Baileys Red Velvet Cupcakes

Ingredients:

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup Baileys Red Velvet
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 1 tsp red food coloring

For the cream cheese frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp Baileys Red Velvet
• Red velvet cake crumbs, for topping (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a separate large bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Mix in the Baileys Red Velvet, buttermilk, vanilla extract, and red food coloring.
6. Slowly mix in the dry ingredients until just combined.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Remove from the oven and let cool completely on a wire rack.

For the cream cheese frosting:

1. In a large bowl, beat the cream cheese and butter together until smooth.
2. Add the powdered sugar, vanilla extract, and Baileys Red Velvet, and beat until light and fluffy.
3. Pipe or spread the frosting onto the cooled cupcakes.
4. Sprinkle red velvet cake crumbs on top for decoration if desired.
5. Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Enjoy!