Irish Vanilla Cupcakes with Bailey's Buttercream Frosting

Celebrate St. Patrick's Day with these amazing Irish Vanilla Cupcakes with Bailey's Buttercream frosting. These moist cupcakes are made with Natrel Fine-filtered Milk. These will add a bit of festive green to your meal. Please visit Natrel on Facebook, they did feature my recipe!

Irish Vanilla Cupcakes with Bailey's Buttercream Frosting


1 ¾ cup all-purpose flour
1 Tbsp baking powder
½ tsp salt
½ cup butter, at room temperature
1 cup sugar
2 eggs
¼ cup Bailey’s
½ cup Natrel Milk

4 ounces butter, at room temperature
¼ cup Natrel Milk
2 Tbsps Bailey’s
4 cups powdered sugar
¼ tsp Wilton green icing color

-Preheat oven to 350F. Line a 12 muffins pan with muffins liners.
-In a large bowl cream the butter with the sugar for 2 minutes. Add the eggs, one by one, mixing well after each addition.
-In a small bowl mix the flour with baking powder and salt.
-To the butter mixture add the flour mixture, milk and Bailey’s. Mix well for 3-4 minutes.
-Divide the cupcake mix into 12 liners.
-Bake at 350F for 20 minutes until a toothpick inserted in the middle comes out clean.
-Let rest at room temperature for 30 minutes before frosting.
-In a large bowl cream butter. Gradually add powdered sugar, one cup at a time, plus 1 Tbsp of milk. Beat well after each addition. When done adding the powdered sugar and the milk, add the Bailey’s. Mix for 1 minute. Add the green coloring, if using and beat 20 seconds. You can add more powdered sugar or milk to get the perfect consistency.
-Frost cupcakes

TIPS: Make sure that the cupcakes are at room temperature before frosting. You can prepare them in the morning and serve for dessert at night. These cupcakes freeze well. This is a nice cupcake to serve on St Patrick’s Day. If you are making them for children, omit the Bailey’s.

Disclaimer: From time to time La Cuisine d'Hélène will receive special perks from a company but all opinions on this blog are my own.

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