Name: Baileys Coffee Cupcakes Recipe
Prep time: 2 h 40 min
Cook time: 20 min
Total time: 3 h
Cuisine: American
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; 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

If you’re a coffee lover with a sweet tooth, you’re going to absolutely adore this Baileys Coffee Cupcakes Recipe. Imagine moist cupcakes infused with rich Baileys Irish Cream and bold coffee, all wrapped up in a dreamy buttercream frosting that’s perfect for any special occasion or an indulgent treat.

The image shows a close-up of several cupcakes with a golden brown base wrapped in dark brown liners. On top of each cupcake, there is a thick swirl of light beige frosting, generously covered with small dark chocolate sprinkles. The cupcakes are placed on a white marbled surface, and the background is softly blurred, making the cupcakes the clear focus. The frosting is smooth and creamy with a slightly peaked top. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baileys Coffee Cupcakes Recipe
Top Tip
How to Serve Baileys Coffee Cupcakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baileys Coffee Cupcakes Recipe

Why You'll Love This Recipe

I still remember the first time I baked these cupcakes—there’s something so comforting about the blend of coffee and Baileys that just makes the whole kitchen smell heavenly. Plus, they’re easier to make than you might think!

Mouthwatering Flavor: The combination of strong black coffee, espresso powder, and Baileys creates a rich, boozy coffee taste that’s totally irresistible.
Perfect Texture: These vanilla-based cupcakes come out moist and tender every single time, thanks to the sour cream and egg whites.
Beautiful Frosting: The Baileys coffee buttercream frosting is silky smooth, creamy, and has just the right hint of sweetness to balance the coffee bitterness.
Great for Gatherings: Whether it’s a holiday party or a casual get-together, these cupcakes are sure to impress your friends and family.

Ingredients & Why They Work

Before you start, make sure to gather quality ingredients to get the best results. Using cake flour and espresso powder really elevates the depth of flavor while keeping the cupcakes light and fluffy. Here’s why each component makes these cupcakes so special.

Flat lay of a small mound of pale cake flour, a small white ceramic bowl filled with dark espresso powder, a small white ceramic bowl of white baking powder, a small white ceramic bowl of off-white baking soda, a small white ceramic bowl of coarse salt, a half block of creamy unsalted butter softened, a small heap of white granulated sugar, three whole brown eggs with clean shells, a small white ceramic bowl of clear pale vanilla extract, a small white ceramic bowl of thick sour cream, a small white ceramic bowl with dark strong black coffee, a small white ceramic bowl with creamy light beige Baileys Irish Cream, and a small white ceramic bowl of fine white confectioners’ sugar placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cake Flour: It creates a tender crumb, perfect for soft and airy cupcakes without being too dense.
Espresso Powder: This gives an intense coffee kick without adding extra liquid, enhancing the overall flavor.
Baking Powder & Baking Soda: Leavening agents that help the cupcakes rise beautifully and stay fluffy.
Salt: Balances sweetness and intensifies the other flavors.
Unsalted Butter: Creamy and rich, it adds depth to both the cupcake base and the frosting.
Granulated Sugar: Sweetens the cupcakes and helps create a light, airy batter when creamed with butter.
Egg Whites: Using whites keeps the cupcakes light without heaviness from the yolks.
Vanilla Extract: Adds a warm undertone that complements the coffee and Baileys perfectly.
Sour Cream or Plain Yogurt: Adds moisture and a subtle tang to make the cupcakes tender.
Strong Black Coffee: Cools to room temp before mixing—I like using freshly brewed coffee for that fresh flavor boost.
Baileys Irish Cream: The star ingredient, providing that signature creamy, boozy note.
Confectioners’ Sugar: For the silky smooth buttercream frosting that melts in your mouth.
Pinch of Salt in Frosting: Helps keep the sweetness in check and highlights the coffee flavors.
Optional Chocolate Sprinkles: A fun garnish to add a little extra texture and chocolate flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Baileys Coffee Cupcakes Recipe is how easy it is to customize. Whether you want to dial up the coffee flavor, make them alcohol-free, or try a different frosting twist, these cupcakes are a fantastic base for creativity.

Alcohol-Free Version: I love making these for family gatherings where not everyone drinks alcohol. Simply swap the Baileys with extra strong black coffee—this keeps all that deep coffee flavor without the booze. The cupcakes still come out beautifully moist and tender.
Espresso Boost: For the ultimate java kick, try adding a teaspoon more espresso powder to both the batter and the frosting. I did this once for a holiday brunch, and wow—the rich coffee flavor paired perfectly with the creamy Baileys buttercream.
Dairy Swap: If you prefer, use plain yogurt instead of sour cream in the batter. I’ve done this when I ran out of sour cream, and it didn’t affect the texture at all. The cupcakes remained nice and tender.
Festive Garnish: Try garnishing the frosted cupcakes with chocolate shavings, crushed toffee, or even a sprinkle of cinnamon for a cozy, seasonal flair. Chocolate sprinkles add a lovely texture and make them party-ready too!

Step-by-Step: How I Make Baileys Coffee Cupcakes Recipe

The image shows a close-up of a cupcake split in half vertically. The bottom layer is a light brown, moist cake with a soft and porous texture. On top of the cake is a thick layer of smooth, creamy, light beige frosting. Sprinkled over the frosting are small, dark brown chocolate sprinkles scattered unevenly. The cupcake wrapper is dark brown and partially visible around the base of the cupcake. The background has a blurred white marbled texture, with another cupcake and a blurred bottle behind it. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Pans

Start by preheating your oven to 350°F (177°C). Line a standard 12-cup muffin pan with cupcake liners, and don’t forget to line a second pan with a couple more liners since this recipe makes about 14 cupcakes. Having your pans ready means you can move quickly once your batter is mixed.

Step 2: Whisk Together the Dry Ingredients

In a medium bowl, whisk your cake flour, espresso powder, baking powder, baking soda, and salt together. This not only evenly distributes the leavening agents but also ensures that espresso powder is incorporated throughout so every bite has that subtle coffee richness.

Step 3: Cream Butter and Sugar

Using your mixer fitted with the paddle attachment, beat ½ cup softened unsalted butter on high speed until smooth and creamy, about 1 minute. Add 1 cup granulated sugar and beat for another 2 minutes until the mixture is light and fluffy. Pro tip: scrape down the sides of your bowl with a spatula a couple of times so everything mixes evenly.

Step 4: Incorporate Wet Ingredients

Add the 3 large egg whites and 1½ teaspoons vanilla extract to your butter and sugar. Beat on medium-high speed until fully combined, then mix in the sour cream (or yogurt) until smooth and silky. Keep your scraper handy here—scrape down the sides and bottom as needed.

Step 5: Fold in Dry Ingredients

With your mixer on low, slowly add the dry ingredient mixture just until incorporated—over-mixing can make cupcakes tough, so a gentle hand is best here.

Step 6: Add Coffee and Baileys

Still on low speed, gradually pour in ¼ cup cooled strong black coffee, followed by ⅓ cup Baileys Irish Cream. Beat just until the batter comes together—if you see lumps, a gentle whisk by hand will smooth it out. The batter will have that lovely coffee aroma right now!

Step 7: Fill Liners and Bake

Spoon your batter into the cupcake liners, filling each about two-thirds full to keep the cupcakes from overflowing. Bake for 20 minutes—or until a toothpick inserted in the center of a cupcake comes out clean. If you're making mini cupcakes, bake them for 13 minutes at the same temperature.

Step 8: Cool Completely

Once baked, transfer the cupcakes to a wire rack and let cool completely. This cooling step, which takes about 2 hours and 10 minutes, is key before applying the buttercream. You want those cupcakes to be cool so the frosting won’t melt.

Step 9: Make the Baileys Coffee Buttercream

Beat 1 cup softened unsalted butter on medium speed until creamy, about 2 minutes. Add 4 cups confectioners’ sugar, ½ teaspoon espresso powder (optional but recommended), 3 tablespoons Baileys Irish Cream, 1½ tablespoons cooled strong black coffee, and a pinch of salt. Start beating on low speed for 30 seconds, then increase to medium-high for 2 minutes. If your frosting is too thin, add more confectioners’ sugar a little at a time. If too thick, add a touch more Baileys. The frosting should be rich, smooth, and spreadable.

Step 10: Frost and Garnish

Pipe or spread the buttercream on your cooled cupcakes. For a beautiful finish, I use a piping bag fitted with an Ateco 808 tip—it makes those swirls just right. Top with chocolate sprinkles if you want a little extra texture and sparkle.

Step 11: Store and Enjoy

Store leftover cupcakes covered in the refrigerator for up to 5 days. Before serving, bring them back to room temperature so the buttercream is soft and luscious. These cupcakes also freeze well, frosted or unfrosted, for up to 2-3 months—perfect for planning ahead!

Top Tip

These tips come from my own kitchen adventures where I learned that a few small details make a big difference in crafting the perfect Baileys Coffee Cupcakes Recipe. Trust me, these little nuggets will take your cupcakes from great to unforgettable!

Use Room Temperature Ingredients: Bringing your butter, egg whites, sour cream, and coffee to room temperature allows for smoother mixing and results in a tender, evenly baked cupcake.
Cream Butter and Sugar Thoroughly: Beating them until light and fluffy (about 2-3 minutes) traps air that helps your cupcakes rise beautifully and adds to their moist texture.
Mix Just Until Combined: Over-mixing can lead to dense cupcakes. Once you add the dry ingredients and liquids, mix gently and stop as soon as everything is incorporated.
Don’t Skip the Cooling Time: Let your cupcakes cool completely on a wire rack before frosting. This prevents the buttercream from melting and sliding off.

How to Serve Baileys Coffee Cupcakes Recipe

A close-up view of a thick creamy light beige frosting swirled inside a metal mixing bowl. The frosting has a smooth, soft texture with visible folds and peaks, and a red spatula is partially dipped in the frosting on the right side. The bowl sits on a white marbled surface with a striped brown cloth partially visible underneath. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate your Baileys Coffee Cupcakes, try topping them with classic chocolate sprinkles for a touch of crunch and shimmer. For an elegant twist, shaved dark chocolate or a light dusting of cocoa powder works beautifully. Fresh coffee beans or a small swirl of whipped cream can also add an inviting finish that complements the rich coffee and Baileys flavors.

Side Dishes

Serve these cupcakes alongside a warm cup of freshly brewed black coffee or an espresso shot to amplify the coffee notes. A scoop of vanilla ice cream or a small bowl of mixed berries offers a fresh, cooling contrast that pairs perfectly with the boozy richness of the cupcakes.

Make Ahead and Storage

Storing Leftovers

To keep your Baileys Coffee Cupcakes fresh, cover them well and store in the refrigerator for up to 5 days. Bringing them to room temperature before serving ensures the frosting is soft and the cupcakes regain their tender texture.

Freezing

You can freeze both frosted and unfrosted cupcakes for 2-3 months. Wrap each cupcake individually or store them in an airtight container to prevent freezer burn. Thaw them overnight in the refrigerator for best results.

Reheating

Before serving, allow frozen cupcakes to fully thaw in the fridge, then bring them to room temperature for about 30 minutes. If desired, warm briefly in a microwave (10-15 seconds) without the frosting to revive moistness, but be careful not to melt the buttercream.

Frequently Asked Questions:

Can I make these cupcakes alcohol-free?

Absolutely! Simply replace the Baileys Irish Cream in both the cupcake batter and buttercream frosting with additional strong black coffee for the same rich coffee flavor without the alcohol.

What if I don’t have espresso powder?

If espresso powder isn’t on hand, you can substitute it with a shot of brewed espresso or just rely on strong black coffee. The espresso powder enhances the coffee flavor but is optional, especially in the frosting.

Can I turn this recipe into a cake?

Yes! Use the same batter and frosting for a 6-inch cake. For a 9-inch layer cake, adjust sugar and liquids as noted in the recipe notes, and follow cake baking times accordingly.

How do I avoid dense cupcakes?

Make sure to cream the butter and sugar until fluffy and mix the batter just until all ingredients come together. Over-mixing develops gluten and leads to dense cupcakes. Also, use egg whites at room temperature to keep the texture light and tender.

Final Thoughts

There’s something so comforting about the combination of Baileys Irish Cream and coffee inside a perfectly moist cupcake with silky buttercream. Whether you’re baking for a festive occasion or just treating yourself, these Baileys Coffee Cupcakes offer a cozy, indulgent experience that’s sure to bring smiles. I hope these tips and serving ideas inspire you to enjoy every sip and bite!