Baking powder
- 1/4 tsp Salt
- For the 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.
- 1 cup Unsalted butter, at room temperature
- 4 cups Powdered sugar
- 2 tsp Pure vanilla extract
- 1/4 tsp Salt
- 3 tbsp Bailey's Irish Cream
- 1-2 tbsp Heavy cream, at room temperature
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.