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Baileys-Cup-Cakes
2 ¾ Cup of Cake Flour, or AP Flour ( I use King Arthur)

1 Tsp Baking Powder

½ Tsp Salt

6 oz Cream Cheese, softened

1 Stick and 2 Tbsp of Butter, softened

1 Cup Granulated Sugar

1 Cup Light Brown Sugar, packed

1 Tsp Vanilla extract

3 Large Eggs

¾ Cup Bailey’s Irish Cream

Smuckers Caramel Topping

Butter Cream Frosting:

3 Sticks Butter, softened

3 ½ Cups Powdered Sugar

6 Tbsp Bailey’s Irish Cream

3 Tsp Vanilla Extract

Preheat Oven to 350 degrees. Line cupcake tins with cupcake liners (approx. 24)

In a medium size bowl, mix together flour, salt, and baking powder and set aside. In a large bowl, combine cream cheese and butter. Beat in sugars and vanilla until combined. Add eggs one at a time until incorporated. With the mixer on low, slowly add the flour mixture and baileys alternately until combined. Fill cupcake liners almost to the top, they shouldn’t rise too much. Bake in the oven for about 20 minutes, or until a toothpick is inserted and comes out clean.

For Buttercream, beat together butter and vanilla. Add powdered sugar one cup at a time and add baileys between each cup of sugar until all ingredients are mixed together. If you need to, add more baileys or powdered sugar to get the right consistency. Frost the cooled cupcakes and drizzle with caramel and enjoy!

#Baileys  #CupCakes  #FunCakes

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