Ingredients:

  • 1 1/2 cups (192g) all-purpose flour, plus more for dusting pan
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick, 113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon Irish whiskey (optional)
  • 3/4 cup (177ml) buttermilk
  • Green food coloring (gel preferred)
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 3 cups (360g) confectioners' sugar, sifted
  • 1/4 cup (60ml) Bailey's Irish Cream liqueur
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk (if needed to adjust consistency)
  • Green and gold sprinkles (for decoration)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, cream together butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract and Irish whiskey (if using).
  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. Do not overmix.
  6. Stir in green food coloring until desired shade is achieved.
  7. Fill each cupcake liner about 2/3 full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
  10. In a large bowl, beat butter until light and fluffy.
  11. Gradually add the confectioners' sugar, beating until smooth.
  12. Beat in Bailey's Irish Cream and vanilla extract. Add milk, if needed, to reach desired consistency.
  13. Once the cupcakes are completely cool, frost with the Bailey's Irish Cream frosting.
  14. Decorate with green and gold sprinkles. These st patricks day cupcakes are sure to please.