Baileys & Coffee Cupcakes

Baileys & Coffee Cupcakes: A Boozy, Indulgent Treat

If you’re a coffee lover and enjoy a hint of Baileys Irish Cream, these Baileys & Coffee Cupcakes are the perfect indulgence for you! With a rich coffee flavor and a smooth Baileys-infused buttercream, these cupcakes bring together the best of both worlds. Perfect for special occasions or a fun weekend treat, these cupcakes are guaranteed to impress.

Ingredients:

Cupcakes:

• 1 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 (113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 large egg whites, at room temperature
• 1 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 (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 1/2 tablespoons strong black coffee, cooled to room temperature
• Pinch of salt
• Optional garnish: chocolate sprinkles

Directions:

Step 1: Preheat the Oven

Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. This recipe yields about 14 cupcakes, so prepare a second pan with 2 additional liners. Set aside.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the cake flour, espresso powder, baking powder, baking soda, and salt. Set this mixture aside.

Step 3: Cream the Butter and Sugar

Using a stand or handheld mixer with a paddle attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and continue to beat on high for 2 minutes until the mixture becomes light and fluffy.

Step 4: Incorporate the Wet Ingredients

Add the egg whites and vanilla extract to the butter mixture, beating until fully combined. Then, add the sour cream and mix until incorporated. Be sure to scrape down the sides of the bowl as needed to ensure everything is well mixed.

Step 5: Combine the Wet and Dry Mixtures

With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Slowly pour in the cooled coffee and Baileys Irish Cream, mixing until just combined. Be careful not to overmix the batter.

Step 6: Bake the Cupcakes

Fill each cupcake liner about 2/3 full to prevent overflowing. Bake in the preheated oven for 19-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.

Step 7: Prepare the Baileys Coffee Buttercream

In a large bowl, beat the softened butter on medium speed for about 2 minutes until creamy. Gradually add the confectioners’ sugar, espresso powder (if using), Baileys Irish Cream, and cooled coffee. Start mixing on low speed for 30 seconds, then increase to medium-high speed for 2 minutes until light and fluffy. Adjust the consistency by adding more confectioners’ sugar or Baileys as needed. Add a pinch of salt to balance the sweetness.

Step 8: Frost the Cupcakes

Once the cupcakes are completely cooled, generously frost each one with the Baileys Coffee Buttercream. For an extra touch, garnish with chocolate sprinkles if desired.

Recipe Details:

• Prep Time: 20 minutes
• Cooking Time: 20 minutes
• Total Time: 40 minutes
• Servings: 14 cupcakes
• Calories: 340 kcal per cupcake

Why You’ll Love These Baileys & Coffee Cupcakes:

• Rich and Flavorful: The combination of espresso powder, coffee, and Baileys creates an indulgent, rich flavor that’s perfect for coffee lovers.
• Boozy Buttercream: The Baileys Irish Cream in the buttercream adds a smooth, boozy kick that pairs perfectly with the light, fluffy cupcakes.
• Perfect for Celebrations: These cupcakes are ideal for any special occasion, whether it’s a birthday, holiday gathering, or simply a weekend treat.
• Moist and Tender: The sour cream (or yogurt) in the batter helps keep these cupcakes extra moist and tender, making each bite melt in your mouth.

Tips for Success:

• Don’t Overmix: When combining the wet and dry ingredients, be careful not to overmix to avoid dense cupcakes.
• Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature before starting to ensure a smooth and even batter.
• Custom Garnish: If you want to go the extra mile, add a drizzle of melted chocolate or a sprinkle of cocoa powder on top of the buttercream for a more decadent finish.

These Baileys & Coffee Cupcakes are a delightful blend of bold coffee flavor and creamy, boozy Baileys Irish Cream. Whether you’re enjoying them with a cup of coffee or serving them at your next celebration, they’re sure to be a hit. Happy baking!

Baileys & Coffee Cupcakes

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• Author: Dulcia
• Total Time: 40 minutes
• Yield: 14 1x

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Description

Baileys & Coffee Cupcakes are a decadent dessert perfect for any coffee and Irish Cream lover. The cupcakes are infused with strong black coffee and smooth Baileys Irish Cream, creating a rich, moist cake with a delicate crumb. Topped with a luscious Baileys Coffee Buttercream, each bite delivers a harmonious blend of coffee and cream, making this treat both indulgent and satisfying.

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Ingredients

Scale 1x2x3x

Cupcakes:
1 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 (113g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
3 large egg whites, at room temperature
1 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 (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 1/2 tablespoons strong black coffee, cooled to room temperature
Pinch of salt
Optional garnish: chocolate sprinkles

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Instructions

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners, and a second pan with 2 liners as this recipe makes about 14 cupcakes. Set aside.
Prepare the dry ingredients: Whisk together the cake flour, espresso powder, baking powder, baking soda, and salt. Set aside.
Using a stand or handheld mixer with a paddle attachment, cream the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high for 2 minutes until light and fluffy.
Mix in the wet ingredients: Add the egg whites and vanilla extract, beating until combined. Add the sour cream and mix until fully incorporated. Scrape down the sides of the bowl as needed.
With the mixer on low speed, gradually add the dry ingredients, followed by the coffee and Baileys. Mix until just combined—avoid over-mixing.
Fill the cupcake liners about 2/3 full to prevent overflowing. Bake for 19-22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
Prepare the Baileys Coffee Buttercream: Beat the butter on medium speed for 2 minutes until creamy. Add the confectioners’ sugar, espresso powder (if using), Baileys, and coffee. Beat on low speed for 30 seconds, then increase to medium-high speed for 2 minutes until light and fluffy. Adjust consistency as needed by adding more confectioners’ sugar or Baileys. Add a pinch of salt to balance sweetness.
Frost the cooled cupcakes and garnish with chocolate sprinkles if desired.

• Prep Time: 20 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 340