• Preheat oven to 350 degrees. Place liners in your cupcake tins.
• Combine all dry ingredients for cupcakes in a medium bowl.
• Combine all wet ingredients in a large bowl. Gradually add dry ingredients to wet ingredients until all are fully combined. This can be done by hand or with a mixer.
• Using a ¼ cup measuring cup or scoop, fill lined cupcake tin with batter. Bake for 15-20 minutes, watching very closely after 15 minutes. Once they have risen and are set in the middle, they are done. Don’t wait for the dry toothpick test or let them over-bake because they will get dry and crumbly very quickly. Remove from oven and let cool completely before topping. Cupcakes are best at room temp, so don’t top with the Irish Coffee Whipped Cream until you are ready to serve them.

For the Irish Coffee Whipped Cream Topping:

• Combine all ingredients in a medium bowl and whip at high speed until it reaches soft peaks. Store topping in the fridge until ready to top the cupcakes.
• If making dairy free, thaw frozen topping and stir to combine remaining ingredients slowly. Taste as you go along until you reach the flavor you like. Since it is already sweetened, you most likely will not use much or all of the powdered sugar.