Best 7 Coffee Frosted Irish Cream Cupcakes Recipes

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Indulge your taste buds with the enchanting flavors of Coffee Frosted Irish Cream Cupcakes, a delightful treat that blends the rich aroma of coffee with the creamy smoothness of Irish cream. These delectable cupcakes feature a moist and fluffy vanilla cake base, generously filled with a luscious Irish cream center that bursts with flavor in every bite. Topped with a velvety coffee frosting, these cupcakes are a symphony of textures and flavors that will tantalize your senses.

Immerse yourself in the delightful journey of baking these Coffee Frosted Irish Cream Cupcakes. The Vanilla Cupcakes recipe provides a step-by-step guide to creating the perfect base for your cupcakes, ensuring a light and airy texture that complements the rich fillings. Discover the secrets of making the Irish Cream Filling, a creamy and decadent center that elevates these cupcakes to a whole new level of indulgence. Finally, learn the art of crafting the Coffee Frosting, a smooth and flavorful topping that adds the perfect finishing touch to these irresistible treats.

Here are our top 7 tried and tested recipes!

COFFEE FROSTED IRISH CREAM CUPCAKES



Coffee Frosted Irish Cream Cupcakes image

The perfect cupcake for grown ups! I originally found this recipe on LifesAmbrosia website, and the irish cream filling is the frosting recipe from betty crockers irish cream brownies. Prep and cooking times approximated, it really depends how distracted I get while waiting for the cupcakes to cool :)

Provided by tiffany42457

Categories     Dessert

Time 1h5m

Yield 17-20 serving(s)

Number Of Ingredients 15

1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) package cook and serve chocolate pudding mix (3.4 oz)
3 eggs
3/4 cup irish cream
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup unsalted butter (softened)
2 cups powdered sugar
2 tablespoons irish cream
1/2 teaspoon vanilla
2 teaspoons milk
1/2 cup unsalted butter (softened)
3 3/4 cups powdered sugar
1 tablespoon milk
3 tablespoons coffee (instant coffee VIA by starbucks works well)

Steps:

  • Preheat oven to 325 degrees.
  • CUPCAKES.
  • Mix together cake and pudding mix,(sifting ingredients together if you have a sifter).
  • Mix together wet cupcake ingredients
  • Combine wet and dry ingredients.
  • Using paper lined cupcake pan, fill liners 2/3 full.
  • Bake for 20-25 minutes.
  • When cupcakes are done remove to cooling rack and allow to cool completely before next steps.
  • FILLING.
  • Beat butter until fluffy.
  • Add sugar, irish cream, vanilla, and milk.
  • Beat until uniform.
  • Cut "x" markes into the top of the cooled cupcakes with a knife (about 1 inch deep).
  • Place filling in patry bag with metal tip (round or star tips work best).
  • Fill inside of cupcake until filling level with top of cupcake.
  • FROSTING.
  • Beat butter until fluffy.
  • Slowly add remainig frosting ingredients.
  • I like to take the VIA and add it directly to tbsp of water, and make super strong coffee directly in tbsp then add it to mixture. I usually mix well after each addition of coffee and taste test to make sure the coffee flavor isn't too strong or too weak.
  • Once mixed frost cupcakes.
  • Optional: Dust with coco powder and top with chocolate covered espresso bean.

Nutrition Facts : Calories 458.3, Fat 19.6, SaturatedFat 8.3, Cholesterol 62.4, Sodium 235.9, Carbohydrate 69.6, Fiber 0.6, Sugar 55.4, Protein 2.8

IRISH CREAM CUPCAKES



Irish Cream Cupcakes image

If you're looking for a grown-up cupcake, give these a try. You'll have a hard time limiting yourself to one! -Jenny Leighty, West Salem, Ohio

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 14

1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
3/4 cup unsweetened applesauce
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup Irish cream liqueur
FROSTING:
1/3 cup butter, softened
4 ounces reduced-fat cream cheese
6 tablespoons Irish cream liqueur
4 cups confectioners' sugar

Steps:

  • Preheat oven 350°. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition., Beat in applesauce and vanilla (mixture may appear curdled). Combine the flour, baking powder and salt; add to the creamed mixture alternately with liqueur, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter and cream cheese until fluffy. Beat in liqueur. Add confectioners' sugar; beat until smooth. Pipe over tops of cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 273 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 170mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 0 fiber), Protein 2g protein.

IRISH COFFEE CUPCAKES



Irish Coffee Cupcakes image

Irish coffee CUPCAKES! Moist brown sugar cupcakes topped with boozy buttercream. Perfect for parties or St. Paddy's Day!

Provided by Ashley Manila

Categories     Dessert

Time 40m

Number Of Ingredients 20

2 cups all-purpose flour (be sure NOT to pack your flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup whole milk
1/4 cup full-fat sour cream
1 stick unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 teaspoon vanilla extract
2 large eggs plus one large egg yolk, at room temperature
1/2 cup hot and strong coffee
2 sticks unsalted butter, VERY soft
4 cups confectioners' sugar, sifted
2 teaspoons vanilla extract
2 tablespoons Irish whiskey
2 tablespoons cold coffee or espresso
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees (F). Line a 12-mold cupcake tin with paper liners and lightly spray the liners with non-stick spray, set aside. In a large bowl combine the flour, baking powder, baking soda, salt, and cinnamon, set aside. In a small bowl combine the milk and sour cream, mix well to combine and set aside. In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the butter and both sugars until light and fluffy, about 3-4 minutes (don't skimp on time here!). Beat in the vanilla extract, then add in the eggs and egg yolk, one at a time, beating well after each addition. Reduce mixer speed to low and gradually add in flour mixture in 2 additions, alternating with sour cream/milk mixture, beginning and ending with flour. Finally stir in the hot coffee, beating until combined.
  • Fill the prepared cupcake tins 3/4 of the way full. Bake in preheated oven for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely.
  • Using an electric mixer fitted with the paddle attachment, or an electric handheld mixer, beat the butter in a large bowl until smooth. Reduce the mixer speed to low and gradually beat in the confectioners' sugar, one cup at a time, until it has all been added. The mixture will look thick and clumpy - don't fret! Add in the vanilla extract, Irish whiskey, cold coffee, and salt and
  • beat on low until incorporated, then increase the speed to medium-high and beat the frosting until light and fluffy. If the frosting appears to thick, add in an extra tablespoon or two of coffee; if the frosting appears too thin, add in an extra 1/4 cup or so of confectioners' sugar. Frost cupcakes as desired, and lightly sprinkle with cinnamon (optional). Cupcakes are best served the day they are made, but will keep, stored in the fridge and covered, for up to 2 days. Bring to room temperature before serving.

COFFEE AND IRISH CREAM BUNDT® CAKE



Coffee and Irish Cream Bundt® Cake image

One of my husband's favorite drink combos is Baileys® and coffee, so I decided to make the dynamic duo into a cake. It's delicious when served with some lightly sweetened whipped cream.

Provided by Kim

Categories     Bundt Cake

Time 1h25m

Yield 12

Number Of Ingredients 13

¼ cup strongly brewed coffee, cooled to room temperature
2 tablespoons instant espresso powder
2 ¾ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
1 cup unsalted butter, softened
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 cup firmly packed brown sugar
3 large eggs, at room temperature
1 tablespoon vanilla extract
1 cup Irish cream liqueur (such as Baileys®)
¾ cup mini chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
  • Mix together coffee and espresso powder in a small bowl or measuring cup until dissolved. Set aside.
  • Mix together flour, baking powder, and salt in a medium bowl until combined.
  • Cream together butter, cream cheese, white sugar, and brown sugar in a large bowl until smooth and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Add coffee-espresso mixture and vanilla and mix until combined. Add 1/2 of the flour mixture and stir until just combined. Pour in Irish cream and mix until combined. Add remaining flour mixture and mix until just combined. Fold in mini chocolate chips.
  • Pour batter evenly into the prepared pan. Tap pan gently on the counter a few times to disperse any air bubbles.
  • Place pan into the preheated oven and bake until the top of the cake springs back lightly when touched, 55 to 60 minutes. Allow cake to cool for 15 minutes in the pan before removing to a wire rack to cool completely.

Nutrition Facts : Calories 571.6 calories, Carbohydrate 73.8 g, Cholesterol 61.5 mg, Fat 25.5 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 15.8 g, Sodium 269.6 mg

IRISH COFFEE CUPCAKES



Irish Coffee Cupcakes image

In celebration of St. Patrick's Day, we've reimagined the traditional drink as a cupcake for grown-ups. The moist, delicate Irish Coffee Cupcakes are flavored with espresso and brown sugar and topped with billowy whipped-cream frosting spiked with whiskey. A dusting of espresso powder makes a festive finish. If you don't have two muffin tins, bake these cupcakes in batches.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 15

Number Of Ingredients 15

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup boiling water
2 tablespoons instant-espresso powder
1/4 cup whole milk
1 stick unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
1 cup heavy cream
1 tablespoon confectioners' sugar
1 tablespoon whiskey
Instant-espresso powder, for dusting

Steps:

  • Preheat oven to 350 degrees. Make the cupcakes: Whisk together flour, baking powder, baking soda, and salt. Pour water over espresso powder; let cool. Combine espresso with milk. Beat butter and granulated and brown sugars with a mixer on medium speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with espresso-milk mixture, beginning and ending with flour (batter may look broken).
  • Fill 15 cups (of two 12-cup muffin tins) three-quarters full. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Let cool; turn out cupcakes from tins.
  • Make the frosting: Whisk together cream and confectioners' sugar until medium peaks form. Add whiskey; whisk until slightly stiff peaks form.
  • Top each cupcake with 2 tablespoons frosting; dust with espresso powder.

IRISH CREAM COFFEE



Irish Cream Coffee image

A steaming cup of this jazzed-up coffee makes the perfect pick-me-up any time of day. Try experimenting with other liqueurs or creamers to give each cup new life. -Carol Fate, Waverly, Illinois

Provided by Taste of Home

Time 10m

Yield 4 servings.

Number Of Ingredients 4

8 teaspoons sugar
4 ounces Irish cream liqueur or refrigerated Irish creme nondairy creamer
4 cups hot brewed coffee
Whipped cream

Steps:

  • Divide sugar and liqueur among four mugs; stir in coffee. Garnish with whipped cream. Serve immediately.

Nutrition Facts : Calories 152 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.

CREAMY IRISH COFFEE



Creamy Irish Coffee image

My maternal grandma seldom drank more than a glass of champagne at Christmas, but she couldn't resist my Creamy Irish Coffee. -Rebecca Little, Park Ridge, Illinois

Provided by Taste of Home

Time 10m

Yield 4 servings.

Number Of Ingredients 4

3 cups hot strong brewed coffee
4 ounces Irish cream liqueur
Sweetened whipped cream, optional
Chocolate shavings, optional

Steps:

  • Divide coffee and liqueur among 4 mugs; stir. If desired, top with whipped cream and chocolate shavings.

Nutrition Facts : Calories 118 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.

Tips:

  • Use room temperature ingredients for a smoother batter.
  • Cream the butter and sugar together until light and fluffy for a more flavorful cupcake.
  • Add the eggs one at a time, mixing well after each addition.
  • Do not overmix the batter, as this can result in tough cupcakes.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool completely before frosting them.
  • For a richer frosting, use heavy cream instead of milk.
  • If you don't have Irish cream liqueur, you can substitute another type of flavored liqueur, such as Bailey's or Kahlua.
  • Decorate the cupcakes with sprinkles, chocolate shavings, or other toppings of your choice.

Conclusion:

Coffee Frosted Irish Cream Cupcakes are a delicious and decadent treat that are perfect for any occasion. With their moist and flavorful cake and rich and creamy frosting, these cupcakes are sure to please everyone. Whether you're a fan of Irish cream or just looking for a new and exciting cupcake recipe, these cupcakes are sure to hit the spot. So next time you're in the mood for a sweet treat, give Coffee Frosted Irish Cream Cupcakes a try.

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