Baileys Cupcakes

close up of cupcakes on a platter with chocolate frosting and chocolate sprinkles

A flavorful vanilla cupcake infused with Baileys Irish cream topped with a Baileys infused mocha buttercream frosting. Cupcake recipe from Cupcakerehab.com. Frosting recipe courtesy of Amee's Savory Dish.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 283kcal

Author Amee

Ingredients

For the cupcakes:

2/3 cup unsalted butter softened to room temp
2 cups granulated sugar
2 large eggs room temp
2 tsp good quality vanilla extract
1 1/3 cups Baileys Irish Cream liquor
2/3 cups water
2 tbsp whole milk
4 cups cake flour fluffed, spooned, and leveled- I use Swans Down brand
2 tsp baking powder
2 tsp salt

For the Mocha Buttercream:

2 sticks butter softened
3 tbsp cocoa powder
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 325 degrees F. and line a 24-cup muffin tin 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 on medium-high speed until the mixture is light and fluffy.
Add the eggs 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.
In a separate bowl, combine the Baileys, water and milk and whisk until combined.
In a third bowl, sift (or whisk well) the flour with baking powder and salt.
Add the flour mixture to the butter mixture, alternating with the Baileys mixture.
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. Beat on medium speed, scraping the bowl well, until the mixture is combined.
Fill cupcake liners 3/4 full and bake for 25 minutes, until a toothpick comes out clean. *Do not overbake. 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

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!

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