Black and White Irish Cream Cupcakes with Bailey’s Cream Frosting

For the cupcakes:
Preheat oven to 350 F. Line two 12-count cupcake tins with cupcake liners.

In a small bowl, toss together white chocolate chips and 1 tablespoon flour. Set aside.

Blend cake mix, oil, eggs, water and 1/2 cup Bailey’s Irish Cream in a large bowl at low speed until moistened (about 30 seconds). Then beat at medium speed for 2 minutes.

Gently fold in the white chocolate chips.

Spoon batter into the cupcake liners, filling them 3/4 full. Bake for 18 to 21 minutes. Cake is done when a toothpick inserted in the center comes out clean. Cool cupcakes in the pan on a wire rack for 15 minutes. Then remove them from the pan and set them on a rack to cool completely before frosting.

For the buttercream frosting:
Place all of the frosting ingredients in a large bowl and use an electric mixer to blend together. Mix until smooth and creamy. You can add additional powdered sugar for desired frosting consistency.

When completely cooled, frost cupcakes.

Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 weeks.

This recipe is adapted from RecipeGirl.com.