Name: Baileys Coffee Cupcakes Recipe
Prep time: 2 h 40 min
Cook time: 20 min
Total time: 3 h
Cuisine: American
Ingredients: 1 and 3/4 cups (207g) cake flour; 2 teaspoons espresso powder; 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (8 Tbsp; 113g) unsalted butter, softened; 1 cup (200g) granulated sugar; 3 large egg whites, at room temperature; 1 and 1/2 teaspoons pure vanilla extract; 1/3 cup (80g) sour cream or plain yogurt, at room temperature; 1/4 cup (60ml) strong black coffee, cooled; 1/3 cup (80ml) Baileys Irish Cream; 1 cup (16 Tbsp; 226g) unsalted butter, softened; 4 cups (480g) confectioners’ sugar; 1/2 teaspoon espresso powder (optional); 3 Tablespoons (45ml) Baileys Irish Cream; 1 and 1/2 Tablespoons strong black coffee, cooled; Pinch of salt; Optional for garnish: chocolate sprinkles

If you’re a fan of all things coffee and a little boozy twist, you’re going to adore this Baileys Coffee Cupcakes Recipe. Imagine moist cupcakes infused with Baileys Irish Cream, rich espresso, and topped with a dreamy coffee buttercream – pure magic in every bite!

This image shows a close-up of several cupcakes arranged on a white marbled surface. Each cupcake has a golden-brown base in a dark brown paper liner. On top of the base, there is one thick layer of light beige frosting swirled into a soft peak, completely covered with dark chocolate sprinkles. The background is softly blurred but shows more cupcakes with the same style and topping. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baileys Coffee Cupcakes Recipe
Top Tip
How to Serve Baileys Coffee Cupcakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baileys Coffee Cupcakes Recipe

Why You'll Love This Recipe

I made these cupcakes for a Sunday brunch with friends, and everyone kept going back for seconds (and thirds!). It’s that perfect balance of coffee flavor and smooth Irish cream that feels both indulgent and comforting.

Rich Coffee Flavor: Espresso powder and strong black coffee combine to deliver a deep, authentic coffee punch.
Moist and Tender: The sour cream (or yogurt) keeps these cupcakes incredibly soft and luscious.
Ultimate Frosting Experience: Baileys coffee buttercream frosting is smooth, creamy, and has that signature Irish cream warmth.
Perfect for Any Occasion: From birthdays to casual get-togethers, these cupcakes impress without too much fuss.

Ingredients & Why They Work

Before you start, make sure you have all the key ingredients on hand – cake flour for that delicate crumb, real espresso powder for a rich coffee kick, and of course, Baileys Irish Cream for that signature flavor. I love using sour cream because it adds moisture without weighing down the batter.

Flat lay of a small mound of fine cake flour, a small white ceramic bowl of dark espresso powder, a small white ceramic bowl of pale baking powder, a small white ceramic bowl of light baking soda, a small white ceramic bowl of coarse salt, a square of unsalted butter softened to creamy texture, a small white ceramic bowl of granulated sugar, three whole clean brown eggs, a small white ceramic bowl of clear vanilla extract, a small white ceramic bowl of creamy sour cream, a small white ceramic bowl of dark strong black coffee, a small white ceramic bowl of rich creamy Baileys Irish Cream, a large square of unsalted butter softened to creamy texture, a small white ceramic bowl of fine confectioners’ sugar, and a small white ceramic bowl of chocolate sprinkles, all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cake flour: Gives the cupcakes a tender and soft texture that's perfect for delicate desserts.
Espresso powder: Boosts the coffee flavor without adding extra liquid, making the taste more intense.
Baking powder & Baking soda: These leavening agents help the cupcakes rise just right for fluffy results.
Salt: Enhances all the flavors and balances the sweetness.
Unsalted butter: Provides richness and a smooth crumb – be sure it’s softened for easy mixing.
Granulated sugar: Sweetens the cupcakes and helps create a tender crumb.
Egg whites: Using whites only keeps the batter lighter and fluffier.
Pure vanilla extract: Adds warmth and complexity to the flavor profile.
Sour cream or plain yogurt: Adds moisture and a slight tang that balances the sweetness.
Strong black coffee: Deepens that coffee flavor and moistens the batter.
Baileys Irish Cream: The star ingredient that brings a creamy, boozy kick to both the cupcakes and frosting.
Confectioners’ sugar: For silky-smooth frosting that's easy to pipe and perfect to bite into.
Pinch of salt in frosting: Cuts the sweetness and brightens all the flavors.
Optional chocolate sprinkles: Adds a fun, festive touch and a bit of crunch to your cupcakes.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about the Baileys Coffee Cupcakes Recipe is how simple it is to personalize. Whether you want to tweak flavors for the season or accommodate dietary preferences, there are plenty of ways to make these cupcakes uniquely yours.

Baileys Flavor Twists: I’ve tried the salted caramel and espresso Baileys variations myself, and they impart such a lovely depth. The salted caramel adds a cozy sweetness that pairs beautifully with the coffee notes, while the espresso-flavored Baileys intensifies the mocha kick—perfect for a truly indulgent dessert.
Alcohol-Free Version: For those who want all the rich coffee flavor without the alcohol, simply swap out the Baileys for extra strong black coffee. I typically use 7 tablespoons of coffee in the cupcake batter and about 4-5 tablespoons in the buttercream. The result is just as moist and flavorful, perfect for everyone to enjoy.
Make It Mini: Ever feel like bite-sized treats? This recipe scales down beautifully—baking mini cupcakes for about 13 minutes transforms them into perfect little party bites. They’re adorable and keep well, making them ideal for gatherings or just a guilt-free nibble.
Cake Version: If you prefer a show-stopping cake, this batter and frosting work wonderfully for a 6-inch cake or can be adapted for a 9-inch layer. Just be sure to adjust the sugar and liquid quantities as noted in the recipe’s notes to keep the balance just right.

Step-by-Step: How I Make Baileys Coffee Cupcakes Recipe

The image shows a close-up of a cupcake cut in half, revealing two layers: the bottom layer is a light brown, textured cake with small air holes, and the top layer is a thick, creamy beige frosting with a smooth texture and slightly swirled pattern. The frosting is decorated with small, dark brown chocolate sprinkles scattered on top. The cupcake sits on a white marbled surface, with blurred parts of other cupcakes and a dark bottle in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prepare Your Pans

Start by preheating your oven to 350°F (177°C). Line a standard 12-cup muffin pan with cupcake liners, plus add two extra liners in a second pan since this recipe makes 14 cupcakes total. Having everything prepped upfront keeps the process smooth and ensures you don’t have to scramble mid-bake.

Step 2: Whisk Together Dry Ingredients

In a medium bowl, combine 1 and ¾ cups of cake flour, 2 teaspoons espresso powder, ¾ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. Whisk these thoroughly to make sure your leavening agents and espresso powder are evenly distributed—this little step helps your cupcakes rise evenly and have that perfect coffee bite throughout.

Step 3: Cream Butter and Sugar Until Fluffy

Using a stand mixer or handheld mixer fitted with the paddle attachment, beat ½ cup of softened unsalted butter on high speed for about 1 minute until it looks smooth and creamy. Then add 1 cup of granulated sugar and continue beating on high for 2 minutes. Scrape down the sides and bottom of the bowl a couple of times to ensure everything blends smoothly—this creaming step is key for a light, tender crumb.

Step 4: Add Egg Whites, Vanilla, and Sour Cream

Next, add 3 large egg whites and 1 and ½ teaspoons pure vanilla extract to your creamed butter mixture. Beat on medium-high speed until just combined. Then fold in ⅓ cup of sour cream (or plain yogurt), which should be at room temperature, to bring moisture and slight tanginess that balances out the sweetness beautifully. Remember to scrape the bowl as needed so everything comes together evenly.

Step 5: Combine Dry Ingredients and Add Coffee & Baileys

Lower your mixer speed to low and gradually add the dry ingredient mixture. Mix just until incorporated—avoid overmixing to keep the cupcakes tender. While the mixer is running low, slowly pour in ¼ cup of cooled strong black coffee, followed by ⅓ cup of Baileys Irish Cream. Sometimes I like to finish mixing the batter by hand with a whisk to break up any lumps without risking overmixing. The aroma at this stage—rich coffee and Baileys—is irresistible!

Step 6: Fill Liners and Bake

Spoon the batter into the cupcake liners, filling each about two-thirds full. This prevents overflow and gives your cupcakes that perfect dome. Bake in the oven for about 20 minutes—it’s done when a toothpick inserted into the center comes out clean. If you’re making mini cupcakes, bake for around 13 minutes instead. Once baked, allow the cupcakes to cool completely before moving on to frosting. Patience here really pays off to avoid melted frosting!

Step 7: Whip Up the Baileys Coffee Buttercream

For the frosting, start by beating 1 cup of softened unsalted butter on medium speed until creamy—this takes about 2 minutes. Gradually add 4 cups of confectioners’ sugar, ½ teaspoon espresso powder (optional but highly recommended for flavor punch), 3 tablespoons Baileys Irish Cream, 1 and ½ tablespoons cooled strong black coffee, and a pinch of salt. Beat on low for 30 seconds to combine, then crank the speed up to medium-high and whip for 2 full minutes until fluffy and spreadable. Adjust the consistency by adding more sugar if it’s too thin or a splash more Baileys if it’s too stiff.

Step 8: Frost, Garnish, and Enjoy!

Use a piping bag with a nice tip—Ateco 808 is my favorite for these cupcakes—to frost your cooled Baileys Coffee Cupcakes. If you’re feeling festive, sprinkle on some chocolate sprinkles for a little extra flair. Store any leftovers in the refrigerator for up to 5 days. These cupcakes also freeze beautifully if you want to save some for later.

Top Tip

Having a few insider tips can really elevate your Baileys Coffee Cupcakes Recipe from great to unforgettable. Here’s what I’ve learned from baking these luscious treats time and time again.

Room Temperature Ingredients: Always make sure your butter, egg whites, and sour cream are at room temperature. This helps them blend smoothly, creating a tender crumb and rich texture.
Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can make cupcakes tough, but a gentle hand keeps them light and tender.
Espresso Powder Magic: Dissolving espresso powder into the coffee beforehand really intensifies that robust coffee flavor, giving your cupcakes a sophisticated depth.
Perfect Frosting Consistency: If your buttercream feels too thick, slowly add a little extra Baileys or coffee to loosen it up. Too thin? Add a bit more confectioners’ sugar. Finding this balance makes frosting these cupcakes a breeze.

How to Serve Baileys Coffee Cupcakes Recipe

A close-up view of creamy, smooth light beige frosting swirled inside a clear glass bowl. The texture is soft and thick, with gentle peaks and folds creating a flowing pattern. A red silicone spatula’s edge is visible on the right side of the bowl, lightly coated with the frosting. The bowl sits on a white marbled surface with a hint of a tan textured cloth beneath it. The lighting highlights the creamy texture and careful swirls, showing the softness of the frosting photo taken with an iphone --ar 2:3 --v 7

Garnishes

Top off these cupcakes with a sprinkle of chocolate shavings or chocolate sprinkles for an elegant look. For a seasonal twist, try dusting with a hint of cocoa powder or even add a tiny coffee bean or a sliver of chocolate along with the frosting. These little touches bring a charming, café-inspired vibe to your presentation.

Side Dishes

Serve your Baileys Coffee Cupcakes alongside a steaming cup of premium coffee or a smooth latte to complement those espresso notes. If you want to create a full dessert spread, pair with biscotti, almond cookies, or even a fresh fruit salad to balance the richness.

Make Ahead and Storage

Storing Leftovers

Once frosted, store your cupcakes in an airtight container in the refrigerator for up to 5 days. This keeps the Baileys coffee buttercream fresh and luscious. If unfrosted, cupcakes can be kept at room temperature for one day or refrigerated for up to 2 days without drying out.

Freezing

You can freeze both frosted and unfrosted Baileys Coffee Cupcakes for 2-3 months. For best results, place in a cupcake carrier or airtight container and freeze. To thaw, transfer cupcakes to the refrigerator overnight and bring to room temperature before serving.

Reheating

If you prefer your cupcakes slightly warm, especially when enjoying leftovers, remove from the refrigerator and let sit at room temperature for about 30 minutes. Avoid microwaving frosted cupcakes to prevent melting the buttercream. For unfrosted cupcakes, a quick 10-15 second zap in the microwave can refresh their softness.

Frequently Asked Questions:

Can I make these cupcakes without alcohol?

Absolutely! Simply substitute the Baileys Irish Cream in both the cupcake batter and buttercream frosting with extra strong black coffee—about 7 tablespoons in the batter and 4 to 5 tablespoons in the frosting—to keep that rich coffee flavor without alcohol.

How do I ensure my cupcakes stay moist?

Using sour cream or plain yogurt adds moisture and tanginess that keeps the cupcake tender. Also, avoid overbaking by testing with a toothpick around 20 minutes—pull them out as soon as it comes out clean.

Can I make these into a cake instead of cupcakes?

Yes! This recipe adapts beautifully into a cake. For a 6-inch cake, use this batter as is and follow typical cake baking instructions. For larger cakes, adjust sugar and liquid amounts accordingly and check the detailed notes for guidance.

What if I don’t have cake flour?

No worries! You can make a cake flour substitute by mixing all-purpose flour with cornstarch and removing ¼ cup before measuring 1 and ¾ cups. This will keep your cupcakes tender and light.

Final Thoughts

Making these Baileys Coffee Cupcakes is such a delight—not just because of their incredible flavor, but also because they bring a cozy, refined touch to any gathering. Whether you’re treating yourself after a long day or impressing friends with a cocktail-inspired dessert, these cupcakes never disappoint. With their moist crumb and luscious buttercream, I hope these become a favorite go-to recipe in your kitchen!