Overview
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!
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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.
Preheat your oven to 160 C (320F) and line a muffin tin with cupcake baking cups.
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.
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.
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.
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.
Add the Baileys and continue beating at a medium speed. If the icing is too soft, add a little more icing sugar.
Store in an airtight container for up to a day at room temperature and 5 days in the fridge.
Ingredients
Directions
Preheat your oven to 160 C (320F) and line a muffin tin with cupcake baking cups.
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.
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.
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.
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.
Add the Baileys and continue beating at a medium speed. If the icing is too soft, add a little more icing sugar.
Store in an airtight container for up to a day at room temperature and 5 days in the fridge.
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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