Baileys & Coffee Cupcakes Recipe

Introduction

These Baileys & Coffee Cupcakes are a delightful blend of rich coffee flavor and creamy Irish cream liqueur. Perfect for celebrations or a cozy treat, they combine moist cupcakes with smooth, boozy frosting for an irresistible dessert.

Ingredients

• 1 and 3/4 cups (207g) cake flour (spooned & 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
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature (for frosting)
• 4 cups (480g) confectioners’ sugar
• 1/2 teaspoon espresso powder (optional, for frosting)
• 3 Tablespoons (45ml) Baileys Irish Cream (for frosting)
• 1 and 1/2 Tablespoons strong black coffee, cooled to room temperature (for frosting)
• Pinch of salt (for frosting)
• Optional for garnish: chocolate sprinkles

Instructions

1. Step 1: Preheat the oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners. Prepare a second pan with 2 liners for extra cupcakes. Set aside.
2. Step 2: In a bowl, whisk together the cake flour, espresso powder, baking powder, baking soda, and salt. Set aside.
3. Step 3: Using a mixer fitted with a paddle attachment, beat 1/2 cup butter on high speed until smooth and creamy, about 1 minute. Add granulated sugar and beat on high for 2 minutes until well creamed. Scrape sides and bottom of the bowl as needed.
4. Step 4: Add egg whites and vanilla extract to the butter mixture. Beat on medium-high until combined, then mix in the sour cream. Scrape the bowl again.
5. Step 5: With the mixer on low speed, gradually add the dry ingredients until just incorporated. Slowly pour in the cooled coffee followed by Baileys Irish Cream while mixing on low. Beat just until combined, avoiding over-mixing. Whisk by hand if needed to remove lumps.
6. Step 6: Spoon the batter into the cupcake liners, filling each about two-thirds full to prevent overflow. Bake for 19-22 minutes until a toothpick inserted in the center comes out clean. For mini cupcakes, bake 11-13 minutes. Let cupcakes cool completely before frosting.
7. Step 7: To make the frosting, beat 1 cup softened butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, espresso powder (if using), Baileys, and coffee.
8. Step 8: Beat on low speed for 30 seconds, then increase to medium-high and beat for 2 full minutes. Adjust the texture by adding more confectioners’ sugar if too thin or a little more Baileys if too thick. Add a pinch of salt to balance sweetness.
9. Step 9: Frost the cooled cupcakes and garnish with chocolate sprinkles if desired. Use a piping tip like Ateco 808 for a professional finish.

Tips & Variations

• Use fresh, cooled strong coffee for the best coffee flavor without heat affecting the batter.
• Substitute sour cream with plain yogurt for a lighter texture.
• Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note.
• For a non-alcoholic version, replace Baileys with an equal amount of additional coffee or a coffee-flavored syrup.

Storage

Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best flavor. If desired, frost cupcakes just before serving to keep frosting fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them in an airtight container. Frost them the next day for the freshest taste and appearance.

What if I don’t have espresso powder?

If you don’t have espresso powder, you can use instant coffee granules or finely ground coffee. Just use a little less to avoid bitterness and add more if you want a stronger coffee flavor.

Baileys & Coffee Cupcakes Recipe

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Delight in these Baileys & Coffee Cupcakes, combining rich coffee flavors with the smooth creaminess of Baileys Irish Cream. Perfectly moist cupcakes topped with a luscious Baileys-infused buttercream frosting create an indulgent treat for any coffee lover or special occasion.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 14 regular-sized cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes

• 1 and 3/4 cups (207g) cake flour (spooned & 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

Frosting

• 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 the oven: Set your oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners. Prepare a second pan with 2 liners as this recipe makes approximately 14 cupcakes. Set these aside for batter filling.
2. Mix dry ingredients: In a medium bowl, whisk together cake flour, espresso powder, baking powder, baking soda, and salt. Set the mixture aside.
3. Cream butter and sugar: Using a handheld or stand mixer with a paddle attachment, beat unsalted butter on high speed until smooth and creamy, about 1 minute. Gradually add granulated sugar and continue beating on high for 2 minutes until fully creamed. Scrape down the sides and bottom of the bowl to ensure even mixing.
4. Add egg whites and vanilla: Add the egg whites and vanilla extract to the butter-sugar mixture. Beat on medium-high speed just until combined, then mix in the sour cream. Scrape the bowl as necessary to incorporate all ingredients.
5. Incorporate dry ingredients and liquids: With the mixer on low speed, add the dry ingredient mixture until just incorporated. While still mixing on low, slowly pour in the cooled coffee followed by the Baileys Irish Cream. Beat just until combined to avoid over-mixing. Use a whisk by hand to remove any remaining lumps if necessary.
6. Fill cupcake liners and bake: Spoon the batter into cupcake liners filling each about 2/3 full to prevent overflow. Bake in the preheated oven for 19-22 minutes or until a toothpick comes out clean. For mini cupcakes (30-36 count), bake for about 11-13 minutes at the same temperature. Allow cupcakes to cool completely before frosting.
7. Prepare the frosting: Beat softened butter on medium speed with a handheld or stand mixer until creamy, approximately 2 minutes. Add confectioners’ sugar, espresso powder (if using), Baileys, and coffee. Beat on low for 30 seconds then increase to medium-high speed and beat for 2 minutes. Adjust consistency by adding up to 1/2 cup more confectioners’ sugar if too thin or an additional tablespoon of Baileys if too thick. Add a pinch of salt to balance sweetness (recommended 1/8 teaspoon).
8. Frost cupcakes and garnish: Once cupcakes are cooled, frost them using desired piping techniques (e.g., Ateco 808 tip). Optionally, decorate with chocolate sprinkles. Store any leftovers covered in the refrigerator for up to 5 days.

Notes

• Use cake flour for a lighter, more tender cupcake texture.
• Egg whites should be at room temperature for better volume in the batter.
• Sour cream or plain yogurt provides moisture and slight tanginess; do not substitute with low-fat versions.
• Ensure coffee and Baileys are cooled before mixing to maintain batter texture.
• Adjust frosting thickness by adding confectioners’ sugar or Baileys as needed.
• Store leftover cupcakes refrigerated and bring to room temperature before serving for best flavor.

Keywords: Baileys cupcakes, coffee cupcakes, Baileys Irish Cream dessert, coffee flavored cupcakes, buttercream frosting, espresso cupcakes