We used a few basic easy to find ingredients to recreate the taste of Irish Cream in an extra moist, super delicious cupcake – top this cupcake with whipped cream. You can even add green sprinkles for a Saint Patrick’s day treat.

1 package Better Batter Gluten Free Yellow Cake Mix
1 3/4 c cream or non dairy sub (we used Rich Whip)
3 eggs
1 Tbsp gf whiskey or 1 tbsp brandy flavoring
1 tsp instant coffee granules
2 tbsp cocoa
1 tsp vanilla extract
1 tsp real or imitation almond extract

Preheat oven to 350 degrees F. Line 2 cupcake tins with 24 liners. Set aside.

Combine all ingredients, mixing on medium speed for 2 minutes or until completely smooth.

Evenly divide the batter between the liners in the tins. Bake the cupcakes for 20-25 minutes, or until the top springs back lightly when touched with a finger.

Allow to cool completely before topping with whipped cream, and sprinkles if desired.