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Irish Cream Cupcakes

 Irish Cream Cupcakes
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
24 ServingsPrep: 25 min. Bake: 20 min. + cooling


  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 3/4 cup unsweetened applesauce
  • 2 teaspoons McCormick® Pure 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

2 of 2

Irish Cream Cupcakes (continued)

Directions (continued)

  • 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.
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: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.