Irish Cream Cupcakes

Name: Irish Cream Cupcakes
Prep time: 1 h 15 min
Total time: 1 h 55 min
Yield: 16 cupcakes
Ingredients: Cupcakes; 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1 cup granulated sugar; 1/2 cup Land O Lakes® Butter softened; 2 large Land O Lakes® Eggs; 2 teaspoons vanilla extract; 1 1/3 cups Land O Lakes® Heavy Whipping Cream; 1/3 cup Irish cream liqueur *; Frosting; 4 1/2 cups powdered sugar; 1 1/2 cups Land O Lakes® Butter softened; 1/8 teaspoon salt; 1 to 2 tablespoons Land O Lakes® Half & Half; 1 tablespoon vanilla extract; Red, orange, yellow, green, blue and purple food colors; Mini marshmallows, as desired

Irish cream chocolate cupcakes frosted with a rainbow for St. Patrick's Day. They’re decorated with a frosting technique that’s easier than you think!

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1 hr 15 min

Prep Time

1 hr 55 min

Total Time

cupcakes

Ingredients

Cupcakes

1 ¹/₂ cups all-purpose flour

¹/₂ cup unsweetened cocoa

¹/₂ teaspoon salt

¹/₂ teaspoon baking soda

¹/₄ teaspoon baking powder

1 cup granulated sugar

¹/₂ cup Land O Lakes® Butter, softened

2 large Land O Lakes® Eggs

2 teaspoons vanilla extract

1 ¹/₃ cups Land O Lakes® Heavy Whipping Cream

¹/₃ cup Irish cream liqueur

Frosting

4 ¹/₂ cups powdered sugar

1 ¹/₂ cups Land O Lakes® Butter, softened

¹/₈ teaspoon salt

1 to 2 tablespoons Land O Lakes® Half & Half

1 tablespoon vanilla extract

Red, orange, yellow, green, blue and purple food colors

Mini marshmallows, as desired

*Substitute Irish cream flavored coffee creamer.

How to make

STEP 1

Heat oven to 350°F. Place paper baking cups into muffin pan cups; set aside.
STEP 2

Combine flour, cocoa, 1/2 teaspoon salt, baking soda and baking powder in bowl; set aside.
STEP 3

Combine granulated sugar and 1/2 cup butter in large bowl; beat at medium speed until creamy. Add eggs and 2 teaspoons vanilla; beat until combined. Combine whipping cream and Irish cream liqueur in bowl. Set aside. Add flour mixture alternately with whipping cream mixture, beating at low speed after each addition until well mixed.
STEP 4

Spoon batter evenly into prepared muffin pan cups. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool completely.
STEP 5

Combine powdered sugar, 1 1/2 cups butter and 1/8 teaspoon salt in bowl; beat at medium speed until creamy. Add half & half and 1 tablespoon vanilla; continue beating until smooth.
STEP 6

Divide frosting between two bowls. Frost cupcakes using one bowl of frosting.
STEP 7

Divide remaining bowl of frosting into 6 small bowls; tint each using colors of the rainbow (red, orange, yellow, green, blue and purple). Place each color into individual resealable plastic food bag; cut off corner of each bag. Place large piece of plastic food wrap onto counter surface. Pipe each color onto wrap to form 8-inch horizontal lines that are touching, using all of frosting. Gently roll into one large roll, using plastic wrap. Snip tip off 1 end of plastic wrap. Place cut-side down into piping bag fitted with star tip.

Tip: Piping and Rolling Rainbow Frosting
STEP 8

Pipe rainbow design on top of white frosting on each cupcake. Place mini marshmallows onto cupcake to resemble cloud, as desired.

Tip: Piping Rainbows

530 Calories

32 Fat (g)

110 Cholesterol (mg)

340 Sodium (mg)

59 Carbohydrates (g)

0 Dietary Fiber

4 Protein (g)

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