Description
These Baileys and coffee cupcakes are a delightful twist on classic vanilla cupcakes, infused with Baileys Irish Cream, strong black coffee, and espresso powder for a rich, flavorful treat. Topped with a smooth Baileys coffee buttercream, these cupcakes are perfect for any special occasion or coffee lover.
Ingredients
Units
Scale
Cupcakes
- 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
Baileys Coffee Buttercream
- 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
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners and line a second pan with 2 liners since this recipe makes about 14 cupcakes. 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 stand or handheld 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 combined and fluffy. Scrape down the sides and bottom of the bowl as needed.
- Add Wet Ingredients: Add the egg whites and vanilla extract to the butter-sugar mixture. Beat on medium-high speed until incorporated, then beat in the sour cream. Scrape down the bowl again as needed.
- Incorporate Dry Ingredients and Liquids: With the mixer on low speed, gradually add the dry ingredients until just combined. While mixing on low, slowly pour in the cooled coffee followed by the Baileys Irish Cream. Beat just until combined, avoiding over-mixing. Use a whisk by hand if necessary to ensure there are no lumps at the bottom.
- Fill and Bake: Spoon the batter into the cupcake liners, filling each 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 for 13 minutes. Remove from oven and allow cupcakes to cool completely before frosting.
- Make Buttercream: Using a mixer fitted with a paddle or whisk attachment, beat the softened butter on medium speed until creamy, approximately 2 minutes. Add the confectioners’ sugar, espresso powder (if using), Baileys, cooled 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 confectioners’ sugar if too thin or a tablespoon of Baileys if too thick. Add a pinch more salt if frosting is too sweet.
- Frost and Garnish: Frost the completely cooled cupcakes with the Baileys coffee buttercream. Optionally, decorate with chocolate sprinkles using a piping bag and Ateco 808 tip or any preferred method.
- Store: Store any leftover cupcakes covered in the refrigerator for up to 5 days.
Notes
- Make ahead: Cupcakes and frosting can be made 1 day in advance and stored in the refrigerator; bring frosting to room temperature before using.
- Freezing: Frosted or unfrosted cupcakes can be frozen for 2-3 months; thaw overnight in the refrigerator.
- Substitutions: For alcohol-free version, replace Baileys in both batter and frosting with extra strong black coffee.
- Special tools recommended include an electric stand or handheld mixer, 12-count muffin pan, cupcake liners, piping bag, and Ateco 808 piping tip.
- If cake flour is unavailable, use a homemade cake flour substitute by mixing all-purpose flour with cornstarch as suggested.
- To boost coffee flavor, espresso powder can be dissolved in the black coffee or alternately use brewed espresso instead of both espresso powder and coffee.
- Use flavored Baileys variations like salted caramel or espresso for creative twists.
- For making a cake, use this batter and adjust baking time accordingly, following recommended adjustments for sugar and liquids.
Nutrition
- Serving Size: 1 cupcake
- Calories: 330 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
