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
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 & 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 3/4 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
