Monday, April 5, 2010

Bailey's Cupcakes with Bailey's Buttercream

ok, i know this is SOMEwhat of a repeat, and i dont usually do that, but these were in high demand, people!
i made them for sabrina's birthday, and i know i say this a lot, but they are one of my new favorites. even without the icing, the cupcake is phenomenal!!!!!!!

Bailey's Cupcakes

this made about 29 cupcakes!

  • 2/3 cup unsalted butter, at room temp.
  • 2 cups granulated sugar
  • 2 large eggs, room temp
  • 2 teaspoons vanilla extract
  • 1 1/3 cups Bailey’s
  • 2/3 cup water
  • 2 tablespoons milk
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons salt


  1. Preheat the oven to 325 degrees. Insert 24 liners into a cupcake pan.
  2. n large bowl, cream together butter and sugar until fluffy, about 2-3 minutes with a stand mixer. Add eggs and vanilla and beat well.
  3. In a separate bowl, combine the liqueur, water and milk. Mix well.
  4. In third bowl, thoroughly combine flour, baking powder, and salt.
  5. Add the flour mixture to the creamed mixture, alternating with the liqueur mixture. Beat on medium speed for approximately 2 minutes.
  6. Fill cupcake liners ¾ full and bake for about 25 minutes or until tops spring back when lightly touched.
Bailey's Buttercream Icing *here

don't forget to add sprinkles!



  1. Um, please mail me some of those cupcakes STAT. Thanks! ;-)

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