Ingredients for Kahlua And Orange Cupcakes
- Sweet Butter
- Superfine Sugar
- Self Rising Flour
- Eggs
- Orange Extract
- 3 cups powdered sugar
- ⅓ cup sour cream
- Kahlua
- 1 tablespoon orange zest
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How to Make Kahlua And Orange Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk and Kahlua, beginning and ending with the dry ingredients. Mix until just combined.
- Fill each cupcake liner about ¾ full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- While cupcakes are cooling, prepare the frosting: In a medium bowl, beat together the softened butter and powdered sugar until smooth and creamy.
- Beat in the sour cream, Kahlua, and orange zest until well combined.
- Once the cupcakes are completely cool, frost them generously with the Kahlua Orange frosting. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
99g
Fat
52g
Carbs
11g
