In a large bowl whisk together the flour, baking powder, and salt. Set aside.
Whisk the Dry Ingredients
Cream Butter & Sugars
Beat the butter and sugar for 3-5 minutes, until the mixture is very light and fluffy.
Add the eggs and vanilla and mix for another 3 minutes.
Add Egg and Vanilla
Mix in the sour cream for one minute. Scrape down the sides of the bowl again.
Add the sour cream
Gently fold in half of the flour mixture, mix until just combined then add Baileys Irish cream, mix in remaining flour until just combined.
Add Liquid and Dry Ingredients
Scoop batter into cupcake liners so they are ⅔ full.
Prepare Cupcakes for Baking
Bake for 14-18 minutes until fully baked- check by pressing the top center lightly if the cake springs back its done baking.
Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely before frosting..
Top with Baileys Frosting