Irish Flag Cupcakes Recipes

IRISH CREAM CUPCAKES

Irish Cream Cupcakes image

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

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 14

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
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

Steps:

Preheat oven 350°. In a large bowl, beat butter and sugar until light and fluffy, 5-7 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 until a toothpick inserted in the center comes out clean, 18-22 minutes. 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.

Nutrition Facts : Calories 273 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 170mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 0 fiber), Protein 2g protein.

BAILEY'S IRISH CUPCAKES

Bailey's Irish Cupcakes image

These sweet cakes taste just like the real thing! A fun variation of a plain cupcake. These taste great topped with whipped cream or a buttercream frosting.

Provided by Claire

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream

Time 30m

Yield 12

Number Of Ingredients 10

Ingredients

½ cup butter, softened
¾ cup white sugar
4 egg yolks
¾ cup sour cream
½ teaspoon vanilla extract
1 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
6 tablespoons Irish cream liqueur (such as Baileys®)

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Line 12 muffin cups with paper liners.
Beat butter in a large bowl with an electric mixer until the butter is light and smooth, 2 to 3 minutes; beat in sugar until the mixture is light and fluffy, at least 5 more minutes.
Beat in egg yolks one at a time, mixing until each yolk is just combined before adding the next; mix in sour cream and vanilla and almond extracts.
Sift flour in a separate bowl with baking powder and salt.
Stir flour mixture into the liquid ingredients in thirds, alternating with Irish cream liqueur, until the batter is smooth.
Pour batter into the lined muffin cups.
Bake in the preheated oven until the cupcakes are golden brown on top and a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes.

Nutrition Facts : Calories 233.6 calories, Carbohydrate 25.1 g, Cholesterol 94.9 mg, Fat 12.3 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 7.3 g, Sodium 154.6 mg, Sugar 16 g

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