- 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
- 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
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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.
I made this for a party and everyone loved them. They are so moist and just the right amount of liquor.
Cake is excellent, moist and sweet and a crispy edge. Frosting has the perfect balance of Baily's.
These were tasty according to my husband and his co-workers but too sweet. I knew when I was making them that 1.5 cups of sugar seemed like an awful lot of sugar but wanted to make it exactly as stated for the first go. Next time, I will cut back on the sugar by a half-cup & see how it is. I did like the texture of these cupcakes - dense and very "cakey".