If you're a fan of coffee and a little boozy indulgence, then this Baileys Coffee Cupcakes Recipe will quickly become your new favorite treat. Imagine moist cupcakes infused with rich Baileys Irish Cream and strong coffee flavors topped with a luscious Baileys coffee buttercream—pure magic in every bite!
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Why You'll Love This Recipe
I can’t get enough of these Baileys coffee cupcakes — they strike the perfect balance between decadent dessert and your favorite cozy coffee break. Plus, they’re fun to bake and even more fun to eat!
- Rich, Moist Cupcakes: The combo of Baileys, espresso powder, and strong black coffee makes every bite deeply flavorful and tender.
- Creamy, Fluffy Frosting: The Baileys coffee buttercream adds a silky, boozy finish you’ll want to lick off your fingers.
- Perfect for Coffee Lovers: Whether you’re serving brunch or a dinner party dessert, these cupcakes impress with their swanky coffee kick.
- Make Ahead Friendly: Bake and frost up to a day in advance, or freeze for future indulgence—super convenient!
Ingredients & Why They Work
Before diving into the kitchen, let’s take a quick look at the key ingredients that make these Baileys coffee cupcakes so special. Grab good-quality Baileys Irish Cream and freshly brewed strong coffee to bring out the fullest flavors. Using cake flour is a must for a soft, tender crumb.
- Cake flour: Essential for light, tender cupcakes. If you can’t find it, I’ll share how to make a substitute further down.
- Espresso powder: Packs an extra punch of coffee flavor without adding moisture.
- Baking powder & baking soda: Help your cupcakes rise perfectly and stay fluffy.
- Salt: Balances sweetness and enhances the coffee and Baileys notes.
- Unsalted butter: Adds richness and creaminess to both batter and frosting.
- Granulated sugar: Sweetens just right for a balanced treat.
- Egg whites: Provide structure and help keep the cupcakes light.
- Pure vanilla extract: Rounds out the flavor profile with warm sweetness.
- Sour cream or plain yogurt: Ensures moistness and tender crumb texture.
- Strong black coffee: Infuses depth of flavor; just make sure it’s cool before adding.
- Baileys Irish Cream: The star of the show—brings boozy richness and buttery smoothness to every bite.
- Confectioners’ sugar: Sweet and silky, perfect for making the buttercream smooth.
- Pinch of salt (in frosting): Helps cut through the sweetness for a balanced frosting taste.
- Chocolate sprinkles (optional): Adds a fun finishing touch and a bit of crunch.
Make It Your Way
One of the best things about the Baileys Coffee Cupcakes Recipe is how versatile it can be. Whether you're craving a boozy dessert or a cozy coffee treat without alcohol, you can easily tweak this recipe to fit your mood and occasion.
- Alcohol-Free Version: I love making these cupcakes for family gatherings by simply swapping the Baileys for additional strong black coffee—this keeps all the rich coffee flavor without the alcohol, perfect for all ages!
- Flavored Baileys: Sometimes I like to experiment with salted caramel or espresso-flavored Baileys in both the batter and frosting. It adds an extra layer of yum and changes the vibe just enough to keep things interesting.
- Mini Cupcakes: Making mini versions is a crowd-pleaser at parties. They bake faster—about 13 minutes—so keep an eye on them to avoid overbaking, and everyone can sample more than one flavor!
- Flour Substitute: If you don’t have cake flour on hand, try making a homemade substitute with all-purpose flour and cornstarch. I do this often and it works like a charm to keep the cupcakes tender.
- Espresso Variations: Using brewed espresso instead of powder in the batter amps up the coffee taste. Just make sure to reduce the liquid coffee slightly so the batter stays just right.
Step-by-Step: How I Make Baileys Coffee Cupcakes Recipe
Step 1: Preheat & Prep Your Baking Space
First things first, preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners and prepare a second pan with 2 liners to hold all 14 cupcakes. This setup helps your cupcakes bake evenly and prevents sticking, so you can enjoy a smooth baking experience. Set your pans aside—you're ready to start mixing!
Step 2: Whisk Dry Ingredients Together
In a medium bowl, whisk together 1 and ¾ cups cake flour, 2 teaspoons espresso powder, ¾ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. This ensures all your leavening agents and coffee flavors are evenly distributed—no clumps here!
Step 3: Cream Butter and Sugar
Using a mixer fitted with a paddle attachment (or a handheld mixer), beat ½ cup softened unsalted butter on high speed until it’s smooth and creamy, about 1 minute. Then add 1 cup granulated sugar and continue beating on high for 2 minutes until beautifully light and fluffy. Scrape down the bowl sides so every bit gets incorporated—this step is key for tender cupcakes!
Step 4: Add Egg Whites, Vanilla & Sour Cream
Next, add 3 large egg whites and 1 and ½ teaspoons of pure vanilla extract to your creamed mixture. Beat on medium-high until fully combined. Then mix in ⅓ cup room-temperature sour cream until the batter feels smooth and even. This makes the texture wonderfully moist—don’t rush this part!
Step 5: Incorporate Dry Ingredients and Liquids
Lower your mixer speed to low. Gradually add the dry flour mixture to the wet batter, mixing just until combined to avoid overworking the batter. While the mixer is still on low, slowly pour in ¼ cup cooled strong black coffee, then ⅓ cup Baileys Irish Cream. Beat briefly until all ingredients are incorporated—check for any lumps and finish with a gentle whisk by hand if needed. This step balances the coffee and Irish cream flavors perfectly.
Step 6: Fill Liners & Bake
Spoon your batter into cupcake liners, filling each about two-thirds full to prevent overflows. Bake for 22 minutes or until a toothpick inserted in the center comes out clean. If you’re making mini cupcakes, bake them for 13 minutes. Once baked, remove from the oven and let them cool completely, ideally about 2 hours and 8 minutes, before applying frosting.
Step 7: Whip Up the Baileys Coffee Buttercream
While cupcakes cool, cream 1 cup softened unsalted butter on medium speed for 2 minutes until luscious and smooth. Add in 4 cups confectioners’ sugar, optional ½ teaspoon espresso powder, 3 tablespoons Baileys, 1 and ½ tablespoons cooled strong black coffee, and a pinch of salt. Start beating on low for 30 seconds, then increase to medium-high speed and whip for 2 full minutes until fluffy. Adjust the texture with more sugar if too thin or more Baileys if too thick. Taste test your frosting; the pinch of salt really brings out the coffee notes.
Step 8: Frost & Garnish
Once your cupcakes are completely cool, frost them generously with your Baileys coffee buttercream. I like using a piping bag fitted with an Ateco 808 tip for a pretty swirl, but feel free to spread the frosting with a knife if you prefer a rustic look. For a little extra flair, sprinkle some chocolate sprinkles on top—they add a delightful crunch and complement the flavors perfectly!
Step 9: Storage Tips
If you have leftovers, cover your cupcakes and store them in the refrigerator for up to 5 days. Before serving, let them come to room temperature to get that creamy buttercream back to soft perfection. You can also freeze both frosted and unfrosted cupcakes for 2-3 months—just thaw them overnight in the fridge.
Top Tip
Making the perfect Baileys Coffee Cupcakes isn’t just about following a recipe — it’s about those little tricks and mindful steps that bring out the best flavors and textures. These tips come from my hands-on experience baking these divine treats, helping you avoid common pitfalls and achieve cupcake perfection every time.
- Room Temperature Ingredients: I’ve learned that ensuring your butter, sour cream, and egg whites are all at room temperature really helps the batter come together smoothly and bake evenly.
- Don’t Overmix the Batter: Overmixing can make cupcakes dense. I recommend mixing just until the dry and wet ingredients combine — a quick hand whisk at the end works wonders for a beautifully light crumb.
- Freshly Brewed Coffee and Espresso Powder: Using both really amps up the coffee flavor. I mix the espresso powder with dry ingredients and slowly fold in cooled strong coffee, which creates that perfect mocha undertone balancing the Baileys.
- Buttercream Consistency: If your buttercream is too thin, add more powdered sugar gradually. Too thick? Add a splash more Baileys or coffee. It’s a simple adjustment that ensures a silky, pipe-able frosting every time.
How to Serve Baileys Coffee Cupcakes Recipe
Garnishes
These cupcakes are already show-stoppers, but adding a few finishing touches can elevate them to a party centerpiece. Sprinkle some chocolate flakes or mini chocolate chips on top for a bit of crunch. If you want to go festive, dust them lightly with cocoa powder or cinnamon. A few espresso beans or finely chopped toasted nuts can also create a lovely contrast to the creamy Baileys coffee buttercream.
Side Dishes
Enjoy your Baileys Coffee Cupcakes alongside a steaming cup of coffee or espresso to complement the flavors. For an extra indulgent treat, serve with a scoop of vanilla or coffee ice cream. If you’re hosting a brunch or dessert board, pair the cupcakes with fresh berries, sliced pears, or a smooth chocolate ganache for rich variety.
Make Ahead and Storage
Storing Leftovers
Leftover cupcakes should be stored in an airtight container in the refrigerator, where they’ll stay fresh and flavorful for up to 5 days. Keeping them chilled preserves the delicate Baileys coffee buttercream’s texture and flavor.
Freezing
You can freeze both frosted and unfrosted Baileys Coffee Cupcakes for up to 2-3 months. Make sure they’re well wrapped or placed in an airtight freezer-safe container to avoid freezer burn. When ready to enjoy, thaw them overnight in the refrigerator to keep the cupcakes moist and the frosting creamy.
Reheating
Since these are delicate coffee-infused cupcakes, I recommend enjoying them chilled or at room temperature. If you prefer them a bit warm, remove them from the fridge and let them sit at room temperature for about 30 minutes before serving. Avoid microwaving the frosted cupcakes, as this can melt the buttercream and affect texture.
Frequently Asked Questions:
Absolutely! Simply swap out the Baileys Irish Cream in both the cupcake batter and buttercream with an equal amount of strong black coffee. This keeps the rich coffee flavor without the alcohol.
No worries! You can make a homemade cake flour substitute by mixing all-purpose flour with cornstarch and sifting it well. Just be sure to remove the appropriate amount to match the 1 and ¾ cups needed.
If your buttercream is too sweet, add a pinch of salt to balance the flavors. If it’s too thin, gradually add more confectioners’ sugar until you reach the desired consistency. If it becomes too thick, add a tablespoon of Baileys or black coffee to loosen it up.
Definitely! Flavored Baileys like salted caramel or espresso variants add exciting twists to the classic recipe. Just substitute them in equal amounts in the batter and frosting for your own signature cupcake.
Final Thoughts
Baking these Baileys Coffee Cupcakes has been such a joyful experience for me — combining the warmth of coffee with the creamy richness of Baileys creates a treat that feels both cozy and a little bit indulgent. Whether you’re celebrating a special occasion or simply craving a boozy twist on dessert, these cupcakes are sure to delight. Remember, baking is as much about the love you stir into the batter as the precise ingredients — so have fun, savor each bite, and share generously!
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Baileys Coffee Cupcakes Recipe
- Prep Time: 30 minutes
- Cooling Time: 2 hours 8 minutes
- Cook Time: 22 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 moist, flavorful treat. Topped with a creamy Baileys coffee buttercream, these cupcakes are perfect for any coffee or cocktail lover looking for a delicious dessert with a boozy twist.
Ingredients
Cupcake Batter
- 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: chocolate sprinkles for garnish
Instructions
- Preheat 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 to accommodate about 14 cupcakes total. Set aside.
- Mix Dry Ingredients: Whisk together the 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 butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high speed for 2 minutes until fully creamed. Scrape down bowl sides as necessary.
- Add Wet Ingredients: Add the egg whites and vanilla extract to the batter and beat on medium-high speed until combined. Then, beat in the sour cream until evenly distributed.
- Incorporate Dry Ingredients: Reduce mixer speed to low. Gradually add the whisked dry ingredients and mix just until incorporated. Keep mixer on low and slowly pour in the cooled black coffee, followed by the Baileys Irish Cream. Beat just until combined to avoid over-mixing and check for lumps, whisk by hand if needed.
- Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full to prevent overflow. Bake for 22 minutes or until a toothpick inserted in the center comes out clean. For mini cupcakes, bake 13 minutes. Remove from oven and cool completely before frosting.
- Prepare Buttercream Frosting: With a mixer and paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, espresso powder (if using), Baileys, and black coffee. Beat on low for 30 seconds, then increase to medium-high and beat for 2 minutes until fluffy. Adjust consistency by adding more confectioners’ sugar if too thin or a bit more Baileys if too thick. Add a pinch of salt if frosting is too sweet.
- Decorate Cupcakes: Frost the cooled cupcakes with the Baileys coffee buttercream and garnish with optional chocolate sprinkles. Use a piping bag with an Ateco 808 tip or spread as desired.
- Storage: Store leftover cupcakes covered in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing: Cupcakes and frosting can be made 1 day ahead and stored covered at room temperature or refrigerated. Bring frosting to room temperature before use. Frosted or unfrosted cupcakes freeze well up to 2-3 months; thaw overnight in the refrigerator.
- Cake Flour Substitute: If unavailable, make homemade cake flour by mixing all-purpose flour with cornstarch and sifting. Remove ¼ cup per recipe instructions.
- Espresso Powder & Coffee: You can replace espresso powder with brewed espresso or adjust coffee quantities. Espresso powder enhances the coffee flavor but can be omitted in frosting if preferred.
- Leftover Egg Yolks: This recipe uses only egg whites. Use leftover yolks in other recipes like custards or crème brûlée.
- Baileys Variations: Substitute regular Baileys with flavored varieties (salted caramel, espresso) for different twists.
- Alcohol-Free Version: Replace Baileys in both batter and frosting with strong black coffee for non-alcoholic cupcakes.
- Cake Adaptation: Use this batter and frosting for cakes. For a 6-inch cake, follow cake baking instructions. For a 9-inch cake, reduce sugar and adjust liquids as noted for best results.
- Special Tools Recommended: Electric mixer, mixing bowls, whisk, muffin pans, cupcake liners, piping bag and tip, cupcake carrier for storage.
Nutrition
- Serving Size: 1 cupcake
- Calories: 360 kcal
- Sugar: 32 g
- Sodium: 110 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
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