Celebrate St. Patrick's Day with these amazing Irish Vanilla Cupcakes with Bailey's Buttercream frosting. These moist cupcakes are made with filtered Milk. These will add a bit of festive green to your meal.
IRISH VANILLA CUPCAKES WITH BAILEY'S BUTTERCREAM FROSTING
Ingredients
CUPCAKES:
1 ¾ cup all-purpose flour
1 Tbsp baking powder
½ tsp salt
½ cup butter, at room temperature
1 cup sugar
2 eggs
¼ cup Bailey’s
½ cup filtered Milk
FROSTING:
4 ounces butter, at room temperature
¼ cup filtered Milk
2 Tbsps Bailey’s
4 cups powdered sugar
¼ tsp Wilton green icing color
Directions
CUPCAKES:
-Preheat oven to 350F. Line a 12 muffins
pan with muffins liners.
-In a large bowl cream the butter with the
sugar for 2 minutes. Add the eggs, one by one, mixing well after each addition.
-In a small bowl mix the flour with baking
powder and salt.
-To the butter mixture add the flour
mixture, milk and Bailey’s. Mix well for 3-4 minutes.
-Divide the cupcake mix into 12 liners.
-Bake at 350F for 20 minutes until a
toothpick inserted in the middle comes out clean.
-Let rest at room temperature for 30
minutes before frosting.
FROSTING:
-In a large bowl cream butter. Gradually
add powdered sugar, one cup at a time, plus 1 Tbsp of milk. Beat well after
each addition. When done adding the powdered sugar and the milk, add the
Bailey’s. Mix for 1 minute. Add the green coloring, if using and beat 20
seconds. You can add more powdered sugar or milk to get the perfect
consistency.
-Frost cupcakes
-Frost cupcakes
TIPS: Make sure that the cupcakes are at room temperature before frosting. You can prepare them in the morning and serve for dessert at night. These cupcakes freeze well. This is a nice cupcake to serve on St Patrick’s Day. If you are making them for children, omit the Bailey’s.
