Bailey's Irish Cream Cupcakes & Frosting

Bailey's Irish Cream Cupcakes

For the Bailey's cupcakes:
2-1/2 cups all purpose flour
3 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1-1/2 cups granulated sugar
12 tbsp butter, at room temperature
2 whole eggs + 2 egg whites, at room temperature
2 tsp vanilla extract
1/2 cup Bailey's Irish Cream

For the Bailey's buttercream:
1 cup butter
4 cups powdered sugar
3 tbsp Bailey's Irish Cream

- Preheat oven to 350 degrees. Line muffin tins with 24 cupcake liners.
- In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
- In the bowl of an electric mixer, cream together sugar and butter until light and fluffy, about 2-3 minutes.
- Add eggs and egg whites one at a time, beating on low between each addition. Add vanilla.
- Add flour slowly in 3 additions, alternating with Bailey's, starting and ending with flour.
- Fill cupcake liners about 2/3 full and bake 15-17 minutes, or until a cake tester comes out clean. Allow to cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat butter in an electric mixer until light and fluffy. Add powdered sugar 1/2 cup at a time, until completely mixed. Add the Bailey's and beat until well combined.
- Poke holes in the tops of the cupcakes and brush some Bailey's on each before frosting.
- Load frosting into a piping bag fit with a large tip and decorate as desired.