Irish Cream Cupcakes with Irish Cream Buttercream

With Christmas around the corner, I thought it would be nice to make some cupcakes with some alcohol included. I love Irish cream and usually enjoy it around Christmas time so thought it would be perfect for cupcakes.

These cupcakes are moist, delicious and I developed the recipe so they are not too sweet. For this recipe I use less sugar than in my usual cupcakes due to the Irish cream being quite sweet and the Irish cream also gives these cupcakes a gorgeous creamy flavour. The cupcakes are frosted with buttercream that is also flavoured with Irish cream and compliments the flavours of the cupcakes.

These Irish cream cupcakes are perfect for special occasions such as birthdays and Christmas especially when hosting and If like me you love Irish cream and cake then this is the perfect recipe for you. If you give these cupcakes a try, you definitely won’t be disappointed.

The recipe is quick and easy to follow and you can have a dozen of these delicious cupcakes prepared, baked and decorated in no time.

Ingredients for Irish Cream Cupcakes with Irish Cream Buttercream

For the Irish Cream Cupcakes

• 150g caster sugar
• 65g unsalted butter (soft at room temperature)
• 65ml vegetable oil
• 2 medium eggs
• 60ml sour cream
• 120ml Irish cream
• 225g self-raising flour

For the Irish Cream Buttercream Frosting

• 250g unsalted butter (soft at room temperature)
• 500g icing sugar
• 45ml Irish Cream 

How to Make Irish Cream Cupcakes with Irish Cream Buttercream

1. Preheat the oven to gas mark 3/170^oC/325^oF and line a 12-muffin/cupcake tin with baking cases.

2. To a mixing bowl or stand mixer bowl add the caster sugar and butter then cream the ingredients together until light and fluffy. This should take around 5 minutes. Add the oil and mix the oil into the butter and sugar.

3. Add the eggs one by one and combine. In a separate bowl, whisk together the sour cream and Irish cream and then pour into the main bowl that contains the butter, sugar and oil then continue to mix.

4. Sift in the flour and continue to mix then spoon the batter into the baking cases ensuring they are one third filled to allow room for them rise. Bake them for 20 minutes or until a cake tester comes out clean.

5. Once the cupcakes are removed from the oven, allow them to cool in the tin for 10 minutes then remove them and place them on a cooling rack to cool completely.

6. For the buttercream, use the paddle on a stand mixer or a hand held mixer and beat the butter until light and fluffy. This should take around 5 minutes. Gradually add the icing sugar until it is all incorporated then pour in the Irish cream and continue to mix until all the ingredients are combined and the buttercream is smooth. Prepare your piping bag with a star nozzle and pipe the buttercream onto the cupcakes.

Recipe Tips

• For these cupcakes, I use medium sized cupcake cases that measure approximately 3 cm in height.
• I use caster sugar for these cupcakes but you can also use granulated or brown sugar.
• For the fat component of my cakes, I tend to use butter and vegetable oil as I love the consistency achieved from the combination of the two.
• The eggs should be room temperature so should be removed from the refrigerator in advance.
• I use sour cream to make my cakes moist but you can use natural yoghurt instead but ensure they are also removed from the refrigerator to come to room temperature before use.
• You can use any brand Irish cream to achieve great flavour. I use a supermarket brand which is just as good and half the price of the big brands. You will need 155ml of Irish cream for the cake and buttercream.
• Most of my cakes are made with self-raising flour but you can use plain flour and baking powder.
• Use unsalted butter for the cupcakes and buttercream and ensure it is soft at room temperature before use in the cupcakes and buttercream.
• Icing sugar is also known as powdered sugar or confectionary sugar.

Nutrition

Calories	Fat	Saturates	Carbs
578kcal	30.3g	15.9g	69.5g
Sugars	Fibre	Protein	Salt
55.7g	0.6g	3.6g	0.2g

Storage

• You can store these cupcakes at room temperature in an airtight container.
• If the weather is hot or humid then store in the fridge immediately until serving.
• Any cupcakes leftover the following day should be stored in the fridge for up to 4 days.
• Ensure you bring the cupcakes to room temperature before serving from the fridge.
• Unfrosted cupcakes can be wrapped and stored in the freezer for up to 2 months.

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