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Creamy Irish Cream Cupcakes

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Delight in these creamy Irish cream cupcakes with velvety frosting, perfect for St. Patrick’s Day or any special occasion. They combine simple ingredients with a smooth, rich flavor and a tender crumb.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • ¾ cup (150g) granulated sugar
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 6 tbsp (85g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • ½ cup (120ml) whole milk, room temperature
  • ¼ cup (60ml) Irish cream liqueur (e.g., Baileys)
  • 1 tsp vanilla extract
  • ½ cup (115g) unsalted butter, softened (for frosting)
  • 2 cups (240g) powdered sugar, sifted
  • 3 tbsp (45ml) Irish cream liqueur (for frosting)
  • 1–2 tbsp (15-30ml) heavy cream
  • ½ tsp vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl, whisk melted unsalted butter, eggs, whole milk, Irish cream liqueur, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Do not overmix.
  5. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  6. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Let the cupcakes cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
  8. To make the frosting, beat softened unsalted butter until creamy (about 2 minutes). Gradually add sifted powdered sugar on low speed.
  9. Add Irish cream liqueur, vanilla extract, pinch of salt, and heavy cream. Beat on high until fluffy and spreadable. Adjust cream to desired consistency.
  10. Frost the cooled cupcakes using a spatula or piping bag. Optionally, sprinkle with cocoa powder or chocolate shavings.

Notes

Use room temperature eggs and milk for smoother batter. Do not overmix to avoid tough cupcakes. Soften butter properly for frosting to avoid lumps. Chill frosting briefly if too soft. Store cupcakes uncovered for an hour after frosting to set. For non-alcoholic version, substitute Irish cream with Irish cream-flavored coffee creamer or cream and vanilla extract. Gluten-free flour can be used as a 1:1 substitute.

Nutrition

Keywords: Irish cream cupcakes, creamy cupcakes, St. Patrick's Day dessert, homemade frosting, easy cupcakes, velvety frosting

Find it online: https://wigglebite.com/creamy-irish-cream-cupcakes-recipe-easy-homemade-frosting-guide/