For the Bailey’s cupcakes:
(or replace 1/2 cup liquid in GF mix with 1/2 cup bailey's, add cinnamon, and vanilla if not in mix)
2-1/2 cups all purpose flour
3 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1-1/2 cups granulated sugar
12 tbsp butter, at room temperature
2 whole eggs + 2 egg whites, at room temperature
2 tsp vanilla extract
1/2 cup Bailey’s Irish Cream

For the Bailey’s buttercream:
1 cup butter
4 cups powdered sugar
3 tbsp Bailey’s Irish Cream