Irish Cream Cupcakes – These baileys cupcakes made from scratch are non-alcoholic, delicious, moist and very easy. Topped with baileys buttercream frosting.
Baileys Irish Cream Cupcakes
These baileys cupcakes made from scratch are non-alcoholic, delicious, moist and very 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.
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 he’s going 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.
My husband promised he’s going 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 takes 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 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.
- 1 stick of unsalted butter 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 of Baileys Liquor or Coffee Creamer
- 1/4 Cup of Baileys Liquor or Coffee Creamer
- 3 cups powdered sugar
- 2 sticks of unsalted butter at room temperature
- 2 tablespoons Liquor or Coffee Creamer
- 1/4 Teaspoon of salt
- 1 teaspoons pure vanilla extract
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
In a mixer, add the butter and sugar and mix on high speed until the mixture becomes fluffy
Add the vanilla, salt and baileys
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
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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!