Ingredients

• 0.5 cups butter , softened
• 0.75 cups white sugar
• 4 eggs yolks
• 0.75 cups sour cream
• 0.5 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 0.25 teaspoons salt
• 6 tablespoons Irish cream liqueur , such as Baileys®

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Line 12 muffin cups with paper liners.
3. 3 Beat butter in a large bowl with an electric mixer until the butter is light and smooth, 2 to 3 minutes; beat in sugar until the mixture is light and fluffy, at least 5 more minutes.
4. 4 Beat in egg yolks one at a time, mixing until each yolk is just combined before adding the next; mix in sour cream and vanilla and almond extracts.
5. 5 Sift flour in a separate bowl with baking powder and salt.
6. 6 Stir flour mixture into the liquid ingredients in thirds, alternating with Irish cream liqueur, until the batter is smooth.
7. 7 Pour batter into the lined muffin cups.
8. 8 Bake in the preheated oven until the cupcakes are golden brown on top and a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes.

Nutrition per serving