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Baileys & Coffee Cupcakes Recipe

Calling all coffee and Baileys enthusiasts! Get ready to embark on a delicious journey with these Baileys & Coffee Cupcakes, a decadent treat that combines the rich aroma of coffee with the smooth sweetness of Baileys Irish Cream.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 2 hours 10 minutes
Total Time 3 hours
Servings: 14 Servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the Cupcakes:
  • 1 3/4 cups 207g all-purpose flour
  • 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
  • 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
For the Baileys Coffee Buttercream:
  • 1 cup 226g unsalted butter, softened
  • 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
  • Chocolate sprinkles optional

Method
 

Preheat and prepare:
  1. Preheat your oven to 350°F (175°C).
  2. Line two 12-cup muffin tins with paper liners.
Whisk dry ingredients:
  1. In a medium bowl, whisk together the flour, espresso powder, baking powder, baking soda, and salt.
Cream butter and sugar:
  1. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2 minutes.
Add egg whites and vanilla:
  1. Beat in the egg whites one at a time, mixing well after each addition.
  2. Stir in the vanilla extract.
Alternate wet and dry ingredients:
  1. Alternately add the dry ingredients and sour cream to the wet ingredients in three batches, beginning and ending with the dry ingredients. Mix until just combined.
Stir in coffee and Baileys:
  1. Stir in the coffee and Baileys Irish Cream.
Divide and bake:
  1. Divide the batter evenly among the prepared muffin tins.
  2. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Cool cupcakes:
  1. Let the cupcakes cool completely in the pan before frosting.
Make the buttercream:
  1. In a large bowl, cream together the softened butter and confectioners' sugar until light and fluffy.
  2. Stir in the espresso powder, if using.
  3. Beat in the Baileys Irish Cream, coffee, and salt until smooth.
Frost and decorate:
  1. Frost the cooled cupcakes with the Baileys Coffee Buttercream.
  2. Top with chocolate sprinkles, if desired.
  3. Enjoy your delicious Baileys Coffee Cupcakes!