These Baileys and coffee cupcakes are soft, boozy, and loaded with deep coffee flavor in every bite. The tender crumb gets its richness from Baileys Irish Cream and strong black coffee, while the silky buttercream on top brings even more of that grown-up coffee shop vibe right to your kitchen.
I first made these for a friend's birthday dinner, and honestly, they disappeared faster than my Cookies and Cream Cupcakes ever did. If you love the idea of dessert with a little edge, you'll want to try these alongside my Heart Shaped Brownies or even my Sprinkle Cake for your next celebration.
Why You'll Love These Baileys and Coffee Cupcakes
These Baileys and Coffee Cupcakes strike the perfect balance between indulgent and approachable. The espresso powder deepens the coffee flavor without making the cupcakes taste bitter, and the Baileys adds a creamy, slightly sweet warmth that feels like a hug in cupcake form. They're moist, fluffy, and topped with a frosting that tastes like your favorite iced coffee, only better.
You don't need any fancy techniques or hard-to-find ingredients. Just a mixer, a muffin pan, and about an hour from start to finish (plus cooling time). Whether you're baking for a party, a weekend treat, or just because you deserve something special, these Baileys and Coffee Cupcakes deliver every single time.
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Baileys and Coffee Cupcakes Ingredients
Here's everything you'll need to make these Baileys and Coffee Cupcakes from scratch.
See Recipe Card Below This Post For Ingredient Quantities
For the Cupcakes:
- Cake flour: Creates a tender, soft crumb that melts in your mouth. Spooning and leveling the flour keeps the texture light.
- Espresso powder: Intensifies the coffee flavor without adding bitterness. You can find it in the coffee aisle or baking section.
- Baking powder and baking soda: Work together to give the cupcakes a gentle rise and fluffy texture.
- Salt: Balances the sweetness and brings out the coffee and Baileys flavors.
- Unsalted butter: Adds richness and moisture. Make sure it's softened to room temperature so it creams properly.
- Granulated sugar: Sweetens the batter and helps create a light, airy texture when creamed with the butter.
- Egg whites: Keep the cupcakes soft and moist without adding extra heaviness. Room temperature eggs mix in more smoothly.
- Pure vanilla extract: Adds warmth and depth to the flavor.
- Sour cream or plain yogurt: Keeps the cupcakes incredibly moist and tender. Either one works beautifully.
- Strong black coffee: Enhances the coffee flavor in the batter. Let it cool completely before adding it to the mix.
- Baileys Irish Cream: The star ingredient. It adds a creamy, slightly boozy sweetness that makes these cupcakes unforgettable.
For the Baileys Coffee Buttercream:
- Unsalted butter: The base of the frosting. Softened butter whips up light and fluffy.
- Confectioners' sugar: Sweetens and thickens the frosting to the perfect pipeable consistency.
- Espresso powder (optional): Boosts the coffee flavor in the frosting. Totally worth adding if you love coffee.
- Baileys Irish Cream: Adds flavor and a silky smooth texture to the buttercream.
- Strong black coffee: Deepens the coffee taste and balances the sweetness. Cool it before adding.
- Pinch of salt: Cuts through the sweetness and makes the flavors pop.
- Chocolate sprinkles (optional): A fun garnish that adds a little crunch and makes the cupcakes look bakery-perfect.
How to Make Baileys and Coffee Cupcakes
Follow these steps to bake the most delicious Baileys and Coffee Cupcakes you've ever tasted.
Preheat and prep: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners and a second pan with 2 liners so you have space for about 14 cupcakes total.
Mix the dry ingredients: In a medium bowl, whisk together the cake flour, espresso powder, baking powder, baking soda, and salt until everything is evenly combined. Set this bowl aside.
Cream the butter and sugar: Using a handheld or stand mixer, beat the softened butter on high speed for about 1 minute until it looks creamy and smooth. Add the granulated sugar and beat for 2 minutes until the mixture is light, fluffy, and well combined.
Add the wet ingredients: Beat in the egg whites and vanilla extract on medium-high speed until everything is mixed together. Then add the sour cream and mix until smooth and creamy.
Combine everything: With the mixer on low speed, gradually add the dry ingredients until just incorporated. Slowly pour in the cooled coffee and Baileys, mixing gently until the batter comes together. Don't over-mix here. If you see streaks, stir by hand with a spatula to finish.
Fill and bake: Spoon or pour the batter into the cupcake liners, filling each one about ⅔ full. Bake for 19 to 22 minutes, or until a toothpick inserted into the center comes out clean. If you're making mini cupcakes, bake for 11 to 13 minutes instead. Let the cupcakes cool completely in the pan before frosting.
Make the frosting: In a large bowl, beat the softened butter on medium speed for 2 minutes until it's smooth and fluffy. Add the confectioners' sugar, espresso powder (if using), Baileys, and coffee. Mix on low speed for 30 seconds to bring everything together, then increase to medium-high and beat for 2 minutes until the frosting is light and creamy.
Adjust the consistency: If the frosting feels too thin, add up to ½ cup more powdered sugar, a little at a time. If it's too thick, add another tablespoon of Baileys. Taste it and add a pinch of salt if you want to balance the sweetness.
Frost and garnish: Once the cupcakes are completely cool, frost them with the Baileys coffee buttercream using a piping bag or a knife. Top with chocolate sprinkles if you're feeling fancy.
Substitutions and Variations
You can tweak this recipe to fit what you have on hand or your flavor preferences.
- No cake flour? Substitute with 1 and ½ cups all-purpose flour plus ¼ cup cornstarch. Whisk them together before measuring.
- Skip the Baileys. Use heavy cream or half-and-half instead, but keep in mind you'll lose that signature Irish cream flavor.
- Make them non-alcoholic. Replace the Baileys with a mix of heavy cream and a splash of vanilla or almond extract. The Baileys and Coffee Cupcakes will still taste amazing.
- Add chocolate chips. Fold ½ cup of mini chocolate chips into the batter for extra richness.
- Try different frosting flavors. Swap the coffee in the buttercream for more Baileys, or add a teaspoon of cocoa powder for a mocha vibe.
- Make them mini. Use a mini muffin pan and bake for 11 to 13 minutes. You'll get about 36 mini cupcakes, perfect for parties.
Equipment For Baileys and Coffee Cupcakes
- Handheld or Stand Mixer: Makes creaming the butter and sugar a breeze and gives you a smooth, fluffy frosting.
- Glass Mixing Bowls: One for dry ingredients, one for wet. Glass bowls are sturdy and easy to clean.
- Whisk: For mixing the dry ingredients evenly.
- 12-count Muffin Pan: You'll need two pans total to make all 14 cupcakes.
- Cupcake Liners: Paper or foil liners keep the cupcakes from sticking and make cleanup easy.
- Piping Bag (Disposable or Reusable): Gives you a bakery-style finish on the frosting.
- Ateco 808 Piping Tip (Optional): My favorite tip for swirled frosting, but any large round or star tip works.
- Cupcake Carrier: Keeps your frosted cupcakes safe and fresh if you're bringing them somewhere.
Storage and Make-Ahead Tips
These Baileys and Coffee Cupcakes stay fresh for several days if you store them properly.
- Room temperature: Store frosted Baileys and Coffee Cupcakes in an airtight container for up to 2 days. Keep them somewhere cool and dry, away from direct sunlight.
- Refrigerator: If your kitchen is warm or you want them to last longer, refrigerate them for up to 5 days. Let them sit at room temperature for 20 minutes before serving so the frosting softens up.
- Freezer: Freeze unfrosted cupcakes in a freezer-safe container or bag for up to 3 months. Thaw them overnight in the fridge, then frost and serve. You can also freeze frosted cupcakes, but the texture of the buttercream might change slightly.
- Make the batter ahead: You can make the batter up to 1 day in advance. Cover it tightly and refrigerate, then bring it to room temperature before baking.
- Frosting in advance: The buttercream can be made up to 3 days ahead. Store it in the fridge, then re-whip it for a minute or two before using.
Serving Suggestions
These Baileys and Coffee Cupcakes pair beautifully with a few simple additions.
- With a hot cup of coffee: The flavors mirror each other perfectly. Serve them alongside a strong brew or a latte for the ultimate coffee lover's treat.
- Ice cream on the side: A scoop of vanilla or salted caramel ice cream turns these into a full-on dessert experience.
- Fresh whipped cream: A dollop of lightly sweetened whipped cream adds a cloud-like contrast to the rich frosting.
- Chocolate shavings: Sprinkle dark chocolate shavings on top for extra elegance and a little bitterness to balance the sweetness.
Expert Tips
Fill the liners properly. Too much batter and they'll overflow. Too little and they'll look flat. Aim for ⅔ full, and you'll get perfectly domed Baileys and Coffee Cupcakes every time.
Room temperature ingredients matter. Cold butter, eggs, and sour cream won't mix as smoothly, and you'll end up with a lumpy batter. Let everything sit out for about 30 minutes before you start.
Don't skip cooling the coffee. Hot coffee will melt the butter and mess up the texture of your batter. Brew it ahead of time and let it cool completely.
Use cake flour if you can. It makes a noticeable difference in how soft and tender the Baileys and Coffee Cupcakes turn out. If you only have all-purpose flour, you can substitute it, but the texture won't be quite as delicate.
FAQ
Do coffee and Baileys go together?
Absolutely. Coffee and Baileys are a classic pairing. The creamy sweetness of Baileys complements the bold, slightly bitter notes of coffee, creating a balanced and indulgent flavor. In these Baileys and Coffee Cupcakes, they work together to give you a rich, grown-up dessert that's never too sweet.
What is a coffee and Baileys drink called?
It's called an Irish Coffee, though that traditionally uses whiskey. When you mix coffee with Baileys specifically, some people call it a Baileys Coffee or a Creamy Coffee. Either way, it's delicious, and that same flavor combo shines in these Baileys and Coffee Cupcakes.
How many Baileys do you add to a cup of coffee?
For a drink, most people add 1 to 2 ounces (about 2 to 4 tablespoons) of Baileys per cup of coffee, depending on how strong they want the flavor. In this recipe, we use ⅓ cup in the batter and 3 tablespoons in the frosting for a noticeable but not overpowering taste.
What is the secret to a moist cupcake?
The secret is using the right balance of fat and liquid. In this recipe, the combination of butter, sour cream, coffee, and Baileys keeps the Baileys and Coffee Cupcakes incredibly moist. Also, don't overbake them. Pull them out as soon as a toothpick comes out clean, and let them cool in the pan so they stay tender.
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Baileys and Coffee Cupcakes
Ingredients
Method
- Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Prepare a second pan with 2 liners for the extra batter.
- In a medium bowl, whisk together the cake flour, espresso powder, baking powder, baking soda, and salt. Set aside.
- In a stand mixer or using a handheld mixer, beat the butter on high speed for about 1 minute until creamy. Add the sugar and beat on high for 2 minutes until light and fluffy.
- Add the egg whites and vanilla extract, then beat on medium-high speed until fully combined. Add the sour cream and mix until smooth.
- With the mixer on low speed, gradually add the dry ingredients until just combined. Slowly pour in the cooled coffee and Baileys, mixing until smooth. Avoid over-mixing.
- Spoon the batter into the liners, filling each about ⅔ full. Bake for 19-22 minutes, or until a toothpick inserted comes out clean. Allow cupcakes to cool completely before frosting.
- For the frosting, beat the butter on medium speed until creamy. Add the confectioners' sugar, espresso powder (if using), Baileys, and coffee. Beat for 2 minutes on medium-high speed.
- If the frosting is too thin, add more powdered sugar; if too thick, add more Baileys or coffee. Frost cooled cupcakes and optionally top with chocolate sprinkles.
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