Ingredients:

  • 1 ½ cups (192g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) Irish cream liqueur (e.g., Baileys)
  • ¼ cup (60ml) buttermilk
  • Green food colouring (gel preferred, optional)
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 2-3 tablespoons heavy cream
  • 1-2 tablespoons Irish whiskey (Jameson, Tullamore Dew)
  • ¼ teaspoon vanilla extract
  • Edible gold dust/glitter
  • Green sprinkles (optional)
  • Shamrock candies (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a separate bowl, cream together butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the Irish cream and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. If desired, stir in green food colouring until desired shade is achieved.
  7. Fill cupcake liners about 2/3 full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cupcakes cool in the tin for a few minutes before transferring to a wire rack to cool completely.
  10. In a large bowl, beat butter until light and fluffy.
  11. Gradually add powdered sugar, beating until smooth.
  12. Beat in heavy cream, Irish whiskey, and vanilla extract until the buttercream is light and airy. Add more heavy cream if needed to reach desired consistency.
  13. Once cupcakes are completely cool, frost with whiskey buttercream.
  14. Sprinkle with edible gold dust/glitter, green sprinkles, and/or shamrock candies. For charming St. Patricks Day cupcakes