Description
These Baileys and coffee cupcakes are moist, flavorful treats combining the rich taste of Baileys Irish Cream with coffee and a hint of espresso powder, topped with a luscious Baileys coffee buttercream. Perfect for any celebration or coffee lover's delight.
Ingredients
Units
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 garnish: chocolate sprinkles
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners and line a second pan with 2 liners for a total of about 14 cupcakes. Set aside.
- Mix dry ingredients: Whisk together cake flour, espresso powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Cream butter and sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on high speed for about 1 minute until smooth and creamy. Add granulated sugar and beat on high speed for 2 minutes until well creamed. Scrape down the bowl as needed.
- Add egg whites and vanilla: Add the egg whites and vanilla extract to the butter-sugar mixture. Beat on medium-high speed until combined. Then beat in the sour cream. Scrape down the bowl again as needed.
- Incorporate dry ingredients and liquids: With mixer on low speed, add the dry ingredients until just incorporated. Then slowly pour in the cooled black coffee, followed by the Baileys Irish Cream while mixer is running on low. Beat just until combined; avoid over-mixing. Whisk by hand if needed to remove lumps.
- Fill cupcake liners and bake: Spoon the batter into lined muffin cups, filling each about 2/3 full to prevent overflow. Bake 19-22 minutes until a toothpick inserted into the center comes out clean. For mini cupcakes, bake for 11-13 minutes. Let cupcakes cool completely before frosting.
- Make Baileys coffee buttercream: Beat softened butter on medium speed for about 2 minutes until creamy. Add confectioners’ sugar, espresso powder (if using), Baileys, coffee, and a pinch of salt. Beat on low speed for 30 seconds, then increase to medium-high and beat for 2 minutes. Adjust consistency by adding up to 1/2 cup more confectioners’ sugar if too thin, or additional tablespoon of Baileys if too thick. Add 1/8 teaspoon salt if too sweet.
- Frost cupcakes: Pipe or spread the buttercream onto cooled cupcakes. Garnish with chocolate sprinkles if desired. Store leftover cupcakes covered in the refrigerator for up to 5 days.
Notes
- Make ahead: Cupcakes and frosting can be made 1 day in advance. Store cupcakes covered at room temperature or in the refrigerator. Frosting stored refrigerated should be brought to room temperature and re-beaten if needed.
- Freezing: Frosted or unfrosted cupcakes freeze well up to 2-3 months. Thaw overnight in the refrigerator.
- Cake Flour Substitute: If cake flour is unavailable, use a homemade substitute by mixing all-purpose flour with cornstarch as recommended in detailed guides.
- Espresso Powder Use: Espresso powder can be mixed with dry ingredients or dissolved in coffee before adding. For stronger coffee flavor, replacing coffee and espresso powder with brewed espresso is possible.
- Alcohol-Free Version: Substitute Baileys with equivalent amounts of strong black coffee to make alcohol-free cupcakes and frosting.
- Leftover Egg Yolks: This recipe uses only egg whites; save yolks for other recipes.
- Alternative Baileys Flavors: Salted caramel or espresso Baileys flavors work well in this recipe.
- Convert to Cake: This batter and frosting can be adapted for cake; adjust sugar and liquids as advised in notes above.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 32 g
- Sodium: 105 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
