Description
These Baileys and coffee cupcakes are moist and flavorful, made with Baileys Irish Cream, strong black coffee, and espresso powder for a rich coffee taste. They are topped with a luscious Baileys coffee buttercream frosting, perfect for a sophisticated dessert or special occasion treat.
Ingredients
Units
Scale
Cupcakes
- 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
Baileys Coffee Buttercream
- 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
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners, and line a second pan with 2 liners to accommodate the 14 cupcakes this recipe yields. Set aside.
- Mix Dry Ingredients: In a bowl, whisk together the cake flour, espresso powder, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: Using a mixer fitted with a paddle attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high speed for 2 minutes until well combined. Scrape the bowl as needed.
- Add Wet Ingredients: Add the egg whites and vanilla extract to the creamed butter mixture. Beat on medium-high speed until combined. Then beat in the sour cream until incorporated. Scrape down the bowl as needed.
- Combine Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry ingredient mixture until just combined. Then slowly pour in the cooled coffee followed by the Baileys Irish Cream, mixing on low just until incorporated. Avoid overmixing; hand whisk to eliminate any lumps if necessary.
- Fill and Bake: Spoon the batter into cupcake liners, filling about two-thirds full to prevent overflow. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. For mini cupcakes, bake about 13 minutes. Allow cupcakes to cool completely before frosting.
- Prepare Frosting: With a mixer, beat the softened butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, optional espresso powder, Baileys, coffee, and a pinch of salt. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 minutes. Adjust consistency by adding more sugar if too thin or more Baileys if too thick.
- Frost and Serve: Frost the cooled cupcakes using a piping bag fitted with a tip (such as Ateco 808). Garnish with chocolate sprinkles if desired. Store leftovers in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing: Cupcakes can be baked 1 day in advance and stored at room temperature or refrigerated. Frosting can also be made 1 day ahead and refrigerated; bring to room temperature and re-whip before use. Both frosted and unfrosted cupcakes freeze well for 2-3 months; thaw overnight in the refrigerator.
- Cake Flour Substitute: If you don’t have cake flour, use a homemade substitute by mixing all-purpose flour and cornstarch, then removing 1/4 cup before measuring 1 and 3/4 cups.
- Espresso Powder & Coffee: For stronger coffee flavor, espresso powder can be added to dry ingredients or dissolved into coffee before mixing. Using 1/4 cup brewed espresso instead of both coffee and espresso powder also works well.
- Baileys Variations: Feel free to use any Baileys flavor, such as salted caramel or espresso, for added variety.
- Alcohol-Free Option: Replace Baileys with strong black coffee—use 7 Tbsp coffee in cupcakes and 4-5 Tbsp in buttercream.
- Other Formats: This batter and frosting are suitable for cakes. For a 6-inch cake, follow separate cake recipe instructions. For a 9-inch layer cake, reduce sugar and adjust liquids accordingly as noted.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 32 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
