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 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.

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

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.

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: 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.

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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 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

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 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

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

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:

Can I make these Baileys Coffee Cupcakes without alcohol?

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.

What’s the best way to avoid over-mixing the batter?

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.

Can I use all-purpose flour instead of cake flour?

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.

How long should I let the cupcakes cool before frosting?

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!