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.
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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.

- 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.
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

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

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:
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.
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.
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.
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!
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Baileys Coffee Cupcakes Recipe
- Prep Time: 30 minutes
- Cooling Time: 2 hours 10 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 14 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Baileys and coffee cupcakes combine the rich flavors of Baileys Irish Cream, strong black coffee, and espresso powder for a decadent treat. Moist and tender vanilla-based cupcakes are topped with a creamy Baileys coffee buttercream frosting, perfect for special occasions or coffee lovers looking for a boozy twist.
Ingredients
Cupcakes
- 1 and ¾ cups (207g) cake flour (spooned & leveled)
- 2 teaspoons espresso powder
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large egg whites, at room temperature
- 1 and ½ teaspoons pure vanilla extract
- ⅓ cup (80g) sour cream or plain yogurt, at room temperature
- ¼ cup (60ml) strong black coffee, cooled to room temperature
- ⅓ cup (80ml) Baileys Irish Cream
Baileys Coffee Buttercream
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar
- ½ teaspoon espresso powder (optional)
- 3 Tablespoons (45ml) Baileys Irish Cream
- 1 and ½ Tablespoons strong black coffee, cooled to room temperature
- Pinch of salt
- Optional for garnish: chocolate sprinkles
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners and prepare a second pan with 2 liners for the extra cupcakes. Set aside.
- Mix Dry Ingredients: Whisk together cake flour, espresso powder, baking powder, baking soda, and salt in a bowl. Set aside.
- Cream Butter and Sugar: Using a handheld or stand mixer with a paddle attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add granulated sugar and continue beating on high speed for 2 minutes until fluffy. Scrape down the bowl as needed.
- Add Wet Ingredients: Add egg whites and vanilla extract to the bowl. Beat on medium-high speed until combined. Beat in sour cream until fully incorporated, scraping down the bowl sides as needed.
- Incorporate Dry Ingredients: With mixer on low speed, add the dry ingredient mixture until just incorporated to avoid over-mixing.
- Add Coffee and Baileys: Slowly pour in the cooled black coffee followed by Baileys Irish Cream while the mixer runs on low speed. Beat until just combined. If batter seems lumpy, whisk gently by hand to smooth.
- Fill Liners and Bake: Spoon batter into cupcake liners filling each about two-thirds full to prevent overflow. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. For mini cupcakes, bake for 13 minutes at the same temperature.
- Cool Cupcakes: Remove cupcakes from oven and let cool completely on a wire rack before frosting.
- Make Buttercream Frosting: Beat butter on medium speed for 2 minutes until creamy. Add confectioners’ sugar, espresso powder (if using), Baileys, coffee, and a pinch of salt. Beat on low speed for 30 seconds, then on medium-high for 2 minutes. Adjust consistency by adding more confectioners’ sugar if too thin or a tablespoon more Baileys if too thick.
- Frost and Garnish: Frost cooled cupcakes and optionally top with chocolate sprinkles. Use a piping bag fitted with an Ateco 808 tip for a professional finish.
- Storage: Cover and store leftover cupcakes in the refrigerator for up to 5 days. Bring to room temperature before serving.
Notes
- Make ahead: Cupcakes and frosting can be made 1 day in advance and stored covered in the refrigerator. Bring frosting to room temperature and re-whip before use.
- Freezing: Frosted or unfrosted cupcakes freeze well up to 2-3 months; thaw overnight in the refrigerator.
- Substitute cake flour with homemade cake flour substitute if unavailable (sift all-purpose flour with cornstarch).
- Espresso powder enhances coffee flavor but can be omitted or substituted with brewed espresso.
- For alcohol-free option, replace Baileys in both batter and frosting with additional strong black coffee.
- For a cake version, use this batter and frosting in a 6-inch cake pan or adjust recipe for a 9-inch layer cake with adjustments in sugar and liquid ingredients as described.
- Use room temperature ingredients for best mixing results and texture.
- Egg whites are used to keep cupcakes light; leftover yolks can be used in other recipes.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 35 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg






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