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
Units
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
Baileys Coffee Buttercream
- 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
- 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
