Baileys Cupcakes are light, fluffy and the perfect amount of chocolate goodness with the addition of rich flavors from Baileys Irish Cream Liquor. The cupcakes are topped with a smooth, luscious, and creamy Baileys Buttercream frosting.
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Why you'll love this recipe
- Baileys Cupcakes are easy to prepare with simple ingredients.
- Homemade Baileys Cupcakes are the perfect treat for a Saint Patrick's Day dessert table.
These Irish Cream Cupcakes are perfect for special occasions, Saint Patrick's Day, holiday gatherings, or craving a sweet treat. Love cupcakes, try our Double Chocolate Cupcakes, Galaxy Cupcakes, or Pina Colada Cupcakes.
Ingredient List
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Baileys Cupcakes Ingredients
- vegetable oil
- egg whites
- heavy cream
- whole milk
- Baileys Irish Cream
- white sugar
- all-purpose flour
- unsweetened cocoa powder
- baking powder
- baking soda
Baileys Buttercream Frosting
- unsalted butter
- powdered sugar
- Baileys Irish Cream
- vanilla extract
Baileys Cupcakes Filling
- Chocolate syrup
Cupcake Garnish
- Chocolate Syrup
- Dark chocolate squares or chocolate shavings
Equipment
- 12 cupcake pan
- cupcake liners
- stainless steel mixing bowls
- measuring spoons and cups
- whisk
- sifter
- electric hand mixer or stand mixer
How to make Bailey's Cupcakes
This is an overview of the recipe. The full instructions are below in the recipe card.
How to Make Baileys Cupcakes
- Preheat the oven to 350°F/180°C. Line a cupcake tray with cupcake liners.
- Whisk wet ingredients in a large mixing bowl.
- Sift dry ingredients into the wet ingredients.
- Mix to combine batter.
- Bake 18 - 20 minutes.
Bailey's Buttercream Frosting and Assemble the Cupcake
- Prepare the Irish Cream Frosting.
- Core out center of cupcake. Place chocolate syrup into the cupcake.
- Pipe the buttercream on the cupcakes. Optional garnish with chocolate syrup and a dark chocolate cookie or chocolate shavings.
Eileen's Tips for Success
- Ensure the cupcakes are completely cooled before frosting to prevent the buttercream from melting.
- For a stronger Baileys flavor, increase the amount of Baileys Irish Cream in both the cupcake batter and the buttercream frosting.
- Use high-quality cocoa powder for the best chocolate flavor in the cupcakes.
- If you prefer a sweeter buttercream, you can adjust the amount of powdered sugar to taste.
Frequently Asked Questions
What is the secret to moist cupcakes
Can the alcohol be skipped for this recipe?
The flavor of the cupcakes will change slightly but still delicious.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Extra Chocolate: To make the cupcakes extra decadent, consider adding chocolate chips to the batter before baking
- Additions: Add chocolate chip morsels or mint chocolate chip morsels to the batter.
- Coffee Flavor: For an even richer flavor, add a teaspoon of espresso powder to the dry ingredients.
Make ahead, storage, and freezer tips
Storage - Store the cupcakes in an airtight container in the refrigerator for up to 3 days for the best taste and texture.
Freezer Instructions: The unfrosted Baileys Irish Cream cupcakes can be frozen in freezer-safe bags for up to 3 months.
Defrost in the refrigerator overnight. Make the Irish Cream Buttercream frosting and decorate.
Serving Suggestions
Slow Cooker Corned Beef and Cabbage
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Baileys Cupcakes with Baileys Buttercream Frosting
Equipment
Ingredients
Instructions
- Preheat the oven to 350°F/180°C. Line a cupcake tray with cupcake liners.
- In a bowl, whisk together 1 cup canola oil, 2 large egg whites, ⅓ cup heavy cream, 3.4 ounces whole milk, and ¼ cup Baileys Irish Cream until well combined
- To the same mixing bowl, sift in ¾ cup granulated sugar, 1 cup all-purpose flour, 3 Tablespoons unsweetened cocoa powder½ teaspoon baking powder, and ¼ teaspoon baking soda. Mix until just combined.
- Fill each cupcake liner about ⅔ full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely.
- While the cupcakes are baking, prepare the frosting: In a large mixing bowl, using an electric hand mixer with beaters attached, cream ¾ cup unsalted butter until creamy.
- To the creamed butter, sift in 2 cups powdered sugar Add 3 Tablespoons Baileys Irish Cream, and 1 teaspoon pure vanilla extract, beat until smooth and fluffy.
- Transfer the buttercream to a piping bag fitted with a piping tip.
- Once the cupcakes are cooled, core out the center of each cupcake and fill with a teaspoon of Chocolate syrup
- Pipe the Baileys buttercream on top of each cupcake.
- Optional garnish, drizzle with Chocolate Syrup and Dark chocolate squares or chocolate shavings.
Nutrition
Notes
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