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–+ servings

Marbled Irish Cream Cupcakes with Irish Cream Frosting

Sweet Tooth, Sweet Life
Top o' the morning' to ya! Who doesn't love a good boozy recipe, right? These irish cream cupcakes are spectacular anytime of year, but particularly around St. Patrick's Day. Pair them with a little Bailey's on the rocks and you've got yourself a party.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course cupcakes, Dessert
Servings 24 regular cupcakes

Ingredients
  

Cupcake Ingredients:

  • 1 stick 1/2 cup butter, softened
  • 4 egg whites at room temperature 30 minutes
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-2/3 cups sugar
  • 4 tablespoons Irish cream liqueur*
  • 1 teaspoon vanilla
  • 1 1/4 cups buttermilk or sour milk**
  • 3 ounces semi-sweet chocolate chips melted and cooled

Irish Cream Frosting Ingredients:

  • 1-1/2 sticks 12 tablespoons butter, softened
  • 5 cups confectioners’ sugar
  • 5-8 tablespoons Irish cream liqueur*

Instructions
 

  • Preheat oven to 350 degrees F and line 24 muffin cups with paper baking cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, liqueur, and vanilla. Beat until combined, scraping sides of bowl occasionally. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined.
  • Transfer 2-1/2 cups batter (about half) to a medium bowl; stir in melted chocolate. Fill each prepared muffin cup about two-thirds full, spooning chocolate batter into one side of cup and white batter into other side of cup.
  • Bake for 18-20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes, then remove and allow to cool completely on racks.
  • Once cupcakes are completely cool, combine all ingredients for Irish Cream Frosting in electric mixer and mix until smooth. Frost tops of cupcakes. ENJOY!

Notes

*Some people may found this amount to be a little strong. If you really want to taste the Irish cream liqueur, stick with these amounts. If you want just a subtle flavor, decrease the amount used by 1-2 tablespoons.
**To make 1-1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/4 cups total liquid; stir. Let stand for 5 minutes before using.
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