Start by preheating your oven to 180°C.

Line a cupcake pan with paper liners, set it aside while you prepare the batter.

In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, and salt.

Whisk these dry ingredients to ensure they’re evenly combined.

In a separate bowl, whisk together the vegetable oil, buttermilk, egg, vanilla extract and white vinegar until smooth and fully incorporated.

Now add the red food coloring, and finally the Baileys and combine.

Gradually pour the wet mixture into the bowl of dry ingredients, stirring gently until just combined.

Once the batter for the Baileys red velvet cupcakes is ready, divide it evenly between the cupcake liners, filling each about three-quarters full.

Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Let the cupcakes cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

While the cupcakes cool, prepare the frosting for the Baileys red velvet cupcakes: in a large bowl, beat the softened butter and cream cheese together with an electric mixer or stand mixer until smooth and fluffy, about 2–3 minutes.

Gradually add the icing sugar, one tablespoon at a time, mixing on low speed.

Once incorporated, add the vanilla extract, salt, and Baileys.

Increase the speed to medium-high and beat until the frosting is creamy and light.

When the cupcakes are completely cool, frost them.

You can use a piping bag for a professional look or simply spread the frosting with a spatula.

Finish with your favorite decorations, or keep it simple.