I wanted to re-make Irish car bomb cupcakes from several years past (I made them before I started my blog), but I didn't have any Guinness on hand and did not want to buy any just for the cupcakes. Yes, I could have easily drank the rest, but we have a bunch of homemade beer at home that needs our attention first. Instead, I found these Bailey's Irish cream cupcakes that used the liqueur both inside the cupcakes and in the frosting. Yes!
Yes, these cupcakes were good, but as you can see from my photo above, they cracked. The batter was too dry and needed more liquid ingredients. When I distributed the batter into my paper liners, it didn't move. Normal batter should be a bit liquidy, and mine was too thick. I'd recommend adding some milk (or more Bailey's), or even using 3 whole eggs instead of 2 eggs and 2 whites. If you don't want to add milk, you could try substituting Greek yogurt or applesauce instead.
The frosting, on the other hand, was divine. It was smooth, thick and full of Irish cream. If you have any extras (which I doubt you will), you can add some on top of sugar cookies or spread on some pound cake. Or eat with a spoon...
Bailey's Irish cream cupcakes
- 2 and 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 and 1/2 cups granulated sugar
- 12 TBSP butter, at room temperature
- 2 whole eggs + 2 egg whites, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup Bailey’s Irish Cream
- 1 cup butter
- 4 cups powdered sugar
- 3 TBSP Bailey’s Irish Cream
To make the cupcakes: Preheat your oven to 350 degrees F. Line 2 standard muffin tins with 24 cupcake liners.Set aside.
In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
In the bowl of a stand mixer or in a large bowl if using a handheld mixer, cream the sugar and butter on medium-high speed until it is light and fluffy, about 2-3 minutes.
Add the eggs and egg whites individually and mix until fully incorporated. Add the vanilla and continue to mix.
Turn the mixer down to low and alternately add the flour and Bailey's in 3 additions, starting and ending with flour.
Evenly distribute the batter into your cupcake liners and fill them about 2/3 full. Bake in your preheated oven for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Remove the pan from the oven and allow the cupcakes to cool in pan for 5 minutes, before transferring to a wire rack to cool completely.
To make the frosting: Beat the butter in the clean bowl of your stand mixer (or in a large bowl if using a handheld mixer) on medium-high speed until light and fluffy. Slowly add the powdered sugar, about 1/2 cup at a time, until the frosting is smooth and free of lumps. Finally, add the Bailey’s and continue mixing until it is fully incorporated.
If desired, use a toothpick or fork to prick holes on the top of your cupcakes and use a silicone brush to brush on additional Bailey's.
Once the cupcakes are fully cooled, frost with the Bailey's buttercream.
Cupcakes should be stored in an airtight container at room temperature and will keep for several days. They can also be refrigerated and thawed before serving.
Yield: I halved the recipe and got 12 cupcakes; I used the full frosting recipe and had enough to frost and fill my 12 cupcakes with no leftovers
Source: Erica's Sweet Tooth