Clarion County Recipe of the Day: Irish Cream Cupcakes

J.C. Taggart

J.C. Taggart

Published August 11, 2017 4:01 am
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Tasty cupcakes for your summertime parties!

Irish Cream Cupcakes

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs
3/4 cup unsweetened applesauce
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup Irish cream liqueur

Frosting:
1/3 cup butter, softened
4 ounces reduced-fat cream cheese
6 tablespoons Irish cream liqueur
4 cups confectioners’ sugar

Directions

~In a large bowl, beat butter and sugar until crumbly, about two minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla.

~Combine the flour, baking powder, and salt; add to the creamed mixture alternately with liqueur, beating well after each addition.

~Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18 to 22 minutes (or until a toothpick inserted in the center comes out clean). Cool for 10 minutes before removing from pans to wire racks to cool completely.

~For frosting, in a large bowl, beat butter and cream cheese until fluffy. Beat in liqueur. Add confectioners’ sugar; beat until smooth. Pipe over tops of cupcakes. Refrigerate leftovers.

~Makes two dozen.

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