If you love the cozy combination of rich coffee and smooth Irish cream, you’re going to adore this Baileys Coffee Cupcakes Recipe. These cupcakes strike the perfect balance of moist, flavorful cake with a luscious Baileys coffee buttercream that feels like a little celebration in every bite.
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Why You'll Love This Recipe
I absolutely love baking these Baileys and coffee cupcakes whenever there's a need for a grown-up treat that feels indulgent but is surprisingly easy to pull off. Every time I share them, people ask for the recipe!
- Perfect Flavor Harmony: The espresso powder, strong black coffee, and Baileys team up for a deep, rich taste that feels luxurious yet approachable.
- Moist and Tender: Thanks to sour cream and careful mixing, the cupcakes are soft with the perfect crumb.
- Decadent Buttercream: The Baileys coffee frosting is creamy and lush, adding a dreamy finish that’s not too sweet.
- Great for Any Occasion: Whether it’s a holiday party or a cozy weekend treat, these cupcakes impress without stressing you out in the kitchen.
Ingredients & Why They Work
Before you gather everything, here’s a little rundown on the key ingredients I rely on for the best results. Nothing fancy—just a few pantry staples plus a couple of secret weapons to boost flavor and texture.

- Cake Flour: This gives the cupcakes that tender, delicate crumb you want. If you don’t have cake flour, I have a simple homemade substitute that works great.
- Espresso Powder: Just a touch amps up the coffee flavor without bitterness—it's a small addition that makes a big difference.
- Baking Powder and Baking Soda: These leaveners provide the perfect rise and texture balance.
- Unsalted Butter: Softened to room temperature, it creams beautifully with the sugar for that light, fluffy crumb.
- Granulated Sugar: Sweetens the batter evenly and helps with the cupcakes' soft texture.
- Egg Whites: Using whites keeps the cupcakes lighter, while still providing structure.
- Vanilla Extract: Adds warmth and rounds out the coffee and Baileys notes.
- Sour Cream or Plain Yogurt: This gives moisture and tenderness, plus a little tang that brightens the flavor.
- Strong Black Coffee: Brew it strong and cool it before adding to the batter for a solid coffee backbone.
- Baileys Irish Cream: The star of the show, infusing that unmistakable creamy Irish cream flavor right into the cake and frosting.
- Confectioners’ Sugar (for frosting): Provides silky sweetness and structure for the buttercream.
- Pinch of Salt: Balances sweetness and enhances all the flavors.
- Optional Garnish: Chocolate sprinkles add texture and a pretty finishing touch—but they’re totally optional.
Make It Your Way
One of the most fun parts about making the Baileys Coffee Cupcakes Recipe is how easy it is to tailor it to your tastes and occasions. Whether you want to keep it classic, make it kid-friendly, or add a festive twist, these cupcakes handle it all like a charm.
- Alcohol-Free Version: If you’re looking to skip the alcohol, simply swap the Baileys in both the batter and buttercream with an equal amount of strong black coffee. This keeps the rich coffee flavor but makes it perfect for all ages or those avoiding alcohol.
- Flavor Variations: For a caramel twist, try using a flavored Baileys like salted caramel or espresso Baileys. I experimented with espresso-flavored Baileys once and was delighted by how it deepened the coffee notes in the cupcakes without overpowering them.
- Dietary Adaptations: You can easily substitute the sour cream for plain yogurt (as noted in the recipe) or a dairy-free yogurt alternative to accommodate dietary needs without sacrificing moistness or flavor.
- Mini Cupcake Party: The recipe works beautifully for mini cupcakes too—perfect for gatherings where bite-sized treats are a hit. Just remember to shorten the bake time to about 13 minutes!
Step-by-Step: How I Make Baileys Coffee Cupcakes Recipe

Step 1: Preheat and Prep Your Pans
Start by preheating your oven to 350°F (177°C)—making sure it's fully heated makes all the difference for an even rise. Line one 12-count muffin pan and a second pan with 2 cupcake liners (this recipe yields about 14 cupcakes total). Having everything ready ahead saves time and keeps you organized as you mix.
Step 2: Whisk Together the Dry Ingredients
In a medium bowl, whisk the cake flour, espresso powder, baking powder, baking soda, and salt thoroughly. This not only combines everything but also helps evenly disperse the espresso powder so that every bite has that rich coffee undertone. Set this aside while you move onto the wet ingredients.
Step 3: Cream Butter and Sugar Until Fluffy
Using a mixer with a paddle attachment, beat the softened butter on high speed for about 1 minute until creamy and smooth. Then add the granulated sugar and keep beating on high for another 2 minutes. You'll notice the mixture turn pale and fluffy, which means it’s ready to incorporate the rest of the wet ingredients. Be sure to scrape the sides and bottom of your bowl to avoid pockets of unmixed butter or sugar.
Step 4: Add Egg Whites, Vanilla, and Sour Cream
Next, add the 3 large egg whites and vanilla extract to your creamed butter and sugar. Beat on medium-high speed until combined, then mix in the sour cream. This combo keeps the batter nice and tender while giving it that slight tang that balances the sweetness beautifully. Don't forget to scrape your bowl to keep everything evenly mixed.
Step 5: Incorporate Dry Ingredients Gently
With your mixer on low, gradually add the dry ingredient mixture, mixing just until everything is combined. It’s important to avoid over-mixing here, as that can make the cupcakes dense rather than light and fluffy. If there are any flour lumps, a gentle whisk by hand can help finish the job without toughening the batter.
Step 6: Add Coffee and Baileys with Care
Slowly pour in the cooled strong black coffee and Baileys Irish Cream while the mixer runs on low speed. Mix just until you see the batter come together—over-beating now can affect the texture. If you spot any lumps at the bottom of the bowl, whisk by hand to smooth them out. The espresso powder and Baileys lend a wonderful aroma you’ll start to notice right away!
Step 7: Fill Liners and Bake
Spoon or pour the batter into your cupcake liners, filling them about two-thirds full to leave room for rising. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. If you're making mini cupcakes, reduce your bake time to about 13 minutes. When the timer goes off, resist the urge to open the oven early—letting the cupcakes bake through fully ensures a moist crumb.
Step 8: Let the Cupcakes Cool Completely
This is a key step: allow your cupcakes to cool fully on a wire rack before frosting. If you frost while they're still warm, your buttercream could melt and get messy instead of beautifully creamy and firm.
Step 9: Whip Up the Baileys Coffee Buttercream
Beat the softened butter on medium speed for about 2 minutes until creamy and smooth. Add the confectioners’ sugar, espresso powder (if using), Baileys Irish Cream, strong black coffee, and a pinch of salt. Start mixing on low speed for 30 seconds to avoid sugar clouds, then increase to medium-high and beat for 2 full minutes until fluffy and light. You can tweak the texture by adding more sugar if too thin, or a splash more Baileys if too thick.
Step 10: Frost and Garnish Your Cupcakes
Pipe the buttercream onto your cooled cupcakes using a piping bag fitted with an Ateco 808 tip for a professional finish. For a little extra flair, sprinkle chocolate sprinkles on top. I love how the dark sprinkles contrast against the creamy frosting—it’s irresistible!
Top Tip
Mastering the perfect Baileys Coffee Cupcakes Recipe isn’t just about following the steps—it’s the little tips and tricks I’ve picked up along the way that make these cupcakes truly shine.
- Creaming Butter and Sugar Properly: Make sure your butter is softened to room temperature but not melted. Beating it until it’s smooth and creamy (about 1 minute) before adding sugar creates the perfect fluffy base for the batter.
- Mixing Just Until Combined: After adding the coffee and Baileys, I always mix on low speed and stop as soon as everything’s incorporated. Over-mixing can make the cupcakes tough rather than tender and moist.
- Using Room Temperature Ingredients: Egg whites, sour cream, coffee, and Baileys all perform best when close to room temperature—it helps the batter come together more smoothly and bakes up evenly.
- Cooling Cupcakes Completely: Patience here pays off! Frosting warm cupcakes can cause the buttercream to melt and slide off, so I always give them the full cooling time—about 2 hours as noted—to get a clean, beautiful finish.
How to Serve Baileys Coffee Cupcakes Recipe

Garnishes
While the rich Baileys coffee buttercream is delicious on its own, you can elevate these cupcakes with a sprinkle of chocolate shavings or tiny chocolate sprinkles for a bit of texture and that extra chocolatey pop. For a festive twist, a dusting of cocoa powder or a few espresso beans placed delicately on top works beautifully. You might also add a light drizzle of melted chocolate or caramel to really dial up the indulgence.
Side Dishes
These Baileys Coffee Cupcakes fit perfectly at any coffee hour or dessert table. Pair them with a cup of freshly brewed espresso or a latte to complement the coffee notes. For brunch gatherings, serve alongside fresh fruit salad or a light citrus sorbet to cut through the richness. A small plate of biscotti or shortbread cookies also pairs wonderfully for a cozy, coffee-themed treat ensemble.
Make Ahead and Storage
Storing Leftovers
After frosting, store any leftover Baileys Coffee Cupcakes covered in an airtight container in the refrigerator for up to 5 days. This keeps the buttercream fresh and the cupcakes moist without drying out.
Freezing
You can freeze both frosted and unfrosted cupcakes for 2 to 3 months. For best results, place cupcakes on a baking sheet to freeze initially until solid, then transfer them to a freezer-safe container or bag. To thaw, simply move them to the refrigerator overnight. This way, they keep their fresh-baked texture and flavor.
Reheating
If you want to enjoy the cupcakes slightly warm, remove them from the fridge and let them sit at room temperature for about 30 minutes. For a gentle warm-up, microwave for 10-15 seconds, but be careful not to melt the frosting.
Frequently Asked Questions:
Absolutely! You can replace the Baileys Irish Cream with an equal amount of strong black coffee in both the cupcake batter and buttercream for an alcohol-free version that still bursts with coffee flavor.
Once you add the wet ingredients, especially the coffee and Baileys, mix on low speed only until just incorporated. Stop mixing as soon as the batter is smooth and no lumps remain to keep cupcakes tender and light.
Yes! If you don’t have cake flour, make a substitute by measuring out 1 and ¾ cups of all-purpose flour, removing 2 tablespoons, and replacing those with 2 tablespoons of cornstarch, then whisk together before using. This mimics the light texture of cake flour perfectly.
Cooling completely is key—ideally allow 2 hours so the cupcakes reach room temperature. Frosting warm cupcakes can cause the buttercream to melt, making your decoration runny.
Final Thoughts
There’s something truly special about the combination of Baileys Irish Cream and coffee in these cupcakes—the richness and warmth create a dessert that feels like a comforting hug wrapped in frosting. Whether you're celebrating a holiday, hosting a cozy get-together, or just indulging a sweet craving, this Baileys Coffee Cupcakes Recipe is sure to become a beloved favorite. Take your time, enjoy the baking process, and savor each decadent bite—you deserve it!
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Baileys Coffee Cupcakes Recipe
- Prep Time: 30 minutes
- Cooling Time: 2 hours 10 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 14 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Baileys and coffee cupcakes featuring a moist cake infused with Baileys Irish Cream, strong black coffee, and espresso powder, topped with a rich Baileys coffee buttercream. Perfectly balanced flavors make these cupcakes a luxurious treat for any occasion.
Ingredients
Cupcakes
- 1 and ¾ cups (207g) cake flour (spooned & leveled)
- 2 teaspoons espresso powder
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large egg whites, at room temperature
- 1 and ½ teaspoons pure vanilla extract
- ⅓ cup (80g) sour cream or plain yogurt, at room temperature
- ¼ cup (60ml) strong black coffee, cooled to room temperature
- ⅓ cup (80ml) Baileys Irish Cream
Baileys Coffee Buttercream
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar
- ½ teaspoon espresso powder (optional)
- 3 Tablespoons (45ml) Baileys Irish Cream
- 1 and ½ Tablespoons strong black coffee, cooled to room temperature
- Pinch of salt
- Optional for garnish: chocolate sprinkles
Instructions
- Preheat & Prepare: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners and a second pan with 2 liners for a total of about 14 cupcakes. Set aside.
- Mix Dry Ingredients: Whisk together the cake flour, espresso powder, baking powder, baking soda, and salt in a bowl. Set aside.
- Cream Butter & Sugar: Using a handheld or stand 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 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 mixture and beat on medium-high speed until combined. Then beat in the sour cream. Scrape down the bowl again to ensure even mixing.
- Incorporate Dry Ingredients: With the mixer on low speed, add the dry ingredients gradually and mix until just incorporated to avoid over-mixing.
- Add Coffee & Baileys: Slowly pour in the cooled strong black coffee followed by the Baileys Irish Cream while the mixer is running on low speed. Beat just until fully combined, avoiding over-mixing. If needed, whisk gently by hand to remove any lumps.
- Fill & Bake: Spoon the batter into cupcake liners, filling each about two-thirds full to prevent overflow. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. For mini cupcakes (30-36), bake 13 minutes at the same temperature.
- Cool: Allow cupcakes to cool completely on a wire rack before frosting.
- Prepare Frosting: Beat the softened butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, espresso powder (if using), Baileys, strong black coffee, and a pinch of salt. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 minutes until light and fluffy. Adjust consistency with extra confectioners’ sugar or Baileys if needed.
- Frost & Garnish: Frost the cooled cupcakes using a piping bag with an Ateco 808 tip if desired. Garnish with chocolate sprinkles if preferred.
- Storage: Store leftover cupcakes covered in the refrigerator for up to 5 days.
Notes
- Cupcakes can be made one day ahead and stored covered at room temperature or refrigerated.
- Frosting can also be prepared one day in advance, stored chilled, and brought to room temperature before use.
- To thin thick frosting, beat in 1 tablespoon of Baileys or room temperature black coffee.
- Frosted or unfrosted cupcakes freeze well for 2-3 months; thaw overnight in the refrigerator.
- If cake flour is unavailable, use a homemade substitute by mixing all-purpose flour with cornstarch, removing some, and leveling to 1 and ¾ cups.
- Espresso powder can be added directly to dry ingredients or dissolved in coffee before adding for flavor.
- For an alcohol-free version, replace Baileys with additional strong black coffee in both batter and frosting.
- This batter and frosting can also be adapted for cakes; adjust sugar and coffee amounts slightly for larger layer cakes.
- Ensure not to overmix batter after adding liquid ingredients to maintain cupcake tenderness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 340 kcal
- Sugar: 36 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 65 mg



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