Irish Cream Coffee Cupcakes
These Irish Cream Coffee Cupcakes feature a perfectly moist coffee-infused cake base topped with a luscious Irish Cream buttercream frosting that will have everyone asking for seconds. The slight bitterness of coffee perfectly balances the sweet, creamy notes of the Irish Cream, creating a dessert that’s never cloying but always satisfying.
Whether you’re hosting a dinner party, celebrating St. Patrick’s Day, or simply treating yourself to something special, these cupcakes deliver an elegant indulgence that’s surprisingly simple to achieve.
Why Irish Cream Coffee Cupcakes is Pure Perfection
- Perfect Balance: The coffee’s pleasant bitterness cuts through the richness of the Irish Cream, creating a beautifully balanced flavor profile
- Incredibly Moist Crumb: Coffee naturally enhances moisture in baked goods, resulting in cupcakes that stay tender for days
- Luxurious Frosting: The Irish Cream buttercream is silky, pipeable, and delivers just the right hint of that signature flavor
- Sophisticated Profile: These aren’t your everyday vanilla cupcakes—they’re elevated, elegant, and perfect for adult palates
- Impressive Yet Achievable: Despite their complex flavor, these cupcakes use straightforward techniques any home baker can master
Irish Cream Coffee Cupcakes Recipe Overview
Baking Time and Nutrition facts
12 Cupcakes
25 Minutes
20 Minutes
425Kcal
1H45Minutes
23g
3g
42g
Irish Cream Coffee Cupcakes Ingredients
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Key Ingredients
- For the Coffee Cupcakes:
1½ cups (190g) all-purpose flour
1 cup (200g) granulated sugar
¼ cup (21g) unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup (120ml) strong brewed coffee, cooled
½ cup (120ml) buttermilk, room temperature
⅓ cup (80ml) vegetable oil
2 large eggs, room temperature
1 teaspoon vanilla extract
- For the Irish Cream Frosting:
1 cup (226g) unsalted butter, softened
3½ cups (420g) powdered sugar, sifted
¼ cup (60ml) Irish Cream liqueur (like Baileys)
1 teaspoon vanilla extract
Pinch of salt
Critical Notes from the Patissier:
Coffee Selection: I recommend using a dark roast coffee brewed at double strength for the most pronounced flavor. If you prefer using espresso powder, dissolve 2 tablespoons in ½ cup of hot water and allow it to cool completely before using.
Irish Cream Liqueur: Baileys is the classic choice for authentic flavor, but any quality Irish Cream works beautifully. While most of the alcohol bakes off in the cupcakes, the frosting will retain some alcohol content. For those preferring non-alcoholic versions, Irish Cream coffee syrups can work, though the flavor profile will be slightly different.
Cupcake Base: This recipe uses a touch of cocoa powder to enhance the coffee flavor without making them fully chocolate. Room temperature ingredients are absolutely crucial for a perfectly emulsified batter.
Frosting Base: We’re using American buttercream for its stability and ease, but be sure to beat the butter until very light and fluffy before adding other ingredients. Full-fat ingredients provide the best stability and texture.
How To Make Irish Cream Coffee Cupcakes
Brewing Up Perfect Coffee Cupcakes
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
- Whisk the dry ingredients. In a medium bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Whisk until evenly distributed.
- Mix the wet ingredients. In a large bowl, whisk together the cooled coffee, buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Combine wet and dry. Gradually add the dry ingredients to the wet ingredients, whisking gently just until combined. Be careful not to overmix—a few small lumps are perfectly fine.
- Fill cupcake liners about ⅔ full. Using an ice cream scoop helps achieve uniform size.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should spring back when lightly pressed.
- Cool completely before frosting. First cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (at least 1 hour).
Whipping Up Dreamy Irish Cream Frosting
Instructions
- Beat the butter using a stand mixer with the paddle attachment (or a hand mixer) on medium-high speed for 3-4 minutes until very pale and fluffy. Don’t rush this step—it’s the key to silky frosting!
- Add powdered sugar gradually. Reduce the speed to low and add about half of the sifted powdered sugar. Mix until incorporated, then add the remaining sugar. Beat on low until combined.
- Pour in the Irish Cream and vanilla extract, and add a pinch of salt. Beat on low until incorporated, then increase to medium-high and beat for 2-3 minutes until light and fluffy.
- Assess consistency. If the frosting seems too soft for piping, add more powdered sugar, 2 tablespoons at a time. If it’s too stiff, add a splash more Irish Cream or a few drops of milk.
Assembly & Finishing Touches
Instructions
- Fill a piping bag fitted with a large star tip (I recommend a Wilton 1M for those elegant swirls) with the Irish Cream frosting.
- Pipe generous swirls onto each completely cooled cupcake, starting from the outside edge and working inward with even pressure.
- Add sophisticated garnishes like a light dusting of cocoa powder, chocolate-covered espresso beans, chocolate curls, or a drizzle of simple chocolate ganache. For extra indulgence, you could even add a tiny drizzle of Irish Cream on top!
Tips for Irish Cream Coffee Cupcakes Success
- Don’t overbake these cupcakes! Even one extra minute can make them dry. They’re done when a toothpick comes out with a few moist crumbs.
- For maximum flavor infusion, prepare the coffee cupcakes a day ahead. The coffee notes will deepen overnight, and the texture will remain perfectly moist stored in an airtight container.
- To prevent a runny frosting, make sure your butter is softened but still cool to the touch. If your kitchen is warm, refrigerate the frosting for 10-15 minutes if it becomes too soft while working.
- Add the Irish Cream gradually to the frosting. This allows you to control both the flavor intensity and the consistency.
- For picture-perfect swirls, chill the filled piping bag for about 10 minutes before decorating. This firms up the frosting just enough for precise definition.
Choosing Your Brew & Cream
The coffee you choose will significantly impact the flavor of your cupcakes. A medium to dark roast will provide the rich, robust flavor that pairs best with Irish Cream. Coffee lovers might appreciate using their favorite specialty bean, freshly ground for maximum aroma.
As for the Irish Cream, Baileys is the most widely recognized brand in America and offers a consistent, classic flavor. However, other brands like Kerrygold, Five Farms, or Ryan’s offer subtle differences that can make these cupcakes uniquely yours. If you’re looking for an American-made alternative, try Carolans or St. Brendan’s.
Sophisticated Swaps (Variations)
- Chocolate Lover’s Edition: Fold ½ cup mini chocolate chips into the batter before baking for pockets of melty chocolate in every bite.
- Filled Surprise: After cooling, core the center of each cupcake and fill with about 1 tablespoon of chocolate ganache or Irish Cream-spiked chocolate mousse before frosting.
- Mocha Masterpiece: Replace the vanilla extract in the frosting with 1 tablespoon of cocoa powder dissolved in 1 teaspoon of hot water (cooled) for a mocha Irish Cream frosting.
- Caramel Kick: Drizzle homemade or store-bought caramel sauce over the frosted cupcakes for a caramel Irish Cream coffee experience.
- Whiskey Business: Add 1 tablespoon of good Irish whiskey to the cupcake batter along with the coffee for an extra layer of flavor that complements the Irish Cream frosting perfectly.
Storing Your Irish Cream Coffee Cupcakes
These Irish Cream Coffee Cupcakes can be stored in an airtight container at room temperature for up to 2 days, but due to the dairy in the frosting, refrigeration is recommended for longer storage. They’ll keep in the refrigerator for up to 5 days.
For the best flavor and texture, allow refrigerated cupcakes to come to room temperature for about 30 minutes before serving. The subtle flavors of coffee and Irish Cream shine brightest when not cold from the fridge.
Can you freeze them? Absolutely! Freeze unfrosted cupcakes for up to 3 months. The frosting can also be frozen separately in an airtight container. Thaw both overnight in the refrigerator before bringing to room temperature and assembling.
FAQs About Irish Cream Coffee Cupcakes
Q: Can I make these cupcakes without alcohol? A: Absolutely! For the frosting, substitute Irish Cream coffee syrup or Irish Cream coffee creamer. For the best flavor match, use 3 tablespoons of coffee syrup plus 1 tablespoon of heavy cream to replace the ¼ cup of Irish Cream liqueur.
Q: My frosting is too runny. What happened? A: This usually happens when either the butter was too warm or too much liquid was added too quickly. Fix it by refrigerating the frosting for 15-20 minutes, then re-whipping. If needed, add more sifted powdered sugar, 2 tablespoons at a time.
Q: Can I use instant coffee granules instead of brewed coffee? A: Yes! Dissolve 2 tablespoons of instant coffee granules in ½ cup of hot water. Let it cool completely before adding to the batter.
Q: How strong is the alcohol taste in these cupcakes? A: The alcohol flavor in the frosting is noticeable but not overwhelming—it’s more about the creamy, vanilla-caramel notes of Irish Cream than the alcohol itself. Most of the alcohol in the cupcake batter bakes off during baking.
Q: Can I make these ahead for a party? A: Definitely! The unfrosted cupcakes can be made 1-2 days ahead and stored in an airtight container. The frosting can be made a day ahead and refrigerated. Bring the frosting to room temperature and re-whip before using. Assemble the day of or up to 24 hours before your event.
Q: How do I know when the cupcakes are perfectly done? A: The toothpick test is reliable—insert it into the center of a cupcake, and it should come out with a few moist crumbs but no wet batter. Also, the tops should spring back when lightly touched.
Cheers to Deliciousness!
These Irish Cream Coffee Cupcakes bring together the comforting warmth of coffee and the luxurious decadence of Irish Cream in one perfect dessert. The result is a sophisticated treat that’s impressive enough for special occasions yet simple enough to make whenever the craving strikes.
Whether you’re hosting a dinner party, or simply treating yourself to something special after a long day, these cupcakes deliver an experience that’s worth every bite. The combination of moist, coffee-infused cake and creamy, Irish Cream frosting creates a dessert that’s truly greater than the sum of its parts.
So preheat that oven, brew some coffee, and get ready to create a dessert that’ll have everyone asking for your secret recipe!
What’s your favorite way to enjoy coffee in desserts? Will you be trying these for your next gathering or just because? Share your beautiful creations with us on Instagram.
