Skip to content

Baileys Irish Cream Cupcakes

2013 March 12

As I share this recipe for Baileys Irish Cream Cupcakes in honor of St. Patrick’s day, I’ll start by mentioning that I happen to be an American with zero Irish ancestry.


Do you remember when it was REALLY important to wear green on St. Patrick’s Day in high school? It seemed as if the entire student body all became full-blooded Irish for a day the way they donned their shamrock pattered tees and sparkly shamrock buttons. Each year I wore my obligatory green to ward off the threat of pinching, and spent the school day feeling like a big fat fraud with not one ounce of Irish blood in my body.


Then came college. No “Kiss Me I’m Irish” tees for this girlie. But don’t feel sorry for me, I enjoyed the celebrations just as much as the next lassie and drank my green beer with the rest of them.


Now a day I usually pass on the green and bake something festive instead. Last year it was Irish Stout Brownies, rich and decadent. This year it’s Baileys Irish Cream Chocolate Cupcake with Baleys Irish Cream Buttercream Frosting. Take some advice from someone with zero Irish blood…You don’t have to be Irish to absolutely LOVE these cupcakes but you might feel a wee bit more Irish if you do! Happy St. Patrick’s Day!


photos by Leah Bergman

Baileys Irish Cream Cupcakes- recipe via Tutti Dolci
makes 40 mini cupcakes

1 1/4 cups boiling water
3/4 cup unsweetened cocoa
1/4 cup Baileys Irish Cream
1 cup sugar
6 Tbsp unsalted butter, softened
1 tsp vanilla extract
2 large eggs
1 2/3 cups flour
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt

Baileys Irish Cream Buttercream
3/4 cup unsalted butter, at room temperature
1/8 tsp cinnamon
1/8 tsp nutmeg
2 1/4 cups powdered sugar
2 Tbsp Baileys Irish Cream


1. Preheat oven to 350°F and line a mini muffin pan with baking cups. Whisk together boiling water and cocoa, then cool completely. Whisk in Baileys.

2. Beat sugar, butter, and vanilla extract in a large mixer bowl at medium speed until well blended (about 3 minutes). Add eggs and beat well. Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Add half of flour mixture to sugar mixture and beat until just combined. Add cocoa mixture, then finish with remaining flour mixture.

3. Fill each baking cup with a slightly rounded tablespoon of batter, to about 1/4 inch below the top of the liner. Bake until a toothpick inserted in the center comes out clean, about 12 to 15 minutes. Cool the cupcakes for 2 minutes in the pan on a wire rack. Holding an edge of each liner, carefully lift the cupcakes from the pan and place them on the wire rack to cool completely.

4. To make buttercream, beat butter, cinnamon, and nutmeg in a large mixer bowl on medium speed until light and fluffy. Reduce speed to low; add powdered sugar and beat until smooth. Add Baileys and beat on medium speed until airy.

5. Fit a pastry bag with a tip and pipe a spiral onto each cupcake. Decorate with festive St. Patrick’s Day party sticks and enjoy!

Related Posts Plugin for WordPress, Blogger...

Leah Bergman

Editor at Freutcake
Designer, blogger, cocktail shaker. Classic with a bit of sparkle. Founder & Editor of Freutcake.

Latest posts by Leah Bergman (see all)

13 Responses Post a comment
  1. Sofie T. permalink
    March 12, 2013

    “may be the only American in this nation with zero Irish ancestry”? Irish immigrants actually make up a *minority* of Americans when you consider all the Americans whose ancestors hailed from the rest of Europe, Latin America, South America, Africa, and Asia. 😉

    • freutcake permalink*
      March 12, 2013

      This post is meant to be lighthearted and not at all a serious statement about heritage in America. It’s more about how everyone “seems” to be Irish on St. Pattys day. 🙂

  2. March 12, 2013

    These look delicious! And the sparkling decoration makes these so cheery. Definitely on my ‘to bake’ list

  3. March 12, 2013

    Pretty sure these cupcakes are a “must bake” for Saturday’s festivities!

  4. March 12, 2013

    umm… YUM! It’s 9 am and I need these immediately.

  5. March 12, 2013

    Good news – I am not at all Irish either! But you better believe I enjoy the specials on Guinness, the Shamrock Shakes, Irish Potatoes and everything this holiday brings!

    xo Jackie

  6. March 12, 2013

    I make these every year! I love them!!

  7. Amanda H. permalink
    March 12, 2013

    These look amazing and I will have to try them out this weekend on my Irish Hubby! In the past I added a Jameson Ganache Filling!

    4 oz bittersweet chocolate (70% cocoa), finely chopped
    4 oz (1/2 cup) heavy cream
    1 tbsp butter at room temperature
    3 tbsp Jameson Irish Whiskey

  8. March 12, 2013

    This is awesome – I just made chocolate cupcakes with Irish cream buttercream this past weekend and they were a huge hit! Must try again and add Irish cream to the cupcakes too!

  9. March 12, 2013

    I’m 0% Irish but I do love me some Bailey’s! Great recipe and a fabulous festive touch for the holiday.

  10. March 12, 2013

    Oh hello. I totally want one right now!

  11. March 14, 2013

    Mmm Bailey’s and dessert all in one. Looks perfect!

Trackbacks & Pingbacks

  1. Delicious Liquor Infused Cupcakes - DIYCraftsGuru

Leave a Reply