Baileys & Coffee Cupcakes Recipe

Introduction

These Baileys & Coffee Cupcakes are a delightful blend of rich coffee and creamy Irish cream flavors, perfect for any special occasion or a cozy treat. Moist, fluffy, and topped with a luscious Baileys-infused frosting, they bring a sophisticated twist to classic cupcakes.

Ingredients

• 1 and 3/4 cups (207g) cake flour (spooned & leveled)
• 2 teaspoons espresso powder
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 large egg whites, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• 1/3 cup (80g) sour cream or plain yogurt, at room temperature
• 1/4 cup (60ml) strong black coffee, cooled to room temperature
• 1/3 cup (80ml) Baileys Irish Cream
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature (for frosting)
• 4 cups (480g) confectioners’ sugar
• 1/2 teaspoon espresso powder (optional, for frosting)
• 3 Tablespoons (45ml) Baileys Irish Cream
• 1 and 1/2 Tablespoons strong black coffee, cooled to room temperature
• Pinch of salt
• Optional for garnish: chocolate sprinkles

Instructions

1. Step 1: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. If you want extra cupcakes, line a second pan with two liners for a total of about 14 cupcakes. Set aside.
2. Step 2: In a bowl, whisk together the cake flour, espresso powder, baking powder, baking soda, and salt. Set this dry mixture aside.
3. Step 3: Using a handheld or stand mixer with a paddle attachment, beat the 1/2 cup softened butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high for 2 minutes until well combined and fluffy. Scrape down the sides and bottom of the bowl as needed.
4. Step 4: Add the egg whites and vanilla extract to the butter mixture. Beat on medium-high speed until combined, then mix in the sour cream. Scrape the bowl again to ensure even mixing.
5. Step 5: With the mixer on low speed, add the dry ingredients until just incorporated. Then slowly pour in the cooled coffee followed by the Baileys Irish Cream. Beat just until combined, avoiding over-mixing. If needed, whisk by hand to remove any lumps.
6. Step 6: Spoon the batter into the cupcake liners, filling each about 2/3 full to prevent overflow. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For mini cupcakes (30-36), bake for 11-13 minutes at the same temperature.
7. Step 7: Allow the cupcakes to cool completely before frosting.
8. Step 8: To make the frosting, beat the 1 cup softened butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, optional espresso powder, Baileys, and coffee. Beat on low speed for 30 seconds, then increase to medium-high and beat for 2 minutes.
9. Step 9: Adjust the frosting consistency if needed: add up to 1/2 cup more confectioners’ sugar if too thin, or a tablespoon more Baileys if too thick. Add a pinch of salt if the frosting is overly sweet.
10. Step 10: Frost the cooled cupcakes and garnish with chocolate sprinkles if desired. Store leftover cupcakes covered in the refrigerator.

Tips & Variations

• Use good quality espresso powder and fresh brewed coffee for the best flavor.
• Sour cream or plain yogurt keeps the cupcakes moist; don’t substitute with low-fat versions.
• For a non-alcoholic version, substitute Baileys with an equal amount of milk or coffee creamer.
• Chocolate sprinkles add a lovely crunch, but finely chopped chocolate or cocoa nibs work well too.
• Allow cupcakes to cool completely before frosting to prevent melting or sliding.

Storage

Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. To serve, bring them to room temperature for about 30 minutes for soft, moist texture. You can also freeze unfrosted cupcakes for up to 2 months; thaw fully before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without Baileys?

Yes, you can substitute Baileys Irish Cream with extra coffee, milk, or a coffee-flavored creamer for a similar taste but without alcohol.

What type of flour is best for these cupcakes?

Use cake flour for a tender, light crumb. If you don’t have cake flour, you can sift all-purpose flour to remove some of the protein, but the texture may be slightly denser.

Baileys & Coffee Cupcakes Recipe

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4.8 from 379 reviews

Indulge in the rich and flavorful Baileys & Coffee Cupcakes, a perfect blend of coffee espresso, creamy Baileys Irish Cream, and moist cake topped with a luscious Baileys-infused buttercream frosting. These elegant cupcakes are easy to bake and offer the perfect balance of boozy sweetness and coffee intensity, ideal for special occasions or a delightful afternoon treat.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Yield: 14 regular cupcakes or 30–36 mini cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Irish-inspired

Ingredients

Scale 1x2x3x

Cupcakes

• 1 and 3/4 cups (207g) cake flour (spooned & leveled)
• 2 teaspoons espresso powder
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 large egg whites, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• 1/3 cup (80g) sour cream or plain yogurt, at room temperature
• 1/4 cup (60ml) strong black coffee, cooled to room temperature
• 1/3 cup (80ml) Baileys Irish Cream

Frosting

• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 4 cups (480g) confectioners’ sugar
• 1/2 teaspoon espresso powder (optional)
• 3 Tablespoons (45ml) Baileys Irish Cream
• 1 and 1/2 Tablespoons strong black coffee, cooled to room temperature
• Pinch of salt
• Optional for garnish: chocolate sprinkles

Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners and prepare a second pan lined with 2 liners for the extra cupcakes; this recipe yields about 14 cupcakes. Set aside for later use.
2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, espresso powder, baking powder, baking soda, and salt until evenly combined. Set aside to incorporate later.
3. Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, cream the softened butter on high speed until smooth and creamy, approximately 1 minute. Gradually add granulated sugar and continue beating on high speed for 2 more minutes until light and fluffy, scraping down the bowl as needed.
4. Add Wet Ingredients: Add the egg whites and vanilla extract to the creamed butter and sugar. Beat on medium-high speed until combined, then add the sour cream and beat briefly to incorporate fully. Scrape down the bowl to ensure an even mixture.
5. Combine Dry and Wet Mixtures: With the mixer running on low speed, gradually add the dry ingredient mixture. Once just combined, slowly pour in the cooled coffee followed by the Baileys Irish Cream. Beat only until combined to avoid overmixing. Finish by hand-whisking gently to ensure a smooth batter without lumps.
6. Fill Cupcake Liners and Bake: Spoon or pour the batter into the prepared liners, filling each about two-thirds full to prevent overflow. Bake standard cupcakes for 19-22 minutes, or until a toothpick inserted into the center comes out clean. For mini cupcakes, bake at the same temperature for 11-13 minutes. Allow the cupcakes to cool completely on a wire rack before frosting.
7. Prepare Baileys Buttercream Frosting: Using a paddle or whisk attachment on your mixer, beat the softened butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, optional espresso powder, Baileys Irish Cream, and cooled coffee. Begin mixing on low speed for 30 seconds to prevent sugar clouds, then increase to medium-high speed and whip for 2 full minutes until fluffy. Adjust consistency by adding up to 1/2 cup more confectioners’ sugar if too thin or an extra tablespoon of Baileys if too thick. Add a pinch of salt, ideally 1/8 teaspoon, to balance sweetness.
8. Frost and Garnish: Once cupcakes are completely cooled, pipe or spread the Baileys buttercream generously on each cupcake. Optionally decorate with chocolate sprinkles for a finishing touch. Use an Ateco 808 piping tip for a professional look if desired.
9. Store Properly: Store leftover cupcakes covered in the refrigerator for up to 5 days to maintain freshness and flavor.

Notes

• Use cake flour for a tender crumb; if unavailable, substitute with all-purpose flour plus cornstarch.
• Ensure all wet ingredients are at room temperature to prevent batter from curdling.
• Do not overmix the batter once dry ingredients are added to keep cupcakes light and airy.
• Sour cream or plain yogurt adds moisture and tang; do not substitute with low-fat versions for best texture.
• Adjust frosting consistency with more sugar or Baileys as needed.
• Espresso powder enhances the coffee flavor but can be omitted if desired.
• Allow cupcakes to cool completely before frosting to prevent melting the buttercream.
• These cupcakes can also be made into mini muffins – just reduce baking time accordingly.

Keywords: Baileys, Coffee, Cupcakes, Irish Cream, Buttercream Frosting, Espresso, Dessert, Baking