Gluten Free Irish Cream Cupcakes
These are a classic - dreamy chocolate cupcake filled with coffee buttercream and topped with Irish cream buttercream
Servings: 24 cupcakes
Calories: 350kcal
Equipment
- Cupcake pans
- Electric mixer
Ingredients
For the cupcakes:
- 2 large eggs
- 3/4 Cup canola oil
- 3/4 Cup sour cream
- 1/3 Cup Irish cream liquor
- 1 1/2 Cups white sugar
- 2 tsp vanilla extract
- 1 1/4 Cup gluten free 1-1 flour mix with xanthan gum in it (if your mix does not contain xanthan gum add 1 tsp now)
- 3/4 Cup blanched almond flour
- 3/4 Cup cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 Cup hot coffee
For the coffee buttercream:
- 3/4 Cup salted butter room temperature
- 2-3 Cups sifted powdered sugar
- 1/2 tsp vanilla extract
- 2 Tbsp heavy cream
- 3 tsp instant coffee granules
For the Irish cream buttercream:
- 2 Cups salted butter room temperature
- 5-6 Cups sifted powdered sugar
- 1/4 Cup Irish cream liquor
Instructions
- First, make your cupcakes! Preheat the oven to 350° Fahrenheit and line two cupcake pans with paper liners. In a large bowl, whisk together the eggs, oil, sour cream, Irish cream, sugar, and vanilla until smooth. Add in the flour, almond flour, cocoa powder, baking powder and soda, and salt and whisk together until combined. Add the cup of hot coffee and whisk until smooth and glossy. Spoon the cupcake batter into the prepared cupcake pans (each cup should be about 3/4-5/6 full). Bake for 18-22 minutes until a toothpick inserted into the center of a cupcake comes out clean.
- While your cupcakes are baking, make your filling and topping. First, make the coffee buttercream. In a medium bowl, using the electric mixer, beat the butter with 1 cup of the sifted powdered sugar until smooth. Add two more cups of powdered sugar and beat until smooth. Then, in a small bowl, stir the instant coffee granules with the heavy cream until the coffee is dissolved. Add the cream to the buttercream and beat until smooth.
- Then, make the Irish cream buttercream. In a large bowl, using the electric mixer, beat the butter with 1 cup of the sifted powdered sugar until smooth. Add the rest of the powdered sugar 1 cup at a time and beat until smooth. Add in the Irish cream liquor and beat until combined. If the frosting is too loose, add more powdered sugar, if it's too stiff, add more liquor (taste test first!).
- Let cupcakes cool completely before filling and frosting. Once cupcakes are cool, scoop the coffee buttercream into a piping bag and cut off a 1/2 inch opening. Use a knife, spoon, or other cutting implement to cut a 1 inch hole into the top of each cupcake to fill. Pipe the coffee buttercream into the hole. Then scoop the Irish cream buttercream into a new piping bag (with your choice of tip) and pipe on top of filled cupcakes. Then serve!