Irish Cream Cupcakes
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- 2/3 cup(s) unsalted butter at room temperature
- 2 cup(s) granulated sugar
- 2 large eggs at room temperature
- 2 teaspoon(s) vanilla extract
- 1 1/2 cup(s) Irish cream liqueur
- 2/3 cup(s) milk
- 4 cup(s) all-purpose flour
- 2 teaspoon(s) baking powder
- 2 teaspoon(s) salt
- Preheat oven to 325 degrees F. Insert liners into a medium cupcake pan.
- In a large bowl cream together the butter and sugar with an electric mixer on medium speed until fluffy, about 3-5 minutes. Add the eggs and vanilla. Beat well.
- In a separate small bowl combine the liqueur and milk.
- In another bowl combine the flour, bakng powder, and salt.
- Add the flour mixture to the creamed mixture, alternating with the liqueur mixture. beat on medium speed for 2 minutes.
- Fill the cupcake liners 3/4 full. Bake ofr about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.
This recipe is a personal recipe added by humboldt29 and has not been tested or endorsed by MyRecipes.
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Irish Cream Cupcakes Recipe at a Glance
- COURSE: Cupcakes