Go Back Email Link
–+ servings
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.
Print

Baileys Irish Cream Cupcakes (Non- Alcoholic)

Irish Cream Cupcakes - These baileys cupcakes made from scratch are non-alcoholic, delicious, moist and very easy. Topped with baileys buttercream frosting.
Course Dessert
Keyword baileys cupcakes, bloody cupcakes, easy cupcakes
Prep Time 6 minutes
Cook Time 20 minutes
Total Time 26 minutes
Servings 8 -12 cupcakes
Calories 529kcal
Author Tiffany Bendayan

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
US Customary - Metric

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

Calories: 529kcal | Carbohydrates: 84g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 165mg | Potassium: 124mg | Fiber: 1g | Sugar: 62g | Vitamin A: 421IU | Calcium: 47mg | Iron: 1mg