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Letter K: Kahlua Cupcakes with Kahlua Buttercream Frosting

I can’t believe I haven’t already posted this recipe! I actually made these weeks ago, and I thought I had written about them, but I guess not! So to make up for lost time, I’m going to keep this post short (or I’ll try) so I can upload it ASAP! So, here you are: kahlua cupcakes!

Oh and by the way, I’ve kind of given up on going in order… I mean I’ll try to not get too far behind if I end up skipping more in the future, but oh well. Just thought I’d mention that since the first time I skipped (postponed E, went straight to F) I made a big deal out of it. My, how things change… Anyways, without further ado, letter K!

Original recipe from:

Kahlua Cupcakes with Kahlua Buttercream Frosting

Makes: 12

1/2 cup (1 stick) unsalted butter

3/4 cup sugar

3 large eggs

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup Kahlua (plus additional 2 tablespoons for stronger flavor)

Preheat the oven to 325 degrees F.

In a medium mixing bowl, combine the flour, baking powder and salt. Set aside.

In your stand mixer with the paddle attachment (or using a hand mixer) beat the butter and sugar until light and creamy.

Add the eggs one at a time, ensuring each is mixed before adding the others.

Alternate between adding small amounts of the flour mixture and the Kahlua into the stand mixer bowl until all ingredients are combined.

Divide the Kahlua cupcake batter between 12 cupcake pan liners.

Place on the oven’s center rack and bake for 20 to 25 minutes or until very light brown and the centers are firm.

Remove from the oven and let cool completely before frosting.

Kahlua Buttercream Frosting

1/2 cup (1 stick) unsalted butter

1 1/2 cups confectioner’s sugar

1/4 cup Kahlua

1 tablespoon heavy cream

In your stand mixer with the paddle attachment (or using a hand mixer), beat the butter until creamy.

Slowly add the confectioner’s sugar 1/2 cup at a time, ensuring each addition is mixed with the butter before adding the remainder.

Add small portions of the Kahlua, tasting the frosting after each addition. You may or may not require the entire 1/4 cup of Kahlua depending on your taste preferences.

Add the heavy cream and mix until combined.

Spread the frosting on the cooled cupcakes and enjoy.

As with almost all of my cupcakes, I like strong, rich flavors. That’s why I chose to add 2 tablespoons (per regular batch – I’ll explain why I added that in a bit) to the batter as well as use the full 1/4 cup of kahlua per frosting batch. Some of my friends really liked this, but I think a few of them would have enjoyed the original, milder flavor a bit more. (Although that could just be because they don’t like the taste of kahlua.) I think they were definitely a hit among the adults though! Anyways, I thought these cupcakes turned out delicious, with a light, fluffy batter, an equally airy frosting, and a deep, complex flavor. I think these cupcakes are awesome, but they definitely have a taste unlike any other recipe that I’ve made so far!

So before I wrap this up, I just wanted to mention that in the pictures, there are 72 minis and 10 regular sized cupcakes. (I probably could have divided it into 72 minis and 12 regulars if I had been planning ahead, but I didn’t.) Anyways, I just wanted to note that to make all of the cupcakes in the pictures, I did a triple batch (and this was just so I could make enough for a party/event that was going on). I’m assuming that with the normal recipe, it would make the standard dozen regular sized cupcakes, and I don’t know how many minis. So, yeah. The recipe above is for a standard dozen, as are the little notes (like the added 2 tablespoons to the batter or the full 1/4 cup used in the frosting). I just thought I should throw that out there before the pictures of seemingly endless mini cupcakes confused anyone, and also so there are no doubts about the recipe or anything…

So that’s about it! These cupcakes are unique and complex, flavorful and interesting. If you guys are brave enough to try your not-so-average cupcake recipe (aka not just chocolate or carrot or vanilla) then I wholeheartedly encourage you to make these! (They’re especially a hit among adults, just saying.) So as usual, if any of you decide to make these cupcakes, please let me know how they g0 and what you think of them! I can’t believe I’m finally all caught up on blog posts now… I guess that just means that it’s time for more baking! So until then, good luck to you all, and I’ll write again soon!

(Happy Halloween, too!)


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