Bailey's Irish Cream Cupcakes Recipe
Ingredients
- 2/3 cup of unsalted butter, at room temp.
- 2 cups of granulated sugar
- 2 large eggs, room temp
- 2 teaspoons of vanilla extract
- 1 1/3 cups of Baileyâs Irish Cream
- 2/3 cup of water
- 2 tablespoons of milk
- 4 cups of all-purpose flour
- 2 teaspoons of baking powder
- 2 teaspoons of salt
- 1 stick unsalted butter, at room temperature
- 3 cups powdered sugar
- 2 tablespoons of Baileyâs Irish Cream
Directions
- Preheat the oven to 325 degrees.
- Insert 24 liners into a cupcake pan.
- In a 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 second 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 to almost full and bake for about 25 minutes or until tops spring back when lightly touched.
- Cream the butter on high speed for approximately 3 minutes.
- Add the Baileyâs and mix thoroughly. Slowly add the powdered sugar until well blended.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 24 servings | |
| Calories 285 | |
| Calories from Fat 84 | 29% |
| Total Fat 9.6g | 12% |
| Saturated Fat 5.85g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 307mg | 13% |
| Potassium 33mg | 1% |
| Total Carbs 47.64g | 13% |
| Dietary Fiber 0.6g | 2% |
| Sugars 31.54g | 21% |
| Protein 2.8g | 4% |
