Bailey’s Irish Cream Cupcakes are THE recipe to make for this St. Patrick’s Day. Share them with friends, pair them with booze…either way they’re a winner
Cupcakes are so great because they turn an ordinary day into a celebration, they’re easy to share and they can be customized in so many ways.
- These apple cider cupcakes are great in the fall or for whenever you want a flavor that takes you back to fall in your mind.
- There’s almost no end to the combinations possible in these soda cupcakes.
- And who would say no to these double chocolate nutella cupcakes?
And for a St. Patrick’s Day celebration (or really any time), these Bailey’s Irish Cream Cupcakes with Irish Cream Frosting are perfect.
And yes, they include booze.
Jay and I are huge fans of St. Patrick’s Day and have spent many years partying it up with friends, kegs & eggs style.
If you want to impress your pals, try this recipe.
You know, as much as I love the convenience of a boxed cake mix, there really is no substitute for the homemade version. These cupcakes are not only full of that decadent, Irish cream flavor, but they’re incredibly light and fluffy.
Combine that with the frosting, which really could not get much easier to make, and you’ve got yourself one heck of an Irish treat.
Sweet Tooth, Sweet Life
Yields 24 regular cupcakes
Top o' the morning' to ya! Who doesn't love a good boozy recipe, right? These irish cream cupcakes are spectacular anytime of year, but particularly around St. Patrick's Day. Pair them with a little Bailey's on the rocks and you've got yourself a party.
40 minPrep Time
20 minCook Time
1 hrTotal Time
- 1 stick (1/2 cup) butter, softened
- 4 egg whites, at room temperature 30 minutes
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-2/3 cups sugar
- 4 tablespoons Irish cream liqueur*
- 1 teaspoon vanilla
- 1 1/4 cups buttermilk or sour milk**
- 3 ounces semi-sweet chocolate chips, melted and cooled
- 1-1/2 sticks (12 tablespoons) butter, softened
- 5 cups confectioners’ sugar
- 5-8 tablespoons Irish cream liqueur*
- Preheat oven to 350 degrees F and line 24 muffin cups with paper baking cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, liqueur, and vanilla. Beat until combined, scraping sides of bowl occasionally. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined.
- Transfer 2-1/2 cups batter (about half) to a medium bowl; stir in melted chocolate. Fill each prepared muffin cup about two-thirds full, spooning chocolate batter into one side of cup and white batter into other side of cup.
- Bake for 18-20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes, then remove and allow to cool completely on racks.
- Once cupcakes are completely cool, combine all ingredients for Irish Cream Frosting in electric mixer and mix until smooth. Frost tops of cupcakes. ENJOY!
*Some people may found this amount to be a little strong. If you really want to taste the Irish cream liqueur, stick with these amounts. If you want just a subtle flavor, decrease the amount used by 1-2 tablespoons.
**To make 1-1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/4 cups total liquid; stir. Let stand for 5 minutes before using.
(lightly adapted from BHG)
I don’t know about you, but I’m pretty sure that these cupcakes would be the perfect way to celebrate the upcoming holiday. If you’re worried about getting drunk off of them, well, have no fear. There’s definitely not enough in there to make you loopy.
…but I can’t promise that the bottle of Irish cream isn’t going to get some extra attention while it’s out.
Do you celebrate St. Patty’s Day? What are some of your favorite Irish treats?