adult | alcohol | cupcakes | frosting | irish | seasonal | st. patrick's day

Luck o’ the Irish: Bailey’s Irish cream cupcakes.

March 16, 2010

 So being (mostly) Irish (roughly 40%, which while less than half of my complete makeup, is more than the other nationalities by far), this holiday is kind of a big deal for me. It’s pretty awesome if you’re a New Yorker- our parade is one of the best (aside from a few over rowdy drunken assholes every year) and oldest (this year is the 249th year) there are in this country. People who aren’t even the least bit Irish get all dressed in green and celebrate. Some places serve green beer and bagel stores sell green bagels to add to the fun. Also great about this holiday, one of my favorite liqueurs, Bailey’s Irish Cream, happens to be from the Emerald Isle. For those of you unfamiliar with it, Bailey’s (or generic Irish cream) is typically Irish whiskey blended with cream, and sometimes honey. Although genuine Bailey’s doesn’t have honey, I believe Carolans and Molly’s does. They’re all equally delicious, and similar in taste. This website compares some of them by taste, etc and may be helpful if you aren’t familiar with Irish cream liqueur.

Irish cream is usually an after dinner drink, or a dessert drink. It’s sweet, and is delicious both alone over ice or in mixed drinks like a Bailey’s shake, or a Blind Russian. There are other ways of using Bailey’s or Irish cream, like a “Drainpipe.” Not sure about that one, but to each his own. I think it’s best on it’s own, personally.

I assume by now you’ve guessed that these cupcakes have Bailey’s in them- both cake and frosting. You can use any kind of Irish cream, and even the flavored Bailey’s if you like; caramel, mint or whatever other option available. Its all a matter of personal preference. These cupcakes are to die for, and just for an added kick, before frosting I dribbled a bit of the liqueur on top of each cake and let it absorb. Thanks to Kitchenbelle for the recipe!

Poig mo thoin!

BAILEY’S IRISH CREAM CUPCAKES

Ingredients:

  • 2/3 cup unsalted butter, at room temp.
  • 2 cups granulated sugar
  • 2 large eggs, room temp
  • 2 teaspoons vanilla extract
  • 1 1/3 cups Bailey’s (or your favorite generic Irish cream; i.e. Carolans, Molly’s or St. Brendans)
  • 2/3 cup water
  • 2 tablespoons milk
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons salt

Directions:

  1. Preheat the oven to 325 degrees. Insert 24 liners into a cupcake pan.
  2. n large bowl, cream together butter and sugar until fluffy, about 2-3 minutes with a stand mixer. Add eggs and vanilla and beat well.
  3. In a separate bowl, combine the liqueur, water and milk. Mix well.
  4. In third bowl, thoroughly combine flour, baking powder, and salt.
  5. Add the flour mixture to the creamed mixture, alternating with the liqueur mixture. Beat on medium speed for approximately 2 minutes.
  6. Fill cupcake liners ¾ full and bake for about 25 minutes or until tops spring back when lightly touched.

BAILEY’S IRISH CREAM BUTTERCREAM FROSTING

Ingredients:

  • 1 stick unsalted butter, at room temperature
  • 3 cups powdered sugar
  • 2 tablespoons (maybe more) Bailey’s Irish Cream

Directions:

  1. Cream the butter on high speed for approximately 3 minutes.
  2. Add the Bailey’s and mix thoroughly. Slowly add the powdered sugar until well blended.
  3. If necessary, add more Bailey’s to thin or more sugar to thicken it to desired texture.

This was one of the smoothest, creamiest batters I’ve ever made. And the taste? Before it was even baked it was heavenly. They don’t rise as much as I expected them too, so maybe a little more than ¾ full would do better. The tops also crack a little- that’s fine. I halved this recipe,  got 15 cupcakes, and then I popped ’em my spiffy new green cupcake liners from sweetestelle on Etsy and put some green sugar on top. Aren’t they cute?

If you’re looking for more St. Patrick’s Day baking inspiration, check my archives. Lá Fhéile Pádraig Sona Daoibh!

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  1. The minute i found this recipe i knew I had to make it for my office pot luck today – I am so glad i chose this recipe over others i found. Ive already received multiple emails requesting the recipe and it JUST hit 9:30am here on the east coast!

    Serious cupcake addicts have said to me with full mouths “mmmm… this is good.. no really.. this is reallly amazing”

    Thanks for sharing this great recipe!

  2. You’re so very welcome! I’ve had the same experience, my boyfriend isn’t such a cupcake lover himself, and he really liked them too. Thank you for picking this recipe! 🙂

  3. Finally!!!!! your recipe was my 3rd attempt at making these cupcakes! My first 2 attempts were awful! They turned out amazing with this recipe and I thank you for posting it!

  4. I will love to do these at home. What do you use to apply the frosting? These look so cute and yummy!

  5. I use a 16″ pastry bag fitted with Wilton tip #2A.

    I’m doing some frosting tutorials starting this Friday so if that’s something you’re interested in, come back and check it out.

  6. Me and my friends baked this and they were delicious, though maybe a tad too little taste of Baileys once baked!!! Nevertheless, YUMS!!! The frosting was wonderful as well.

  7. I was so determined to make these cupcakes, I made my brother in law drive down and get me more ingredients! I made them with chocolate frosting with little crunchies on top, and I’ve already eaten half of them! They are so delicious! Thank you for the recipe!

  8. OH my goodness…I am just getting into the “cupcake” frenzy and I just LOVE YOUR SITE! I feel a little overwhelmed with all the different flavors! However…I just love, love, love your site! It is very helpful, fun and one I will definitely keep as a FAVORITE! I am from the south (louisiana) in particular and we love food here! Will be back on here soon!

  9. I was just wondering since you said “This was one of the smoothest, creamiest batters I’ve ever made.”..Are these cupcakes moist with a normal cupcake texture? I don’t know if this question makes sense to you. I’ve made champagne cupcakes before and they had more of a bready/muffin texture. Thanks! Trying to prepare for St. Patrick’s Day 🙂

  10. As far as I can remember, they were moist. But because there’s alcohol in them they’re probably not as moist as say, a Devil’s food cake made with oil. But I think they’re moist… I didn’t get any complaints from Jay and he’s the moist cupcake police around here. 🙂

  11. I want to make 48 mini cupcakes, do you know what the adjusted baking time for that would be?

  12. Just came back to say, we love these cupcakes. I’m definitely making them for St. Patrick’s day.

  13. Kristin- I am not sure, but I would think that if you make them 24 at a time, the baking time might be the same as if you were making 12 regular ones? Keep an eye out, after the first 15 minutes the structure is usually set, so you can open the oven and take a peek.

    Shannon- I am so glad!

  14. I’m planning on making these for St. Patrick’s Day this year and I was wondering if you could put more of the Irish Cream and less of the water for more flavor? Or would that make it too dry? Thanks for your help, I love your website so much!

  15. I borrowed your icing recipe to top Martha Stewart’s expresso cupcakes—-yum! Your icing was so flavorful and the texture was perfect. An awesome flavor for St. Patty’s. Tip: To avoid having to buy a large thing of Bailey’s (well not always a problem lol), I bought 2 little mini bottles behind the counter at the liquor store. They were 99 cents a piece and the recipe used one and a half bottles—the icing cost me almost nothing to make.

  16. Thanks so much for posting! I did these as mini’s and decorated with half an Andes mint- a huge hit!

  17. These cupcakes were awesome! My family loved them. I’m a beginning baker and I have never made frosting before your recipe made it so easy to do. My aunt who is a pro-baker thought they were amazing! Thank you so much for helping me figure out how to make my first homemade frosting.

  18. Hey! I love this idea and recipe. I see you said you halved this recipe and got 15. Is the recipe listed here for the “whole” version that could make 30 cupcakes, or is it the 15 cupcake halved recipe?

    Thanks!!

  19. Hi Brittany! I’m pretty sure, about 89%, that the recipe given is the full recipe. Whether or not you’ll get 30 is debatable because my cupcake pans are seemingly from an alternate universe and I always get a magically different number of cakes than I ought to, haha.

  20. I was wondering if instead of using the actual Baileys liqueur, could you use the non-alcoholic Baileys creamer?
    I don’t want to HAVE to keep these from my 2yr old. Lol

  21. Would they be OK if i substitute vanilla for the baileys for kiddos? I know the alcohol cooks out of the actual cake. Otherwise the local cupcake shop wouldn’t sell jack and coke cupcakes to my nephew (he’s 9)

  22. Taylor you’d need to alter the recipe so you’d end up using only a teaspoon or two of vanilla and up the amount of liquid (I’d use milk if you’re gonna use anything else for flavor but Bailey’s). You can probably find an Irish cream flavoring somewhere… and one of the commenters above used the Bailey’s coffee creamer in hers with decent results. Any changes will change the texture of the cupcake though, so just be prepared. They’ll probably be drier. 😀

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  82. I don’t know where you have been in the last twelve years but this team hasn’t been overly successful. this is a blip in the time frame of being a fan of a team. I believe Merritt will wrap his head around changing the direction of the team into the level that is the MLS (ie,. new GM, new coach and a better distribution of money to real quality players…check below the equator) and we will get better.

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