Irish Cream Cupcakes with Irish Cream Buttercream Frosting

Irish Cream Cupcakes with Irish Cream Buttercream Frosting

Irish Cream Cupcakes with Irish Cream Buttercream Frosting

I mentioned in my last blog post that I would be baking a couple of treats this week using the Homemade Irish Cream that I made, and these cupcakes just happen to be one of those treats that I mentioned.

Don’t they look cute all dressed up for St. Patrick’s Day? I used the Homemade Irish Cream liqueur in the cupcake batter and in the buttercream frosting, and they turned out wonderfully tasty.

What better way to enjoy St. Patrick’s Day than with a cupcake in one hand, and a glass of Irish Cream in the other. Yum!


Irish Cream Cupcakes

4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups Irish Cream
2/3 cup water
2 tablespoons milk
2/3 cup butter, room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Grease and flour cupcake tins or line with paper liners.

In a medium bowl, combine flour, baking powder and salt; set aside.

In another medium bowl or measuring cup, combine Irish Cream, water and milk; mix well.

In large bowl, cream butter and sugar together until light and fluffy. Add eggs and vanilla extract; beat well. Alternately add the flour mixture and Irish Cream mixture to the butter mixture. Beat for approximately 2 minutes.

Spoon batter into cupcake tins, filling cups about 2/3 full. Bake for 15-20 minutes, or until tops spring back when lightly touched. Remove from oven and place on wire rack to cool.

Frost cooled cupcakes with Irish Cream Buttercream Frosting; if desired. (recipe below)

Makes approximately 30 cupcakes.

Irish Cream Buttercream Frosting

1 cup butter, softened
4 cups powdered sugar
2 tablespoons Irish Cream
3-4 drops green food coloring
decorative sprinkles

Cream butter with an electric mixer until light and fluffy. Gradually add powdered sugar; mix until completely combined. Add Irish Cream and food coloring; beat until well combined. If necessary, add more Irish Cream to thin or more powdered sugar to thicken frosting to desired texture.

Frost cooled cupcakes and sprinkle with decorative sprinkles.

7 Responses

  1. Wow! Beautifully done. They look sooo delicious, and you have decorated them perfectly. Do you deliver? *LOL
    I am definitely making these. 😉
    Happy St. Paddy’s Day to ya!

  2. Oh my, do those ever look good!

  3. […] may have a bit of an Irish Cream overload if I eat these cookies, the Irish Cream Cupcakes that I made this week, and sip some of the Homemade Irish Cream liqueur all on St. Patrick’s […]

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