Irish Cream Cupcakes

Irish Cream Cupcakes
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Irish cream chocolate cupcakes frosted with a rainbow for St. Patrick's Day. They’re decorated with a new frosting technique that’s easier than you think! 
1:15
Prep Time
1:55
Total Time
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
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.

Directions

  1. Heat oven to 350°F. Place paper baking cups into muffin pan cups; set aside.
  2. Combine flour, salt, baking soda, baking powder, and cocoa in bowl; set aside.
  3. Combine sugar and butter in large bowl; beat at medium speed until creamy. Add eggs and vanilla, mix 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.
  4. Spoon batter evenly into prepared muffin pan cups. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool completely.
  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.
  6. Divide frosting between 2 bowls. Frost cupcakes using 1 bowl of frosting.
  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 an 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 the 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. Pipe rainbow design on top of white frosting on each cupcake. Place mini marshmallows onto cupcake to resemble cloud, as desired. 

Recipe Tips

Nutrition Facts (1 cupcake)

Calories
530
Cholesterol
110mg
Carbohydrates
59g
Protein
4g
Fat
32g
Sodium
340mg
Dietary Fiber
0g

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