Irish Cream Cupcakes with Bailey’s Buttercream Frosting

This recipe for Irish Cream Cupcakes has plenty of Bailey’s Irish Cream liqueur in the cupcakes and swirled into the buttercream frosting too.

This recipe was originally shared back in 2011. It had some mixed reviews, so I scrapped that recipe and created a better tasting and better texture cupcake. If you liked the original recipe, you can still find it cut/pasted into the comments. I think these Irish Cream Cupcakes are much better!

Ingredients needed:

• miniature chocolate chips
• all purpose flour
• unsalted butter
• white sugar
• eggs
• unsweetened applesauce
• vanilla extract
• baking powder
• salt
• Irish Cream liqueur
• powdered sugar

How to make Irish Cream Cupcakes:

The complete, printable recipe is at the end of this post.

MAKE THE BUTTERCREAM FROSTING:

Spread the frosting on the cupcakes with a knife or for a fancier look, use a piping bag to swirl on the frosting. I used a Wilton 2D tip for these.

I squeeze on one petal at a time… all the way around the edges of the cupcake and then one petal squeezed into the middle to finish it off.

And there they are- simple little Irish Cream Cupcakes without an overwhelming amount of frosting. The addition of chocolate chips make these unique and delicious!

Add some green sprinkles if you wish- for a festive St. Patrick’s Day vibe. Enjoy!

The Best Cupcake Recipes:

• Chocolate Ganache Cupcakes
• Red Velvet Birthday Cupcakes
• Classic Vanilla Cupcakes
• Pink Strawberry Cupcakes
• Chocolate Chip Cookie Dough Cupcakes

4.67 from 3 votes

Irish Cream Cupcakes with Bailey's Buttercream Frosting

By RecipeGirl.com (cupcake part adapted from Taste of Home)

Delicious with Bailey's Irish Cream in the cupcake and swirled into the buttercream frosting!

Prep: 45 minutes mins

Cook: 20 minutes mins

Total: 1 hour hr 5 minutes mins

Servings: 24 cupcakes (1 per serving)

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Ingredients

CUPCAKES:

• ▢ ¾ cup miniature chocolate chips
• ▢ ½ tablespoon all purpose flour
• ▢ ½ cup (1 stick) butter, at room temperature
• ▢ 1½ cups granulated white sugar
• ▢ 2 large eggs, at room temperature
• ▢ ¾ cup unsweetened applesauce
• ▢ 2 teaspoons vanilla extract
• ▢ 2½ cups all purpose flour
• ▢ 3 teaspoons baking powder
• ▢ ½ teaspoon salt
• ▢ ½ cup Irish Cream Liqueur

BUTTERCREAM FROSTING:

• ▢ 1 cup (2 sticks) butter, at room temperature
• ▢ 3 cups powdered sugar
• ▢ 4 tablespoons Bailey's Irish Cream liqueur
• ▢ 2 teaspoons vanilla extract

Instructions 

BAKE THE CUPCAKES:

• Preheat the oven to 350°F. Line cupcake tins with 24 cupcake liners.
• In a small bowl, toss together chocolate chips and ½ tablespoon of flour.
• In a large bowl, use an electric mixer to beat together the butter and sugar until light and fluffy (about 5 minutes). Add the eggs, one at a time, beating well after each addition.
• Beat in the applesauce and vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with the liqueur, beating well after each addition. Gently stir in the chocolate chips.
• Spoon the batter into cupcake liners, filling them about ¾-fulI -I use an ice cream scoop to get the batter neatly into the liners. Bake the cupcakes 18 to 22 minutes, or until the centers of the cupcakes are set.

MAKE THE BUTTERCREAM FROSTING:

• Place all ingredients in a large bowl. Use an electric mixer to blend together; mix until smooth and creamy.
• Spread on cupcakes with a knife or for a fancier look use a piping bag to swirl on the frosting.

Nutrition

Serving: 1serving, Calories: 324kcal, Carbohydrates: 44g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 48mg, Sodium: 207mg, Potassium: 31mg, Fiber: 1g, Sugar: 33g, Vitamin A: 407IU, Vitamin C: 0.1mg, Calcium: 44mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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