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Baileys Coffee Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 8 reviews
  • Author: Claire
  • Prep Time: 30 minutes
  • Cooling Time: 2 hours 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours
  • Yield: 14 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Baileys and coffee cupcakes combine the rich flavors of Baileys Irish Cream, strong black coffee, and espresso powder in a moist cake topped with a creamy Baileys coffee buttercream frosting. Adapted from a classic vanilla cupcake base, this recipe yields perfectly tender cupcakes with a subtle kick of coffee and Irish cream, ideal for an indulgent treat or special occasion.

Ingredients

Units Scale

Cupcakes

  • 1 and 3/4 cups (207g) cake flour, spooned and leveled
  • 2 teaspoons espresso powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3 large egg whites, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/3 cup (80g) sour cream or plain yogurt, at room temperature
  • 1/4 cup (60ml) strong black coffee, cooled to room temperature
  • 1/3 cup (80ml) Baileys Irish Cream

Baileys Coffee Buttercream

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 4 cups (480g) confectioners’ sugar
  • 1/2 teaspoon espresso powder (optional)
  • 3 Tablespoons (45ml) Baileys Irish Cream
  • 1 and 1/2 Tablespoons strong black coffee, cooled to room temperature
  • Pinch of salt
  • Optional for garnish: chocolate sprinkles

Instructions

  1. Preheat Oven and Prepare Pans: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners, plus a second pan lined with 2 liners as this recipe makes approximately 14 cupcakes. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, espresso powder, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. Cream Butter and Sugar: Using a handheld or stand mixer with the paddle attachment, beat the softened butter on high speed for about 1 minute until smooth and creamy. Add the sugar and continue beating on high speed for 2 minutes until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl as needed.
  4. Add Egg Whites and Vanilla: Add the egg whites and vanilla extract to the creamed butter and sugar. Beat on medium-high speed until combined, then blend in the sour cream. Scrape the bowl as needed for even mixing.
  5. Incorporate Dry Ingredients and Liquids: With the mixer on low speed, gradually add the dry ingredients just until incorporated. Continue mixing slowly and slowly pour in the cooled strong black coffee, followed by the Baileys Irish Cream. Beat just until the batter is smooth and no lumps remain. Avoid over-mixing to maintain cupcake tenderness.
  6. Fill Liners and Bake: Spoon or pour the batter into the cupcake liners, filling each about two-thirds full to prevent overflow. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. For mini cupcakes, bake 13 minutes at the same temperature. Let the cupcakes cool completely before frosting.
  7. Prepare Buttercream Frosting: Using a mixer with the paddle or whisk attachment, beat the softened butter on medium speed for about 2 minutes until creamy. Add the confectioners’ sugar, espresso powder (if using), Baileys, coffee, and a pinch of salt. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 minutes until fluffy. Adjust consistency by adding more confectioners’ sugar for thicker frosting or more Baileys/coffee to thin. Add a pinch of salt if frosting tastes too sweet.
  8. Frost Cupcakes and Garnish: Frost the cooled cupcakes with the Baileys coffee buttercream. Decorate with chocolate sprinkles if desired. Store leftovers covered in the refrigerator for up to 5 days.

Notes

  • Make Ahead & Freezing: Cupcakes can be made 1 day ahead and stored covered at room temperature or refrigerated. Frosting can also be made 1 day ahead and refrigerated; bring to room temperature and rewhip before using.
  • Frosting Thickness: If frosting is too thick, beat in 1 Tablespoon of Baileys or room temperature coffee to thin; if too thin, add more confectioners' sugar.
  • Substitutions: Use sour cream or plain yogurt interchangeably.
  • Cake Flour Substitute: If cake flour is unavailable, use all-purpose flour with a bit of cornstarch as a homemade substitute.
  • Espresso Powder Use: Espresso powder enhances coffee flavor; can be added with dry ingredients or dissolved in coffee before mixing.
  • Alcohol-Free Version: Replace Baileys with an equal amount of strong black coffee in both batter and frosting.
  • Leftover Yolks: This recipe uses only egg whites; save leftover yolks for other recipes.
  • Variations: Try different Baileys flavors such as salted caramel or espresso for unique twists.
  • Cake Adaptation: This batter works for cakes; adjust quantities as per cake size and reduce sugar slightly for larger cakes.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 310 kcal
  • Sugar: 28 g
  • Sodium: 85 mg
  • Fat: 17 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 40 mg

Find it online: https://butterybowl.com/baileys-coffee-cupcakes-recipe/