Irish Cream Cupcakes (Printable)
Delight in moist vanilla cupcakes with alcohol-free Irish cream and creamy buttercream. An easy, delicious treat for any occasion.
# 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, at 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
# Directions:
01 - Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to prepare for the cupcake batter.
02 - In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined. Set this mixture aside for later use.
03 - In a large mixing bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar together until the mixture becomes light, fluffy, and pale in color, which typically takes about 2 to 3 minutes.
04 - Add the large eggs to the creamed butter and sugar one at a time, ensuring you beat well after each addition to fully incorporate. Stir in the vanilla extract until just combined.
05 - In a small bowl or measuring cup, gently combine the alcohol-free Irish cream liqueur and whole milk.
06 - With your mixer set to a low speed, gradually add the reserved flour mixture to the wet ingredients in three separate additions, alternating with the Irish cream and milk mixture. Begin and end with the flour mixture, mixing only until just combined to avoid overworking the batter.
07 - Evenly divide the prepared cupcake batter among the 12 lined muffin cups, filling each cup approximately two-thirds full.
08 - Bake the cupcakes for 16 to 18 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
09 - For the buttercream: In a clean mixing bowl, beat the softened unsalted butter on medium speed until it is creamy and smooth, about 2 minutes. Gradually add the sifted powdered sugar, beating until the mixture is smooth. Incorporate the alcohol-free Irish cream liqueur, vanilla extract, and a pinch of salt. Continue to beat for 1 to 2 minutes until the buttercream becomes light and fluffy.
10 - Once the cupcakes have cooled completely, generously frost them with the prepared Irish cream buttercream. You can use a piping bag for a decorative finish or a spatula for a rustic look.
# Expert Tips:
01 -
- You'll adore how unbelievably moist these cupcakes are, practically melting in your mouth with every bite.
- The buttercream is a revelation—so rich and velvety, it truly elevates the whole experience.
02 -
- Never, ever try to frost warm cupcakes; the buttercream will melt into a sad, sugary puddle.
- Sifting your powdered sugar for the buttercream makes an incredible difference in texture; it ensures a silky smooth frosting with no gritty bits.
03 -
- Always use room temperature ingredients for both the cupcakes and the buttercream; it ensures a smooth, emulsified batter and frosting.
- Don't overmix your cupcake batter once the dry ingredients are added; mix just until combined for a tender, moist crumb.