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Irish Cream Cupcakes

Irish Cream Cupcakes
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Delight in these moist Irish Cream Cupcakes infused with smooth Irish cream liqueur, topped with a creamy frosting for a perfect indulgent treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup Irish cream liqueur
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • For the frosting:
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 cup Irish cream liqueur
  • 1 teaspoon vanilla extract
  • Optional: chocolate shavings or cocoa powder for garnish

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, sift together flour, baking powder, and salt; set aside.
  3. In a large bowl, cream the softened butter and sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the vanilla extract and Irish cream liqueur.
  6. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
  7. Divide batter evenly among the cupcake liners, filling each about two-thirds full.
  8. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow cupcakes to cool completely on a wire rack before frosting.
  10. For the frosting, beat the softened butter until creamy, gradually add powdered sugar, then mix in Irish cream liqueur and vanilla extract until smooth.
  11. Frost the cooled cupcakes and garnish with chocolate shavings or a sprinkle of cocoa powder if desired.

Notes

For an extra festive touch, drizzle melted chocolate over the frosted cupcakes or add a small Irish cream truffle on top.

Find it online: https://seasonedrecipe.com/irish-cream-cupcakes-2/