Baileys Cupcakes
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Indulge in Baileys Irish Cream Cupcakes with Baileys Buttercream Frosting! This recipe is a must-bake boozy treat to end your St. Paddy’s Day shenanigans on a high note!
If you enjoy Baileys in your coffee or hot chocolate, you’ve come to the right place because these Baileys Cupcakes are my personal love letter to that truly magical experience. The cupcake itself is an ultra-moist, rich vanilla cupcake infused with Baileys, while the frosting is an ultra-velvety mocha buttercream also infused with Baileys.
As soon as I took the first bite, I knew I had to share this recipe, and with St. Patrick’s Day right around the corner, what better way to add extra Irish charm to the celebration? The Baileys in both the vanilla cupcake and the chocolate coffee-flavored frosting create a slightly boozy yet balanced flavor profile that’s both decadent and just plain delicious. Fair warning: you might not be able to stop at just one! I always share these with friends, so I don’t eat them all. 😉
Why you’ll love this recipe
Baileys Irish Cream is a smooth, indulgent liquor made with a blend of fine Irish whiskey, Irish dairy cream, and rich chocolate and vanilla flavors. Sure, you could just sip on it over ice, but it also works wonders in sweet treats, especially cupcakes and frosting! Here’s why:
- Bakery-worthy cupcakes. Baileys enhances the moist, tender crumb while infusing basic vanilla cupcakes with incredible flavor.
- Award-worthy frosting. Baileys enhances the chocolate and coffee flavors while making the frosting the perfect creamy consistency for piping.
- Perfect nightcap. Don’t worry –these cupcakes won’t leave you tipsy. However, Baileys does add just the right amount of booze to crown your St. Paddy’s Day celebration. Sláinte! ☘
Ingredients needed
For the cupcakes:
- Unsalted butter. Adds richness and moisture.
- Granulated sugar. Besides sweetening, sugar plays a role in creating a moist, tender crumb.
- Eggs + Egg whites. Provide structure and stability.
- Vanilla extract. Infuses warm, aromatic notes. Using high-quality pure vanilla makes a noticeable difference!
- Baileys Irish Cream. The signature ingredient that makes this recipe so delicious!
- Whole milk. Milk adds moisture and richness to create a light, delicate cupcake with a tender crumb.
- Cake flour. The cupcake’s foundation! Cake flour gives cupcakes a softer, more delicate texture. I used Swans Down brand cake flour.
- Baking powder. As the leavening agent, it gives the cupcakes lift and fluffiness. Make sure it’s fresh for the best results.
- Salt. Added to balance the sweetness.
For the frosting:
- Unsalted butter. The creamy frosting base.
- Cocoa powder. Infuses deep, chocolatey deliciousness. Use Dutch-process cocoa for an even richer, smoother flavor.
- Vanilla extract. Adds a touch of warm, aromatic flavor.
- Instant coffee granules. These enhance the mocha flavor. I use Starbucks VIA Colombian Roast, but any brand works. For a stronger coffee flavor, use espresso powder.
- Powdered sugar. Sweetens and helps create a light, fluffy frosting.
- Whole milk. Helps achieve the perfect consistency. I love using whole evaporated milk to make a more shelf-stable cupcake. It also creates a creamier frosting since the evaporating process removes excess water.
- Baileys Irish Cream. Enhances the silky texture while infusing even more of that signature flavor.
How to make Baileys cupcakes
Ready to bake a batch of luscious Baileys-infused vanilla cupcakes? Follow these step-by-step instructions:
Step 1: Prepare for baking. Preheat your oven to 350°F (163°C) and line 27 muffin tins with cupcake liners.
Step 2: Cream butter & sugar. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer), cream the butter and sugar on medium-high speed until the mixture is light and fluffy.
Step 3: Add eggs & vanilla. Add the eggs, egg whites, and vanilla extract and beat well, scraping down the sides of the bowl with a spatula once or twice to ensure everything is fully incorporated.
Step 4: Mix liquid ingredients. In a separate bowl, whisk the Baileys and milk together.
Step 5: Mix dry ingredients. In another bowl, sift together the flour, baking powder, and salt.
Step 6: Combine everything. With the mixer on low speed, add 1/3 of the flour mixture to the butter mixture, then pour in half of the Baileys mixture. Repeat with another 1/3 of the flour mixture, followed by the remaining Baileys mixture. Finish with the remaining flour mixture.
Step 7: Fill and bake. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. I use a #16 (1/4 cup) scoop for this, and bake for 18-20 minutes.
Step 8: Cool completely. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Pro baking tips
- Bring your butter and eggs to room temp before baking. Cold butter won’t cream properly, and cold eggs can cause the batter to curdle.
- Overmixing can lead to dense cupcakes instead of light, fluffy ones. Once you add the last of the flour mixture, mix just until combined.
- Check for doneness the right way by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, they’re ready!
How to make Baileys buttercream frosting
While the cupcakes cool is a great time to whip up that rich, velvety Baileys buttercream:
Step 1: Cream the butter and flavorings. In a large mixing bowl, beat the butter, cocoa powder, instant coffee granules, and vanilla extract until smooth and well combined.
Step 2: Add the remaining ingredients. With the mixer on low speed, add the powdered sugar a ½ cup at a time, alternating with tablespoons of milk and Baileys.
Step 3: Adjust the consistency. For a silkier texture, add more milk, a teaspoon at a time, until you reach your desired consistency. If it feels too soft, add more powdered sugar or pop it in the fridge for 10-15 minutes.
Step 4: Frost and enjoy. Once your cupcakes have completely cooled, frost them using a piping bag or an offset spatula, and enjoy!
Pro frosting tips
For a classic bakery-style swirl, I use Wilton XL 1M Tips and start in the center, then spiral outward and upward in a steady motion. Here are a few more techniques to try:
- Rosette swirl (Wilton 2D Tip) – Begin at the outer edge and pipe inward in a tight spiral, finishing in the center for a pretty, rose-like effect.
- Ruffled swirl (Wilton 1A Tip) – Use a large round tip and pipe short, circular layers on top of each other for a soft, ruffled look.
- Spiky texture (Wilton 4B Tip) – Hold the piping bag straight up and squeeze in small, controlled bursts to create a unique, spiky texture.
More decorating ideas
If you want to give your Baileys cupcakes a little extra flair, here are some fun cupcake toppers to consider:
- Chocolate-covered espresso beans – These crunchy, coffee-infused bits pair beautifully with the mocha frosting.
- Chocolate sprinkles – Classic and simple!
- Cocoa or espresso powder – A light dusting elevates the mocha flavor and gives the cupcakes a gourmet feel.
- Chocolate shavings – Use a vegetable peeler on a chocolate bar to sprinkle delicate curls over top.
- St. Patrick’s Day decorations – Take the St. Paddy’s Day vibes up a notch with green and/or gold sprinkles, sugar crystals, or cute candy shamrocks!
Storing
Store frosted Baileys cupcakes in an airtight container at room temperature for 2 days or in the fridge for up to 5 days (bring to room temp before serving for the best texture). You can also freeze them in a freezer-safe container, just thaw overnight in the refrigerator, then bring them to room temp before serving.
FAQ
Yes, but with caution! Since store-bought frosting is already quite soft, too much liquid can make it runny. Start with a small amount (about a teaspoon at a time) and mix well. If needed, add extra powdered sugar to thicken it back up. You can never beat homemade buttercream, so if you have the time, I highly recommend making the frosting. Not to mention, it’s very easy to whip up.
Both the cupcake batter and the frosting contain Baileys. While the alcohol in the cupcakes bakes off to some extent, the frosting still contains a bit of booze. If serving to kids, I recommend swapping the Baileys for non-alcoholic Irish cream-flavored coffee creamer. However, I haven’t tested this option in the cupcake batter to see how it affects the flavor and texture. You can use all milk in the frosting and skip the Baileys for a regular mocha buttercream.
More holiday-themed cupcake recipes
- Carnival Clown Cupcakes
- Fondant Ghost Cupcakes
- Owl Cupcakes with Oreos
- Mint Chocolate Cupcakes with Mint Buttercream Frosting
- Eggnog Cupcakes
- Spring Cupcakes with Marshmallow Fondant
If you love this Baileys Irish Cream Cupcakes recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
Baileys Cupcakes
Ingredients
For the cupcakes:
- 1 cup butter (2 sticks) softened to room temp
- 2 cups granulated sugar
- 2 large eggs room temp
- 2 large egg whites *not liquid egg whites
- 2 tsp good quality vanilla extract
- ½ cup Baileys Irish Cream liquor
- ¾ cup whole milk
- 3 cups cake flour fluffed, spooned, and leveled (367 grams) I used Swans Down
- 3 tsp baking powder
- 1 tsp salt
For the Mocha Buttercream:
- 2 sticks salted butter softened
- 3 tbsp cocoa powder *I use Dutch process cocoa
- 2 tsp vanilla extract
- 2 tsp espresso powder or finely ground instant coffee
- 2-3 tbsp whole milk *I use whole evaporated milk- see ingredient notes in post
- 2 tbsp Baileys Irish cream (you can use all milk and skip the Baileys for a regular mocha buttercream)
- 4 cups powdered sugar
Instructions
For the cupcakes:
- Preheat the oven to 350 degrees F. and line 27 muffin tins with cupcake liners.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer), cream the butter and sugar for about 4 minutes on medium-high speed, until the mixture is pale and fluffy, scraping the bowl once.
- Add the eggs and egg whites, one at a time, then add the vanilla extract, beating after each addition, and scraping down the sides of the bowl with a spatula once or twice to ensure everything is fully incorporated.
- In a separate bowl, combine the Baileys and milk and stir until combined.
- In a third bowl, sift the flour with baking powder and salt.
- With the mixer on low speed, add ⅓ of the flour mixture to the butter mixture, then pour in half of the Baileys mixture. Repeat with another ⅓ of the flour mixture, followed by the remaining Baileys mixture. Finish incorporating the ingredients by gently hand-folding with a spatula until the batter is mixed.
- Fill cupcake liners ⅔ full with a #16 scoop (¼ cup), making sure not to overfill. Smooth the tops gently with the back of a spoon and tap the pan on the counter to remove any air pockets. Bake on the center rack for 18-20 minutes, until the tops spring back and a toothpick comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
For the frosting:
- Cream the softened butter with cocoa powder, coffee granules, and vanilla.
- With the mixer on low speed, add the powdered sugar a ½ cup at a time, alternating with tablespoons of milk and Baileys.
- For a silkier texture, add more milk, a teaspoon at a time, until you reach your desired consistency.
- Once your cupcakes have completely cooled, frost them using a piping bag or an offset spatula, and enjoy!
Notes
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- Note: For a shortcut variation, use a boxed vanilla cake mix and replace the liquid in the directions with half milk and half Bailey’s. However, I highly recommend making these from scratch!! The original recipe that I used for the cupcake was from CupcakeRehab.com (with attribution, of course), and I made my own frosting. It had a denser texture, similar to a light pound cake. I decided to make my own cupcake recipe with a traditional light and airy cupcake texture and updated it in 2026.
- Bring your butter and eggs to room temp before baking. Cold butter won’t cream properly, and cold eggs can cause the batter to curdle. The cake recipe calls for unsalted butter, but you can use salted butter and reduce the added salt to 1/2 tsp.
- Don’t overfill the liners. Overfilling will cause the batter to spread out instead of rising up. I love using a #16 scoop for perfect cupcake portions.
- Finish mixing with a hand fold. When you hand-fold the batter after the final flour addition, it evens out the batter density without overmixing.
- Check for doneness the right way by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, they’re ready!
- If you like to pipe tall mounds of frosting on your cupcakes, you may want to add another 1/2 batch of frosting or double it. You can always freeze leftover frosting for later. The frosting, as written, is enough for a single swirl layer for each cupcake.
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I found the cupcakes to be delicious with the right amount of Bailey’s flavor in the cake and frosting.
I think there could be a little more frosting so I made double the frosting recipe because I love it so much!
Frosting was good, lots of flavor. Cupcakes turned out dense and when cooked until the top bounced back after touching they were overcooked.
I’m sorry to hear that the cupcakes didn’t turn out, Linda. They must have baked a bit too long. Did you sift the flour before mixing it into the batter? Making sure to not overmix the batter or bake too long makes a difference, too. I really appreciate your feedback.
This decadent cupcake that was nothing short of a dessert lover’s dream! The Bailey’s flavor was subtly present, adding a creamy depth to the cake without being overpowering. It provided just a hint of Irish cream, creating a sophisticated twist on the classic vanilla cupcake flavor. The smooth and buttery frosting was equally divine. The rich cocoa flavor was complimented by the perfect amount of boozy richness from the Irish cream. A must add to your Pinterest board!
Thank you so much for leaving a review Wendy! I’m so glad that you enjoyed them!! 😃