Irish Cream Cupcakes (Printable Version)
Moist vanilla cupcakes infused with Irish cream flavor, topped with rich Irish cream buttercream frosting.
# What You Need:
→ Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - 1/2 cup alcohol-free Irish cream liqueur
09 - 1/4 cup whole milk
→ Irish Cream Buttercream
10 - 3/4 cup unsalted butter, softened
11 - 2 cups powdered sugar, sifted
12 - 2 to 3 tablespoons alcohol-free Irish cream liqueur
13 - 1/2 teaspoon vanilla extract
14 - Pinch of salt
# How-To:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat the butter and sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Combine alcohol-free Irish cream and milk in a small bowl or measuring cup.
06 - With mixer on low speed, add the flour mixture to the wet ingredients in three additions, alternating with the Irish cream and milk mixture, beginning and ending with flour. Mix until just combined.
07 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
08 - Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat the butter on medium speed until creamy, approximately 2 minutes. Add powdered sugar gradually, beating until smooth. Mix in alcohol-free Irish cream, vanilla, and salt. Beat for 1 to 2 minutes until fluffy.
10 - Once cupcakes are completely cool, frost with Irish cream buttercream using a piping bag or spatula.
# Expert Hints:
01 -
- These cupcakes have this magical way of staying perfectly moist for days, which I discovered after hiding one in the back of the fridge and finding it still delicious three days later.
- The Irish cream flavor infuses both the cake and frosting but remains subtle enough that even my coffee-averse friends ask for seconds.
02 -
- If your buttercream looks curdled or separated, it usually means the butter was too cold, so let it sit at room temperature longer next time.
- I once discovered that freezing unfrosted cupcakes for up to a month works perfectly, just thaw overnight in the refrigerator before bringing to room temperature and frosting.
03 -
- For the fluffiest frosting, beat the butter for a full 3-4 minutes before adding any sugar, a technique I learned from my pastry chef cousin that made all the difference.
- The secret to perfectly domed cupcake tops is to start baking at 400°F for just 5 minutes, then reduce to 350°F for the remaining time, creating that professional bakery look.