Baileys Cupcakes are deliciously moist cakes topped with a Baileys Swiss Meringue Buttercream. The perfect dessert for your St. Patricks Day party. Use Baileys Non-Alcholic Creamer for no booze option!
Last weekend I had a baking filled weekend. I made cookies, two types of cheesecakes, brownies, and these gorgeous Baileys Irish Cream Cupcakes.
I didn't plan on baking them, but my youngest sister called me and suggested I make some. I already had everything and my kitchen was already destroyed so why not?!
This baileys cupcake recipe is quick and easy to throw together. The batter is a standard cupcake batter, except I use cake flour. Cake flour helps to make a light and fluffy cake. Instead of using milk in the batter we use Baileys Irish Cream, it helps instill that gorgeous Baileys flavor inside the whole cupcake.
This recipe makes 14 cupcakes, you could easily double it to make more but 14 cupcakes is plenty for me!
Texture of these cupcakes are light and spongy, the Baileys Irish Cream is baked right into the batter. Instead of using milk in the batter we use Baileys. Come to mama!!
Let's get to the recipe.
Can you make mini cupcakes
Sure, the recipe will produce around 35-40 mini cupcakes. You will also need to reduce the baking time by about half. But make sure to check- everyones oven is different!
Ingredients
- Cake Flour
- Baking Powder
- Salt
- Unsalted Butter, at room temperature
- Granulated Sugar
- 2 Large Eggs, at room temperature
- 1 Teaspoon Pure Vanilla Extract
- Baileys Irish Cream or use the non-alcoholic creamer for no booze
Instructions
This recipe is just like many other vanilla cupcake recipes. Start by mixing your dry ingredients together in a large bowl.
In a the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld mixer 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.
Mix in the sour cream for one minute. Gently fold in half of the flour mixture, mix until just
Then add Baileys Irish cream. Gently mix into the batter.
Mix in remaining flour until just combined. Scoop batter into cupcake liners so they are ⅔ full.
Bake for 14-18 minutes until fully baked- check by pressing the top center lightly if the cake springs back its done baking or use a toothpick inserted in the center when it has no wet batter the cupcakes are done.
Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely before frosting.
You could frost these with any kind of frosting but my favorite is a simple Baileys Swiss Meringue Buttercream. I prefer Swiss meringue over American buttercream any day.
These cupcakes are perfect for any party, imagine serving them with a Baileys & Coffee mmm sounds like perfection to me! 😉
How long do the cupcakes last
These cupcakes are best served within the first day or two when making but they will be good for up to 4 days,
Can you make the cupcakes ahead of time
You can totally make the baileys Swiss meringue buttercream way ahead of time like a week and just keep it in the fridge. I prefer the actual cake part to be quite fresh, best served within 1-2 days.
More Baileys recipes
- Baileys Tres Leches Cake
- Baileys Cheesecake
- Baileys Hot Chocolate
- Bailey No Bake Pie Nutty Irishman Pie
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★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Baileys Cupcakes
Baileys Cupcakes are deliciously moist cakes topped with a Baileys Swiss Meringue Buttercream. The perfect dessert for your St. Patricks Day party. Use Baileys Non-Alcoholic Creamer for no booze option!
- Total Time: 28 minutes
- Yield: 14 Cupcakes 1x
Ingredients
- 208 grams (1 ⅔ Cups) Cake Flour
- 1 ½ Teaspoons Baking Powder
- ½ Teaspoon Salt
- 4oz (½ Cup) Unsalted Butter, at room temperature
- 200 grams (1 Cup) Granulated Sugar
- 2 Large Eggs, at room temperature
- 1 Teaspoon Pure Vanilla Extract
- 4oz (½ Cup) Sour Cream
- 4oz (½ Cup) Baileys Irish Cream (You could use the non-alcoholic creamer instead)
- ½ Recipe of Baileys Swiss Meringue Buttercream
Instructions
- Preheat oven to 350F/ 180C and line a standard size muffin tin with cupcake liners.
- In a large bowl whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld mixer 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. Mix in the sour cream for one minute. Gently fold in half of the flour mixture, mix until just combined then add Baileys Irish cream, mix in remaining flour until just combined. Scoop batter into cupcake liners so they are ⅔ full.
- Bake for 14-18 minutes until fully baked- check by pressing the top center lightly if the cake springs back its done baking or use a toothpick inserted in the center when it has no wet batter the cupcakes are done.
- Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely before frosting.
- Prep Time: 10
- Cook Time: 18
- Category: Dessert
- Method: Bake
- Cuisine: American
Loretta wilson says
I made the chocolate cake (minus the strawberry and chocolate ganache filling) and holy smokes it was delicious! It was for my sons birthday, and was a total hit. Like absolutely perfect. Not over the top chocolatey, and super moist.
Elizabeth says
Thank you so much for the lovely review Loretta!!
Kelly says
How much sour cream do we need?
Elizabeth Waterson says
Hi Kelly sorry about that, the recipe needs 1/2 cup or 4oz of Sour Cream. Please let me know if you have any other questions!
Mary Wessels says
What a wonderful recipe that is so jam packed with flavor! Loved how easy it was to follow.
I paired the cupcakes with a Baileys chocolate cake and there wasn’t a crumb left. Definitely a 5 star recipe. Thanks for sharing.
Elizabeth Waterson says
Thank you so much for the lovely review, Mary!! I am so happy you all enjoyed them! XX Liz
Lean says
Can i reduce the sugar ? How much? Why cupcakes doesn't need egg white separation beating (meringue) ?
Elizabeth Waterson says
Hi Lean, thanks for reaching out. I wouldn't reduce the sugar too much because not only does it provide sweetness but also contributes to the structure of the cake. I wouldn't go past 3/4 of a cup but even then I can not guarantee results. I didn't find I needed to separate the egg whites and whip them for this recipe. You could try that if you wanted but I didn't find it necessary. Please let me know if I can help with anything else or if you try the recipe! XX Liz
Philip says
Baked these tonight with the buttercream- oh so delicious!
Elizabeth Waterson says
Thank you so much for the lovely review Phillip! So pleased you enjoyed the recipe and thank you for coming back to review it, I really appreciate it!! Take care! XX Liz
Jasmine says
Fantastic recipe, thank you for sharing!
Elizabeth Waterson says
Hi Jasmine, thanks so much for leaving a rating and review. I am so pleased you enjoyed the cupcakes!! Take care. XX Liz
Peggy Owens says
Can regular bleached flour be used instead of cake flour. That's what I have on hand. Thanks.
Elizabeth Waterson says
Hi Peggy, I personally wouldn't suggest it. But some people have had success swapping all-purpose flour for cake flour. You can do that this way: For every cup of cake flour called for in a recipe, measure out 1 level cup of all-purpose flour then remove two tablespoons of flour and add two tablespoons of cornstarch and whisk to combine. Please let me know if you have any further questions or if you try the recipe I would love to know what you think! XX Liz
KD says
Complete fail. It was so bad I didn't even bother trying the cupcake recipe. Will never try it again.
Elizabeth Waterson says
Hi KD, I am so sorry you had issues but I am not sure what you had problems with since you said didnt even other trying the cupcake recipe but you left a one star review on the cupcake recipe? I am always happy to help troubleshoot baking! Take care. XX Liz
beth s says
i will make but would prefer to make mini cupcakes...is that doable with this recipe? i for sure rate after make
Elizabeth Waterson says
Hi Beth, thanks for reaching out, yes that shouldn't be a problem I would expect them to bake for around 10/11 minutes but not totally sure! Goodluck! XX Liz
Sue says
I took these to the bar last Saint Patricks Day for a potluck and man were they good! At least three people asked me for the recipe. Thank you for sharing it
fran cimino says
made these single recipe. doubling-- shouldn't the butter change. uses the same amount of butter for 28 as it does for 14?