Description
Delight in the rich fusion of Baileys Irish Cream and strong coffee in these moist, flavorful cupcakes topped with a luscious Baileys coffee buttercream. Perfect for coffee lovers seeking a boozy twist on a classic dessert.
Ingredients
Units
Scale
Cupcake Batter
- 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
- Prepare Oven and Pans: 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 to accommodate 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 with paddle attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add sugar and continue beating on high for 2 minutes until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
- Add Egg Whites and Vanilla: Add the egg whites and vanilla extract to the creamed mixture. Beat on medium-high speed until just combined, then beat in the sour cream. Scrape the bowl as necessary.
- Incorporate Dry Ingredients and Liquids: With the mixer on low speed, gradually add the dry ingredients just until incorporated. Slowly pour in the cooled coffee, then the Baileys, maintaining low speed. Beat just until combined without overmixing; whisk by hand if needed to ensure no lumps remain.
- Fill Liners and Bake: Spoon or pour batter into liners, filling each about two-thirds full to prevent overflow. Bake for 22 minutes or until a toothpick inserted in the center comes out clean. If making mini cupcakes (30-36), bake for 13 minutes at the same temperature. Allow cupcakes to cool completely on a cooling rack before frosting.
- Prepare Buttercream: With a mixer fitted with paddle or whisk attachment, beat remaining softened butter on medium speed for 2 minutes until creamy. Add confectioners’ sugar, espresso powder (if using), Baileys, coffee, and a pinch of salt. Beat on low for 30 seconds, then increase to medium-high speed for 2 minutes. Adjust consistency by adding up to 1/2 cup more confectioners’ sugar if too thin or 1 tablespoon more Baileys if too thick. Add additional salt if frosting tastes too sweet.
- Frost and Garnish: Pipe or spread the buttercream onto cooled cupcakes using your preferred method; an Ateco 808 piping tip is recommended. Optionally, sprinkle with chocolate sprinkles. Store leftovers covered in the refrigerator for up to 5 days.
Notes
- Cupcakes and frosting can be made 1 day ahead; store covered at room temperature or refrigerated. Bring frosting to room temperature and mix before using.
- For freezing, frost or unfrosted cupcakes can be frozen for 2-3 months. Thaw overnight in the refrigerator.
- If unable to find cake flour, use a homemade cake flour substitute as recommended—mix and sift all-purpose flour with cornstarch, then measure accordingly.
- Espresso powder is optional in the frosting but recommended for enhanced coffee flavor. Alternatively, use brewed espresso instead of coffee and espresso powder combined.
- For alcohol-free version, replace Baileys in both batter and frosting with an equal amount of strong black coffee.
- Leftover egg yolks can be used in other recipes that call for yolks only.
- This batter and frosting also work well for a 6-inch cake; for a 9-inch layer cake, adjust sugar and liquids as noted in the description.
- Use high-quality coffee and Baileys for best flavor results.
Nutrition
- Serving Size: 1 cupcake (with frosting)
- 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: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
