OK, this is my humble attempt to replicate Carousel Cakes (a bakery in Nanuet, NY) Bailey’s Espresso Cream Cake. Well, not exactly replicate the cake because their beautiful cake is way too fussy for me. But somewhere at least in the same vicinity as far as flavor goes. And why this cake you might ask? Well, somewhere I either heard or read about Carousel’s fabulous cake, and it sounded so darned delicious I just had to figure out what all the fuss was about. But it being covid-19 season, and no possibility of serving cake to guests, I knew a whole cake for just the two of us was way out of the question. So, I immediately thought about cupcakes. And forget about any kind of filling. Just concentrate on the cake and frosting part.

Since I had never tasted the real thing, I figured that what I didn’t know wouldn’t hurt me! I did consider ordering a cake, but when I went on the bakery’s site, the cake was unavailable – sold out. (My first clue that this must really be quite the cake! Especially considering the price. $49 for the cake and who knows how much for the shipping!) So, no, even if one had been available, I wouldn’t have placed an order. But I was still intrigued with the idea of Bailey’s Irish Cream in combination with espresso.

So, I decided on a Bailey’s flavored cupcake with a simple espresso flavored cream cheese frosting. And by golly – it worked. What a winning combination. And both the cake part and the frosting had been totally easy to prepare. Better and better! (Or maybe that should read butter and butter!)

I started with a standard yellow cake recipe and substituted Bailey’s for the milk. Easy-peasy. Then for the frosting, my simple cream cheese frosting recipe with the addition of espresso powder. And the result? A delightful cupcake with an unusual, but delicious combination of flavors.

So, next time you get a yen for cupcakes, I would definitely recommend this recipe. And like I said above, both the cake part and the frosting are very easy to build. And the flavors are out of this world. Mr. C. was actually effusive yesterday after his first bite. (I don’t get effusive very often from him!) And, he had one this morning with his morning coffee before I was even out of bed! That too tells me he is now a devoted fan. I hope you become one too.

As always, have a blast in your kitchen. Continue to make fun and delicious dishes for yourself and your family. And try these cupcakes. They really are amazing.

Peace and love to all.    

For the Cupcakes:

¾ c. (1½ sticks) unsalted butter, room temperature 

1½ c. granulated sugar 

3 lg. eggs, room temperature 

1½ tsp. vanilla extract

¾ c. sour cream

2½ c. cake flour 

2¼ tsp. baking powder 

¾ tsp. kosher salt

¾ c. Baileys Irish Cream 

In the bowl of your stand mixer, beat the butter and sugar together until well combined, about 4 minutes. Add the eggs and vanilla and mix thoroughly. Mix in the sour cream until well combined.

In a large bowl whisk the flour, baking powder, and salt together. Gently beat in half of the flour mixture. Mix until just combined. Add the Baileys Irish cream. Mix until just combined. Add the remaining flour and mix just until all the flour is incorporated into the other ingredients. In other words, don’t over-mix at any stage!

Using an ice cream scoop, drop batter into cupcake lined muffin tins 7/8 full. (About 22)

Bake in a pre-heated 350-degree oven for about 16-18 minutes, or until a toothpick inserted in the center comes out clean. Don’t over-bake.

Remove from oven and let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely before frosting. 

For the Frosting:

½ c. (1 stick) unsalted butter, room temperature

1 (8-oz.) pkg. full fat cream cheese, room temperature  

1½ tsp. espresso powder (I use Medaglia d’Oro instant espresso coffee)

tiny pinch kosher salt   

2 tsp. vanilla extract

3 c. powdered sugar (more or less as needed)

Beat the butter on low speed until softened. Add the cream cheese and beat until the mixture is creamy, smooth, and no lumps. Add the espresso powder, salt, and vanilla. Gradually add the powdered sugar until thoroughly blended. (The frosting should be quite soft. Just enough powdered sugar to hold peaks.)