Irish Cream Vanilla Cupcake

I absolutely love Jelly Beans the original brand!

Pear flavor is what I am hooked on, how about you? Check out these cupcakes

This inspiration to make these cupcakes came from a great blogging friend who recently was so gracious to give me an award. Thank you!  Becky for Baking and Cooking A Tale of Two Loves, for her wonderful kids version or adult, try her vanilla cupcakes with vanilla buttercream frosting,  hop over and visit her gorgeous photo's of her vanilla Easter Cupcakes!

I have a terrible story that started out my adventure today in decorating my cupcakes! My Jelly Bean holder (Becky has one too but see how cute hers is here). Was infested!

I made the cupcakes, then when I went to go decorate them with my favorite jelly beans, ( I have to put coins in mine since it's like a bank) hundreds of sugar ants came scattering out with the jelly beans. OH my!!!!!! did I ever cringe, scream and was totally disgusted! These jelly beans were from Christmas no telling how long they were in this glass holder, thank goodness I have never eaten any before using today, since I've been on a diet. I went outside took it apart and threw them all away. So, off I went out to buy new jelly beans! What a morning! I won't be storing any more of my jelly beans in any container living in Florida, those ants can get into anything!  Needless to say I went from making vanilla cupcakes to something just a little stronger .... that's what I needed after this ordeal!

So lucky for me no harm was done and no ants invaded my cupcakes. Although a strong drink was needed to proceed while I decorated my cupcakes.   Oh ok, I know I am late with this one,  it's not St. Patrick's Day but hey better late than never~

Irish Cream Vanilla Cupcakes

2-1/2 cups all purpose flour
3 teaspoons baking powder 1/2 tsp salt
1/2 teaspoon cinnamon
1-1/2 cups white sugar
12  tablespoons butter, softened
2 whole eggs + 2 egg whites, at room temperature
2 teaspoons pure vanilla extract
1/2 cup Irish Cream

 Irish Cream Frosting:
1 cup butter
4 cups powdered sugar
3 tablespoon Irish Cream
pastel sprinkles
jelly beans

Preheat oven to 350 degrees. Line muffin tins with 24 cupcake liners.
In a large mixing bowl, place flour, baking powder, salt, and cinnamon set aside. In another bowl using an electric mixer, cream together sugar and butter until light and fluffy, about 2-3 minutes.
Add eggs and egg whites one at a time, beating on low between each addition. Add vanilla.
Mix in the flour mixture slowly with 3 additions, alternating with Irish Cream, starting end with flour.
Fill cupcake liners about 2/3 full and bake 15-17 minutes, or until a cake tester comes out clean. Cool completely. 

Frosting:
Blend butter with an electric mixer until light and fluffy. Add powdered sugar a little at a  time, until completely mixed. Add the  the Irish Cream and beat until well combined. Mix around 1;4 cup of pastel colored sprinkles into the frosting.

Poke holes in the tops of the cupcakes and brush some more Irish Cream on each cupcake before  spreading on the frosting.