Bailey’s Irish Cream blends Irish whiskey and spirits with Irish dairy cream and a touch of rich chocolate and vanilla flavors. These moist, delicious vanilla cupcakes take on a twist with a hint of Bailey’s Irish Cream. Vanilla buttercream frosting with a dash of Irish Cream adds the perfect touch! A wonderful treat for St. Patrick’s Day or any time of the year! May the luck of the Irish be with you! ☘️☘️
| Bailey's Irish Cream Cupcakes | Print |
Ingredients
- 1¾ cups cake flour
- ¾ tsp. baking powder
- ¾ tsp. baking soda
- ¼ tsp. salt
- ½ cup butter (1 stick), softened at room temperature
- 1 cup sugar
- 3 egg whites
- 2 tsp. vanilla
- ½ cup sour cream, room temperature
- ½ cup milk
- 3 tbsp. Bailey's Irish Cream
- Frosting- 3¾ cups powdered sugar
- 1 stick butter, softened
- 2 tsp. vanilla
- 2 tsp. Bailey's Irish Cream
- Milk
Instructions
- In a bowl, mix flour, baking soda, baking powder and salt.
- In a larger bowl, beat butter until creamy, add sugar and beat well.
- Add egg whites, then vanilla.
- Add sour cream, beating until combined.
- Add dry ingredients, ⅓ at a time, alternating with milk.
- Pour 3 tbsp. Bailey's Irish cream and mix well into batter.
- Fill cupcake liners ⅔ way full.
- Bake at 350 degrees for 18 minutes. Makes about 15 cupcakes.
- Frosting- Cream butter (softened but not melted), and 2 cups powdered sugar.
- Add vanilla and beat well.
- Alternate adding rest of powdered sugar with a little milk, beating until consistency to frost.
- Add Irish Cream until desired taste.
- Using a star or round tip, pipe frosting and add sprinkles.
Notes
Butter should be at room temperature to cream with sugar. If butter is too firm, sugar will not mix well and the mixture will be grainy.