Baileys Cupcakes

Name: Baileys Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: ⅓ cup (80g) vegetable oil; 2 egg whites; 3 tablespoons (40g) heavy cream; 7 tablespoons (100ml) milk; 3 tablespoons (50ml) Baileys Irish Cream; 1 cup (190g) white sugar; 1½ cups (200g) flour; 3 tablespoons cocoa powder; ½ teaspoon baking powder; ¼ teaspoon baking soda; ⅔ cup (150g) butter; 3½ cups (450g) powdered sugar; 3 tablespoons Baileys Irish Cream; 1 teaspoon vanilla extract; Chocolate syrup; Chocolate Syrup; Dark chocolate squares or chocolate shavings

These Bailey’s cupcakes are the best dessert for your next St Patrick’s Day. party or holiday. They’re rich, chocolatey cupcakes filled with chocolate syrup and then topped off with a boozy Bailey’s frosting.

Cupcakes on a white platter with a Baileys bottle in the background.

So, I know we always cater to our kid’s needs, but this is one you need to add to your list for a nice adult treat. What better combination than Bailey’s Irish Cream and chocolate? I can’t think of anything better!

Table of Contents

Baileys Cupcakes Recipe

So, friends all you need is 40 minutes of your time, 20 minutes to be exact and the oven will do the rest. This recipe is easy to make with my simple-to-follow step-by-step directions even if you have never baked before.

If you are planning a St Patrick’s Day party or need some inspiration, look at these 30 St Patrick’s Day Food Ideas.

An iced cupcake with chocolate drizzle and a block of chocolate.

Why Make This Recipe

Quick to make – With only 20 minutes of your time the rest is hands off.
Best taste – If you love anything with chocolate and the added creaminess of the Bailey’s you’ll love these filled cupcakes.
Perfect for a crowd – Cupcakes are an easy and portable dessert I love making for parties. Easy to serve and minimal clean up with the wrappers. They’re also perfect to take along if you offer to make a dessert.
Great for any occasion – These cupcakes work for St Patty’s Day, birthday parties, holidays, and casual treats.

A cupcake slide open showing the chocolate filling.

Ingredient Notes

For the cupcakes:

Vegetable Oil – This makes the cupcakes moist and tender. You can use sunflower oil or canola oil as substitutes. Avoid strong-flavored oils like olive oil.
Egg whites – Using egg whites gives the cupcakes a lighter texture.
Heavy Cream – Adds richness and helps keep the cupcakes soft.
Milk – Regular whole milk works best for this recipe.
Baileys Irish Cream – It adds a creamy, boozy flavor. If you want a non-alcoholic option, substitute it with Irish cream-flavored coffee creamer.
White Sugar – Granulated sugar provides sweetness and structure.
All-Purpose Flour – Provides the base structure for the cupcakes. Use a digital scale if possible for an accurate measurement.
Cocoa Powder – Use high-quality unsweetened cocoa powder for the best chocolate flavor. Dutch-processed cocoa can be used for a richer taste, but I suggest you avoid sweetened cocoa mix.
Baking Powder and Baking Soda – These are your leavening agents, helping the cupcakes rise and stay fluffy. Make sure they are fresh so you get the correct results.
Chocolate Syrup – Used for both filling the center of the cupcake and for decoration. Store-bought or homemade syrup works perfectly.
Dark Chocolate Squares or Shavings (optional) – Use high-quality dark chocolate for the best taste. These are optional depending on if you are serving it for guests or an at-home treat.

For The Frosting:

Butter (for Buttercream) – Use room temperature for a smooth, creamy frosting.
Powdered Sugar – Provides sweetness and structure for the buttercream. I like to sift it to avoid any lumps in the frosting.
Vanilla Extract – Adds to the flavors in the buttercream. Opt for pure vanilla extract.
Baileys Irish Cream – For the creamy, boozy flavor. Substitute with Irish cream-flavored coffee creamer if you want it to be non-alcoholic.

Handy Tip: Use Good Kitchen Tools!

For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

How To Make This Baileys Cupcake Recipe

Get full ingredients list and instructions from the recipe card below.

For the cupcakes:

Preheat your oven to 350°F / 180°C. Line a cupcake tray with paper liners.
In a mixing bowl, whisk together the vegetable oil, egg whites, heavy cream, milk, and Baileys Irish Cream until smooth. Sift in the sugar, flour, cocoa powder, baking powder, and baking soda. Mix everything until just combined.
Fill each cupcake liner about two-thirds full with the batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before decorating.
Once the cupcakes are completely cooled, cut out a small hole in the center of each one. Fill the hole with about a teaspoon of chocolate syrup.

Collage of how to make Baileys cupcakes.

Make the frosting and assemble the cupcake:

While the cupcakes are baking, beat the butter in a mixing bowl until creamy.
Sift in the powdered sugar, then add the Baileys Irish Cream and vanilla extract.
Beat until the mixture is smooth and fluffy. Transfer the frosting to a piping bag with your favorite piping tip.
Pipe the Baileys buttercream on top of each cupcake. Drizzle with chocolate syrup or garnish with dark chocolate squares or shavings.

Collage of how to make Baileys frosting.

Recipe Tips and Variations

Cool cupcakes – Make sure the cupcakes are fully cooled before frosting to keep the buttercream from melting.
Bolder Baileys flavor – Add more Baileys Irish Cream to both the cupcake batter and the frosting.
Add chocolate chips – Add in some chocolate chips before baking for added chocolate flavor.
Good-quality cocoa powder – Use good-quality cocoa for a richer, more intense chocolate flavor.
Sweeter frosting – If you like your buttercream sweeter, feel free to adjust the powdered sugar to suit your taste.

Storage

Prep Ahead – Bake the cupcakes a day or two in advance. Once completely cooled, store them in an airtight container at room temperature or the fridge. Prepare the Baileys buttercream and store it in an airtight container in the fridge for up to 3 days.
Store – Store them in an airtight container in the fridge for up to 3 days to maintain the best flavor and texture.
Freeze – You can freeze them preferably unfrosted for up to 2-3 months. Thaw them at room temperature before assembling them.

Cupcakes on a platter with a Baileys bottle in the background.

FAQs

Can I use whole eggs instead of just egg whites in the cupcake batter?

Yes, you can but I prefer using egg whites for a lighter texture.

Can I substitute Bailey’s Irish Cream with a non-alcoholic alternative?

Yes, you can use a non-alcoholic Irish cream-flavored coffee creamer.

How can I prevent my buttercream from becoming too runny?

The trick is to make sure your butter is at room temperature. Then add the powdered sugar gradually.

A cupcakes frosted and in a cupcake tin.

Serving Suggestions

Caramel Frappe is always a good idea with these cupcakes.
Another option is a great Mocha Frappe.
Or why not add a nice Iced Boba Coffee?

Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu

Get The Baileys Cupcakes Recipe:

Baileys Cupcakes

The Baileys cupcakes are perfect for your next party or gathering.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: servings

Calories: 450kcal

Author: Bintu Hardy | Budget Delicious

Ingredients

Baileys Cupcakes:

⅓ cup (80g) vegetable oil
2 egg whites
3 tablespoons (40g) heavy cream
7 tablespoons (100ml) milk
3 tablespoons (50ml) Baileys Irish Cream
1 cup (190g) white sugar
1½ cups (200g) flour
3 tablespoons cocoa powder
½ teaspoon baking powder
¼ teaspoon baking soda

Baileys Buttercream:

⅔ cup (150g) butter
3½ cups (450g) powdered sugar
3 tablespoons Baileys Irish Cream
1 teaspoon vanilla extract

Filling:

Chocolate syrup

Decorations:

Chocolate Syrup
Dark chocolate squares or chocolate shavings

Instructions

For the cupcakes:

Preheat your oven to 350°F / 180°C. Line a cupcake tray with paper liners.
In a mixing bowl, whisk together the vegetable oil, egg whites, heavy cream, milk, and Baileys Irish Cream until smooth. Sift in the sugar, flour, cocoa powder, baking powder, and baking soda. Mix everything until just combined.
Fill each cupcake liner about two-thirds full with the batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before decorating.

For the filling:

While the cupcakes are baking, beat the butter in a mixing bowl until creamy. Sift in the powdered sugar, then add the Baileys Irish Cream and vanilla extract. Beat until the mixture is smooth and fluffy. Transfer the frosting to a piping bag with your favorite piping tip.

Assemble the cupcakes:

Once the cupcakes are completely cooled, cut out a small hole in the center of each one. Fill the hole with about a teaspoon of chocolate syrup. Pipe the Baileys buttercream on top of each cupcake. Drizzle with chocolate syrup or garnish with dark chocolate squares or shavings.