Black And White Irish Cream Cupcakes With Bailey’S Cream Frosting Recipe

Name: Black And White Irish Cream Cupcakes With Bailey’S Cream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 3/4 cups White Chocolate Chips; 1 Tablespoon All-purpose Flour; 1 box Duncan Hines Classic Dark Chocolate Cake Mix, 18 Ounce Box; 1/3 cups Vegetable Oil; 3 whole Eggs (large); 1/2 cups Water; 1/2 cups Bailey's Irish Cream Liqueur; FOR THE BUTTERCREAM FROSTING:; 1 cup Unsalted Butter, At Room Temperature; 4 Tablespoons Bailey's Irish Cream Liqueur; 2 teaspoons Pure Vanilla Extract; 3 cups Powdered Sugar

Servings: persons

FOR THE CUPCAKES:
3/4 cups White Chocolate Chips
1 Tablespoon All-purpose Flour
1 box Duncan Hines Classic Dark Chocolate Cake Mix, 18 Ounce Box
1/3 cups Vegetable Oil
3 whole Eggs (large)
1/2 cups Water
1/2 cups Bailey's Irish Cream Liqueur
FOR THE BUTTERCREAM FROSTING:
1 cup Unsalted Butter, At Room Temperature
4 Tablespoons Bailey's Irish Cream Liqueur
2 teaspoons Pure Vanilla Extract
3 cups Powdered Sugar

1
For the cupcakes:
2
Preheat oven to 350 F. Line two 12-count cupcake tins with cupcake liners.
3
In a small bowl, toss together white chocolate chips and 1 tablespoon flour. Set aside.
4
Blend cake mix, oil, eggs, water and 1/2 cup Bailey's Irish Cream in a large bowl at low speed until moistened (about 30 seconds). Then beat at medium speed for 2 minutes.
5
Gently fold in the white chocolate chips.
6
Spoon batter into the cupcake liners, filling them 3/4 full. Bake for 18 to 21 minutes. Cake is done when a toothpick inserted in the center comes out clean. Cool cupcakes in the pan on a wire rack for 15 minutes. Then remove them from the pan and set them on a rack to cool completely before frosting.
7
For the buttercream frosting:
8
Place all of the frosting ingredients in a large bowl and use an electric mixer to blend together. Mix until smooth and creamy. You can add additional powdered sugar for desired frosting consistency.
9
When completely cooled, frost cupcakes.
10
Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 weeks.
11
This recipe is adapted from RecipeGirl.com.

1525

kcal

Calories

107

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE CUPCAKES:, 3/4 cups White Chocolate Chips, 1 Tablespoon All-purpose Flour, 1 box Duncan Hines Classic Dark Chocolate Cake Mix, 18 Ounce Box, and more.

Yes, Black And White Irish Cream Cupcakes With Bailey’S Cream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black And White Irish Cream Cupcakes With Bailey’S Cream Frosting

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