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      Title: Irish Cream Cupcakes
 Categories: Cakes, Snacks, Booze, Cheese
      Yield: 24 Servings

    1/2 c  Butter; softened
  1 1/2 c  Sugar
      2 lg Eggs; room temperature
    3/4 c  Unsweetened applesauce
      2 ts Vanilla extract
  2 1/2 c  A-P flour
      3 ts Baking powder
    1/2 ts Salt
    1/2 c  Irish cream liqueur

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    1/3 c  Butter; softened
      4 oz Cream cheese
      6 tb Irish cream liqueur
      4 c  Confectioners' sugar

  Set oven @ 350°F/175°C.

  In a large bowl, beat butter and sugar until light and fluffy, 5 to
  7 minutes. Add eggs, 1 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 24 paper-lined muffin cups 2/3rds full. Bake until a toothpick
  inserted in the center comes out clean, 18 to 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.

  Recipe by Jenny Leighty, West Salem, Ohio

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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