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Irish Cream Cupcakes Recipe

Irish Cream Cupcakes Recipe

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 YIELD: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

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.

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.

Wine Pairings

Sweet White Wine

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