Baileys Irish Cream Cupcakes
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These Baileys Irish Cream Cupcakes feature a moist, chocolate cupcake as the based and topped with an Irish cream buttercream. If you love Irish cream liqueur, you'll enjoy this fun dessert!
Table of Contents
- Here's Why You'll Love These
- Grab These Ingredients
- In Photos: How To Make Irish Cream Cupcakes
- Frequently asked questions
- More Cupcake Recipes
It's been a bit since I picked up a bottle of Baileys (hello Irishman frosted brownies) so I was excited to pull this out and use it in the kitchen. If you aren't familiar with it, Baileys Original Irish cream is made with Irish dairy cream and Irish whiskey. It has a smooth richness and sharp flavor and is often enjoyed on ice or with coffee. These cupcakes would be a fun dessert for St. Patrick's Day, but they don't need a special occasion to enjoy them.
Here's Why You'll Love These
- Moist chocolate cupcakes as the base
- The Baileys ties together the frosting and the cupcake perfectly
- The perfect dessert for St. Patrick's Day!
- Can easily be made ahead of time
Grab These Ingredients
- Irish Cream Liqueur: You'll need Baileys Irish Cream or a similar brand that you prefer.
- Flour: All-purpose flour is the base of this recipe providing enough structure and sturdiness for the cookies.
- Cocoa Powder: You need unsweetened cocoa powder which pairs with the flour to produce structure and sturdiness.
- Butter: Used in both the buttercream and cupcakes. Like most of cake and cupcake recipes, I recommend using unsalted butter that way you have more control over the salt.
- Eggs: You need 4 large eggs for the chocolate cupcakes which adds richness- just like in these brownies!
- Heavy Cream: Helps pull the ingredients together and add richness in the cupcakes and frosting.
- Sugars: Both granulated sugar and powdered are used in this recipe for the chocolate cupcakes and the buttercream.
- Baking Powder: Key to giving the cupcakes the perfect rise while they bake.
- Vanilla Extract: Adds flavor.
In Photos: How To Make Irish Cream Cupcakes
Step 2: Cream together the butter and sugar until light and fluffy. Then, add the eggs one at a time. Finally alternate the dry ingredients with the wet ingredients until just combined.
Step 3: Divide the cupcake batter into the prepared pan, filling ¾ of the way full.
Step 4: Bake about 22 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool completely before frosting.
Step 5: Cream together the butter and sugar until light and fluffy, then add the vanilla and Irish cream liqueur.
Step 6: Using a piping bag with a fitted tip or a knife, frost the cupcakes.
Frequently asked questions
Original Irish cream blends together whiskey with dairy cream with a touch of chocolate and vanilla flavor.
Yes, the Irish cream is made with a mixture of whiskey and dairy cream.
Yes, since the Irish cream containers dairy cream it's recommended to refrigerate after opening. Prior it can be stored at room temperature.
More Cupcake Recipes
- Chocolate Peanut Butter Cupcakes
- Homemade Funfetti Cupcakes
- Cookies & Cream Cupcakes
- Strawberry Cupcakes
As an amazon associate I earn from qualifying purchases.
Irish Cream Cupcakes
Ingredients
Chocolate Cupcakes
- 1 ½ cups (200g) all-purpose flour
- ½ cup (60g) unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¾ cup (180g) heavy cream
- ½ cup (119g) Irish cream liqueur
- 2 teaspoons pure vanilla extract
- 9 Tablespoons (255g) unsalted butter, softened to room temperature
- 2 cups (424g) granulated sugar
- 4 large eggs, room temperature
Irish Buttercream
- 1 cup (220g) unsalted butter, softened to room temperature
- 4 ½ cups (490g) confectioners' sugar
- ⅛ teaspoon kosher salt
- 1 Tablespoon vanilla extract
- 4-6 Tablespoons (58g) Irish cream liqueur
Instructions
- Preheat the oven to 350ºF. Line a 12-cup muffin pan with cupcake liners. Lightly spray each linger with nonstick spray- this is optional but helps prevent the cupcakes from sticking to the liners.
- Make the cupcakes: Whisk the flour, cocoa powder, baking powder, and salt together. Set aside. In another bowl (or liquid measuring cup for easy pouring), combine the cream, Irish cream liqueur and vanilla.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar on high speed until smooth and creamy, about 1-2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula as needed. Reduce to medium-low speed and add the eggs one at a time, making sure each one is incorporating before the next.
- With the mixer on low speed, alternate adding the dry ingredients and wet ingredients, ending with dry ingredients. Beat just until combined. Do not over-mix. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
- Spoon the batter into the prepared liners- fill about ¾ of the way full. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the cupcakes to cool completely before frosting.
- Make the frosting: With a handheld or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy, about 2 minutes. On low speed, add the powdered sugar, salt, vanilla, and Irish cream liqueur (2 Tablespoons at a time). Beat together, gradually increasing to medium-high speed and beat for 1 full minute. Add up to ¼ cup more powdered sugar if frosting is too thin. Add a pinch more of salt if frosting is too sweet.
- Frost the cooled cupcakes. Cover and store leftover cupcakes in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature or in the refrigerator. Frosting can be made 1 day in advance, covered, and stored in the refrigerator. Bring to room temperature before using- you may also need to beat together.
- Freezing Instructions: Frosted or unfrosted cupcakes can be frozen up to 3 months. Thaw overnight in the refrigerator.
I haven't tried the recipe yet. I'm trying to reduce the sugars in my baking and am wondering if the frosting could be made with half the powdered sugar, or at least one cup less.
I was thinking of adding some cocoa powder to it to make it a bit more substantial without the rest of the sugar. Have you ever tried reducing it?
No I'm afraid we have not. We've only ever made it this way but please feel free to put your own spin on it! Good luck!