Makes 24 cupcakes
1 box white cake mix
1 box vanilla instant pudding mix
1 cup club soda
1⁄3 cup vegetable oil
4 eggs
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
1 cup (2 sticks) butter, at room temperature
1 box (16 ounces) powdered sugar
3 tablespoons Baileys® Vanilla Cinnamon liqueur
24 chili pepper gummy candies
1. Preheat oven to 350°F. Line 24 muffin cups with paper liners.
2. In large bowl, beat together cake mix, pudding mix, club soda, oil, eggs, cinnamon, and vanilla until smooth. Scrape batter into muffin cups, filling about two-thirds full. Bake 18 to 24 minutes, or until a wooden pick comes out clean. Cool completely on a wire rack.
3. In a large bowl, beat butter until softened. Gradually beat in powdered sugar. Add Baileys® and beat until light and fufy. Frost cupcakes and decorate with a chili pepper gummy.
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