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 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 filtered Milk

4 ounces butter, at room temperature
¼ cup filtered 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.

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