- 1/2 cup butter, softened
- 1-1/2 cups sugar
- 2 large 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
- 1/3 cup butter, softened
- 4 ounces reduced-fat cream cheese
- 6 tablespoons Irish cream liqueur
- 4 cups confectioners' sugar
- In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition.
- 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.
- 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.
- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Irish Cream Cupcakes
"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!!!"
"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!"
"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."
"Could these be made as a layer cake?? Sounds very yummy"
"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."