Description
These Baileys and coffee cupcakes are moist, flavorful treats combining strong black coffee, espresso powder, and rich Baileys Irish Cream in a tender cake, topped with a luscious Baileys coffee buttercream frosting. Perfect for coffee and Irish cream lovers looking for an indulgent dessert.
Ingredients
Units
Scale
Cupcakes
- 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
Baileys Coffee Buttercream
- 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
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners, plus a second pan lined with 2 liners for a total of about 14 cupcakes. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together cake flour, espresso powder, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add granulated sugar and beat on high speed for 2 minutes until well combined and fluffy. Scrape down sides and bottom of the bowl as needed.
- Add Egg Whites and Vanilla: Add the egg whites and vanilla extract to the butter-sugar mixture. Beat on medium-high speed until combined. Then beat in the sour cream. Scrape the bowl again to ensure even mixing.
- Incorporate Dry Ingredients and Liquids: With the mixer on low speed, add the dry ingredient mixture until just incorporated. While still mixing on low speed, slowly pour in the cooled black coffee, then the Baileys Irish Cream. Continue mixing just until combined, avoiding over-mixing. Whisk by hand if necessary to remove any lumps at the bottom of the bowl.
- Fill Cupcake Liners and Bake: Spoon or pour the batter into cupcake liners filling them about two-thirds full to prevent overflow. Bake the cupcakes for 22 minutes or until a toothpick inserted in the center comes out clean. For mini cupcakes, bake for 13 minutes. Remove from oven and allow cupcakes to cool completely before frosting.
- Make the Buttercream Frosting: Using a mixer with paddle or whisk attachment, beat the softened butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, espresso powder (if using), Baileys Irish Cream, black coffee, and a pinch of salt. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Adjust consistency by adding up to 1/2 cup more confectioners’ sugar if too thin or 1 extra tablespoon Baileys if too thick. Adjust sweetness with salt if too sweet.
- Frost and Garnish: Pipe or spread the buttercream onto the cooled cupcakes. Decorate with chocolate sprinkles if desired. Store leftover cupcakes covered in the refrigerator for up to 5 days.
Notes
- Cupcakes can be made 1 day ahead and stored covered at room temperature or refrigerated.
- Frosting can be made 1 day ahead and stored covered in the refrigerator; bring to room temperature before using and adjust consistency as needed.
- Frosted or unfrosted cupcakes freeze well for up to 2-3 months; thaw overnight in the refrigerator.
- Use real cake flour for best texture; if unavailable, use a homemade cake flour substitute with the suggested method.
- Espresso powder in both batter and frosting enhances coffee flavor but can be omitted from frosting if preferred.
- To make alcohol-free versions, replace Baileys with additional strong black coffee in equal volumes.
- Leftover egg yolks can be used in other recipes; this recipe uses only egg whites.
- For a cake version, use this batter and frosting following a 6-inch cake recipe or adjust sweetness and liquids for a 9-inch layer cake as suggested.
- Use a piping bag with an Ateco 808 tip for professional-looking frosting decoration.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
