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Perfect St. Patrick’s Irish Cream Frosted Cupcake Squares

Irish Cream Frosted Cupcake Squares - featured image
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These cupcake squares combine the rich flavor of Irish cream with a moist, fluffy texture and a creamy Irish cream frosting, perfect for St. Patrick’s Day celebrations or cozy treats.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 tsp vanilla extract
  • 1/2 cup (120ml) Irish cream liqueur (e.g., Baileys)
  • 1/2 cup (120ml) whole milk
  • 1/2 cup (113g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted
  • 3 tbsp (45ml) Irish cream liqueur (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 1–2 tbsp heavy cream (optional, for frosting consistency)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat 1/2 cup softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Alternately add the dry ingredients and the mixture of Irish cream liqueur and whole milk to the butter mixture, beginning and ending with dry ingredients. Mix gently but thoroughly for 2-3 minutes until smooth and pourable.
  6. Pour batter evenly into prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cupcake squares in the pan on a wire rack for 15 minutes, then remove from pan and cool completely before frosting.
  8. For frosting, beat 1/2 cup softened unsalted butter until creamy. Gradually add sifted powdered sugar on low speed.
  9. Add Irish cream liqueur and vanilla extract. Beat on high for 3-4 minutes until light and fluffy. Add heavy cream if frosting is too stiff.
  10. Spread frosting evenly over cooled cupcake squares with an offset spatula or butter knife.
  11. Cut into squares and serve. Store leftovers in an airtight container in the refrigerator.

Notes

Use room temperature butter and eggs for best texture. Sift powdered sugar for smooth frosting. Alternate adding dry ingredients and Irish cream mixture to avoid curdling. Chill frosting if too runny before spreading. Non-alcoholic substitution: replace Irish cream with cream, coffee extract, and vanilla. Gluten-free and vegan adaptations available.

Nutrition

Keywords: Irish cream, cupcake squares, St. Patrick's Day, frosting, easy dessert, homemade cupcakes

Find it online: https://chrisfeasts.com/perfect-st-patricks-irish-cream-frosted-cupcake-squares-easy-homemade-recipe/