- 110g butter, softened
- 110g caster sugar
- 2 medium eggs
- 110g self raising flour
- 3 tbsp Irish cream liqueur
- 150g butter, softened
- 300g icing sugar
- 6 tbsp Irish cream liqueur
Preheat the oven to 180°C and line a 12-hole muffin tin with cupcake cases.
Cream the butter and sugar together in a large mixing bowl. Add the eggs one at a time, beating well. Fold in the sifted flour and then stir in the liqueur.
Divide the mixture equally between the cases and bake for 15-20 minutes until golden. Transfer to a wire rack and leave to cool.
For the icing, beat the butter until smooth. Add the icing sugar and mix again before stirring in the liqueur. Pipe or spread the icing on the cupcakes and top with festive decorations.