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–+ servings
Baileys cupcake on a plate.

Bailey’s Cupcakes

Justin
Bailey's Cupcakes are decadent chocolate cupcakes infused with Bailey's Irish Cream and topped with a creamy Bailey's buttercream frosting. These rich, moist cupcakes feature Irish cream liqueur both in the batter and the frosting, creating a dessert with a subtle boozy kick. The chocolate base pairs perfectly with the smooth, creamy notes of Bailey's for an indulgent treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 18 cupcakes
Calories 376 kcal

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

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.
  • 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.
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.

Nutrition

Calories: 376kcalCarbohydrates: 44gProtein: 1gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 27mgSodium: 186mgPotassium: 48mgFiber: 1gSugar: 37gVitamin A: 315IUCalcium: 21mgIron: 1mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.