St Patricks Day Cupcakes My Pot o Gold Recipe

Instructions:

1. Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
2. Whisk together flour, baking powder, and salt in a bowl.
3. Cream together softened butter and granulated 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 milk and Irish cream liqueur, beginning and ending with the dry ingredients. Mix until just combined.
6. Fill cupcake liners about ¾ full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cupcakes cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely.
9. Whip heavy cream and powdered sugar until stiff peaks form. Gently fold in Irish cream liqueur.
10. Once cupcakes are completely cool, use a small knife or apple corer to carefully create a small well in the center of each cupcake.
11. Spoon or pipe the Baileys cream filling into the center of each cupcake.
12. Cream together softened butter and powdered sugar until light and fluffy. Add milk and vanilla extract; beat until smooth. Add green food coloring until desired shade is achieved.
13. Frost cooled cupcakes with buttercream frosting.
14. Decorate with green and/or gold sprinkles. These Pot o' Gold St. Patrick's Day Cupcakes are ready to serve.
15. Serve and enjoy your Pot o' Gold Cupcakes!