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 (spooned & leveled); 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 to room temperature; 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 to room temperature; 1/3 cup (80ml) Baileys Irish Cream; 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature; 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 to room temperature; Pinch of salt; Optional for garnish: chocolate sprinkles

If you love the cozy combo of coffee and Irish cream, you’re going to adore this Baileys Coffee Cupcakes Recipe. Imagine moist cupcakes infused with Baileys, bold coffee, and a luscious espresso-kissed buttercream frosting. It’s like your favorite coffeehouse treat, but made right in your kitchen!

The image shows a close-up of several cupcakes with a golden brown base wrapped in dark brown liners. On top of each cupcake, there is a thick swirl of light beige frosting, generously covered with small dark chocolate sprinkles. The cupcakes are placed on a white marbled surface, and the background is softly blurred, making the cupcakes the clear focus. The frosting is smooth and creamy with a slightly peaked top. 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

This Baileys and coffee cupcake recipe quickly became one of my favorites to whip up when I want something that feels a little indulgent but is incredibly straightforward. It’s perfect for celebrations, coffee lovers, or when you just want a sweet treat with a cozy kick.

Rich Flavor Fusion: The blend of Baileys, black coffee, and espresso powder creates a rich, smooth flavor that’s balanced and not overpowering.
Moist & Tender: Using sour cream (or yogurt) in the batter keeps these cupcakes wonderfully moist without being dense.
Show-Stopping Buttercream: The Baileys coffee buttercream is silky and perfectly sweet, making these cupcakes extra special.
Perfect for Any Occasion: Whether it’s a party, brunch, or a cozy night in, these cupcakes impress everyone.

Ingredients & Why They Work

Before you dive in, it’s helpful to know why these ingredients were chosen for the best Baileys coffee cupcakes. Freshness is key with your dairy and eggs, and using real espresso powder alongside brewed coffee really amplifies the coffee flavor.

Flat lay of a small mound of pale cake flour, a small white ceramic bowl filled with dark espresso powder, a small white ceramic bowl of white baking powder, a small white ceramic bowl of off-white baking soda, a small white ceramic bowl of coarse salt, a half block of creamy unsalted butter softened, a small heap of white granulated sugar, three whole brown eggs with clean shells, a small white ceramic bowl of clear pale vanilla extract, a small white ceramic bowl of thick sour cream, a small white ceramic bowl with dark strong black coffee, a small white ceramic bowl with creamy light beige Baileys Irish Cream, and a small white ceramic bowl of fine white confectioners’ sugar 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: I opt for cake flour because it creates a lighter, more tender crumb than all-purpose flour would.
Espresso powder: This packs a punch of coffee flavor without adding liquid, deepening that rich taste.
Baking powder & baking soda: A combo ensures the cupcakes rise just right with a perfect fluffy texture.
Salt: A pinch balances the sweetness and enhances the other flavors beautifully.
Unsalted butter: Softened butter helps cream the batter smoothly and controls salt levels.
Granulated sugar: For that classic sweetness, beaten in well to help with texture.
Egg whites: Using whites only lightens the cupcakes and works perfectly with the sour cream.
Vanilla extract: A pure vanilla extract rounds out the flavor profile.
Sour cream or plain yogurt: Adds moisture and tenderness for rich, soft bites.
Strong black coffee: Cooled coffee infuses natural coffee flavor and moisture.
Baileys Irish Cream: The star ingredient for that lovely Irish cream flavor you’re craving.
Confectioners’ sugar (for buttercream): Creates a silky smooth frosting that’s easy to pipe and spread.
Salt (for frosting): Cuts sweetness and enhances the coffee notes in the buttercream.
Chocolate sprinkles (optional): Add a fun garnish and a little extra chocolatey touch.

📝

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 this Baileys Coffee Cupcakes Recipe is how versatile it is. Whether you want to dial up the coffee kick, keep it alcohol-free, or give it a seasonal twist, these cupcakes are ready to adapt to your taste and occasion.

Alcohol-Free Version: I’ve made these cupcakes without Baileys by simply replacing it with extra strong black coffee. The flavor is still rich and comforting—perfect for those avoiding alcohol but craving that coffee warmth.
Flavored Baileys Variations: For a fun twist, try using flavored Baileys like salted caramel or espresso varieties. I once made a batch with salted caramel Baileys, and the subtle caramel undertone added a delicious depth!
Espresso Boost: If you’re a true coffee lover, dissolve the espresso powder directly in the coffee before adding it, or use brewed espresso instead of regular coffee. This amps up the flavor and aroma beautifully.
Mini Cupcakes: Perfect for parties or bite-sized treats, bake the batter in mini liners for about 13 minutes. They’re cute, dainty, and disappear fast.
Egg Yolk Friendly: Since the recipe uses only egg whites, don't toss those yolks! Use them in my other recipes for custards or rich cakes to avoid waste.

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

The image shows a close-up of a cupcake split in half vertically. The bottom layer is a light brown, moist cake with a soft and porous texture. On top of the cake is a thick layer of smooth, creamy, light beige frosting. Sprinkled over the frosting are small, dark brown chocolate sprinkles scattered unevenly. The cupcake wrapper is dark brown and partially visible around the base of the cupcake. The background has a blurred white marbled texture, with another cupcake and a blurred bottle behind it. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat, Prep, and Line Up

First things first: preheat your oven to 350°F (177°C). I line a 12-count muffin pan with cupcake liners and prepare a second pan with two more liners since this recipe yields about 14 cupcakes. This little extra prep makes the baking process smooth and mess-free.

Step 2: Whisk Dry Ingredients Together

In a medium bowl, whisk together the cake flour, espresso powder, baking powder, baking soda, and salt. Making sure these dry ingredients are well combined upfront means even flavor and lift throughout your cupcakes.

Step 3: Cream Butter and Sugar Until Fluffy

Using a stand mixer or handheld mixer fitted with the paddle attachment, beat the softened butter on high speed until it’s smooth and creamy—about 1 minute. Then add the granulated sugar and continue beating on high for 2 more minutes. You’re aiming for a fluffy, pale mixture that’s light and airy. Don’t forget to scrape down the bowl sides to keep everything evenly mixed.

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

Slowly add the 3 large egg whites and the vanilla extract into the butter-sugar mixture. Beat on medium-high speed until fully incorporated and smooth. Then, beat in the sour cream to add moisture and tenderness. Keep scraping down the bowl as needed—this helps keep the batter silky smooth and uniform.

Step 5: Combine Dry Ingredients and Liquids Gently

Turn your mixer speed to low and gradually add the dry ingredients just until combined. While continuing to mix on low, slowly pour in the cooled black coffee followed by the Baileys Irish Cream. Mix just until everything comes together; over-mixing can toughen the cupcakes. If the batter looks lumpy, a few gentle stirs by hand with a whisk will smooth it over—be careful not to overdo it!

Step 6: Fill the Liners and Bake

Spoon the batter into each cupcake liner, filling them about two-thirds full to prevent spillage during baking. Pop them into your preheated oven and bake for 20 minutes—or 13 minutes if making minis. You’ll want to check the cupcakes with a toothpick; when it comes out clean, they’re done. Let them cool fully on a wire rack before frosting.

Step 7: Whip Up the Baileys Coffee Buttercream

Start by beating your softened butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, espresso powder (if using), Baileys Irish Cream, strong black coffee, and a pinch of salt. Beat on low speed for 30 seconds to combine, then boost to medium-high and whip for 2 minutes until fluffy. Adjust the frosting’s consistency by adding more confectioners’ sugar if too thin or a tablespoon of Baileys if you want it a bit thinner. Taste it and balance the sweetness with an extra pinch of salt if needed.

Step 8: Frost and Decorate

Once your cupcakes are completely cooled, generously frost them with the Baileys coffee buttercream. For a polished look, I like using a piping bag fitted with an Ateco 808 tip, but a simple spatula works perfectly, too. You can finish them off with chocolate sprinkles for a little festive flair.

Step 9: Store and Enjoy

If you have leftover cupcakes (if there *are* leftovers!), store them covered in the refrigerator for up to 5 days. They’re just as delicious chilled, and you can bring them back to room temp before serving.

Top Tip

These tips come straight from baking and experimenting with the Baileys Coffee Cupcakes Recipe myself. They’ll help you get the most flavorful, moist, and beautifully finished cupcakes every single time.

Use Room Temperature Ingredients: Make sure your butter, egg whites, sour cream, and coffee are all at room temperature. This helps the batter come together smoothly, giving you that perfect tender crumb.
Don’t Overmix the Batter: I’ve learned that once you add the dry ingredients and liquids, mix just until combined. Overmixing can lead to tough cupcakes, and nobody wants that!
Creaming Butter and Sugar Properly: Beat your butter and sugar until light and fluffy—about 3 minutes total. This aerates the batter and makes your cupcakes wonderfully soft.
Cool Completely Before Frosting: Resist the urge to frost warm cupcakes. Waiting 2 hours for them to fully cool prevents your Baileys coffee buttercream from melting and sliding off.

How to Serve Baileys Coffee Cupcakes Recipe

A close-up view of a thick creamy light beige frosting swirled inside a metal mixing bowl. The frosting has a smooth, soft texture with visible folds and peaks, and a red spatula is partially dipped in the frosting on the right side. The bowl sits on a white marbled surface with a striped brown cloth partially visible underneath. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a charming finish, sprinkle these cupcakes with chocolate sprinkles or finely chopped toasted espresso beans to enhance that coffee kick. If you want to get fancy, a dusting of cocoa powder or a few chocolate shavings on top adds an elegant touch.

Side Dishes

Serve these Baileys Coffee Cupcakes alongside a rich cup of your favorite coffee or a warm latte to complement the flavors. For gatherings, a side of fresh berries or a simple mixed green salad with a light vinaigrette pairs nicely for a perfectly balanced dessert experience.

Make Ahead and Storage

Storing Leftovers

Once frosted, store your Baileys Coffee Cupcakes in an airtight container in the refrigerator for up to 5 days. This keeps them fresh and the buttercream silky. Bring them to room temperature before serving for the best flavor and texture.

Freezing

You can freeze both frosted and unfrosted cupcakes for 2 to 3 months. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container. Thaw overnight in the refrigerator before serving, then bring to room temperature for that soft, fresh-from-the-oven feel.

Reheating

For unfrosted cupcakes, gently warm them in a microwave for 10 to 15 seconds to recapture that just-baked softness. Avoid heating frosted cupcakes directly to preserve the integrity of the buttercream. Instead, let them come up to room temperature naturally after pulling from the fridge or freezer.

Frequently Asked Questions:

Can I make the Baileys Coffee Cupcakes Recipe alcohol-free?

Absolutely! Simply substitute the Baileys Irish Cream in both the cupcake batter and buttercream with an equal amount of strong black coffee. This keeps the coffee flavor front and center without the alcohol.

How do I prevent my cupcakes from sinking in the middle?

Make sure to measure ingredients accurately, especially leavening agents like baking powder and baking soda. Also, avoid opening the oven door while baking and fill cupcake liners only two-thirds full to allow proper rise.

Can I use espresso instead of espresso powder?

Yes! You can replace the espresso powder and strong coffee in the batter with an equal amount of brewed espresso. This enhances the coffee flavor and still keeps the batter smooth.

How long can I store these cupcakes if unfrosted?

Unfrosted cupcakes keep well at room temperature in an airtight container for up to 2 days, or refrigerated for up to 3 days. For longer storage, freezing is your best bet.

Final Thoughts

Baking these Baileys Coffee Cupcakes is like bringing a cozy coffeehouse experience right into your kitchen. The marriage of rich coffee flavors and smooth Irish cream makes for an irresistible treat that’s as perfect for special occasions as it is for an indulgent everyday pick-me-up. I hope these tips and ideas inspire you to whip up a batch soon and share the love with your friends and family—because cupcakes this good deserve an audience!