Basically I’m Ina.

Pardon me while I become a food blogger… -ha!

Those cupcakes I blogged about the other day? Those are for when family is over or you want to impress your friends with foo-foo desserts.

But after all the guests are gone and your kids are in bed, these are the cupcakes you make just for yourself.

Not only are they decadently full of chocolate, they have a secret ingredient that you really need about right now.

Yep. It’s in the recipe and in the icing.

Quarantine schmorantine.

If you want to tell your spouse about them, that’s up to you. But personally, I suggest disguising a dorm room refrigerator as a shoe storage bin and write down some excuses on the back of your hand as to why you need to keep going into your closet during the family movie marathon tonight.

Irish Cream Cupcakes

  • Servings: 24
  • Difficulty: easy
  • Print

INGREDIENTS FOR CUPCAKE

  • 2 cups flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1/4 cup Bailey’s Irish Cream Original
  • 3/4 cup whole milk
  • 1/2 cup vegetable or canola oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup boiling water

INGREDIENTS FOR FROSTING

  • 2 sticks of butter, softened
  • 1/8 tsp salt
  • 3 cups powdered sugar
  • 3T Bailey’s Irish Cream Original

INSTRUCTIONS FOR CUPCAKES

  1. Preheat oven to 350 degrees. Set up cupcake liners.
  2. In a mixer bowl, combine flour, sugar, cocoa, baking powder, baking soda and salt. Whisk to combine.
  3. Add milk, Bailey’s, oil, eggs and vanilla to flour mixture – mix on medium speed until well combined.
  4. Reduce speed and carefully add boiling water a little at a time – beat on high for 1 minute. The batter will be very thin and runny.
  5. Scoop batter into liners about 3/4 full
  6. Bake for 20-25 minutes. My oven baked right at 20 minutes, but adjust as needed until inserted toothpick comes out clean.

INSTRUCTIONS FOR FROSTING

  1. Cream butter and salt until fluffy
  2. Mix in 1C of powdered sugar
  3. Stir in Bailey’s
  4. Mix in remaining powdered sugar until thoroughly combined

I used the star tip to frost these then added some sprinkles for fun. The more cupcakes I taste-tested, the crazier the sprinklers got! 

E N J O Y !!

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Lemon Blueberry Cupcake Perfection

I humbly submit to you that I have just made (and this can’t be stated strongly enough) the best cupcakes the world has ever known.

without rival

underrated brilliance

beyond compare

These are the phrases that leapt to mind when I bit into these amazing Lemon Blueberry Cupcakes.

Overstated? Impossible. Mere adjectives do not do them justice. These cupcakes could bring about world peace.

They involve some of my favorite color combinations: blue, yellow and cream cheese!

Below is the recipe. (You’ll thank me)

A bright, light, summer treat.

Lemon Blueberry Cupcakes

  • Servings: 12-15
  • Difficulty: just follow the directions
  • Print

INGREDIENTS FOR CUPCAKE BATTER

* 1 and 3/4 cups + 2T flour, divided
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup sour cream, room temperature
* 1/2 cup whole milk, room temperature
* 2 teaspoons finely grated lemon zest (zest your lemon before squeezing it for juice)
* 3T fresh lemon juice, divided (there’s nothing like freshly squeezed lemon juice)
* 3/4 cup fresh blueberries
* 1 stick unsalted butter, room temperature
* 3/4 cup granulated sugar
* 1/2 teaspoon lemon extract
* 1 large egg + one egg yolk, room temperature

INGREDIENTS FOR FROSTING

* 1 stick unsalted butter, room temperature
* 1) 8 ounce cream cheese, room temperature
* 4 cups confectioner’s sugar
* 1 and 1/2 tablespoons fresh lemon juice
* 1/4 teaspoon vanilla extract (the good vanilla)
* 1/4 teaspoon lemon extract
* 1/2 teaspoon finely grated lemon zest

DIRECTIONS FOR CUPCAKE BATTER

1. Preheat oven to 350 degrees. Line muffin tins with paper liners.
2. In a medium bowl combine the 1 and 3/4 cups of flour, baking powder, baking soda, and salt – set aside
3. In a separate bowl combine the sour cream, milk and 2T of lemon juice. Whisk well to combine – set aside
4. Place blueberries in a small bowl. Add remaining lemon juice and toss to coat the berries. Add remaining flour and toss to coat – set aside
5. In mixer with paddle attachment, beat butter on medium speed until smooth and creamy
6. Add in the granulated sugar and lemon extract and beat until well combined
7. Add in the egg and egg yolk and mix well. Reduce speed to low
8. Add half of the flour mixture and mix until just combined
9. Add half of the sour cream mixture until just combined
10. Repeat with remaining flour and sour cream mixture until just combined
11. Using a rubber spatula, fold in the floured blueberries and lemon zest
12. Spoon the batter into the prepared cupcake liners, filling them 3/4 of the way full
13. Bake for 16-20 minutes (check at 16 minutes with a toothpick)
14. After removing from oven, allow to cool for 5 minutes in the pan before transferring cupcakes to a cooling rack

DIRECTIONS FOR FROSTING

1. In a mixer with the paddle attachment, beat the butter and cream cheese on medium speed until smooth and creamy
2. Reduce the speed to low and gradually add in the powdered sugar and lemon juice, beating until light and fluffy – about 2 minutes
3. Add in the vanilla extract, lemon extract and lemon zest. Beat until smooth. (If the consistency is too thick, add a teaspoon of milk, but only if necessary) The frosting should be creamy and spreadable, but also thick enough to hold its shape.
4. Pipe or spread the frosting on the cupcakes.
5. To decorate: shred lemon zest on top of the cupcake. Add a couple of blueberries and sprinkles of your choice.