Baileys Coffee Cupcakes Recipe

Ingredients

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

1. Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners and prepare a second pan with 2 liners for the extra cupcakes. Set aside.
2. In a bowl, whisk together the cake flour, espresso powder, baking powder, baking soda, and salt until well combined.
3. 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 the granulated sugar and continue beating on high speed for 2 minutes until the mixture is light and fluffy. Scrape down bowl as needed.
4. Add the egg whites and vanilla extract to the butter and sugar mixture. Beat on medium-high speed until combined, then beat in the sour cream. Scrape the bowl as needed to ensure even mixing.
5. With the mixer on low speed, gradually add the dry ingredients until just blended. While mixer is still on low, slowly pour in the cooled strong black coffee followed by the Baileys Irish Cream, beating just until combined. Avoid over-mixing; whisk by hand if necessary to remove lumps.
6. Spoon the batter into the cupcake liners, filling each about 2/3 full to prevent overflow. Bake for 22 minutes or until a toothpick inserted into the center comes out clean. For mini cupcakes, bake for 13 minutes. Remove from oven and allow cupcakes to cool completely before frosting.
7. Beat the softened butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, optional espresso powder, Baileys, and cooled coffee. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 minutes. Adjust consistency by adding more confectioners’ sugar if too thin or a tablespoon of Baileys or coffee if too thick. Add a pinch of salt (about 1/8 teaspoon) to balance sweetness.
8. Pipe or spread the buttercream onto cooled cupcakes. Garnish with chocolate sprinkles if desired. Store leftover cupcakes covered in the refrigerator for up to 5 days.

Notes

• Make Ahead & Freezing: Cupcakes and frosting can be made a day in advance and stored covered either at room temperature or in the refrigerator. Frosted or unfrosted cupcakes freeze well up to 2-3 months; thaw overnight in refrigerator.
• Special Tools Recommended: Electric mixer (handheld or stand), 12-count muffin pan, cupcake liners, piping bag and Ateco 808 piping tip for professional frosting appearance.
• Cake Flour Substitute: If cake flour is unavailable, make a homemade substitute by mixing all-purpose flour with cornstarch and removing some flour, done twice for best results.
• Espresso Powder & Coffee: Can substitute 1/4 cup brewed espresso for both coffee and espresso powder in cupcake batter and similarly adjust frosting.
• Leftover Egg Yolks: Use in recipes designed for extra egg yolks to avoid waste.
• Baileys Variations: Regular Baileys or flavored variants like salted caramel or espresso flavor can be used for unique tastes.
• Alcohol-Free Option: Replace Baileys in both batter and frosting with strong black coffee to omit alcohol completely.
• Cake Variation: This batter and frosting can be adapted for a 6-inch or 9-inch layered cake with recipe adjustments, including sugar and liquid modifications.
• For Best Results: Review top tips for baking cupcakes to ensure a tender and moist final product.