Bailey's Irish Cream Cupcakes

By kayjayjohnson

Ingredients

• 2/3 cup unsalted butter, at room temp.
• 2 cups granulated sugar
• 2 large eggs, room temp
• 2 teaspoons vanilla extract
• 1 1/3 cups Bailey’s Irish Cream
• 2/3 cup water
• 2 tablespoons milk
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons salt

Details

Servings 24
Adapted from cupcakerehab.com

Preparation

Step 1

Preheat the oven to 325 degrees. Insert 24 liners into a cupcake pan.

In large bowl, cream together butter and sugar until fluffy, about 2-3 minutes with a stand mixer. Add eggs and vanilla and beat well.

In a separate bowl, combine the liqueur, water and milk. Mix well.

In third bowl, thoroughly combine flour, baking powder, and salt.

Add the flour mixture to the creamed mixture, alternating with the liqueur mixture. Beat on medium speed for approximately 2 minutes.

Fill cupcake liners ¾ full and bake for about 25 minutes or until tops spring back when lightly touched.

BAILEY’S IRISH CREAM BUTTER CREAM FROSTING

Ingredients:


1 stick unsalted butter, at room temperature
3 cups powdered sugar
2 tablespoons (maybe more) Bailey’s Irish Cream

Directions:


Cream the butter on high speed for approximately 3 minutes.

Add the Bailey’s and mix thoroughly. Slowly add the powdered sugar until well blended.

If necessary, add more Bailey’s to thin or more sugar to thicken it to desired texture.