Show Subscription Form




Irish Cream Cupcakes Recipe
Irish Cream Cupcakes Recipe photo by Taste of Home

Irish Cream Cupcakes Recipe

Read Reviews
5 11
Publisher Photo
If you're looking for a grown-up cupcake, give these a try. You'll have a hard time limiting yourself to one! —Jenny Leighty, West Salem, Ohio
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 24 servings

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 3/4 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup Irish cream liqueur
  • FROSTING:
  • 1/3 cup butter, softened
  • 4 ounces reduced-fat cream cheese
  • 6 tablespoons Irish cream liqueur
  • 4 cups confectioners' sugar

Nutritional Facts

1 cupcake equals 273 calories, 9 g fat (5 g saturated fat), 38 mg cholesterol, 170 mg sodium, 45 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition.
  2. Beat in applesauce and vanilla (mixture may appear curdled). Combine the flour, baking powder and salt; add to the creamed mixture alternately with liqueur, beating well after each addition.
  3. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For frosting, in a large bowl, beat butter and cream cheese until fluffy. Beat in liqueur. Add confectioners’ sugar; beat until smooth. Pipe over tops of cupcakes. Refrigerate leftovers. Yield: 2 dozen.
Originally published as Irish Cream Cupcakes in Healthy Cooking October/November 2012, p36

Nutritional Facts

1 cupcake equals 273 calories, 9 g fat (5 g saturated fat), 38 mg cholesterol, 170 mg sodium, 45 g carbohydrate, trace fiber, 2 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Irish Cream Cupcakes

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 19, 2015

"Oh my gosh these were so yummy--worth every bit of the $20 I spent on a bottle of Bailey's. My first time using reduced fat cream cheese for frosting--I was shocked it tasted so good. I did notice they are quite a bit dry the next day so try to eat them when they are fresh!!!"

MY REVIEW
Reviewed Mar. 8, 2015

"These were an all-time favorite for family, co-workers & friends. I don't need to add or subtract from the recipe. I will definitely make this again. It was a great recipe to welcome "Spring" for 2015! I give it a 10 star instead of 5!"

MY REVIEW
Reviewed Mar. 7, 2015

"I tried this recipe to see if I would like it for our VFW St Patrick's Day dinner. They were great and will definitely be on the menu. Thank you for a great recipe."

MY REVIEW
Reviewed Mar. 1, 2015

"Could these be made as a layer cake?? Sounds very yummy"

MY REVIEW
Reviewed Apr. 9, 2014

"I made these for my office and my co-workers loved them.The cupcakes are moist and the flavors are nice and fresh. I substituted mocha in the frosting for the irish cream as they blended very nicely. Popcorn salt added to the frosting gets rid of the extra sweetness in the sugar."

Loading Image