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A close-up of a freshly baked Baileys and Coffee Cupcakes with fluffy buttercream frosting topped with chocolate sprinkles, showcasing its soft crumb.

Baileys and Coffee Cupcakes

5 from 1 vote
Rich, coffee-infused cupcakes with a touch of Baileys, perfect for coffee lovers!
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Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 50 minutes
Servings: 14 Cupcakes
Course: Cupcakes, Dessert
Cuisine: American, Irish
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Cupcake Ingredients:
  • 1and ¾ cups 207g cake flour spooned & leveled
  • 2 teaspoons espresso powder adds deep coffee flavor
  • ¾ teaspoon baking powder helps cupcakes rise
  • ¼ teaspoon baking soda leavening agent
  • ¼ teaspoon salt balances sweetness
  • ½ cup 113g unsalted butter softened for moisture and texture
  • 1 cup 200g granulated sugar adds sweetness
  • 3 large egg whites room temperature; for light airy texture
  • 1and ½ teaspoons pure vanilla extract flavor enhancer
  • ⅓ cup 80g sour cream or plain yogurt adds richness
  • ¼ cup 60ml strong black coffee cooled adds flavor
  • ⅓ cup 80ml Baileys Irish Cream rich flavor
Baileys Coffee Buttercream:
  • 1 cup 226g unsalted butter softened creamy base
  • 4 cups 480g confectioners’ sugar sweetness and structure
  • ½ teaspoon espresso powder optional for stronger flavor
  • 3 Tablespoons 45ml Baileys Irish Cream for flavor and smooth texture
  • 1and ½ Tablespoons strong black coffee cooled for moisture
  • pinch of salt balances sweetness
  • Optional: chocolate sprinkles for garnish

Method
 

  1. 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.
  2. In a medium bowl, whisk together the cake flour, espresso powder, baking powder, baking soda, and salt. Set aside.
  3. 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.
  4. Add the egg whites and vanilla extract, then beat on medium-high speed until fully combined. Add the sour cream and mix until smooth.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Nutrition

Serving: 1CupcakeCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 180mgPotassium: 90mgFiber: 1gSugar: 35gVitamin A: 320IUCalcium: 15mgIron: 1mg

Notes

These cupcakes bring the perfect balance of rich coffee and Baileys flavor, perfect for any occasion. The frosting is creamy and indulgent—add a pinch of chocolate sprinkles for a final touch of decadence!

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