Baileys Irish Cream Cupcakes

Baileys cupcakes on a white plate with a yellow background

Overview

Baileys cupcakes on a white plate with a yellow background

Baileys Irish Cream Cupcakes

By Amy // Posted Feb 24th,  2021 // Category Cupcakes and cakes 

I made my Baileys Irish Cream Cupcakes for a friend who loves Baileys. Boozy and delicious, they’re the perfect grown up treat.

The cupcakes have dangerous combination of Baileys sponge and Baileys buttercream icing. 

The cupcake sponge is fluffy, airy and goes perfectly with the buttercream icing. The icing itself is quite soft so it was a breeze to pipe. The crunch coming from the sprinkles added a nice texture as well!

Check out my favourite cupcake recipes.
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tips

1. Make sure your butter and eggs are at room temperature

When making your sponge, if your ingredients aren’t at room temperature, it can curdle the batter. Don’t worry if it curdles though. Your cake may turn out uneven in texture and may have less of a rise, but you can still use it!

2. Don’t over/under beat your eggs and sugar

Over-beating can collapse your batter and under-beating it can make it sink. So, when you whisk the sugar and butter together, make sure to stop beating once the mixture is light and pale.

3. For good icing

It’s so important to add sifted icing sugar a cup at a time and to beat well between each addition. Also, sometimes your icing can turn out grainy. If this is the case, the icing might be too cold. Use a hairdryer or wrap a warm towel around your mixing bowl. Then beat again. Is your icing too watery? Then it means your icing could be too warm. Put your icing in the fridge for about 10 minutes, then beat again. Is it too sweet? Add one or two pinches of salt to taste. The saltiness cuts through the sweetness perfectly. 

RatingDifficultyBeginner

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Baileys cupcakes on a white plate with a yellow background

Yields12 Servings
Prep Time25 minsCook Time18 minsTotal Time43 mins

Baileys cupcakes
 165 g self-raising flour, sifted
 165 g white sugar
 3 eggs, at room temperature
 165 unsalted butter, at room temperature
 135 ml Baileys
  tsp fine salt
Baileys buttercream frosting
 150 g unsalted butter, at room temperature
 300 g icing sugar, sifted
 1 ½ tbsp Baileys

1

Preheat your oven to 160 C (320F) and line a muffin tin with cupcake baking cups.

2

Beat the butter and sugar in a stand mixer at a medium speed until light and fluffy. Add the eggs one at a time and beat until well incorporated. Make sure you scrape the bottom and sides while beating.

3

Add the sifted flour into the mixture and gently beat at a low speed until just combined. Make sure you scrape the sides and bottom while beating. Add the Baileys and beat at a low speed until just combined.

4

Divide the mixture evenly into your prepared baking cups. Bake for around 18 minutes or until a skewer comes out clean. Set aside and let cool before icing.

Baileys Buttercream Icing
5

Using a stand mixer or beater, beat the butter at a medium speed until soft. Add the sifted icing a cup at a time and beat well with each addition. Make sure you scrape the sides and bottom while beating.

6

Add the Baileys and continue beating at a medium speed. If the icing is too soft, add a little more icing sugar.

7

Store in an airtight container for up to a day at room temperature and 5 days in the fridge.

Ingredients

Baileys cupcakes
 165 g self-raising flour, sifted
 165 g white sugar
 3 eggs, at room temperature
 165 unsalted butter, at room temperature
 135 ml Baileys
  tsp fine salt
Baileys buttercream frosting
 150 g unsalted butter, at room temperature
 300 g icing sugar, sifted
 1 ½ tbsp Baileys

Directions

1

Preheat your oven to 160 C (320F) and line a muffin tin with cupcake baking cups.

2

Beat the butter and sugar in a stand mixer at a medium speed until light and fluffy. Add the eggs one at a time and beat until well incorporated. Make sure you scrape the bottom and sides while beating.

3

Add the sifted flour into the mixture and gently beat at a low speed until just combined. Make sure you scrape the sides and bottom while beating. Add the Baileys and beat at a low speed until just combined.

4

Divide the mixture evenly into your prepared baking cups. Bake for around 18 minutes or until a skewer comes out clean. Set aside and let cool before icing.

Baileys Buttercream Icing
5

Using a stand mixer or beater, beat the butter at a medium speed until soft. Add the sifted icing a cup at a time and beat well with each addition. Make sure you scrape the sides and bottom while beating.

6

Add the Baileys and continue beating at a medium speed. If the icing is too soft, add a little more icing sugar.

7

Store in an airtight container for up to a day at room temperature and 5 days in the fridge.

Baileys Irish Cream Cupcakes
Nutrition Facts

Servings 12


Amount Per Serving
Calories 445
% Daily Value *
Total Fat 25.5g40%
Saturated Fat 16.1g81%
Cholesterol 68mg23%
Sodium 161mg7%
Potassium 22mg1%
Total Carbohydrate 51.9g18%
Dietary Fiber 0.4g2%
Sugars 40.5g
Protein 2.2g5%

Calcium 9%
Iron 1%
Vitamin D 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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