9. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow the cupcakes to cool completely.
For the Whiskey Filling:
1. In a small bowl, mix whiskey and sweetened condensed milk until well combined.
For the Irish Cream Icing:
1. In a mixing bowl, beat softened butter until creamy.
2. Gradually add powdered sugar, beating until smooth.
3. Stir in Irish cream liqueur until the icing reaches a fluffy consistency.
Assembly:
1. Using a small knife or cupcake corer, remove the center of each cupcake.
2. Fill the cavities with the whiskey filling.
3. Pipe or spread the Irish Cream Icing on top of the cupcakes.
Prep Time: 30 minutes | Baking Time: 18-20 minutes | Total Time: Approximately 2 hours Yield: 24 cupcakes
