Irish Cream Rainbow Cupcakes

Irish Cream Rainbow Cupcakes for St Patrick's Day
This is the same recipe I used for my Easter Egg Cupcakes but with one difference – this one has Irish Cream in – doubly so, in the batter as well as in the frosting!
I have to admit the Irish Cream gave this cupcake a very unique taste, and the smell whilst baking … total delight {even more delighting when eating three in a row one}

Irish Cream Rainbow Cupcakes

{12 standard size cupcakes}
1 cup Sugar
1/2 cup Butter, room temperature
2 Extra-Large Eggs
2 t Vanilla Essence
1 1/2 cup Flour
1 TB Baking Powder
1/3 cup Milk
2 TB Irish Cream Liqueur {Baileys is a nice one to use}
Red / Blue / Yellow / Green Food coloring
250g Cream Cheese, plain, room temperature
4 TB Butter, room temperature
1 t Vanilla Essence
2 TB Irish Cream Liqueur
4 – 6 cups Icing Sugar
Green Sugar Crystals {***see below how to make your own}
Toothpicks {optional}
Cupcake Toppers, see link to printable below {optional}
1.) Pre-heat the oven to 180 deg C (350 deg F) – Spray and line a muffin pan.
2.) Beat the Sugar and Butter together until creamy – add the Eggs and Vanilla – beat until well combined.
3.) Sift together the Flour and Baking Powder – add to the Sugar mixture and beat on low – add the Milk and Irish Cream, beat on low until combined.
4.) Divide the batter into 4 smaller bowls – add a few drops of each Food color {add as much or as little as you like, but rather start with less and then increase}
5.) Spoon into the prepared muffin pan – add teaspoonfuls of each color per hole, repeat until all the batter has been used – use a toothpick and roughly give each batter filled hole a swirl or two.
6.) Bake 15 – 20 minutes or until done when a tester comes out clean.
Remove from oven and let cool on a wire rack.
7.) Meanwhile make the frosting: Beat together the Cream Cheese, Butter, Vanilla and Irish Cream until smooth – add the Icing Sugar by the cup, whilst beating continuously, until you are satisfied with the consistency.
Pipe frosting onto the cupcakes, sprinkle with green Sugar Crystals and add a cupcake topper, glued onto a toothpick, to each cupcake.
***Green Sugar Crystals – use plain White Sugar – add a drop of green food coloring and stir – the more you stir, the quicker the Sugar will dry and not become clumpy ***
You can find the link to these printables HERE
These are the same toppers I used in my Irish Dirt Pudding – only difference, I left these square and with the Pudding I cut the round shapes

15 thoughts on “Irish Cream Rainbow Cupcakes”

  1. These look fantastic!!!If I used a mini muffin pan how long do you think I need to bake them?

    I can't wait to take them to work!


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