Irish Cream Cupcakes – These baileys cupcakes made from scratch are non-alcoholic, delicious, moist, and easy. Topped with Bailey’s buttercream frosting.
Baileys Irish Cream Cupcakes
These baileys cupcakes made from scratch are non-alcoholic, delicious, moist, and easy to make. They are topped with delicious baileys buttercream frosting. I make them using the Baileys coffee creamer so I get the Irish Cream taste without the alcohol.
It looks like a snake!
When I make cupcakes, they are usually for my kids so they need to be alcohol-free, however, you can use the liquor if you are serving it to adults. The taste is amazing and what I love about them, is that they are super moist since I add more Baileys when they come out of the oven before adding in the buttercream.
March is the month to cook Irish-inspired food items and I love the opportunity to experiment in the kitchen. Ireland offers such delicious comforting food.
My husband promised to take me there soon, I hope it happens this year. Not only is their cuisine amazing but the scenery is breathtaking. We’ve been watching the Netflix series “The Fall” based in Belfast and the photography is beautiful.
These yummy Irish Cream Cupcakes do not need an excuse to make. I will bake them all year long. My daughters couldn’t wait for me to finish taking the pictures fast enough. They were saying “Mommy hurry up! Take the pictures! We want cupcakes”
You may have noticed that I didn’t add sprinkles on top of them. The reason is that the crunchiness and sweetness of a sprinkle take away the creaminess of the buttercream, plus, I hate it when they jam in between my teeth. Yuck! But you can certainly add some color with sprinkles.
I recommend using these red cupcake liners.
I hope you can make these Irish Cream Cupcakes at home. If you do, please tag me on Instagram @livingsweetmoments and/or use the hashtag #LivingSweet – I promise to Repost it.
Baileys Irish Cream Cupcakes (Non- Alcoholic)
Ingredients
For Cupcakes
- 1/2 cup unsalted butter 1 stick at room temperature
- 1 3/4 cups cake flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large egg + 1 Egg yolk
- 1 teaspoon vanilla extract
- 1/2 Cup Baileys Liquor or Coffee Creamer
For Center
- 1/4 Cup Baileys Liquor or Coffee Creamer
For Irish Cream Buttercream
- 3 cups powdered sugar
- 2 sticks of unsalted butter at room temperature
- 2 tablespoons Liquor or Coffee Creamer
- 1/4 Teaspoon salt
- 1 teaspoons pure vanilla extract
Instructions
For Cupcakes
- Preheat Oven to 350 Degrees Fahrenheit
- Line a muffin tin with cupcake liners
- In the bowl of a mixer, place the butter and sugar. Beat for 4-5 minutes or until the butter becomes light and fluffy
- Add the eggs one by one to the butter mixture. Pour in the vanilla extract
- In another bowl, mix the flour, salt and baking powder
- Add 1/3 of the flour mixture to the mixer alternating with the baileys starting and ending with the flour
- When the batter is mixed, divide it into the cupcake liners
- Bake for 15-20 minutes or until the top have browned a bit and the cupcakes are done
- Remove from oven and make little holes at the top with a fork
- Using a teaspoon, pour baileys on top of each one until the liquid is absorbed
For Buttercream
- In a mixer, add the butter and sugar and mix on high speed until the mixture becomes fluffy
- Add the vanilla, salt and Baileys
Assembly
- Using a zip top bag, cut a hole in a corner and fill it out with the buttercream. Carefully pipe the buttercream on top of the cupcakes creating a nice design
- You can also just use a knife to spread the buttercream on top
Nutrition
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Bailey’s Irish Cream Mug Cakes
so clever to use the coffee creamer for this! Love the idea. Just so perfect for any occasion….although Saint Patrick’s day warrants making this pronto!