Bless your little Irish heart and every other Irish part, and may your days be filled with cupcakes.
Celebrate the luck of the Irish with Bailey’s Irish Cream Cupcakes. Rich vanilla cake surrounds a surprise bright green center, crowned with a magnificent swirl of fluffy Irish Cream liquor frosting which is made with cream cheese. Using simple everyday ingredients, this easy cupcake recipe may become among your new favorites. Saint Patrick would approve…
Life is too short not to indulge in delightfully sweet cupcakes.
Believe it or not, out of all the many desserts I make, these simple vanilla cupcakes are the most requested treat in our house. I’ve made this recipe for years and figure it’s likely time it goes up on Not Entirely Average. They are super moist and pack a ton of flavor in each two to three bite tease of cake. What puts them completely over-the-top in my opinion is the cream cheese frosting, laced with Bailey’s Irish Cream liquor. Of course, the surprise green center may be omitted if preferred.
*Note that these cupcakes must be refrigerated, so plan for the additional space in your chiller drawer if preparing.
Ingredients for Bailey’s Irish Cream Cupcakes
For the Bailey’s Irish Cream Frosting
3 tablespoons Bailey’s Irish Cream Liquor
1/2 cup unsalted butter, softened
1 8-ounce package cream cheese, softened
1 cup Confectioners sugar
For the Cupcakes
2 sticks of unsalted butter, softened
1 1/2 cups white sugar
3 large eggs at room temperature
1 tablespoon pure vanilla extract
2 cups all purpose flour
3 tablespoons cornstarch
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup whole milk
3 to 4 drops of green food coloring
Prepare the Bailey’s Irish Cream Frosting
Combine the softened butter, softened cream cheese, liquor, and confectioners sugar. Beat on medium speed using a handheld mixer until well combined. Depending on your method of frosting, scrape into a piping bag or baggie with a tip, or alternatively cover bowl with plastic. Place in refrigerator for at least 2 hours before frosting. Frosting will be very stiff, so you may need to allow 10 minutes or so for it to soften if using a piping bag.
Prepare the Cupcakes
Preheat oven to 350° and line two 12 muffin muffin tins with cupcake liners. In a large bowl, beat together butter and sugar until light and fluffy using a hand held mixer. Add each egg one at a time beating well after each addition. Add the vanilla and mix until combined.
In another large bowl whisk together flour, cornstarch, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in the milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined.
Ladle 1 1/4 cups of the batter into a small mixing bowl. Add 3 to 4 drops of green food coloring and whisk until fully incorporated. Using a short drinking glass, open a sandwich-sized re-sealable baggie over the mouth of the glass, one corner point down. Use a rubber spatula to scrape the green batter into the baggie and into the corner point. Seal the top being sure to squeeze out most of the air from the bag.
Fill each cupcake liner 3/4 full with regular batter. Use scissors to cut a SMALL tip at the corner of the bag. Insert the tip into the center of each battered liner and submerge the tip slightly. Squeeze for 2 to 3 seconds, the equivalent of a teaspoon of green batter. Repeat with each battered liner.
Bake until slightly golden on top and a toothpick inserted into the middle comes out clean, about 25 minutes.
Remove from pan and let cool completely. Frost with Bailey’s Irish Cream frosting. Dust with festive sprinkles.
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