Instructions:

1. Preheat oven to 350ºF and apply non-stick spray to a 12-cup muffin pan or line with paper cups.
2. In a bowl whisk together:
• 1 ¹/₂ cup all-purpose flour
• 1 tsp baking powder
• ¹/₂ tsp baking soda
3. Using a stand mixer, whisk and cream until light and fluffy:
• ¹/₂ cup butter, unsalted , room temperature
• 1 cup granulated sugar
4. Mix in:
• 1 tsp vanilla extract
• ¹/₄ cup milk
• 4 tsp Baileys Irish Cream
5. Mix in one at a time:
• 2 eggs, large
6. Add half of the flour mixture into butter mixture and mix until incorporated.
7. Mix in the remaining half of flour mixture.
8. Divide batter evenly into the prepared muffin pan and bake in the oven for 18-20 mins., or until cupcake tops are a lightly browned.
9. Let the cupcakes rest in the pan for 5 mins., then turn out onto a cooling rack to cool.
10. While cupcakes cool, prepare the frosting.
11. Using a stand mixer with paddle attachment mix until well combined:
• 2 cup powdered sugar
• 8 oz cream cheese , cold
• ¹/₄ cup butter, unsalted , room temperature
• 2 tsp Baileys Irish Cream
• 2 tsp coffee , brewed & cooled
• 1 tsp vanilla extract
• ¹/₂ tsp cocoa powder, unsweetened
12. Allow frosting to chill in the refrigerator for at least 10 minutes before using on the cupcakes.