Baileys Irish cream Cupcake - With Irish Cream Liqueur Frosting
Giving a grown up spin to a classic bake, these Irish Cream Cupcakes are perfect for parties or even as a dessert. Learn how to make the best Irish cream cupcake with Irish cream liqueur frosting.
Servings 12 People
- 4 egg yolks
- ⅓ cup sugar
- ¼ cup vegetable oil
- ¼ cup Baileys Irish Cream Liqueur
- 1 cup all purpose flour
- 1½ tsp baking powder
- ½ tsp salt kosher
Egg White Mixture:
- 4 egg whites
- 1 tsp vinegar
- ⅓ cup butter softened
- 4 ounces reduced-fat cream cheese
- 8 tbsp. Irish cream liqueur
- 4 cups confectioners' sugar
- food coloring optional
Preheat the oven to 350.Mix together the egg yolks and sugar until well combined. The mixture should be light and fluffy.Add the oil, and Baileys Irish cream Liqueur.Using a sieve, sift the flour, baking soda and salt on top of the egg yolk mixture. Mix until lumps are no longer visible.Fold in the egg-white mixture to the batter one scoop at a time until all is used and combined.Line the cupcake pan with cupcake liner and slowly pour batter into the pan, 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, then allow to cool completely.
Irish Cream Liqueur Frosting
In a large bowl, beat cream cheese and butter until fluffy. Add and beat in the Irish Cream liqueur. Add powdered sugar; beat until smooth. Add the food color of your choice (optional) and beat again to a smooth consistency. Pipe over tops of cupcakes. Refrigerate leftovers. Serve as desired and enjoy!
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***Calories are estimated per serving***
Serving: 12People | Calories: 228kcal | Carbohydrates: 48g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 48mg | Sugar: 46g | Vitamin A: 3IU | Calcium: 1mg