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Irish Cream Cupcakes

Irish Cream Cupcakes
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Delightfully moist and flavorful cupcakes infused with Irish cream liqueur, topped with a creamy Irish cream frosting for a perfect indulgent treat.

Ingredients

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

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream the butter and sugar together until light and fluffy.
  4. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  5. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture, mixing until just combined.
  6. Stir in the Irish cream liqueur gently until incorporated.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  8. Bake for 18-22 minutes or until a toothpick inserted 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 and fluffy.
  11. Frost the cooled cupcakes using a piping bag or spatula and garnish with chocolate shavings or a light dusting of cocoa powder if desired.

Notes

For an extra Irish cream flavor boost, you can brush the cooled cupcakes lightly with additional Irish cream liqueur before frosting.

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