#cupcakeperfection

[forkfulofflavor]

Baileys & Coffee Cupcakes Ingredients: Cupcakes: 1 3/4 cups (207g) cake flour, spooned & leveled 2 teaspoons espresso powder 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (113g) unsalted butter, softened to room temperature 1 cup (200g) granulated sugar 3 large egg whites, at room temperature 1 1/2 teaspoons pure vanilla extract 1/3 cup (80g) sour cream or plain yogurt, at room temperature 1/4 cup (60ml) strong black coffee, cooled to room temperature 1/3 cup (80ml) Baileys Irish Cream Baileys Coffee Buttercream: 1 cup (226g) unsalted butter, softened to room temperature 4 cups (480g) confectioners’ sugar 1/2 teaspoon espresso powder (optional) 3 tablespoons (45ml) Baileys Irish Cream 1 1/2 tablespoons strong black coffee, cooled to room temperature Pinch of salt Optional garnish: chocolate sprinkles Directions: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners, and a second pan with 2 liners as this recipe makes about 14 cupcakes. Set aside. Prepare the dry ingredients: Whisk together the cake flour, espresso powder, baking powder, baking soda, and salt. Set aside. Using a stand or handheld mixer with a paddle attachment, cream the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high for 2 minutes until light and fluffy. Mix in the wet ingredients: Add the egg whites and vanilla extract, beating until combined. Add the sour cream and mix until fully incorporated. Scrape down the sides of the bowl as needed. With the mixer on low speed, gradually add the dry ingredients, followed by the coffee and Baileys. Mix until just combined—avoid over-mixing. Fill the cupcake liners about 2/3 full to prevent overflowing. Bake for 19-22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting. Prepare the Baileys Coffee Buttercream: Beat the butter on medium speed for 2 minutes until creamy. Add the confectioners’ sugar, espresso powder (if using), Baileys, and coffee. Beat on low speed for 30 seconds, then increase to medium-high speed for 2 minutes until light and fluffy. Adjust consistency as needed by adding more confectioners’ sugar or Baileys. Add a pinch of salt to balance sweetness. Frost the cooled cupcakes and garnish with chocolate sprinkles if desired. Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes Kcal: 340 kcal per cupcake | Servings: 14 cupcakes Baileys & Coffee Cupcakes are a decadent dessert perfect for any coffee and Irish Cream lover. The cupcakes are infused with strong black coffee and smooth Baileys Irish Cream, creating a rich, moist cake with a delicate crumb. Topped with a luscious Baileys Coffee Buttercream, each bite delivers a harmonious blend of coffee and cream, making this treat both indulgent and satisfying. Whether you're serving these cupcakes at a party or enjoying them as an afternoon indulgence, they’re sure to impress. The added touch of chocolate sprinkles elevates the presentation, making these cupcakes not only delicious but also a visual delight. Pair them with a cup of coffee for the ultimate experience!

[dh-the-sorerers-curse]

These Fluffiest Cupcakes are a delightful treat with a tender crumb and a light, airy texture. Perfect for any occasion!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1 cup buttermilk. 1/2 cup sour cream.

Instructions: Start by heating the oven to 350F 175C. You can line a cupcake pan with paper liners. Whisk the flour, baking powder, baking soda, and salt together in a bowl. Mix the butter and sugar in a different bowl until the mixture is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. In thirds, add the dry ingredients to the wet ingredients, mixing in the buttermilk and sour cream each time. Start with the dry ingredients and end with them. The batter should be about two thirds of the way up each cupcake liner. It's done when a toothpick stuck in the middle of a cupcake comes out clean after 18 to 20 minutes of baking. After the cupcakes have cooled in the pan for a few minutes, move them to a wire rack to cool all the way down. Once it's cool, frost it and decorate it however you like.

Prep Time: 20 minutes

Cook Time: 18 minutes

miss lillie rose

[jiyoungseo]

Cherry Pie Cupcakes are a delightful combination of classic cupcakes and the sweet, fruity goodness of cherry pie filling. These cupcakes are perfect for any occasion and are sure to satisfy your sweet tooth.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsalted butter, softened. 1/4 cup milk. 1 egg. 1 1/2 teaspoons baking powder. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup canned cherry pie filling.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Put the flour, sugar, baking powder, and salt in a bowl and mix them together. Break up the butter and add it to the dry ingredients along with the milk, egg, and vanilla extract. Mix the batter well and until it is smooth. About a third of the way up each cupcake liner, add a small amount of batter. Put about a teaspoon of cherry pie filling in the bottom of each cupcake liner and then add batter on top of it. More batter should be added on top of the cherry pie filling until the cupcake liners are about two thirds full. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. For a few minutes, let the cupcakes cool in the muffin tin. Then, move them to a wire rack to cool completely. Enjoy your Cherry Pie Cupcakes after you serve them!

Prep Time: 15 minutes

Cook Time: 18 minutes

Pinecrest Parent Council