Irish Cream Cupcakes Recipes

IRISH CREAM CUPCAKES

Steps:

• Preheat oven 350°. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition., Beat in applesauce and vanilla (mixture may appear curdled). Combine the flour, baking powder and salt; add to the creamed mixture alternately with liqueur, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter and cream cheese until fluffy. Beat in liqueur. Add confectioners' sugar; beat until smooth. Pipe over tops of cupcakes. Refrigerate leftovers.

BAILEY'S IRISH CREAM CUPCAKES

Steps:

• Preheat oven to 350 degrees F.
• Line 18 muffin cups with liners.
• In bowl, mix cocoa and hot water until dissolved; reserve.
• Melt 6 T butter; reserve.
• In bowl, mix flour with next five ingredients.
• Whisk in buttermilk, eggs, melted butter and cocoa mixture.
• Stir in chips.
• Divide among liners.
• Bake 18-22 minutes or until toothpick inserted comes out clean.
• Cool 10 minutes.
• Transfer from pan to racks; cool.
• On medium-high speed, beat remaining butter until fluffy.
• Gradually beat in confectioners' sugar until blended.
• Add liqueur; beat until light and fluffy, 2 minutes.
• Beat in 1/8 t food coloring until blended.
• If desired, fit large star tip into pastry bag.
• Using paintbrush starting at tip of bag, paint 2-3 lines of food coloring along inside, ending 1 inch from edge.
• Place bag in glass; fill with frosting.
• Pipe, or with spoon, spread frosting over cupcakes.
• If desired, decorate with shamrocks.

BAILEY'S IRISH CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line 12 muffin cups with paper liners.
• Beat butter in a large bowl with an electric mixer until the butter is light and smooth, 2 to 3 minutes; beat in sugar until the mixture is light and fluffy, at least 5 more minutes.
• Beat in egg yolks one at a time, mixing until each yolk is just combined before adding the next; mix in sour cream and vanilla and almond extracts.
• Sift flour in a separate bowl with baking powder and salt.
• Stir flour mixture into the liquid ingredients in thirds, alternating with Irish cream liqueur, until the batter is smooth.
• Pour batter into the lined muffin cups.
• Bake in the preheated oven until the cupcakes are golden brown on top and a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes.

IRISH COCKTAIL CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Combine stout beer and butter in a large saucepan over low heat. Heat until butter melts, about 5 minutes. Remove from heat and whisk in brown sugar and cocoa.
• Whisk sour cream, eggs, and vanilla extract in a bowl; pour into the saucepan and mix until a smooth batter forms.
• Stir flour and baking soda together. Fold into the batter. Divide batter evenly among the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Leave in the tin for 10 minutes, then transfer to a wire rack to cool completely.
• Make frosting while the cupcakes cool. Place butter in a large mixing bowl and beat with an electric mixer on medium-high speed for 2 to 3 minutes. Mix in Irish cream and whiskey on low speed. Gradually spoon in confectioners' sugar, mixing on low speed until frosting is smooth and creamy.
• Spread frosting over cupcakes.