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
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • ½ cup (120ml) buttermilk
  • ¼ cup (60ml) fresh lime juice
  • 1 tablespoon lime zest
  • Green food coloring (optional, gel food coloring recommended)
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • ¼ cup (60ml) Irish cream liqueur (such as Baileys)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Green sprinkles (optional)
  • Gold sugar crystals (optional)

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 large bowl, cream together softened butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Gradually add dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Stir in lime juice, lime zest, and green food coloring (if using).
  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 cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  10. In a large bowl, beat softened butter until smooth and creamy.
  11. Gradually add powdered sugar, beating on low speed until combined.
  12. Beat in Irish cream liqueur, vanilla extract, and salt until light and fluffy.
  13. Once the cupcakes are completely cool, frost with Irish cream frosting. Decorate with green sprinkles and gold sugar crystals, if desired.