Name: Baileys Coffee Cupcakes Recipe
Prep time: 2 h 30 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're a coffee lover who also enjoys a little Irish cream kick, you’re going to adore this Baileys Coffee Cupcakes Recipe. These cupcakes combine the rich flavors of espresso and Baileys Irish Cream into moist, fluffy cupcakes topped with a creamy coffee-infused buttercream. Trust me, once you try these, they’ll quickly become your go-to for dessert or special occasions!

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 say, I’m completely smitten with how these Baileys coffee cupcakes turn out every single time. They’re the perfect balance between boozy and sweet, with a coffee flavor that’s just bold enough without overpowering the tender crumb. Plus, the buttercream is downright addictive—creamier than anything I’ve made before!

Rich flavor combo: The fusion of Baileys Irish Cream and coffee creates a uniquely irresistible taste.
Moist, tender crumb: These cupcakes stay soft and delicate thanks to sour cream and the right mix of ingredients.
Luscious buttercream: The Baileys coffee buttercream is smooth, easy to pipe, and full of flavor.
Simple to make: With straightforward mixing steps and common baking staples, you’ll have these cupcakes ready in no time.

Ingredients & Why They Work

Before you start, be sure to gather all the ingredients so you have everything on hand — especially the Baileys and espresso powder, which are the key flavor stars here. Using cake flour really helps keep the cupcakes light and airy, while the sour cream adds a subtle tang and moisture that you’ll notice in every bite.

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: This gives the cupcakes a tender texture that’s softer than using all-purpose flour.
Espresso Powder: Adds an intense coffee flavor without the need for extra liquid.
Baking Powder & Baking Soda: These leaveners work together to give your cupcakes a perfect rise.
Salt: Enhances all the flavors and balances the sweetness.
Unsalted Butter: Provides richness and creaminess; make sure it’s softened to room temperature for easy creaming.
Granulated Sugar: Sweetens the cupcakes and helps with the crumb structure.
Egg Whites: They lighten the batter for a delicate crumb (save those yolks for another recipe!).
Pure Vanilla Extract: Adds depth and rounds out the flavors.
Sour Cream or Plain Yogurt: Keeps the cupcakes moist and adds a subtle tang.
Strong Black Coffee: Provides that unmistakable coffee base flavor and complements the Baileys.
Baileys Irish Cream: The star ingredient for that boozy, creamy twist everyone will love.
Confectioners’ Sugar (for buttercream): Essential for smooth, fluffy frosting.
Pinch of Salt (in buttercream): Balances the sweetness so the frosting isn’t overly sugary.
Optional Chocolate Sprinkles: For a little festive touch on top of your cupcakes.

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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 how easily it adapts to your personal taste and occasion. Whether you're looking for a boozy kick or a family-friendly version, these cupcakes can shine either way.

Alcohol-Free Version: If you prefer to skip the alcohol, just replace Baileys with an equal amount of strong black coffee in both the cupcake batter and the buttercream. I've tried this variation, and it still delivers a wonderfully rich coffee flavor without the Irish cream buzz.
Seasonal Spice Twist: For a cozy fall vibe, mix a pinch of cinnamon and nutmeg into the dry ingredients. I love how this adds warmth and complexity, perfect for holiday gatherings.
Mocha Lovers Unite: Add extra espresso powder to the buttercream or even fold in mini chocolate chips to the batter. When I did this once, my chocolate-loving friends couldn’t get enough!
Mini Cupcake Delight: Making mini cupcakes? Just reduce the baking time to 13 minutes and watch these petite treats disappear at parties. They’re great for a crowd and perfect for snacking.

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: Get Ready – Prep Your Oven and Pans

Start by preheating your oven to 350°F (177°C). Line one 12-cup muffin pan with cupcake liners and prepare another pan with 2 liners since this recipe makes about 14 cupcakes. Having your pans ready makes the process smooth and mess-free—plus, your oven will be at the perfect temperature when the batter is ready.

Step 2: Whisk Dry Ingredients Together

In a medium bowl, whisk together 1 and ¾ cups cake flour, 2 teaspoons espresso powder, ¾ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. This ensures your leavening agents and spices are evenly distributed for perfect cupcake texture and that beautiful coffee-infused flavor.

Step 3: Cream Butter and Sugar

Using a mixer fitted with a paddle attachment, beat ½ cup (113g) softened unsalted butter on high speed for about 1 minute until it’s smooth and creamy. Then add 1 cup granulated sugar and keep beating on high for 2 minutes. You’ll know it’s perfect when the mixture looks light, fluffy, and pale. Don’t forget to scrape down the sides and bottom of the bowl to mix everything evenly.

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

Next, pour in 3 large egg whites and 1 and ½ teaspoons pure vanilla extract. Beat on medium-high speed just until combined—don’t overdo it! Then add ⅓ cup sour cream (or plain yogurt) and beat again. The sour cream adds moisture and tenderness, giving you those irresistibly soft cupcakes.

Step 5: Gently Incorporate Dry Ingredients and Liquids

With your mixer on low, gradually add the dry ingredients to the wet mixture just until combined. Then slowly pour in ¼ cup cooled strong black coffee, followed by ⅓ cup Baileys Irish Cream. Beat just enough to blend everything together—give the batter a quick whisk by hand at the end to smooth out any lumps. Overmixing can make cupcakes tough, so gentle is key here.

Step 6: Fill and Bake

Spoon or pour the batter into the cupcake liners, filling each about two-thirds full to avoid spills. Bake for 22 minutes at 350°F (177°C). You’ll know they’re done when a toothpick inserted into the center comes out clean. If you’re making mini cupcakes, bake for about 13 minutes instead. Once baked, transfer cupcakes to a cooling rack and let them cool completely before frosting.

Step 7: Whip Up the Baileys Coffee Buttercream

Using your mixer with the paddle or whisk attachment, beat 1 cup softened unsalted butter on medium speed for 2 minutes until creamy. Add 4 cups confectioners’ sugar, ½ teaspoon espresso powder (if using), 3 tablespoons Baileys Irish Cream, 1 and ½ tablespoons strong black coffee, and a pinch of salt. Beat it low for 30 seconds, then increase to medium-high speed for 2 minutes. Adjust the consistency by adding more sugar if too thin, or a tablespoon more Baileys if too thick. A little extra salt balances the sweetness perfectly.

Step 8: Frost and Garnish Your Cupcakes

Once cupcakes are fully cooled, pipe or spread the luscious Baileys coffee buttercream on top. I love using an Ateco 808 piping tip for a classic swirl, but feel free to get creative! Sprinkle chocolate sprinkles on top if you want an extra touch of fun. Store any leftovers in the fridge, covered, for up to 5 days.

Top Tip

These Baileys Coffee Cupcakes are a wonderful way to combine coffee’s boldness with the creamy sweetness of Baileys. To get the best results, a few simple tips from my own kitchen adventures can make all the difference.

Use Room Temperature Ingredients: I always make sure my egg whites, butter, and sour cream are at room temperature—this helps everything come together smoothly and creates a light, moist cupcake.
Don’t Overmix the Batter: After adding the dry ingredients and liquids, I gently fold or whisk by hand if needed. This keeps the cupcakes tender and avoids dense textures.
Fill Liners Just Right: Filling cupcake liners about two-thirds full ensures the cupcakes rise evenly without spilling over, keeping your oven clean and the cupcakes pretty.
Adjust Frosting Consistency Mindfully: Sometimes I tweak the buttercream with a little extra confectioners' sugar or Baileys to get the perfect spreadable texture—that little touch makes piping or spreading a pleasure.

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 look stunning with a simple sprinkle of chocolate sprinkles atop the Baileys coffee buttercream. For a festive touch, you could add finely grated dark chocolate, a dusting of cocoa powder, or even a few espresso beans for both texture and aesthetic appeal.

Side Dishes

Serve these alongside a rich espresso or a creamy latte to echo the flavors in the cupcakes. If you want to offer something lighter, fresh berries or a citrus salad brighten the experience, balancing the indulgence with a burst of freshness.

Make Ahead and Storage

Storing Leftovers

Keep your Baileys Coffee Cupcakes covered in an airtight container in the refrigerator for up to 5 days. This keeps the buttercream fresh and the cupcakes perfectly moist. Let them sit at room temperature for about 30 minutes before serving to bring out the flavors.

Freezing

You can freeze these cupcakes either frosted or unfrosted for 2-3 months. Just wrap them well individually or in a sealed container. When you're ready, thaw overnight in the fridge and bring to room temperature before serving. If frosting is a bit stiff, a quick gentle mix can restore its creamy texture.

Reheating

Since these are best enjoyed at room temperature, I recommend removing cupcakes from the fridge and letting them sit out for about half an hour. Avoid microwaving as it may affect the frosting texture.

Frequently Asked Questions:

Can I make these cupcakes without alcohol?

Absolutely! Simply substitute the Baileys Irish Cream in both the batter and the buttercream with an equal amount of strong black coffee. This creates a non-alcoholic, but still deeply coffee-flavored cupcake.

What is the best way to avoid dense cupcakes?

Be careful not to overmix the batter once the dry ingredients and liquids are incorporated. Mixing just until combined keeps the cupcakes light and fluffy. Also, make sure your ingredients are at room temperature for better emulsification.

Can I use instant coffee instead of espresso powder?

Espresso powder is ideal because it dissolves easily and intensifies coffee flavor without bitterness. If you only have instant coffee, use a fine powder and consider reducing the amount slightly to avoid overpowering the batter. Alternatively, brewed espresso can be used.

How long do these cupcakes keep after baking?

Stored covered in the refrigerator, these cupcakes stay fresh for up to 5 days. You can also freeze them for 2-3 months — just thaw them overnight in the fridge before serving.

Final Thoughts

I hope this Baileys Coffee Cupcakes Recipe brings a warm and indulgent moment to your day. The creamy Baileys, rich coffee notes, and that luscious buttercream combine into a little slice of happiness—perfect for gatherings or a cozy treat at home. Don’t forget to savor the process and share them with those you love. Happy baking!