Christmas Comes Early: Irish Cream Mini Cupcakes

I may have a soft spot in my heart for Bailey’s…and a hollow leg to store it in…

So let’s be honest with each other. And admit it.

We’ve both had moments where, it’s say…a Tuesday morning…and its time to leave for work…and a thought pops into your mind…Man, I wish it was socially acceptable to put a splash of Bailey’s in my a.m. coffee.

If at this point you’re saying “That’s never happened to me,” think back to the holidays and STOP LYING.

Irish cream is delicious. Just admit it already. It’s Christmas in a glass.

So to get around the apparent “frowned upon” factor of drinking on the job (insert ‘frowned upon’ Hangover movie reference here), I make irish cream cupcakes.

In bite size form.

It’s like Christmas. In a cupcake. Bite size.

Amaze sauce.

You’ll need a mini cupcake pan for these. Luckily, I have one because I have every kitchen item available and yes I know my having so much kitchen stuff really cuts down on what I can put on my wedding registry. But since I’m not registering for anything anytime soon…back to cupcakes.

You could make a full-size cupcake, but these are just…cuter.

Without frosting they’re naked. But I still dig it.

Improvements? These could only get better if served with a batch of homemade Bailey’s.

Funny you should mention that…

So I wish you happy baking & bailey’s-ing, and happy freaking holidays. (Even though it’s November.)

I love Christmas, it’s my favorite holiday,and I can’t wait to post about it. So I hope you enjoy some early Christmas cheer with an irish cream cupcake.

And please, cakerypapery reminds you, always cupcake responsibly.

Irish Cream Cupcake Recipe:

• 1 1/2 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2/3 cup irish cream liqueur

For the frosting:

• 1/2 cup unsalted butter, softened
• 2 tablespoons (or more…) irish cream liqueur
• 2 cups confectioners’ sugar

Preheat the oven to 350F. Stir together flour, baking powder, and salt. In a separate bowl, mix together butter and sugar until light and fluffy. Add eggs and vanilla, and mix until well blended. Add the flour mixture to the butter mixture, alternating with the irish cream. Mix until smooth, but don’t overmix! Line cupcake pan with paper liners, and fill each one 2/3 full. Bake in the oven (one pan at a time) for 15 minutes, or until just slightly golden brown.

For the frosting, mix all the ingredients together until smooth and creamy. Add more confectioners’ sugar or irish cream if needed to give frosting the desired consistency.

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