Baileys Irish Cream Cupcakes

Here is the recipe for the delicious cupcakes I made on St. Patrick’s Day this year. The recipe comes from this website. The only difference here is that I cut the cupcake part of the recipe in half to have extra frosting! And the ones on the website are much cuter than mine. 🙂

For the cupcakes:

1-1/4 c. all-purpose flour
1-1/2 t. baking powder
1/4 t. salt
1/4 t. cinnamon
3/4 c. sugar
6 T. butter, softened
1 egg + 1 egg white, at room temperature
1 t. vanilla extract
1/4 c. Baileys Irish Creme

For the buttercream:

1 c. butter (2 sticks)
4 c. powdered sugar
3 T. Baileys Irish Creme

1. Preheat oven to 350F/180C. Line muffin tins with cupcake liners.
2. In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
3. In a separate bowl, cream together the sugar and butter until light and fluffy with an electric mixer, about 2-3 minutes. Add egg and egg white one at a time, beating on low between each addition. Add vanilla.
4. Add flour mixture slowly in 3 additions, alternating with Baileys, starting and ending with flour. Fill cupcake liners about 2/3 full and bake 15-17 minutes, or until a toothpick inserted in the center of one comes out clean. Allow to cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
5. For the frosting, beat butter with an electric mixer until light and fluffy. Add powdered sugar 1/2 cup at a time, until completely mixed. Add the Baileys and beat until well combined.
6. Poke holes in the tops of the cupcakes (I used a chopstick) and brush some Baileys on each before frosting.
7. Load frosting into a piping bag fit with a large tip and decorate as desired.

Makes 12 well-frosted cupcakes!

Enjoy!