Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened, plus more for greasing pans
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ⅔ cup (160ml) buttermilk, at room temperature
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 3 cups (360g) confectioners' sugar, sifted
  • 2-3 tablespoons Baileys Irish Cream liqueur (or milk for a non-alcoholic version)
  • Pinch of salt
  • Optional: Green food coloring (gel preferred)
  • Edible gold sprinkles or gold leaf flakes

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
  6. Fill each cupcake liner about ⅔ full.
  7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  9. In a large bowl, beat the softened butter until light and fluffy.
  10. Gradually add the sifted confectioners' sugar, beating on low speed until combined.
  11. Beat in the Baileys Irish Cream liqueur and salt. Continue beating until light and fluffy. Add a drop or two of green food coloring if desired.
  12. Once the cupcakes are completely cool, frost them with the Baileys Irish Cream buttercream. Use a piping bag and tip for a decorative swirl, or simply spread with a knife.
  13. Sprinkle the cupcakes with edible gold sprinkles or gold leaf flakes.