Best 8 Irish Cream Cupcakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful journey of flavors with Irish Cream Cupcakes, a symphony of sweet and creamy sensations. These cupcakes are a delightful treat that combines the rich, velvety taste of Irish cream with the light and fluffy texture of a perfectly baked cupcake. Topped with a luscious Irish cream frosting, each bite is a moment of pure bliss. Whether you're celebrating a special occasion or simply craving a sweet indulgence, these cupcakes are sure to steal your heart. Discover the magic of Irish Cream Cupcakes with our collection of delectable recipes, each offering a unique twist on this classic dessert.

Here are our top 8 tried and tested recipes!

CHOCOLATE STOUT CUPCAKES WITH IRISH CREAM BUTTERCREAM



Chocolate Stout Cupcakes with Irish Cream Buttercream image

Magic happens when you combine stout beer with Betty Crocker™ Super Moist™ devil's food cake.

Provided by By Angie McGowan

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1 1/4 cups stout beer
1/2 cup vegetable oil
3 eggs
1/2 cup shortening
1/2 cup butter, softened
1 box (1 lb) powdered sugar (4 cups)
1 teaspoon vanilla
3 to 4 tablespoons Irish cream liqueur

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
  • Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
  • In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined. Add vanilla and 2 tablespoons of the liqueur; beat until blended. Add enough of the remaining 1 to 2 tablespoons liqueur, 1 teaspoon at a time, beating until frosting is light and fluffy.
  • Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes.

Nutrition Facts : Calories 280, Carbohydrate 35 g, Cholesterol 35 mg, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 28 g, TransFat 1 g

CHOCOLATE STOUT AND IRISH CREAM LIQUEUR CUPCAKES



Chocolate Stout and Irish Cream Liqueur Cupcakes image

Provided by Food Network

Time 52m

Yield 24 cupcakes

Number Of Ingredients 13

1 1/2 cups Irish stout (recommended: Guinness)
4 ounces unsalted butter
3/4 cup Dutch-processed cocoa powder
2 cups dark brown sugar
3/4 cup sour cream
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
Irish Liqueur Frosting, recipe follows
1 pound unsalted butter
4 tablespoons Irish cream liqueur (recommended: Baileys)
4 cups confectioners' sugar

Steps:

  • Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
  • Place the stout and butter in a medium-size saucepan and whisk together on medium heat until the butter is melted. Remove from the heat. Sift the cocoa powder into a medium-size bowl and add the sugar. Slowly whisk into the stout mixture. In a small bowl, combine the sour cream, eggs, and vanilla and lightly whisk until smooth. Add this mixture to the saucepan and whisk thoroughly (it may appear lumpy). Sift the flour and baking soda together in another small bowl and then add it to the saucepan, mixing a final time until the color is even.
  • Fill the cupcake liners three-quarters full with batter and bake until the cakes spring back after touching, about 27 minutes. Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack.
  • To assemble: Pipe the frosting onto cooled cupcakes using a large plain tip. Dust with cocoa powder if preferred.
  • Cream the butter in the bowl of an electric stand mixer until pale. Turn the mixer to low speed and add the Irish liqueur in a steady stream. Slowly add the confectioners' sugar and continue beating until a creamy consistency is achieved.

BAILEY'S IRISH CREAM CUPCAKES



Bailey's Irish Cream Cupcakes image

Here's a yummy treat to help celebrate your St. Patrick's Day celebration. These from-scratch cupcakes are moist and festive! Recipe is from Woman's World.

Provided by CookingONTheSide

Categories     Dessert

Time 52m

Yield 18 serving(s)

Number Of Ingredients 16

3/4 cup unsweetened cocoa powder
3/4 cup hot water
6 tablespoons butter, room temperature
1 cup butter, at room temperature
1 2/3 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup dark brown sugar, packed
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
2 eggs
1/4 cup miniature chocolate chip
1 (1 lb) package confectioners' sugar
1/4 cup irish cream, such as Bailey's (or heavy cream)
1/8 teaspoon leaves green concentrated food coloring, plus additional

Steps:

  • Preheat oven to 350 degrees F.
  • Line 18 muffin cups with liners.
  • In bowl, mix cocoa and hot water until dissolved; reserve.
  • Melt 6 T butter; reserve.
  • In bowl, mix flour with next five ingredients.
  • Whisk in buttermilk, eggs, melted butter and cocoa mixture.
  • Stir in chips.
  • Divide among liners.
  • Bake 18-22 minutes or until toothpick inserted comes out clean.
  • Cool 10 minutes.
  • Transfer from pan to racks; cool.
  • On medium-high speed, beat remaining butter until fluffy.
  • Gradually beat in confectioners' sugar until blended.
  • Add liqueur; beat until light and fluffy, 2 minutes.
  • Beat in 1/8 t food coloring until blended.
  • If desired, fit large star tip into pastry bag.
  • Using paintbrush starting at tip of bag, paint 2-3 lines of food coloring along inside, ending 1 inch from edge.
  • Place bag in glass; fill with frosting.
  • Pipe, or with spoon, spread frosting over cupcakes.
  • If desired, decorate with shamrocks.

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.

STOUT & IRISH CREAM CUPCAKES



Stout & Irish Cream Cupcakes image

This is a recipe that I got from browneyedbaker its great for St. Patricks Day or any other holiday for that matter

Provided by Richie352

Categories     Dessert

Time 57m

Yield 24 cupcakes

Number Of Ingredients 16

1 cup Guinness stout
1 cup unsalted butter, at room temperature
3/4 cup Dutch-processed cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 eggs
2/3 cup sour cream
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey
2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons bailey's irish cream

Steps:

  • 1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
  • 2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.
  • 3. To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.
  • 4. To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top.
  • 5. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
  • 6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container.

Nutrition Facts : Calories 510.8, Fat 28.6, SaturatedFat 17.8, Cholesterol 91.4, Sodium 182.6, Carbohydrate 55.7, Fiber 1.2, Sugar 41.4, Protein 3.2

GUINNESS CUPCAKES WITH BAILEY’S IRISH CREAM BUTTERCREAM



GUINNESS CUPCAKES WITH BAILEY’S IRISH CREAM BUTTERCREAM image

Categories     Chocolate     Dessert     Bake

Yield 20-24 cupcakes

Number Of Ingredients 19

Chocolate Cupcakes:
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)
Baileys Frosting (see Recipe Notes)
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)

Steps:

  • Make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners. Bake cake until tester inserted into center comes out clean, about 17 minutes. Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth Add the butter and whiskey (if you're using it) and stir until combined. Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped. Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom - aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your "tasters". Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top. Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time. When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn't, but just in case) beat in another spoonful or two of powdered sugar. Ice and decorate the cupcakes.

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

GUINNESS CUPCAKES WITH IRISH CREAM FROSTING



Guinness Cupcakes with Irish Cream Frosting image

I wanted to really make something stereotypically Irish from an American perspective this St. Patrick's day, just to be as campy as possible really. So I made chocolate cake out of Guinness, (which is of no big event, I bake with beer constantly.) but the Guinness has a very distinct flavor. I also whipped butter cream from Kerry...

Provided by Maggie May Schill

Categories     Other Desserts

Time 35m

Number Of Ingredients 25

FOR CAKE:
4 c sugar
4 c cake flour
4 large eggs, room temperature
1 1/4 Tbsp baking powder
2 Tbsp pure vanilla extract
1 tsp kosher salt
1 1/3 c sour cream
3 oz instant chocolate pudding powder mix
1/2 c black coffee
1 1/2 c guinness stout beer
2 c kerry gold unsalted butter
1 1/2 c unsweetened coco powder (not dutch process!!!)
FOR GANACHE FILLING
2 c heavy cream
3 c bittersweet chocolate, chopped
1/4 c single malt whiskey
1 tsp pure vanilla extract
1 Tbsp unsalted butter
FOR IRISH CREAM FROSTING
1 c kerry gold unsalted irish butter, room temperature
3 1/4 c confectioners' sugar
1/2 Tbsp pure vanilla extract
3 Tbsp irish cream liqueur
green food coloring

Steps:

  • 1. Preheat oven to 350'F Line two cupcake pans with cupcake liners. Total 24 cupcakes.
  • 2. Place a medium sized sauce pan over medium heat on the stove. Add black coffee, butter, and 1 cup of Guinness to the sauce pan and bring it all to a low simmer. Add cocoa powder and whisk until smooth. Take off the heat and set aside to cool.
  • 3. Sift flour, baking powder, pudding powder, and salt together in a large mixing bowl. Set aside.
  • 4. In a large bowl with an electric mixer cream sugar and eggs together.
  • 5. Add vanilla extract and sour cream to the egg mixture and mix on medium speed until a bit fluffy. About 3 minutes.
  • 6. Add cooled stout/cocoa mixture to the egg mixture slowly. Be sure the stout has cooled enough to where it will not cook the eggs. Completely incorporate into batter.
  • 7. Add flour mixture to egg mixture in 3rds. Completely incorporate each 3rd of flour before adding the next 3rd of flour.
  • 8. With the mixer still on, add the remaining 1/2 cup of Guinness and turn mixer on high to whip the stout into the batter.
  • 9. Pour batter out into the two pans. Bake on a center rack for 21 minutes, or until tooth pick comes out clean. Cool completely on a wire wrack.
  • 10. For Ganache filling: 1- Bring heavy cream to a low boil along with vanilla. Be sure to stir continuously to avoid scorching the cream. 2- in a large mixing bowl add chopped chocolate and butter. 3- Once cream is at a low boil remove from heat and pour over chocolate. Stir vigorously until chocolate is completely melted into cream. 4- Cover and put in refrigerator for 2 hours.
  • 11. For Irish Cream Frosting: 1- Beat Kerry Gold butter on medium speed with an electric mixer until fluffy. 2- Add Irish cream and vanilla to the butter and continue to beat until completely incorporated. 3- On medium speed, gradually beat confectioner's sugar into the butter mixture 1/2 cup at a time. 4- Once all sugar is completely incorporated into the butter, beat in green food coloring if desired.
  • 12. Assembly: 1- Once cakes are cooled, core each cake with a sharp paring knife, or with a cupcake corer. Be sure not to cut too deep, or you will lose too much cake. 2- Pipe/or spoon in chilled ganache into each cup cake hole. 3- Pipe Irish Cream frosting onto each cake as desired.

Tips:

  • Use room temperature ingredients. This will help the cupcakes bake evenly and prevent them from becoming dry.
  • Cream the butter and sugar together until light and fluffy. This will incorporate air into the batter and make the cupcakes light and airy.
  • Gradually add the eggs, one at a time. This will prevent the batter from curdling.
  • Do not overmix the batter. Overmixing can toughen the cupcakes.
  • Fill the cupcake liners only 2/3 full. This will prevent the cupcakes from overflowing.
  • Bake the cupcakes at 350 degrees Fahrenheit for 18-20 minutes. Or until a toothpick inserted into the center comes out clean.
  • Allow the cupcakes to cool completely before frosting them. This will prevent the frosting from melting.
  • For the Irish cream frosting, whip the heavy cream until stiff peaks form. Then, gradually add the Irish cream liqueur and powdered sugar until the frosting is light and fluffy.
  • Decorate the cupcakes with your favorite toppings. Some popular options include chocolate chips, sprinkles, or chopped nuts.

Conclusion:

Irish cream cupcakes are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be decorated in a variety of ways. So next time you are looking for a sweet treat, give Irish cream cupcakes a try!

Related Topics