Description: A decadent cupcake infused with Irish cream liqueur and often topped with a creamy frosting.

Preparation time: 15-20 minutes

Cooking time: 20-25 minutes

Serving size: 12 cupcakes

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup Irish cream liqueur
• 1/2 cup whole milk
  
  For the frosting:
• 1/2 cup unsalted butter, at room temperature
• 3-4 cups powdered sugar
• 2-3 tbsp Irish cream liqueur

1. Preheat the oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and Irish cream liqueur.
4. Gradually add the flour mixture to the butter mixture, alternating with the milk, until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cupcakes are baking, make the frosting by beating the butter and powdered sugar together until smooth. Stir in the Irish cream liqueur until desired consistency is reached.
7. Allow the cupcakes to cool completely before frosting.