Bailey's Irish Cream Soaked Cupcakes
Celebrate St. Patrick's Day in style with these extra boozy cupcakes, soaked in Bailey's Irish Cream and topped with creamy icing—a festive treat that will have everyone feeling the luck of the Irish.
Ingredients
FOR CUPCAKES:
- 1 ¼ cup flour
- ¾ cup sugar
- 1 ½ teaspoons baking powder
- 8 tablespoons butter
- 2 eggs room temperature
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup Bailey's Irish Cream separate into half cups
FOR BAILEY'S ICING:
- 1 ½ cup powdered sugar
- 8 tablespoons butter room temperature
- ⅓ cup Bailey's Irish Cream
- 1 teaspoon green food coloring optional
Instructions
- Preheat the oven to 400°F (200°C). Prepare your mini cupcake tin by lining it with cupcake liners.
- In a stand mixer with a whisk attachment, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time.
- In a separate bowl, mix together the flour, baking powder, cinnamon, vanilla extract, and salt. Slowly add the dry ingredient mixture to the stand mixer on low speed, pausing after each 1/4 cup to allow the ingredients to fully incorporate.
- Once the cupcake batter has reached a thick and creamy consistency, slowly pour in the 1/2 cup of Bailey's Irish Cream, adding 1 tablespoon at a time until the batter is smooth but not runny.
- Fill each cupcake liner with about a tablespoon of batter, or approximately 2/3 full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool for about 10 minutes in the pan before transferring them to a cooling rack to cool completely.
- In a small bowl or plate, pour 1/4 cup of Bailey's Irish Cream. Dunk each cupcake into the Bailey's for about 30 seconds, allowing them to absorb as much alcohol as possible. Seal the soaked cupcakes in a container until ready to decorate with icing.
- Using a large stand mixer with a whisk attachment, combine the room temperature butter and powdered sugar, adding one tablespoon of powdered sugar at a time. Slowly add the Bailey's Irish Cream, alternating with the powdered sugar, until the frosting reaches the desired consistency.
- If desired, add the green food coloring and whisk the icing on high speed until it becomes light and fluffy. Spoon the icing into an icing bag fitted with your favorite tip.
- Once the cupcakes are completely cooled, start icing from the middle of each cupcake and twirl the icing outwards and upwards. Chill the cupcakes or serve them right away at room temperature. Store any leftover cupcakes in an airtight container in the fridge for up to 3 days.
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