Delicious seafood Alfredo recipe with fettuccine pasta, shrimp, scallops, and a creamy Parmesan sauce.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 1 dozen cupcakes |
Ingredients
- ½ cup butter, softened
- ¾ cup white sugar
- 4 egg yolks
- ¾ cup sour cream
- ½ teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons Irish cream liqueur (such as Baileys®)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Line 12 muffin cups with paper liners.
- 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.
- 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.
- Sift flour in a separate bowl with baking powder and salt.
- Stir flour mixture into the liquid ingredients in thirds, alternating with Irish cream liqueur, until the batter is smooth.
- Pour batter into the lined muffin cups.
- 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 Facts
| Calories | 234 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 155 mg |
| Sugars | 16 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
These seemed like a great idea and the batter smelled great but they were too moist and sank after I took them out of the oven. I followed the recipe exactly except for the almond extract. They barely tasted like Irish cream so I added some to the buttercream frosting. It’s still a cupcake and tastes like a baked good but I was slightly disappointed.
My family rated these cupcakes a 3 and I agree with them. The flavor was just ok. I frosted them with a homemade Buttercream which I added some Bailey’s to. Not a cupcake I would make again.
These taste good, but the recipe has serious flaws, which cause the cakes to be very small. There needs to be more flour and less liquid. I would suggest eliminating the sour cream and instead adding the egg whites, beaten to a soft peak.
Have anyone made them into a cake. I’m gonna leave out almond and make New Years cake for mother in law this year
VERY GOOD, I made these for my 25 year old sons birthday! He and all of his friends loved them. He wants this to be his cake every year.
I always rate the recipe by the exact way it is presented, never changing any of the ingredients, otherwise how could it be rated?!. This was a good one. The only thing was that the cupcakes were not as puffed up as I’d have liked. I noticed in the photo, same thing, but it didn’t take away from the taste. I do like my Baileys! Meggy
I have made this twice and both times it’s been delicious but I’ve noticed something I wonder if anyone else has had a problem with. When I take them out of the oven they are perfect, but then they deflate and recede. Why does that happen and is there anything to fix it?
I was very excited to try these cupcakes and was optimistic based on the other reviews but was in the end sorely disappointed! I’m not sure what the other reviewers tasted that I didn’t but I followed the recipe to a T. When I took out the cupcakes, I tried one and promptly threw the rest in the garbage. The texture was just awful and the almond extract overpowering. Will definitely not be making these again and would definitely not recommend this recipe to anyone….
Moist and tasty. I think this tastes too much like almond extract, not enough like Bailey’s. I am trying again today with less almond extract. However, my office-mates raved about these as they are…maybe it’s just me.
Ok the flavor… Was great. I paired with a chocolate Irish Cream frosting? But I must agree with the last review… These cupcakes were too moist. I will try again with 2 tablespoons less butter…
Baileyishious! Love Bailey’s and these are superb! Topped with a creamy Bailey’s frosting and it can’t be beat!
just forget the icing — these are just the very very best cupcakes, muffins, whatever I have ever, ever tasted — WOW — How can man make something this much to die for ??? these are really just fantastic
followed the recipe exactly as written! they were super moist and everyone loved them. so easy to make!
really good flavor and smells so good , i used yogurt because i dint have sour cream and it come out chewy and a little row but i should follow the recipe
These were moist and flavorful. My hubby and kids loved them. Perfect for St. Patty’s Day or anytime you want a treat!
They didn’t taste very good.. the Irish cream made them heavy and gave them a strange texture. maybe add less creme then the recommended amount.
The flavor is super yummy but my cupcakes sank. I think I will play with the ingredients a bit the next time and see if I can make these raise up a bit.
these cupcakes were awesome!! I made them for a St. Paddy’s party…but they didn’t make it to the party. the leprechauns got ’em.
I wasn’t a fan of these. The flavor was fine (I left out the almond extract in order to accentuate the flavor of the Bailey’s) but I was not impressed with the texture. I found the batter too loose and the resulting cupcake heavy, dense and moist – TOO heavy, dense and moist. Perhaps both the Bailey’s and the sour cream should both be reduced but I’m afraid I’m not interested in this recipe enough to play around with it. These were just passable.
Wonderful recipe. Add a butter / bailey’s frosting to the top – yummmmmm….
Simply delicious! Great recipe, no need to change anything!