Irish Cream Cupcakes w/ Bailey’s Buttercream Frosting

I baked a boatload of cupcakes for my son’s basketball team party the other day. To be quite honest with you, I made a couple of boxed mix cupcakes – Devil’s Food and Funfetti- because 1. KIDS DON’T CARE and 2. BOYS WILL EAT ANYTHING. When I’m looking to make something a little more special, I avoid the boxes. They tend to have that “boxed mix” flavor, which I think is so very noticeable. For this party, I made a special cupcake just for the adults: Bailey’s Irish Cream Cupcakes.

The batter has quite a lot of Bailey’s mixed into it, along with some miniature chocolate chips.

All baked up and ready for some Bailey’s Buttercream Frosting!

Here’s the tip I used: a Wilton 2D. And here’s the process I used for frosting these:





I squeezed on one petal at a time… all the way around the edges of the cupcake and then one petal squeezed into the middle to finish it off.

And there they are… simple little Irish Cream Cupcakes without an overwhelming amount of frosting.

Add some green glitter if you wish- for a festive St. Patrick’s Day vibe.

And keep these liqueur- infused cupcakes away from the kids. Unless you’re looking to get them sleepy. Not that I advocate that sort of thing, but… stick with Funfetti for the team parties. Can’t go wrong there!

Chocolate Chip- Irish Cream Cupcakes w/ Bailey's Buttercream

This Bailey's-infused cupcake is especially for the cupcake-loving adults out there...

Yield: 24 cupcakes

Prep Time:45 min

Cook Time:20 min

Ingredients:

CUPCAKES:
3/4 cup miniature chocolate chips
1/2 Tablespoon cake flour
2 3/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup cream cheese, at room temperature
10 Tablespoons butter, at room temperature
1 cup granulated white sugar
1 cup light brown sugar, packed
1 teaspoon vanilla extract
3 large eggs
3/4 cup Irish Cream Liqueur (Bailey's)

BUTTERCREAM:

1 cup butter (2 sticks), at room temperature
3 cups powdered sugar
4 Tablespoons Bailey's Irish Cream
2 teaspoons vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Line cupcake tins with 24 cupcake liners.

2. In a small bowl, toss together chocolate chips and 1/2 Tablespoon flour.

3. Sift together dry ingredients- flour, baking powder and salt; set aside.

4. In a large bowl, use electric mixer to combine cream cheese and butter. Add sugars and vanilla; beat until blended. Add eggs and beat until incorporated. With mixer on low, add flour mixture and liqueur alternately to the wet mixture, beginning and ending with the flour mixture. Gently stir in chocolate chips.

5. Spoon batter into cupcake liners, filling them almost to the top (they shouldn't rise much). I like to use an ice cream scoop to get the batter neatly into the liners. Bake cupcakes 18 to 22 minutes, or until centers of cupcakes are set.

6. To make buttercream: Place all ingredients in a large bowl. Use electric mixer to blend together; mix until smooth and creamy.

Cupcake Source: RecipeGirl.com (Adapted from this Irish Cream Cake by Anna Ginsberg).

Buttercream Source: www.RecipeGirl.com (Adapted from Food.com)

You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *

Comments

  • Patricia Estey wrote:

    I made these cupcakes this evening for an early St. Patrick’s Day party, I tried one just now because of the mixed reviews. I am not sure what others may have done but I am pleased at the taste, my cupcakes are nothing like a chocolate cookie, the texture is moist, not too dense..I would definitely make them again. Tomorrow, I will hear the reaction of my guests. 

    • Lori Lange wrote:

      glad to hear!

  • beth wrote:

    best cupcake recipe ever!!!! thank you for sharing

  • Mercedes wrote:

    Whip or paddle for the frosting?

    • Lori Lange wrote:

      paddle is fine.

  • Ellen wrote:

    I read all of the reviews before trying this recipe. the reviews were very mixed as far as the overall results. I thought, what the heck I think these sound great. so, I whipped these bad boys up and they were awesome. the only comment I have is the baking time you have allowed needed to be adjusted for an additional ten minutes off of the 18 minute factor. I realize all ovens are different but no biggie. any one that is experienced at all in their kitchen will just roll with it and adjust accordingly!
    I will definitely be enjoying these again in the near future!

  • julie wrote:

    These are so good. I almost skipped the chocolate chips, but I’m glad i didnt they added a just the perfect flavor.

  • yvonne wrote:

    hi do I use salted or unsalted butter ?

    • Lori Lange wrote:

      I’d use unsalted for this one.

  • Lindsey @ American Heritage Cooking wrote:

    I featured this butter cream on a Guinness Chocolate Cake with a Salted Caramel Filling in my post today, and it was sensational!! An absolutely delicious frosting!!!

  • Carrie wrote:

    The icing came out AMAZING!!! Oh my….and the guys loved LOVED it! I didn’t have all the ingredients for the cake, so I put the icing on plain vanilla mini cupcakes and it really made some scrumptious cupcakes! Thanks for sharing!

  • LovelyBlueOrchid wrote:

    @Lynda – I would not recommend using regular flour. I didn’t have cake flour so I substituted with all purpose flour and the result was just as disappointing.
    I’m a novice at baking cupcakes but this is the only recipe in which I haven’t been happy with the end result.
    The cake was thick, dry and bland. IMO, the 3/4 cup irish cream is not enough to make it moist nor is it enough to leave any trace of Bailey’s. Instead of miniature chocolate chips I used regular sized bits and am glad i did, the chocolate helped to add a little bit of flavor and moisture. I also did not modify the frosting since I felt the extra sweetness was necessary to somewhat balance the cake.
    Overall, the end result was more to what I imagine a “Chocolate Chip Cookie Dough” cupcake would be with butter cream infused Bailey’s frosting.

  • Lynda wrote:

    Made these cupcakes today. Found them to be too heavy. What a waste of good Irish Cream!! The frosting I found too sweet so I added some cream cheese and that took away most of the sweetness. But – I will try them one more time but with regular flour next time.

  • Cupcake Daily Blog wrote:

    Absolutely Lovely!! Thank you for sharing…

  • Shelley wrote:

    Hi, would these work in a mini muffin pan? If so, how long should I bake them for?
    I have tried quite a few of your recipes and haven’t yet been disappointed!

    Thanks 🙂

  • Tracy wrote:

    Lori,
    I made these cupcakes for a birthday/st.patty’s day celebration this year and I got to say they were a hit. I will admit, they were heavier than I thought they would be at first, then looking at the ingredients… it was staring me in the face as to why (cream cheese in particular- mini half cheesecake). They were Delicious though and truly made the Birthday Girl’s day. Ill definitely be making more than the few recipes I have tried since coming across your website.
    Keep Baking, <3
    Tracy.

    • Lori Lange wrote:

      Happy to hear!

  • Kathy wrote:

    I made these for a St. Patrick’s day party. I hate to say it but I was soo disappointed. The cupcake was heavy and the top tough but the overall flavor was good. The frosting was over the top sweet and they were not a hit. It’s too bad because they were very pretty. I wouldn’t make them again

    • Lori Lange wrote:

      Thank you for your honest review- they are definitely mor of a pound cake- type cupcake.

    • Lori Lange wrote:

      Thank you for your honest review- they are definitely more of a pound cake cupcake.

  • Heather wrote:

    I just finished making these and they’re delicious! The icing is especially amazing. I could eat the whole bowl of icing with a spoon! Thanks so much for sharing.

  • Barbara wrote:

    Made these today and they are delicious. Will defiantly be making these again in the future!

  • Alex wrote:

    My son doesn’t like boxed cakes or canned icing. Of course he has me for a mom. Lol. By the way the alcohol is burned off in the baking so if the kids like the taste then just make the cupcakes and make a non-alcoholic version of the icing.

  • Annie wrote:

    Hi Lori,

    THX for that recipe! Tomorrow’s a friend’s birthday and when I asked him what kind of cupcakes he’d like, he went: “Is there such a thing as Bailey’s cupcakes?”. So I googled, found this.. and am excited to try it out tomorrow!

    Thank you and keep it cooking 😉

    Annie

    • Lori Lange wrote:

      Thx- hope he likes these. They are more of a pound cake than a light and fluffy cupcake, so a more dense texture.

  • domestic droid wrote:

    I’m sorry to say so, but this is the absolute worst recipe I’ve ever tried. The cupcakes were tough and heavy. I just wasted a lot of ingredients to make these irish cream cupcakes.

    However, the frosting was wonderful.

    • Lori Lange wrote:

      Sorry you didn’t enjoy- since they are adapted from a pound cake recipe, they are definitely a dense cupcake and almost more cookie-like than cake. Everyone in my camp liked them and it looks like they’ve gotten totally mixed reviews…