Because Baileys Irish Cream and coffee are such a classic and delicious combination, I combined the two flavours to create an amazing cupcake flavour. These Baileys and coffee cupcakes are created using Baileys, strong black coffee, and a pinch of espresso powder, and are derived from my vanilla cupcakes. If you like the famed Irish cream liqueur, you'll like this delectable treat!

Tell Me About These Baileys & Coffee Cupcakes

These cupcakes have a delicious flavour. The cupcakes have both a Baileys Irish Cream and a coffee flavour, however both are subtle. When you combine the cupcakes with the icing, the flavours of both pop through. Baileys and coffee are also included in the buttercream. These cupcakes will appeal to everyone who appreciates Baileys with a cup of coffee.

These Baileys and coffee cupcakes are bakery-style light, fluffy, and moist, and are adapted from my vanilla cupcakes. A delicate crumb is ensured by using cake flour and only egg whites (no yolks). On the creamy frosting, chocolate sprinkles offer a flash of texture.

Ease: Once you have all of the necessary ingredients, all you have to do is combine them. You don't have to lower the alcohol on the burner like you do with other alcoholic sweets like this champagne cake roll or these Guinness brownies. (It was fast overdone and lacked flavour.) In the cupcake batter, Baileys just replaces the milk.

Allow 3 hours to prepare this recipe, including cooling time for the cupcakes.

Instructions

01.Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.

02.For the cupcakes: Whisk the cake flour, espresso powder, baking powder, baking soda, and salt together. Set aside.

03.Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream.

04.Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the coffee then the Baileys. Beat just until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps in the bottom of the bowl.

05.Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30-36 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.

06.Make the frosting: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, espresso powder (if using), Baileys, and coffee. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of Baileys if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I add and recommend 1/8 teaspoon salt.)

07.Frost cooled cupcakes and top with sprinkles, if desired. I used Ateco 808 piping tip. Cover and store leftover cupcakes in the refrigerator for up to 5 days.