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Irish Cream Cupcakes

  • Servings: 24
  • Course: Dessert

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  • 1 package (18.25 oz.) white cake mix
  • 3 large eggs
  • 1/2 cup Irish cream liqueur for cupcakes
  • 1/2 cup butter, softened
  • 1 package (3 oz.) cream cheese, softened
  • 1/4 teaspoon salt
  • 1 box (16 oz.) confectioners sugar
  • 3 tablespoons Irish cream liqueur for frosting
  • 1/2 container ready-to-spread vanilla frosting
  • 2 pastry bags
  • 1/2-inch round decorating tip
  • Star decorating tip
  • Semi-sweet chocolate bar


Step 1

PREHEAT oven to 350°F.

Step 2

PLACE Reynolds® StayBrite® Baking Cups in muffin pans; set aside.

Step 3

PREPARE cake mix following package directions for 24 cupcakes, using 3 eggs and amount of oil specified. Replace 1/2 cup of the water with Irish cream liqueur. Spoon batter into baking cups.

Step 4

BAKE following package directions. Cool.

Step 5

Tip: To make cake a non-alcoholic version, try substituting flavored coffee creamer for the Irish cream liqueur.

Step 6

MAKE frosting: 1.Combine butter, cream cheese, salt; beat until light and fluffy. 2.Add confectioners' sugar slowly, beating on low speed. 3.Beat in irish cream liqueur one tablespoon at a time until desired consistancy is reached.

Step 7

FILL a pastry bag, fitted with a plain 1/2 inch round tip, with frosting. Fill a second pastry bag, fitted with a star decorating tip, with vanilla frosting.

Step 8

PIPE concentric circles of Irish Cream Frosting onto each cupcake to form a peak. Pipe a dot of vanilla frosting on the side.

Step 9

GRATE semi sweet chocolate on top of each cupcake.

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