Recipe by Claire
"These sweet cakes taste just like the real thing! A fun variation of a plain cupcake. These taste great topped with whipped cream or a buttercream frosting."
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Irish cream liqueur (such as Baileys®)
I wasn't a fan of these. The flavor was fine (I left out the almond extract in order to accentuate the flavor of the Bailey's) but I was not impressed with the texture. I found the batter too loose and the resulting cupcake heavy, dense and moist - TOO heavy, dense and moist. Perhaps both the Bailey's and the sour cream should both be reduced but I'm afraid I'm not interested in this recipe enough to play around with it. These were just passable.
These came out great! Everyone loved them and I cannot wait to make them again! Super easy to make!
these cupcakes were awesome!! I made them for a St. Paddy's party...but they didn't make it to the party. the leprechauns got 'em.
Absolutely marvelous - delightfully moist with an excellent texture. Kept very well in the fridge. A nice hit with the sailors at hubby's squadron.
Wonderful recipe. Add a butter / bailey's frosting to the top - yummmmmm....
really good flavor and smells so good , i used yogurt because i dint have sour cream and it come out chewy and a little row but i should follow the recipe
They didn't taste very good.. the Irish cream made them heavy and gave them a strange texture. maybe add less creme then the recommended amount.
* Percent Daily Values are based on a 2,000 calorie diet.
Bailey's Irish Cupcakes
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 111
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