Bailey’s Irish Cream Cupcakes Recipe
St. Paddy’s day is coming up! And what’s a good St. Patrick’s Day celebration without some yummy Bailey’s Irish Cream treats 😉 We’ve played with Bailey’s recipes before and come up with some real winners – bundt cakes, fudge, and now my new favorite, Bailey’s Irish Cream Cupcakes. These cupcakes are decadent, chocolatey, and full of creamy Bailey’s deliciousness all topped off with even more Bailey’s in a rich buttercream frosting.
Please make them – I know you’ll love them as much as we do!
- 1 (18.25 ounce) package chocolate cake mix with pudding in the mix
- 4 eggs
- ¼ cup water
- ½ cup vegetable oil
- ¾ cup Irish cream liqueur
- 1 cup chocolate chips (optional)
- 1 stick butter, room temperature
- 3 – 3 ½ cups confectioners’ sugar
- 3 tbsp. Irish cream liqueur
- 2 tsp. vanilla extract
- Preheat the oven to 350 degrees. Place cupcake papers in cupcake pans.
- In a large bowl, combine cake mix and rest of the ingredients.
- Beat with an electric mixer on low speed until the ingredients are combined, about 30 seconds.
- Stop the mixer and scrape down the sides of the bowl.
- Increase mixer speed to medium and beat for 1 ½ minutes. The batter should look smooth.
- Scoop the batter into the cupcake paper lined pans.
- Bake for 19 – 20 minutes, or until a toothpick inserted in a cupcake cake comes out clean.
- Cool cupcakes on cooling rack before frosting.
- Place butter in medium bowl and beat with electric mixer on low speed until fluffy, about 30 seconds.
- Add 3 cups of the confectioners’ sugar and Irish cream liqueur, a tablespoon at a time, beating with the mixer on low speed until the confectioners’ sugar is well incorporated.
- Add the vanilla, increase the speed to medium and beat until the frosting is light and fluffy.
- Add a bit of milk if the frosting seems too stiff, or more confectioners’ sugar is it is too thin.
- Frost your cupcakes generously after they have cooled.
If you like Bailey’s Irish Cream, you might also like our Bailey’s Irish Cream Fudge – it’s amazing 😉