Bailey's Cupcakes are decadent chocolate cupcakes infused with Bailey's Irish Cream and topped with a creamy Bailey's buttercream frosting. The chocolate base pairs perfectly with the smooth, creamy notes of Bailey's for an indulgent treat.
These cupcakes are perfect for St. Patrick's Day celebrations, adult birthday parties, or any occasion where you want to serve a grown-up dessert. They're surprisingly easy to make from scratch with simple pantry ingredients, and the Bailey's adds such a unique flavor that guests will be impressed. The entire recipe comes together in about 35 minutes, making them a quick option for entertaining.
You might also like these boozy cupcakes: Champagne Cupcakes or Rumchata Cupcakes.
The combination of chocolate and Bailey's is a classic pairing that never disappoints. These cupcakes look elegant when piped with a star tip and finished with chocolate sprinkles, making them suitable for both casual gatherings and more formal celebrations.
Ingredients
For the cupcakes:
- Flour
- Sugar
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Vanilla
- Eggs
- Bailey's Irish Cream
- Oil
For the frosting:
- Unsalted butter
- Powdered sugar
- Vanilla
- Salt
- Bailey's Irish Cream
- Chocolate sprinkles
See recipe card for quantities.
Instructions
Follow these simple steps to make rich Bailey's chocolate cupcakes with Irish cream frosting.
Preparation: Preheat the oven to 350 degrees. Line a standard muffin pan with cupcake liners and set aside.
Step one: In the bowl of a stand mixer, combine the flour, sugar, cocoa powder, baking powder, baking soda and salt. Mix to combine.
Step two: Add in the vanilla, eggs, Bailey's and oil. Mix on low until combined, scraping the sides often.
Step three: Divide the batter between each of the cupcake liners, filling each about ½ full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before decorating.
Step four: For the frosting - in the bowl of a stand mixer, combine the softened butter, vanilla, salt and about half of the powdered sugar. Mix on low speed until combined.
Step five: Add in the remaining powdered sugar and about 2 tablespoons worth of the Bailey's. Mix on low until combined. Then, mix on medium for about a minute to fluff the frosting until smooth.
Step six: Transfer the frosting to a piping bag fitted with a large star tip. Pipe a large dollop on each cupcake and decorate with sprinkles.
Hint: Make sure your butter is properly softened to room temperature before making the frosting - it should be soft enough to leave an indent when pressed but not melted or greasy. This ensures a smooth, fluffy frosting that pipes beautifully without being too stiff or too runny.
Recipe Tips for Success
- Don't overbake these cupcakes! Start checking them at 18 minutes - they're done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Overbaking will result in dry cupcakes, and the Bailey's helps keep them moist, so you want to preserve that tender texture. The cupcakes will continue to cook slightly as they cool in the pan.
Storage
Cupcakes should be stored in an airtight container in the fridge for up to 2 days due to the fresh dairy in the frosting and the alcohol content. Let them sit at room temperature for about 15-20 minutes before serving for the best flavor and texture. The frosting will firm up in the fridge but will soften nicely once they've warmed up slightly.
Bailey's Cupcakes
Ingredients
For the cupcakes
- 1 c flour
- 1 c sugar
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1 c Bailey's Irish Cream
- 1 c oil
For the frosting
- 1 c unsalted butter softened
- 4 c powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon salt
- 3-4 teaspoon Bailey's Irish Cream (or milk for non-boozy)
Instructions
- Preheat the oven to 350 degrees. Line a standard muffin pan with cupcake liners and set aside.
- In the bowl of a stand mixer, combine the flour, sugar, cocoa powder, baking powder, baking soda and salt. Mix to combine.
- Add in the vanilla, eggs, Bailey's and oil. Mix on low until combined, scraping the sides often.
- Divide the batter between each of the cupcake liners, filling each about ½ full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before decorating.
- For the frosting - in the bowl of a stand mixer, combine the softened butter, vanilla, salt and about half of the powdered sugar. Mix on low speed until combined.
- Add in the remaining powdered sugar and about 2 tablespoons worth of the Bailey's. Mix on low until combined.
- If needed, add additional Bailey's. Mix on medium for about a minute to fluff the frosting until smooth.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Pipe a large dollop on each cupcake and decorate with sprinkles.
Notes
- Don't overbake these cupcakes! Start checking them at 18 minutes - they're done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Overbaking will result in dry cupcakes, and the Bailey's helps keep them moist, so you want to preserve that tender texture. The cupcakes will continue to cook slightly as they cool in the pan.
- Frosting should be soft enough to leave an indent when pressed but not melted or greasy. This ensures a smooth, fluffy frosting that pipes beautifully without being too stiff or too runny.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
