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+ servings
Cupcakes on a platter in St. Patrick's Day themed cupcake liners and green candy sprinkles on top

Baileys Cupcakes with Mocha Buttercream Frosting

Cupcake recipe from Cupcakerehab.com, frosting recipe courtesy of Amee's Savory Dish
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 24
Calories 283kcal
Author Amee


For the cupcakes:

  • cup unsalted butter at room temp
  • 2 cups granulated sugar
  • 2 large eggs room temp
  • 2 teaspoon good quality vanilla extract
  • 1 ⅓ cups Baileys Irish Cream liquor
  • cups water
  • 2 tablespoon whole milk
  • 4 cups all-purpose flour
  • 2 teaspoon baking powder
  • 2 teaspoon salt

For the Mocha Buttercream:

  • 2 sticks butter softened
  • 3 tablespoon cocoa powder
  • 2 teaspoon vanilla extract
  • 2 teaspoon instant coffee or espresso powder I used a packet of Starbucks Via Columbian roast
  • 4 tablespoon whole milk
  • 4 cups powdered sugar


For the cupcakes:

  • Preheat the oven to 325 degrees F
  • Insert 24 liners into a cupcake pan
  • In a large mixing bowl, cream together butter and sugar until fluffy, about 3 minutes in a stand mixer
  • Add eggs and vanilla and beat well
  • In a separate bowl, combine the Baileys, water and milk
  • Stir well
  • In a third bowl, sift flour with baking powder and salt
  • Add the flour mixture to the butter mixture, alternating with the Baileys mixture
  • Beat on medium speed for approximately 2 minutes
  • Fill cupcake liners ¾ full and bake for about 25 minutes or until tops spring back when lightly touched

For the frosting:

  • Cream butter with cocoa powder, coffee granules and vanilla
  • Add powdered sugar ½ cup at a time, alternating with the whole milk
  • You can adjust the creaminess of the frosting to your taste by adding more or less milk
  • Frost your drunk cupcakes and enjoy:)


Calories: 283kcal | Carbohydrates: 53g | Protein: 3g | Fat: 6g | Potassium: 46mg | Fiber: 1g | Sugar: 37g | Vitamin A: 181IU | Calcium: 34mg | Iron: 1mg