Bailey’s Irish Cream Cupcakes

I’m making two posts in one day, that’s what’s up! This is how you know I’m excited to be a new blogger. Anyways, we bought a big bottle of Bailey’s yesterday at Costco because I knew I wanted to bake some things with it while I was still in the suburbs at my parents’. I found a lovely recipe for Bailey’s Irish Cream Cupcakes on Sweet Tooth‘s blog . They looked just glorious on there. Let me begin by saying this is the first time I’m baking cupcakes. Haha, yes I am a total noob! I’ve made muffins before though, so that’s kind of close. Anyways, like I said, I’m willing to learn and I’m excited to be learning! Kammie is becoming domesticated. Ha, kinda. Not really. I did enjoy baking quite a bit though. I messed up on the frosting and it did not end up the way it should, I think, mainly because I ran out of powdered sugar and I didn’t have that cool frosting bag you use, so I just used a ziplock bag with a hole in a corner. Might have not came up looking exactly the most beautiful but did they taste GOOD! My dad ate 6 (not like that’s a big achievement for him or anything) and afterwards he came to my room and congratulated me on a job well done. Haha, so yeah, they are pretty delicious! Props to Sweet Tooth for the recipe, for sure.

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Bailey’s Irish Cream Cupcakes

For the Bailey’s cupcakes:
1 1/4 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
3/4 cups granulated sugar
6 tbsp butter, at room temperature
1 whole eggs + 1 egg white, at room temperature
1 tsp vanilla extract
1/4 cup Bailey’s Irish Cream

For the Bailey’s buttercream:
3/4 cup butter
3 cups powdered sugar
3 tbsp Bailey’s Irish Cream

Directions:

Line 12 muffin tins with cupcake liners. Preheat oven to 350 degrees F. In the bowl of an electric mixer, cream together sugar and butter until light and fluffy, about 2-3 minutes. Add eggs and egg whites one at a time, beating on low between each addition. Add vanilla. Add flour slowly in 3 additions, alternating with Bailey’s, starting and ending with flour.

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Fill cupcake liners about 2/3 full.

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Bake 15-17 minutes, or until a cake tester comes out clean (my time came out to be about 20 min). Allow to cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

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For the frosting, beat butter in an electric mixer until light and fluffy. Add powdered sugar 1/2 cup at a time, until completely mixed. Add the Bailey’s and beat until well combined. Poke holes in the tops of the cupcakes and brush some Bailey’s on each before frosting. Load frosting into a piping bag fit with a large tip and decorate as desired. (this part failed on me, but I’m sure it can work out for someone more competent :)

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Kammie wants to know:

  • Do you like drinking Bailey’s Irish Cream?

  • When’s the last time you had a boozy dessert? What was it?

Let me know in the comments below!

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