Kahlua Cream Cupcakes

Kahlua Cream Cupcakes

yield at least 12 cupcakes

1 1/2 sticks unsalted butter at room temperature

1 1/2 c. granulated sugar

3 large eggs at room temperature

1 1/2 tsp. pure vanilla extract

1 c. sour cream

1/2 c.  Kahlua liqueur

2 1/2 c. cake flour (not self-rising)

2 tsp. baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1.) Preheat oven to 350 degrees. Line muffin tins with paper cupcake liners.

2.) Cream the butter and sugar with an electric mixer for 4 minutes, until light and fluffy. (I use my Kitchen Aid fitted with the paddle attachment.)

3.) Add in the eggs one at a time, making sure each egg is mixed in before adding the next one.

4.) Add in the vanilla, sour cream and Kahlua; mix thoroughly.

5.) In a separate bowl, sift together the flour, baking powder, baking soda and salt.

6.) Slowly add in the flour mixture to the sugar mixture until combined. (Use a spatula to make sure the flour mixture is completely combined with the sugar mixture. Sometimes flour gets stuck at the bottom and is not mixed well.)

7.) Fill cupcake liners 3/4 full. Bake 15 to 18 minutes, until the top is spongy. Cool completely before icing. Use Basic Buttercream Icing to ice the cupcakes.