Caramel Irish Cream Cupcakes

Ingredients:

1/2 c. Imperial margarine, softened
1 1/2 c. sugar
2 eggs
3/4 c. cinnamon applesauce
2 tsp. vanilla
2 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. Bailey's Caramel Irish Cream Liqueur

Preheat oven to 350 degrees. In an electric mixer, beat the butter and sugar until crumbly. Add the eggs, and beat well. Add the applesauce and vanilla. Beat the flour, salt and baking powder, and alternate with the Bailey's. Mix well after each addition, until everything is well combined. Fill muffin cups with paper liners 2/3 of the way full. Bake for 15-18 minutes until the middle is cooked through. Cool for 10 minutes on a wire rack before frosting.

1/3 c. Imperial margarine, softened
8 oz. fat free cream cheese
6 Tbs. Bailey's Caramel Irish Cream Liqueur
2 c. powdered sugar

For the frosting, beat the butter and cream cheese until fluffy. Add the liqueur. Slowly beat in the powdered sugar until smooth. Pipe on top of the cupcakes, starting in the center and ending a half inch around the diameter. This frosting is slightly runny, but as it sets and cools, it slightly hardens.