Name: Baileys Coffee Cupcakes Recipe
Prep time: 2 h 38 min
Cook time: 22 min
Total time: 3 h
Cuisine: American
Ingredients: 1 and 3/4 cups (207g) cake flour (spooned & leveled); 2 teaspoons espresso powder; 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature; 1 cup (200g) granulated sugar; 3 large egg whites, at room temperature; 1 and 1/2 teaspoons pure vanilla extract; 1/3 cup (80g) sour cream or plain yogurt, at room temperature; 1/4 cup (60ml) strong black coffee, cooled to room temperature; 1/3 cup (80ml) Baileys Irish Cream; 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature; 4 cups (480g) confectioners’ sugar; 1/2 teaspoon espresso powder (optional); 3 Tablespoons (45ml) Baileys Irish Cream; 1 and 1/2 Tablespoons strong black coffee, cooled to room temperature; pinch of salt; Optional for garnish: chocolate sprinkles

If you adore the cozy flavors of coffee and the smooth richness of Irish cream, then you’re going to fall head over heels for this Baileys Coffee Cupcakes Recipe. These cupcakes marry bold espresso, strong black coffee, and the unmistakable warmth of Baileys Irish Cream into a tender, moist bite topped with dreamy coffee-spiked buttercream. Come on in and let me walk you through these delightful treats!

This image shows a close-up of several cupcakes arranged on a white marbled surface. Each cupcake has a golden-brown base in a dark brown paper liner. On top of the base, there is one thick layer of light beige frosting swirled into a soft peak, completely covered with dark chocolate sprinkles. The background is softly blurred but shows more cupcakes with the same style and topping. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baileys Coffee Cupcakes Recipe
Top Tip
How to Serve Baileys Coffee Cupcakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baileys Coffee Cupcakes Recipe

Why You'll Love This Recipe

I have to tell you, these Baileys and coffee cupcakes quickly became my go-to dessert when I want something special yet not fussy. The balance of coffee and Baileys is just perfect—it’s indulgent but not overpowering, with a texture so soft it practically melts in your mouth.

Rich, Layered Flavor: Combining espresso powder, strong black coffee, and Baileys gives these cupcakes a deliciously complex coffee taste.
Moist and Tender: Using sour cream (or yogurt) and carefully creamed butter keeps the crumb soft and delightful.
Luscious Buttercream: The Baileys coffee buttercream frosting is smooth, creamy, and just the right amount of sweet with a hint of espresso kick.
Perfectly Portionable: This recipe yields about 14 cupcakes, great for sharing or treating yourself throughout the week.

Ingredients & Why They Work

Before you start mixing, let’s talk ingredients. Using real cake flour is key here if you want that wonderfully tender crumb; it’s softer than all-purpose flour and helps create a light texture. Also, the espresso powder is a small but mighty ingredient—it amplifies the coffee flavor without any bitterness. And don’t skimp on the Baileys Irish Cream—it’s the star that adds that unmistakable Irish charm and richness.

Flat lay of a small mound of fine cake flour, a small white ceramic bowl of dark espresso powder, a small white ceramic bowl of pale baking powder, a small white ceramic bowl of light baking soda, a small white ceramic bowl of coarse salt, a square of unsalted butter softened to creamy texture, a small white ceramic bowl of granulated sugar, three whole clean brown eggs, a small white ceramic bowl of clear vanilla extract, a small white ceramic bowl of creamy sour cream, a small white ceramic bowl of dark strong black coffee, a small white ceramic bowl of rich creamy Baileys Irish Cream, a large square of unsalted butter softened to creamy texture, a small white ceramic bowl of fine confectioners’ sugar, and a small white ceramic bowl of chocolate sprinkles, all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cake Flour: Gives the cupcakes a delicate, tender texture that all-purpose flour can’t quite match.
Espresso Powder: Intensifies the coffee flavor beautifully without adding grit or bitterness.
Baking Powder & Baking Soda: Work together to ensure the cupcakes rise perfectly and stay fluffy.
Salt: Balances sweetness and enhances overall flavor.
Unsalted Butter: Softened to room temperature, it adds richness and moisture.
Granulated Sugar: Sweetens and helps with the cupcake’s tender crumb.
Egg Whites: Provide structure and lighten the batter for a soft crumb.
Vanilla Extract: Adds warm, aromatic notes to the cake.
Sour Cream or Plain Yogurt: Adds moisture and a slight tang to balance the sweetness.
Strong Black Coffee: Contributes depth of flavor and intensifies the coffee notes.
Baileys Irish Cream: The luxurious ingredient that ties it all together with creamy, boozy goodness.
Confectioners’ Sugar: Essential for the smooth, creamy texture of the buttercream frosting.
Pinch of Salt (in frosting): Keeps the sweetness of the buttercream in check and brightens the coffee flavor.
Optional Chocolate Sprinkles: For that extra touch of fun and texture on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Baileys Coffee Cupcakes Recipe is just how easy it is to customize. Whether you're cutting back on alcohol, playing with coffee flavors, or adapting for dietary needs, you can make these cupcakes uniquely yours while still packing in that iconic Baileys and coffee combo.

Alcohol-Free Version: I’ve made these before by swapping out the Baileys Irish Cream for extra strong black coffee in both the batter and frosting. The flavor remains rich and coffee-forward without the alcohol, perfect for all ages or those avoiding alcohol.
Flavored Baileys Twist: Sometimes, I like to try flavored Baileys—like salted caramel or espresso—straight in the batter and frosting. It’s a simple swap that adds a fun twist, making the cupcakes taste even more indulgent.
Dairy-Free Adaptation: If you want a dairy-free option, substitute the butter with a plant-based alternative and use coconut yogurt instead of sour cream. The texture is surprisingly close, and you still get that beautiful balance between coffee and cream.
Mini Cupcakes: For parties or just bite-sized treats, make mini versions by using mini liners and baking for about 13 minutes. These bake faster and are perfect finger-friendly desserts for crowd-pleasing moments.

Step-by-Step: How I Make Baileys Coffee Cupcakes Recipe

The image shows a close-up of a cupcake cut in half, revealing two layers: the bottom layer is a light brown, textured cake with small air holes, and the top layer is a thick, creamy beige frosting with a smooth texture and slightly swirled pattern. The frosting is decorated with small, dark brown chocolate sprinkles scattered on top. The cupcake sits on a white marbled surface, with blurred parts of other cupcakes and a dark bottle in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prepare

Start by heating your oven to 350°F (177°C). Line a 12-cup muffin tin with cupcake liners, and get a second pan ready with a couple more liners for a total of about 14 cupcakes. Having everything prepped means less scrambling later, and it also helps the batter go straight into the pans smoothly, avoiding any mess.

Step 2: Whisk Together Dry Ingredients

In a medium bowl, whisk the cake flour, espresso powder, baking powder, baking soda, and salt together. This step ensures all the leavening and flavors are evenly distributed, so your cupcakes rise perfectly and have that subtle coffee kick throughout.

Step 3: Cream Butter and Sugar

Using your mixer on high speed with a paddle attachment, beat the softened butter until smooth and creamy, about 1 minute. Then add the sugar and continue beating on high for 2 minutes until fluffy and light. This creaming step is key — it traps air that helps give your cupcakes that tender crumb. Remember to scrape the bowl sides and bottom to make sure everything’s mixing evenly.

Step 4: Add Egg Whites, Vanilla, and Sour Cream

Next, add the egg whites and vanilla extract to the butter-sugar mixture and beat on medium-high just until combined. Then, mix in the sour cream. This adds moisture and a gentle tang that balances the sweetness and gives the cupcakes their tender texture. Again, scrape the bowl so no pockets of unmixed batter remain.

Step 5: Combine Dry Ingredients and Liquids

Switch your mixer to low speed and gradually add the dry ingredients until just mixed in. Then, while still on low, slowly pour in the cooled strong black coffee, followed by the Baileys Irish Cream. Mix just until fully combined — over-mixing can make the cupcakes tough. If you spot any lumps at the bottom, a quick whisk by hand will smooth them out nicely.

Step 6: Fill Liners and Bake

Spoon or pour the batter into your cupcake liners, filling each about two-thirds full to avoid overflow. Bake for 22 minutes, or until a toothpick inserted in the center comes out clean. If you're making minis, pop them in for roughly 13 minutes instead. Once baked, allow the cupcakes to cool completely—this helps the buttercream stay nice and creamy when you frost.

Step 7: Whip Up the Baileys Coffee Buttercream

Beat the softened butter on medium speed for about 2 minutes until creamy. Add the confectioners’ sugar, espresso powder (if using), Baileys, strong black coffee, and a pinch of salt. Start beating at low speed for 30 seconds, then crank it up to medium-high and beat for 2 full minutes until fluffy. If the frosting feels too thin, add up to ½ cup more sugar. Too thick? Add a bit more Baileys. The salt helps balance the sweetness perfectly.

Step 8: Frost and Garnish

Once your cupcakes are cool, pipe or spread the luscious Baileys coffee buttercream on top. For an extra touch, sprinkle with chocolate sprinkles. A piping bag fitted with an Ateco 808 tip can give your cupcakes that professional, bakery-style finish. Store any leftovers covered in the fridge for up to 5 days.

Top Tip

These Baileys Coffee Cupcakes are all about balance — balancing the coffee and Irish cream flavors, and achieving the perfect moistness and fluffiness. Here are some tips I’ve learned to make your baking adventure a breeze and your cupcakes unforgettable.

Room Temperature Ingredients: Make sure your butter, sour cream, egg whites, and coffee are all at room temperature before mixing. This helps everything blend smoothly and keeps your batter light and airy.
Don’t Overmix the Batter: Once you add the dry ingredients, mix just until combined. Overmixing can make the cupcakes dense instead of tender — it’s a subtle but important step I learned the hard way.
Sifting and Measuring Flour: Using real cake flour spooned and leveled gives these cupcakes their delicate crumb. If you need to substitute, take the time to make a proper cake flour substitute to get that texture just right.
Frosting Consistency: If your buttercream feels too thin after adding Baileys and coffee, add more confectioners’ sugar gradually. If it’s too thick, a little more Baileys or coffee thins it out perfectly. I always adjust by feel and taste to get that luscious, pipeable frosting.

How to Serve Baileys Coffee Cupcakes Recipe

A close-up view of creamy, smooth light beige frosting swirled inside a clear glass bowl. The texture is soft and thick, with gentle peaks and folds creating a flowing pattern. A red silicone spatula’s edge is visible on the right side of the bowl, lightly coated with the frosting. The bowl sits on a white marbled surface with a hint of a tan textured cloth beneath it. The lighting highlights the creamy texture and careful swirls, showing the softness of the frosting photo taken with an iphone --ar 2:3 --v 7

Garnishes

These cupcakes are charming on their own, but a few thoughtful garnishes can elevate them beautifully. Chocolate sprinkles add crunch and a touch of festivity. For a more decadent touch, try shaving some dark chocolate curls over the frosting or dusting the tops lightly with cocoa powder or extra espresso powder. Even a tiny dusting of edible gold flakes can add unexpected elegance for special occasions.

Side Dishes

Serve these moist, flavorful Baileys coffee cupcakes alongside a strong cup of freshly brewed coffee or espresso to complement the flavors. If you want to offer variety, pair them with a creamy Irish cream liqueur cocktail or a smooth hot chocolate for a cozy dessert spread. For an extra touch, fresh berries or lightly whipped cream make refreshing palate cleansers between bites.

Make Ahead and Storage

Storing Leftovers

Once frosted, store leftover Baileys Coffee Cupcakes in an airtight container in the refrigerator for up to 5 days to keep the buttercream fresh and stable. You can also keep unfrosted cupcakes covered at room temperature or refrigerated for 1 day ahead, which is handy if you want to bake in advance and frost later.

Freezing

These cupcakes freeze wonderfully! Whether frosted or unfrosted, place them in a single layer in a freezer-safe container or wrap individually with plastic wrap and then foil. Freeze for up to 2-3 months. When ready to enjoy, thaw overnight in the refrigerator to maintain their lovely texture and flavor.

Reheating

Since these are cupcakes, reheating isn’t usually necessary, but if you prefer your cupcakes slightly warmed, remove them from the fridge and let come to room temperature first. You can gently microwave (uncovered) for about 10-15 seconds per cupcake just to take the chill off, but avoid heating too long to prevent melting the frosting.

Frequently Asked Questions:

Can I make these Baileys Coffee Cupcakes dairy-free?

This recipe relies on butter and sour cream for its tender crumb, so for a true dairy-free version, you'll want to use suitable dairy-free substitutes like vegan butter and plant-based yogurt. Keep in mind the texture might differ slightly, but many find these swaps work well with some experimentation.

What can I use instead of Baileys Irish Cream?

For an alcohol-free version or if you don’t have Baileys on hand, simply replace it with additional strong black coffee in equal amounts. This keeps the coffee flavor front and center without the Irish cream’s richness.

How do I prevent the cupcakes from sinking or being dense?

Ensuring your ingredients are at room temperature, properly creaming the butter and sugar, and not overmixing the batter after adding dry ingredients are key steps. Also, using fresh baking powder and baking soda helps your cupcakes rise perfectly fluffy every time.

Can I use these cupcakes to make a layered cake?

Absolutely! The batter and frosting are perfect for a 6-inch layer cake. For a larger 9-inch cake, adjust sugar and liquids as suggested in the notes to maintain the right texture and flavor balance.

Final Thoughts

Baking these Baileys Coffee Cupcakes is a delightful experience, blending rich coffee notes with the smooth warmth of Irish cream in every bite. Whether you’re treating yourself or impressing friends, these cupcakes bring a comforting indulgence that feels like a warm hug in dessert form. I hope these tips and storage ideas make your baking enjoyable and stress-free — happy baking and savor every delicious moment!