Irish Cream Cupcakes

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I saw a cute cupcake idea on my Facebook feed from the DIY network. They used pistachio sprinkles for the topping and had a lucky horseshoe. So cute! I love the mix of sweet and salty. I thought since we are celebrating St. Paddy’s I would try to create an Irish Cream inspired cupcake and use the Pistachio sprinkles. They turned out great.
Here is the recipe.

Irish Cream Cupcakes

1/2 cup softened butter
3/4 to 1 cup sugar
2 eggs
1 tsp. vanilla extract
2 tablespoons of Bailey’s Irish Cream
1-1/2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2/3 cup cold milk
Preheat oven to 350°F.

Bake Time: 18-24 minutes.

Yield: 12 cupcakes.

Cream butter and sugar. Add eggs 1 at a time, beating after each addition. Stir in vanilla.

In a separate bowl, stir together all dry ingredients. Add to butter mixture; stir in milk.

**Irish Cream Cheese Frosting***
8 ounces cream cheese, softened
1 tablespoon of Bailey’s Irish Cream
1/2 cup butter, softened
2 teaspoons vanilla extract
4 cups confectioners’ sugar
(whip all ingredients together until fluffy) Put icing in icing bag with very large tip.

Sprinkle each cupcake with ground Pistachios and top with Shamrock topper. I made my topper using the CAMEO Silhouette. I cut out a page full of shamrocks, taped them to a toothpick and then placed one in each cupcake.




American wife to this Indian life. I am a right-brained, American woman married to a left-brained Indian man. I love art, design, up-cycling and multiple DIY projects at the same time. He loves simplicity and order. Follow us on this cultural collision as I combine our personalities and cultural differences through art, design, food, and raising kids. When I am not working on a craft or project, I co-host a lifestyle/entertainment show called "Daytime Blue Ridge," on our local NBC affiliate, WSLS 10.

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