Butch Bakery’s B-52 Cupcake

b52_OCFI had the itch to do a little bit of baking and I knew that I wanted to bake cupcakes. I have a ton of cookbooks, some of which I’ve browsed through but have never tried anything from. So I went over and picked out The Butch Bakery Cookbook. I got this cookbook a while ago and I remember there being quite a few delicious flavors that I wanted to try. I was feeling a little boozey this weekend and so I picked the B-52.

The B-52 is a Kahlua-soaked Yellow Cupcake with Bailey’s Buttercream. Oh hell yes.

Butch Bakery was born when David Arrick felt it was time to combine a masculine aesthetic to a traditionally cute product – the cupcake.  He thought that cupcakes were either very feminine or still looked like they were made for kids. So he wanted to cater to men and their particular tastes. So there are no flowers, no swirls and no sprinkles.  All of the cupcake recipes in the cookbook are for jumbo cupcakes. Who doesn’t love a big cupcake?! Now when I made mine, I ended up making 6 jumbo cupcakes and the rest were “regular” sized. When I put the two sizes next to each other I couldn’t believe how small the regular cupcake looked next to the jumbo one. I think the whole jumbo cupcake might need to be used in an “Eat Dessert First” kind of scenario.

Now we all know how I feel about cake – I’m a boxed cake kind of girl. It’s just what I prefer. But I decided to go all in and try this recipe from start to finish. And I’ve gotta say that this Yellow Cupcake recipe is AMAZING. It was so light and fluffy! I was shocked. I definitely liked this recipe better than the cake recipe I used for the Funfetti Cake I made a few weeks ago. This cake recipe is definitely a keeper. I think the buttermilk really made a difference. And that Bailey’s Buttercream? To die for. This recipe is a must-try.

Check out the cupcakes getting boozed up!


Recipe from The Butch Bakery Cookbook


{Yellow Cupcake}

  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs, broken into a small bowl
  • 2 teaspoons pure vanilla extract
  • 1 cup well-shaken buttermilk

{Bailey’s Buttercream}

  • 8 tablespoons (1 stick) unsalted butter, softened
  • 3 1/2 cups confectioners’ sugar, sifted through a strainer
  • 1/4 cup plus 2 tablespoons Bailey’s Irish Cream
  • pinch of salt

{Soaking Liquid}

  • 3/4 to 1 cup Kahlua or another coffee-flavored liqueur. 

Plan of Attack

{Make the Cupcakes}

Place a baking rack in the center of the oven and preheat the oven to 350 degrees. Line two 6-cup jumbo-size muffin pans with liners and set aside.

Place a strainer over a medium-size mixing bowl and sift together the cake flour, baking powder, baking soda, and salt. Set aside.

In another medium-size mixing bowl, with an electric mixer on medium-high speed, beat the butter and sugar together until light and fluffy. Scrap down the sides of the bowl and add the eggs and vanilla, beating until well combined. Add the flour mixture and the buttermilk, beating on low speed, mixing just until all of the dry ingredients are completely incorporated, scraping down the sides of the bowl as needed.

Fill each prepared muffin cup with a rounded 1/3 cup batter, about 3/4 full. Bake, rotating the pans halfway through, until the tops are just firm to the touch and a tester inserted in the center of a cupcake comes out clean, about 22 minutes. Leave the cupcakes in the pan on a rack to cool for 5 to 10 minutes. Transfer the cupcakes to the wire rack to cool completely before frosting, about 1 hour.

{Make the Buttercream}

In a large-size mixing bowl, with an electric mixer on medium-high speed, beat the butter until light and fluffy. Scrape down the sides of he bowl, reduce the speed to medium, and add half of the confectioners’ sugar, Bailey’s, and salt, beating to incorporate. Add the rest of the confectioners’ sugar, beating on medium-high speed for 2 to 3 minutes until very smooth and creamy, scraping down the sides of the bowl as needed.

{Cupcake Construction}

Slowly spoon 1 to 1 1/2 tablespoons of Kahlua over the top of each cupcake. Let them sit for 10 minutes to allow the Kahlua to be absorbed. Then get out that ice cream scoop (2 to 2 1/4 inches in diameter) and top each cupcake with a generous rounded scoop of frosting. Cupcakes can be refrigerated for up to 3 days in an airtight container, or frozen for 1 month.




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  1. […] tell, I’m a cupcake kick. Oh wait, this is nothing new. Last weekend’s flavor was the B-52 from Butch Bakery. It was booze-related and it was out of this world. This weekend’s flavor […]

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