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:
- Preheat the oven to 325 degrees. Insert 24 liners into a cupcake pan.
- 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.
- In a separate bowl, combine the liqueur, water and milk. Mix well.
- In third bowl, thoroughly combine flour, baking powder, and salt.
- Add the flour mixture to the creamed mixture, alternating with the liqueur mixture. Beat on medium speed for approximately 2 minutes.
- 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:
- Cream the butter on high speed for approximately 3 minutes.
- Add the Bailey’s and mix thoroughly. Slowly add the powdered sugar until well blended.
- 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!
Comments 37
i can’t wait to try these…they look yuummmmy
mmmmmm…
Posted 16 Mar 2010 at 6:59 pm ¶They’re amazingly yummy. I <3 Bailey's.
Posted 16 Mar 2010 at 8:08 pm ¶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!
Posted 17 Mar 2010 at 8:34 am ¶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!
Posted 17 Mar 2010 at 1:59 pm ¶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!
Posted 04 Apr 2010 at 8:48 pm ¶You’re so very welcome Laura!
Posted 04 Apr 2010 at 8:59 pm ¶I will love to do these at home. What do you use to apply the frosting? These look so cute and yummy!
Posted 08 Apr 2010 at 10:39 am ¶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.
Posted 08 Apr 2010 at 2:56 pm ¶I love the look of these! We have included these in our 5 alcohol cupcakes http://partycupcakeideas.com/five-alcohol-enriched-cupcake-ideas/
Posted 13 Aug 2010 at 8:02 pm ¶Wow thanks for featuring them!
Posted 13 Aug 2010 at 10:20 pm ¶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.
Posted 28 Sep 2010 at 2:01 pm ¶The frosting is amazing. I can’t really remember the cupcakes, but I’ve made the frosting so many times since then…
Posted 28 Sep 2010 at 2:09 pm ¶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!
Posted 28 Feb 2011 at 9:04 pm ¶You’re welcome Shana! It’s one of our favorites around here, thanks to Kitchenbelle
Posted 28 Feb 2011 at 10:34 pm ¶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!
Posted 05 Mar 2011 at 3:35 pm ¶Aw thanks Michelle! I’m so glad you’re a fan… thanks for reading.
Posted 05 Mar 2011 at 7:44 pm ¶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
Posted 09 Mar 2011 at 7:12 am ¶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.
Posted 09 Mar 2011 at 3:50 pm ¶Thanks! I went out and got the Irish Cream today to try them out!
Posted 09 Mar 2011 at 5:07 pm ¶Enjoy them, Shannon!
Posted 09 Mar 2011 at 7:00 pm ¶I want to make 48 mini cupcakes, do you know what the adjusted baking time for that would be?
Posted 10 Mar 2011 at 7:01 pm ¶Just came back to say, we love these cupcakes. I’m definitely making them for St. Patrick’s day.
Posted 10 Mar 2011 at 7:10 pm ¶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!
Posted 10 Mar 2011 at 9:48 pm ¶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!
Posted 11 Mar 2011 at 5:35 pm ¶Cierra I don’t really know, but I don’t see why not. The water doesn’t do much but add liquid anyway so give it a shot!
Posted 11 Mar 2011 at 7:12 pm ¶Any differences for high altitude baking? More flour?
Posted 16 Mar 2011 at 4:37 pm ¶Chelsy I have no idea, but maybe if you ask KitchenBelle (the creator) she could help you out?
Posted 16 Mar 2011 at 5:05 pm ¶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.
Posted 16 Mar 2011 at 10:21 pm ¶Haha that’s an awesome tip, Kyra! That’s actually a great idea for any liquor based cupcake/frosting! Thank you for sharing that!
Posted 16 Mar 2011 at 10:39 pm ¶I made these last night to take to work today-they were a big hit!
Posted 17 Mar 2011 at 10:49 pm ¶Sweet, bakerman!
BTW Has anyone ever sang to you, “Patty cake, patty cake, bakerman, bake me a cake as fast as you can…” ??
Posted 17 Mar 2011 at 10:59 pm ¶Thanks so much for posting! I did these as mini’s and decorated with half an Andes mint- a huge hit!
Posted 19 Mar 2011 at 8:13 am ¶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.
Posted 19 Mar 2011 at 12:48 pm ¶You’re welcome Colleen! I’m glad you enjoyed
Posted 19 Mar 2011 at 3:03 pm ¶Wow Brea that’s great! I hope you continue baking and loving it
You’re so welcome. Come back here any time!
Posted 19 Mar 2011 at 3:06 pm ¶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!!
Posted 20 Aug 2011 at 4:07 pm ¶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.
Posted 20 Aug 2011 at 7:14 pm ¶Trackbacks & Pingbacks 2
[...] Baileys inside the cupcake but also in the buttercream frosting. As you can see from the design, Cupcake Rehab has made these specifically for St Patrick’s Day, but they would be perfect for any [...]
[...] recipe adapted from Cupcake Rehab [...]
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