Irish Cream Cupcakes

• 1/2 cup butter, softened
• 1-1/2 cups sugar
• 2 large eggs
• 3/4 cup unsweetened applesauce
• 2 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup Irish cream liqueur
• 1/3 cup butter, softened
• 4 ounces reduced-fat cream cheese
• 6 tablespoons Irish cream liqueur
• 4 cups confectioners' sugar

1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition.
2. Beat in applesauce and vanilla (mixture may appear curdled). Combine the flour, baking powder and salt; add to the creamed mixture alternately with liqueur, beating well after each addition.
3. Fill paper-lined muffin cups two-thirds full. Bake at 350u0b0 for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a large bowl, beat butter and cream cheese until fluffy. Beat in liqueur. Add confectioners' sugar; beat until smooth. Pipe over tops of cupcakes. Refrigerate leftovers.

butter, sugar, eggs, unsweetened applesauce, vanilla, flour, baking powder, salt, irish cream liqueur, butter, cream cheese, irish cream liqueur, sugar

Taken from www.tasteofhome.com/recipes/irish-cream-cupcakes/ (may not work)