Description
These Baileys and coffee cupcakes are moist and flavorful, made with Baileys Irish Cream, strong black coffee, espresso powder, and topped with a rich Baileys coffee buttercream. Perfectly balanced with a hint of sweetness and coffee kick, these cupcakes are ideal for parties or a special treat.
Ingredients
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 Oven and Prepare Pans: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners and another 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 and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and continue beating on high speed for 2 minutes until creamed together. Scrape down the bowl as needed.
- Add Wet Ingredients: Add the egg whites and vanilla extract to the creamed butter and sugar. Beat on medium-high speed until fully combined. Then beat in the sour cream. Scrape down the sides and bottom of the bowl.
- Incorporate Dry Ingredients and Liquids: With the mixer on low speed, add the dry flour mixture until just incorporated. Slowly pour in the cooled black coffee, then the Baileys Irish Cream while mixing on low. Beat just until combined without over-mixing. Whisk by hand if needed to remove lumps.
- Fill Cupcake Liners and Bake: Spoon the batter into liners, filling each about 2/3 full to avoid overflow. Bake for 22 minutes or until a toothpick inserted in the center comes out clean. For mini cupcakes, bake 13 minutes. Let cupcakes cool completely before frosting.
- Make Buttercream Frosting: Beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, optional espresso powder, Baileys, black coffee, and a pinch of salt. Beat on low speed for 30 seconds, then on medium-high for 2 minutes. Adjust consistency with additional confectioners’ sugar or Baileys if needed.
- Frost and Decorate: Frost cooled cupcakes using a piping bag equipped with Ateco 808 tip or spread with a knife. Top with chocolate sprinkles if desired. Store leftover cupcakes covered in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing: Cupcakes and frosting can be made 1 day in advance and stored covered at room temperature or refrigerated. Bring frosting to room temperature and thin with Baileys or coffee if too thick.
- Frozen cupcakes, frosted or unfrosted, can be stored up to 2-3 months. Thaw overnight in the refrigerator before serving.
- Cake Flour Substitute: If cake flour is unavailable, use a homemade substitute by mixing all-purpose flour and cornstarch, then spoon and level.
- Espresso Powder & Coffee Variations: Espresso powder can be mixed into dry ingredients or dissolved in coffee. Using brewed espresso instead of coffee and espresso powder works great.
- Alcohol Free Option: Replace Baileys entirely with strong black coffee to make these cupcakes alcohol-free.
- Leftover Egg Yolks: This recipe uses only egg whites. Use leftover yolks in other recipes.
- Flavor Variations: Try different Baileys flavors like salted caramel or espresso for creative twists.
- Cake Version: Use this batter and frosting recipe to make a 6-inch or 9-inch layer cake with adjusted sugar and liquids as noted in recipe notes.
