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Irish Cream Cupcakes

If you're looking for a grown-up cupcake, give these a try. You'll have a hard time limiting yourself to one! —Jenny Leighty, West Salem, Ohio
  • Total Time
    Prep: 25 min. Bake: 20 min. + cooling
  • Makes
    2 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 3/4 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup Irish cream liqueur
  • FROSTING:
  • 1/3 cup butter, softened
  • 4 ounces reduced-fat cream cheese
  • 6 tablespoons Irish cream liqueur
  • 4 cups confectioners' sugar

Directions

  • Preheat oven 350°. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition.
  • Beat in applesauce and vanilla (mixture may appear curdled). Combine the flour, baking powder and salt; add to the creamed mixture alternately with liqueur, beating well after each addition.
  • Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, in a large bowl, beat butter and cream cheese until fluffy. Beat in liqueur. Add confectioners’ sugar; beat until smooth. Pipe over tops of cupcakes. Refrigerate leftovers.
Nutrition Facts
1 cupcake: 273 calories, 9g fat (5g saturated fat), 38mg cholesterol, 170mg sodium, 45g carbohydrate (33g sugars, 0 fiber), 2g protein.

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