Baileys & Coffee Cupcakes
Tender espresso-laced cupcakes infused with Baileys Irish Cream, topped with a silky Baileys coffee buttercream. The ultimate adult cupcake for parties, holidays, and celebrations. Makes 14 cupcakes with a moist, flavorful crumb and a boozy, creamy frosting swirl.
- Total Time1 hour 15 minutes
- Yield14 cupcakes 1x
Ingredients
Cupcakes
- 1 3/4 cups cake flour (207g), spooned and leveled
- 2 teaspoons espresso powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (113g), softened to room temperature
- 1 cup granulated sugar (200g)
- 3 large egg whites, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/3 cup sour cream or plain yogurt (80g), at room temperature
- 1/4 cup strong black coffee (60ml), cooled to room temperature
- 1/3 cup Baileys Irish Cream (80ml)
Baileys Coffee Buttercream
- 1 cup unsalted butter (226g), softened to room temperature
- 4 cups confectioners' sugar (480g)
- 1/2 teaspoon espresso powder
- 3 tablespoons Baileys Irish Cream (45ml)
- 1 1/2 tablespoons strong black coffee, cooled to room temperature
- 1 pinch salt
- chocolate sprinkles, for garnish (optional)
Instructions
Cupcakes
- Preheat and Line: Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners plus 2 additional liners in a second pan (makes about 14 cupcakes).
- Whisk Dry Ingredients: Combine cake flour, espresso powder, baking powder, baking soda, and salt in a bowl. Whisk to blend and set aside.
- Cream Butter and Sugar: Beat softened butter on high speed until smooth, about 1 minute. Add sugar and beat on high for 2 minutes until pale and fluffy. Add egg whites and vanilla, beat on medium-high until combined. Beat in sour cream. Scrape down sides as needed.
- Combine and Add Liquids: With mixer on low, add dry ingredients until just incorporated. Slowly pour in cooled coffee then Baileys, mixing on low just until combined. Do not overmix. Whisk by hand to remove any lumps at the bottom of the bowl.
- Bake: Fill liners two-thirds full. Bake 19-22 minutes until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Buttercream
- Make the Buttercream: Beat softened butter on medium speed for 2 minutes until creamy. Add confectioners’ sugar, espresso powder (if using), Baileys, coffee, and salt. Beat on low 30 seconds, then increase to medium-high for 2 full minutes until light and fluffy. Adjust with more sugar if too thin or more Baileys if too thick.
- Frost and Garnish: Pipe or spread buttercream onto completely cooled cupcakes. Top with chocolate sprinkles if desired. Store leftovers covered in the refrigerator for up to 5 days.
Notes
All dairy ingredients (butter, egg whites, sour cream) must be at room temperature for proper emulsification. Cake flour creates the most tender crumb — if substituting all-purpose, use 1½ cups plus 3 tablespoons and add 3 tablespoons cornstarch. Espresso powder enhances coffee flavor without adding liquid; instant coffee granules can substitute. Cool the brewed coffee completely before adding to the batter. Fill liners only two-thirds full to prevent overflow. Do not frost until cupcakes are completely cool. Buttercream can be adjusted: add more confectioners’ sugar if too thin, more Baileys if too thick, or a pinch of salt if too sweet. Store frosted cupcakes in the refrigerator for up to 5 days; bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Cupcake, Dessert
- Cuisine: American, Irish-Inspired
Nutrition
- Calories: 350
- Sugar: 38
- Sodium: 130
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 48
- Fiber: 0.5
- Protein: 3
- Cholesterol: 40
