These are very dense and moist cupcakes.
2/3 cup unsalted butter, at room temp of course
2 cups granulated sugar
2 large eggs, room temp
2 teaspoons vanilla extract
1 1/3 cups Bailey’s (or your favorite generic Irish cream)
2/3 cup water
2 tablespoons instant coffee granules
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
Preheat the oven to 325 degrees. Insert 24 liners into a cupcake pan.
Pour yourself a glass of Bailey’s over ice to enjoy while baking.
In large bowl, cream together butter and sugar until fluffy, about 2-3 minutes with a stand mixer.
Add eggs and vanilla and beat well.
In a separate bowl, combine the liqueur, water and instant coffee. Mix well.
In third bowl, thoroughly combine flour, baking powder, and salt.
Add the flour mixture to the creamed mixture, alternating with the liqueur mixture. Beat on medium speed for approximately 2 minutes.
Fill cupcake liners 3/4 full and bake for about 20 minutes or until tops spring back when lightly touched.
Bailey’s Buttercream Icing
1 stick unsalted butter, at room temp
3 cups powdered sugar
2 tablespoons Bailey’s Irish Cream (any variety is fine)
Cream the butter on high speed for approximately 3 minutes. Add the Bailey’s and mix thoroughly. Slowly add the powdered sugar until well blended.