Baileys Cupcakes
Make amazing Baileys St. Patrick’s Day Cupcakes! Festive, easy & delicious treats await. Bake yours today!
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Cuisine: Irish
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
- 1/4 cup Baileys Irish Cream
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup Baileys Irish Cream
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Green food coloring
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
- In a separate medium bowl, combine the large eggs, buttermilk, vegetable oil, and vanilla extract. Whisk until just combined.
- Slowly pour the wet ingredients into the dry ingredients, mixing on low speed with an electric mixer or by hand until just incorporated. Do not overmix.
- In a small heatproof bowl, combine the hot water with the Baileys Irish Cream. Gradually add this warm liquid mixture to the chocolate batter, mixing on low speed until smooth and a little thinner. Ensure there are no dry pockets of flour.
- Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the Baileys buttercream. In a large bowl, using an electric mixer, beat the softened unsalted butter on medium speed until light and fluffy, about 2-3 minutes.
- Gradually add the powdered sugar, about a cup at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl periodically.
- Pour in the Baileys Irish Cream, heavy cream, and vanilla extract. Beat on medium-high speed for another 3-5 minutes until the frosting is incredibly light, airy, and wonderfully smooth.
- Add green food coloring a few drops at a time until you achieve your desired festive St. Patrick’s Day green. Beat until the color is uniformly distributed.
- Once the cupcakes are completely cooled, spoon the vibrant green buttercream into a piping bag fitted with a large star tip (like a 1M or 2D).
- Starting from the outside edge of each cupcake, pipe a generous swirl of frosting towards the center, building it up to a lovely peak.
Notes
Get ready to charm your taste buds with these utterly divine Baileys St. Patrick’s Day Cupcakes! These aren’t just any cupcakes; they’re a celebration in every bite, marrying the rich, velvety notes of Baileys Irish Cream with a moist, fluffy chocolate cupcake base, all crowned with a decadent Baileys-infused buttercream. Each cupcake is a little masterpiece, offering a symphony of deep chocolate, creamy liqueur, and a hint of coffee, making them irresistibly sophisticated yet playfully festive. They’re the perfect sweet treat to share with friends and family for St. Patrick’s Day, or honestly, any occasion that calls for a touch of Irish magic and a whole lot of deliciousness.