Brown Sugar Pound Cake Cupcakes with Bailey's Irish Creme Frosting

Brown Sugar Pound Cake Cupcakes with Bailey's Irish Creme Frosting - Listed in my Vol I Cookbook - Just in time for St. Patrick's Day

Ingredients:

 

3 Cups Flour
2 Tsp Baking Powder
1/2 Tsp Salt
2 Sticks Butter, Room Temp
2 1/4 Cups Packed Brown Sugar
4 Eggs, Room Temp
3/4 Cup Buttermilk

 

Bailey's Irish Cream Frosting

 

3 Sticks Butter, Room Temp
4 Cups Powdered Sugar
3 Tbsp Bailey's Irish Cream
1/2 Tsp Vanilla

Directions:

 

Preheat Oven 325. Line muffin tins with paper liners. Whisk together in bowl, flour, baking powder and salt.

With electric mixer on med-high, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time. Scrape down sides of bowl. Add flour mixture in three batches, alternating two additions of buttermilk. Divide batter into lined cups and bake rotating tins halfway through, about 25 mintues or until tester comes out clean. Cool on wire racks.

 

Baileys Irish Cream Frosting:

 

With electric mixer on med-high, cream butter until smooth. Reduce speed to med. Add powdered sugar, 1/2 cup at a time, scraping sides, about 5 minutes total; after every two additions, raise speed to high and beat 10 seconds to aerate frosting. Add Bailey's and vanilla and beat until combined and smooth.