Irish Cream Cupcakes (Printable)
Delightful vanilla cupcakes, subtly flavored with alcohol-free Irish cream, crowned with a rich, creamy buttercream.
# Ingredient List:
→ 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, 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 standard 12-cup muffin tin with paper liners, ensuring it's ready for baking.
02 - In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until they are thoroughly combined. Set this dry mixture aside.
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 mixture one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract until just combined.
05 - In a small bowl or measuring cup, combine the alcohol-free Irish cream liqueur and whole milk, mixing gently.
06 - With your mixer set to a low speed, gradually add the reserved flour mixture to the wet ingredients in three separate additions. Alternate these additions with the Irish cream and milk mixture, beginning and ending with the flour mixture. Mix only until the ingredients are just combined and no streaks of flour remain, being careful not to overmix.
07 - Distribute the cupcake batter evenly among the prepared 12 muffin liners, filling each 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 carefully transferring them to a wire rack to cool completely. Ensure they are fully cooled before frosting.
09 - For the buttercream, beat the softened unsalted butter in a medium bowl with an electric mixer 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 is 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 classic swirl.
# Expert Tips:
01 -
- You'll adore how effortlessly these deliver all the cozy, sophisticated flavor of Irish cream without any alcohol, making them perfect for everyone.
- This recipe consistently bakes up the moistest vanilla cupcakes, providing the ideal canvas for that dreamy, fluffy buttercream.
02 -
- I once got impatient and frosted warm cupcakes – trust me, it's a melty, sad mess, so ensure they are completely cool.
- The secret to that incredibly tender crumb is not to overmix the batter once the flour goes in; stir only until just combined.
03 -
- Sifting your powdered sugar for the buttercream is a non-negotiable step for truly smooth, professional-looking frosting.
- To avoid dry cupcakes, always mix the batter just until the streaks of flour disappear; overmixing develops gluten and makes them tough.