The Pioneer Woman Tasty Kitchen
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Irish Cream Cupcakes

4.25 Mitt(s) 4 Rating(s)4 votes, average: 4.25 out of 54 votes, average: 4.25 out of 54 votes, average: 4.25 out of 54 votes, average: 4.25 out of 54 votes, average: 4.25 out of 5

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Level: Easy

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Description

These festive cupcakes are spiked with Irish cream liqueur and are absolutely irresistible!

Ingredients

  • FOR THE CUPCAKES:
  • 2-½ cups All-purpose Flour
  • 3 teaspoons Baking Powder
  • ½ teaspoons Salt
  • ½ teaspoons Cinnamon
  • 1-½ cup Granulated Sugar
  • 12 Tablespoons Butter, At Room Temperature
  • 2 whole Eggs At Room Temperature
  • 2 whole Egg Whites, At Room Temperature
  • 2 teaspoons Vanilla Extract
  • ½ cups Irish Cream Liqueur
  • _____
  • FOR THE BUTTERCREAM:
  • 1 cup Butter
  • 4 cups Powdered Sugar
  • 3 Tablespoons Irish Cream Liqueur

Preparation

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.

5 Comments

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The Three Little Piglets on 4.13.2011

Those are too stinkin’ cute!

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theboysmom on 3.17.2011

So funny, just read the comments and thought the same thing….these look so yummy AND the cupcake cups are too cute! Well done! Can’t wait to make these! Thanks for sharing!

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sweettooth on 3.15.2011

Oh wait — wrong post, I made these myself!! Look at the blog link, there’s a link for a template

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sweettooth on 3.15.2011

The Layer Cake shop online :)

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newchef on 3.15.2011

I love the cuteness of the cupcakes! Could you share where you purchased the liners/cups at?

4 Reviews

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Stephanie on 5.13.2012

These cupcakes are fantastic – really great flavour! I agree with lavenderlover, though, that there isn’t enough liquid in the recipe. The cupcakes are still moist, but very dense, almost like a loaf. Next time I would add some milk to the recipe, as there is enough Irish cream flavour already.
The frosting is wonderful! So easy to make, tasty, and I found that one batch of frosting was more than enough – I using a piping bag and Wilton 1M Star tip for cupcakes.
A little more liquid in the batter, and these are perfect!

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LavandulaLady on 3.17.2012

A word of caution: if you follow the directions, there isn’t enough liquid in the ingredients list. My batter was extremely stiff! In researching other recipes AFTER making these, I discovered the ratio of flour-to-liquid needs to be approx 2:1. Therefore, this recipe needs to have AT LEAST another 1/2 – 3/4 cup liquid (water, milk, more Irish cream, etc.) That being said, these cupcakes did have a lovely aroma and tasted delicious. But the texture needs improvement; more liquid would solve that.

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AlisonJayne on 10.6.2011

I made these for my brothers birthday and they were a big hit! The frosting was my favorite part :)

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emilynbee on 3.17.2011

Just made these today (with cheapo Irish Cream, didn’t realize how expensive Baileys is!) and OMGFABULOUS. The buttercream alone is amazing, and the smell of the cupcakes is fantastic.

Do watch the cupcakes closely, though, mine got just the tiniest bit crisp on top. And use good vanilla. It’s the right thing to do.

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