Irish Cream Cupcakes with Buttercream
This recipe makes a batch of Irish cream cupcakes that I love to make at Christmas. The cupcakes are light with a fluffy texture and the Irish cream adds great flavour to them.
Servings: 12 servings
Calories: 578kcal
Ingredients
For the Irish Cream Cupcakes
- 160g caster sugar
- 60g unsalted butter (soft at room temperature)
- 60ml vegetable oil
- 2 large eggs
- 60ml sour cream
- 120ml Irish cream
- ½ teaspoon salt
- 225g self-raising flour
For the Irish Cream Buttercream Frosting
- 250g unsalted butter (soft at room temperature)
- 500g icing sugar
- 45ml irish cream
Instructions
- Preheat the oven to gas mark 3/325oF/160oC/140℃ fan and line a 12-count tin with cupcake cases. 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 4 minutes. Mix in the oil then set the bowl aside.
- In another bowl, whisk together the eggs, sour cream and Irish cream and then pour into the bowl with the creamed butter. Combine well then add the salt and the flour and continue to mix until you have a smooth batter.
- Spoon the batter evenly between the cupcake cases and bake for 25 minutes or until a cake tester comes out clean. Once the cupcakes are removed from the oven, allow them to cool in the tin for 10 minutes then remove and place them on a cooling rack to cool completely.
- 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 and mix well then mix in the Irish cream until you have a smooth buttercream. Prepare your piping bag with a star nozzle and pipe the buttercream onto the cupcakes.