A flavorful vanilla cupcake infused with Baileys Irish cream topped with a Baileys infused mocha buttercream frosting. Cupcake recipe from Cupcakerehab.com. Frosting recipe courtesy of Amee's Savory Dish.
2-3tbspwhole milk*I use whole evaporated milk- see ingredient notes in post
2tbspBaileys Irish cream(you can use all milk and skip the Baileys for a regular mocha buttercream)
4cupspowdered sugar
Instructions
For the cupcakes:
Preheat the oven to 325 degrees F. and line a 24-cup muffin tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer), cream the butter and sugar on medium-high speed until the mixture is light and fluffy.
Add the eggs and vanilla extract and beat well, scraping down the sides of the bowl with a spatula once or twice to ensure everything is fully incorporated.
In a separate bowl, combine the Baileys, water and milk and whisk until combined.
In a third bowl, sift the flour with baking powder and salt.
Add the flour mixture to the butter mixture, alternating with the Baileys mixture.
With the mixer on low speed, add 1/3 of the flour mixture to the butter mixture, then pour in half of the Baileys mixture. Repeat with another 1/3 of the flour mixture, followed by the remaining Baileys mixture. Finish with the remaining flour mixture.
Fill cupcake liners 3/4 full and bake for about 25 minutes or until tops spring back when lightly touched. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
For the frosting:
Cream the softened butter with cocoa powder, coffee granules, and vanilla.
With the mixer on low speed, add the powdered sugar a ½ cup at a time, alternating with tablespoons of milk and Baileys.
For a silkier texture, add more milk, a teaspoon at a time, until you reach your desired consistency.
Once your cupcakes have completely cooled, frost them using a piping bag or an offset spatula, and enjoy!
Notes
Bring your butter and eggs to room temp before baking. Cold butter won’t cream properly, and cold eggs can cause the batter to curdle.
Overmixing can lead to dense cupcakes instead of light, fluffy ones. Once you add the last of the flour mixture, mix just until combined.
Check for doneness the right way by lightly pressing the top of a cupcake. If it springs back, it's done! Or insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they’re ready!