Irish Cream Cupcakes

Preheat oven to 350ºF. Line muffin tins with 24 cupcake liners.

In a large bowl, whisk together flour, baking powder, salt, and cinnamon.

In the bowl of an electric mixer, cream together sugar and butter until light and fluffy, about 2–3 minutes. Add eggs and egg whites one at a time, beating on low between each addition. Add vanilla.

Add flour slowly in 3 additions, alternating with Bailey’s, starting and ending with flour.

Fill cupcake liners about 2/3 full and bake 15–17 minutes, or until a cake tester comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the frosting, beat butter in an electric mixer until light and fluffy. Add powdered sugar 1/2 cup at a time, until completely mixed. Add the Bailey’s and beat until well combined.

Poke holes in the tops of the cupcakes and brush some Bailey’s on each before frosting. Load frosting into a piping bag fit with a large tip and decorate as desired.

If you want to frost all 24 cupcakes with as much frosting as I’ve pictured above, you’ll want to double the frosting recipe.