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Baileys & Coffee Cupcakes Recipe

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★★★★★

4.6 from 300 reviews

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.

Ingredients

Scale

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

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