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Homemade Baileys Cupcakes

If you love chocolate and Irish Cream then you will absolutely love these Homemade Baileys Cupcakes! A spiked cupcake topped with a Baileys frosting. Every bite is pure deliciousness.

BAILEYS IRISH CREAM CHOCOLATE CUPCAKES

Cupcakes have always been one of my favorite desserts. I love cake and I love that I can have it in a little handheld form. I think these Homemade Baileys Cupcakes has become one of my new favorite recipes to make (and eat!) An easy chocolate cupcake (made with readily available ingredients) make these super quick and effortless to bake up. If you want a fun and flavorful dessert recipe that is certain to impress, then I highly suggest that you try my Homemade Baileys Cupcake Recipe!

Homemade Baileys Cupcakes on white platter with sprinkles.

TIPS AND TRICKS FOR MAKING HOMEMADE BAILEYS CUPCAKES:

  • If you want to replace the Baileys in the cupcakes you can do that with milk.
  • This batch can easily be doubled to serve more people.
  • The frosting makes enough to frost 14 cupcakes or one small layer cake.
  • If you want to kick these cupcakes up a notch, try adding in Baileys chocolate chips. If you can find them, those would be a great addition to the cupcake batter.
  • Top these with whatever you like. I like St. Patrick’s Day inspired sprinkles, but you can leave them plain as well.
  • Make sure the cupcakes cool fully before frosting.
  • We used a Wilton 1M tip to frost these Homemade Baileys Cupcakes.
Three Homemade Baileys Cupcakes on white platter.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • all-purpose flour
  • sugar
  • cocoa powder
  • baking powder
  • baking soda
  • salt
  • vanilla extract
  • eggs
  • Baileys Irish Cream
  • water
  • oil
  • butter
  • powdered sugar
  • sprinkles (optional)
Ingredients need to make Homemade Baileys Cupcakes: all-purpose flour, sugar, cocoa powder, baking powder, baking soda, salt, vanilla extract, eggs, Baileys Irish Cream, water, oil, butter, powdered sugar.

HOW TO MAKE HOMEMADE BAILEYS CUPCAKES:

Preheat the oven to 350F degrees. Line a 12 count muffin tin with paper liners, set aside. In a large bowl add the flour, sugar, cocoa powder, baking powder, baking soda and salt.

Dry ingredients in bowl.

Whisk together these dry ingredients together until combined.

Whisked up dry ingredients in bowl.

Add in the vanilla extract, eggs, Baileys Irish Cream, water and vegetable oil.

Wet ingredients added to dry ingredients.

With an electric hand mixer beat everything together until mixed.

Blended up cupcake batter in bowl.

Fill the cupcake liners about 2/3 full with the batter and bake for 18-22 minutes until dome-shaped on top and toothpick comes out clean.

Cupcake batter in paper liners in muffin tin.

Remove from the oven and let cool in the pan for 5 minutes, then remove to a wire rack to cool completely.

Baked up cupcakes in muffin tin.

To make the frosting: In a bowl add the butter, vanilla and Baileys Irish Cream. Beat this mixture until light and fluffy.

Butter and Baileys in bowl.

Add in the powdered sugar 1 cup at a time.

Powdered sugar added to beaten butter and baileys mixture.

Beat until desired consistency is reached. Place frosting in a large piping bag (I use 16”) fitted with an open star tip (Wilton 1M) and pipe swirls on top of cooled cupcakes.

Baileys frosting in bowl.

Top with sprinkles, if desired.

Homemade Baileys Cupcake close up topped with sprinkles on white platter.

HOW TO STORE:

  • To store this Homemade Baileys Cupcake Recipe you can leave them out at room temperature in an airtight container and they should keep for up to 3-4 days.
  • These cupcakes can also be frozen. To freeze, let cool completely, but do not frost. Place in an airtight container and put in the freezer. They should last for up to 4-6 months. Let defrost at room temperature and then frost.

CRAVING MORE RECIPES? GIVE THESE A TRY!

Closeup of one Baileys Cupcake on white platter with sprinkles

Homemade Baileys Cupcakes

If you love chocolate and Irish Cream then you will absolutely love these Homemade Baileys Cupcakes! A spiked cupcake topped with a Baileys frosting. Every bite is our deliciousness.
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 14

Ingredients

Cupcakes:

Baileys Buttercream:

Instructions

  • Preheat the oven to 350F degrees.
  • Line a 12 count muffin tin with paper liners, set aside.
  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt until combined.
  • Add in vanilla extract, eggs, Baileys Irish Cream, water and vegetable oil and beat with hand mixer until smooth.
  • Fill cupcake liners about 2/3 full with batter and bake for 18-22 minutes until the top is dome-shaped and toothpick comes out clean.
  • Remove from the oven and let cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
  • To make the frosting. In a bowl, beat together the butter, vanilla and Baileys Irish Cream with a hand mixer until combined.
  • Add in the powdered sugar 1 cup at a time until desired consistency is reached.
  • Place frosting in a large piping bag (I use 16”) fitted with an open star tip (Wilton 1M) and pipe swirls on top of cooled cupcakes.
  • Top with sprinkles if desired.

Notes

  • If you want to replace the Baileys in the cupcakes you can do that with milk.
  • This batch can easily be doubled to serve more people.
  • The frosting makes enough to frost 14 cupcakes or one small layer cake.
  • If you want to kick these cupcakes up a notch, try adding in Baileys chocolate chips. If you can find them, those would be a great addition to the cupcake batter.
  • Top these with whatever you like. I like St. Patrick’s Day inspired sprinkles, but you can leave them plain as well.
  • Make sure the cupcakes cool fully before frosting.
  • We used a Wilton 1M tip to frost these Homemade Baileys Cupcakes.
Course: Dessert
Cuisine: American

Nutrition

Calories: 396kcal | Carbohydrates: 52g | Protein: 3g | Fat: 20g | Sodium: 135mg | Fiber: 1g | Sugar: 42g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




3 Comments

  1. 5 stars
    These were absolutely amazing, Just the right amount of baileys in the cupcake where you could taste a hint of it and the frosting is to die for! I’m going to make these all the time! Thank you so much for another great recipe!

  2. If I wanted to use a half and half combo of Baileys and Milk to use slightly less Baileys in the cupcakes just to make it a bit less sweet, but still enough to make the flavor come through- would this be possible? If so, what proportions would you recommend using? This looks like a great recipe! Thanks for sharing! I definitely want to make these for St. Patrick’s day!