Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Mixing
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
- Gradually add the flour mixture to the creamed butter and sugar, alternating with buttermilk, beginning and ending with the flour mixture.
- Mix in the Irish cream liqueur until well combined.
Baking
- Spoon the batter into the prepared cupcake liners, filling them about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
Feel free to add cocoa powder for a chocolate variant or mix in mint extract for a fresh twist. For a vegan option, substitute butter with coconut oil and flax eggs instead of regular eggs. A simple cream cheese frosting with a splash of Irish cream mixed in will elevate these cupcakes.