Irish Cream Cupcakes
- Servings: 24
- Course: Dessert
Reynolds Kitchens tip
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- 1 package (18.25 oz.) white cake mix
- 3 large eggs
- 1/2 cup Irish cream liqueur for cupcakes
- 1/2 cup butter, softened
- 1 package (3 oz.) cream cheese, softened
- 1/4 teaspoon salt
- 1 box (16 oz.) confectioners sugar
- 3 tablespoons Irish cream liqueur for frosting
- 1/2 container ready-to-spread vanilla frosting
- 2 pastry bags
- 1/2-inch round decorating tip
- Star decorating tip
- Semi-sweet chocolate bar
PREHEAT oven to 350°F.
PLACE Reynolds® StayBrite® Baking Cups in muffin pans; set aside.
PREPARE cake mix following package directions for 24 cupcakes, using 3 eggs and amount of oil specified. Replace 1/2 cup of the water with Irish cream liqueur. Spoon batter into baking cups.
BAKE following package directions. Cool.
Tip: To make cake a non-alcoholic version, try substituting flavored coffee creamer for the Irish cream liqueur.
MAKE frosting: 1.Combine butter, cream cheese, salt; beat until light and fluffy. 2.Add confectioners' sugar slowly, beating on low speed. 3.Beat in irish cream liqueur one tablespoon at a time until desired consistancy is reached.
FILL a pastry bag, fitted with a plain 1/2 inch round tip, with frosting. Fill a second pastry bag, fitted with a star decorating tip, with vanilla frosting.
PIPE concentric circles of Irish Cream Frosting onto each cupcake to form a peak. Pipe a dot of vanilla frosting on the side.
GRATE semi sweet chocolate on top of each cupcake.
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