If you’re looking for a grown-up cupcake this St. Patrick’s Day, give these beauties a try!
—JENNY LEIGHTY WEST SALEM, OH
PREP: 25 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 2 DOZEN
1/2 cup butter, softened
1 1/2 cups sugar
2 large eggs
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
1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla (the mixture may appear curdled). Combine the flour, baking powder and salt; add to the creamed mixture alternately with the liqueur, beating well after each addition.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat butter and cream cheese until fluffy. Beat in liqueur. Add the confectioners’ sugar; beat until smooth. Pipe frosting over tops of the cupcakes. Refrigerate any leftovers.