What's Up, Cupcake? Menu

Saturday, March 03, 2012

Sweet Treats Saturday: Bailey's Irish Cream Cupcakes

It's March!  Woohoo!  For me, it's the ramp up time for St. Patrick's Day dance performances.  Being an Irish dancer around St. Patrick's Day means lots of dance rehearsals and performances.  The stress of learning new routines, the excitement of performing in front of an audience (that for once doesn't include someone tracking scores for each of your dances), is a reason to bust out some Bailey's!  And what better way than in cupcake form?

First, I have to warn you.  Don't leave me alone with this batter.  Seriously, I think I have a buzz from licking the bowl.  Soooo good!  I made half of a batch of the original recipe, so if you want the full recipe (aka two dozen cupcakes), definitely check out Cupcake Rehab for the full version.  While you're at it, check out the site anyways - there's some fantastic, creative recipes.  Also, I did the full recipe for the frosting, because I like to pipe mine on top (which uses a bit more than just spreading).  If you are just going to spread your frosting on top, you can cut the recipe in half.  I found that the frosting is a little less sweet, and tastes even better the next day, as the Bailey's has time to really infuse itself in and drown out the pure sugar flavor.  So if you can, make it the night before you enjoy it.

So, onto the cupcakes.  They're so delicious and a perfect way to enjoy your Bailey's.  And the scent makes you feel like you're drinking a delicious glass of it with a dollop of cream on top.

Bailey's Irish Cream Cupcakes
Recipe adapted from Cupcake Rehab
Print Friendly and PDFPrint Friendly
Makes 1 dozen cupcakes

Ingredients for the Cupcakes:
1/3 cup unsalted butter, room temperature
1 cup granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
2/3 cup Bailey's (or other Irish cream)
1/3 cup water
1 tbsp milk
2 cups all-purpose flour
1 tsp baking powder
1 tsp salt

Ingredients for the Frosting:
1 stick (1/2 cup) unsalted butter, room temperature
3 cups powdered sugar
2 tbsp Bailey's (may need slightly more to achieve the right consistency)

Directions for the Cupcakes:
1. Preheat the oven to 325 degrees F.  Line a cupcake pan with 12 liners.
2. In a large bowl, cream together the butter an sugar until creamy, about 2-3 minutes.
3. In a separate bowl, combine the liqueur, water, and milk.  Mix well.
4. In a third bowl, combine the flour, baking powder and salt.
5. Alternate adding the flour and liqueur mixture to the creamed butter mixture.  Beat on medium speed for approximately 2 minutes.
6.  Fill the cupcake liners 3/4 full and bake for about 25 minutes until a toothpick inserted in the center comes out clean.

Directions for the Frosting:
1. Cream the butter on high until fluffy, approximately 3 minutes.
2. Add the Bailey's and mix thoroughly.  Slowly add the powdered sugar until blended and smooth.
3. If necessary, add more Bailey's to thin the frosting, or powdered sugar to thicken it.





  1. those look perfect! i would love for you to add this to my new link party… spreading the love. please go check it out if you are interested! there’s a great scarf giveaway going on there as well!
    {love} lauryn @ love notes by lauryn

  2. You are invited to participate in my blog hop:

  3. I'm a sucker for Bailey's, and these cupcakes look delicious! I'd love for you to share at my St. Patty's link party. :)


  4. These look and sound awesome, I will have to make them soon. Stopping by from Tatertots & Jello.

  5. You had me at "Bailey's Irish Cream..."

  6. Oh yum....LOVE Bailey's, love cupcakes, what a great combination! Would love for you to join my party: http://iamaddictedtorecipes.blogspot.com/p/link-party.html Party is on now!
    Have a great day!

  7. These are sooo pretty ... And Bailey's in a cupcake sounds great!

  8. So pretty and delicious! Thank you so much for sharing at Mix it up Monday and I hope you'll stop back soon :)

  9. Yum!!! Thanks so much for sharing this great cupcake recipe just in time for St. Patrick's Day. I saw your post over at Creations by Kara.

  10. That sounds absolutely amazing. I love Bailey's, so I might have to make these for St. Patrick's Day! Here's a question, though: are these cupcakes still good without the frosting? Husband and I are trying to cut down on unnecessary sugar and butter. Although I guess that if I were really trying, I wouldn't bother making cupcakes in the first place...

    1. I think they would still be tasty without the frosting but maybe if you even did a half batch of the frosting and spread a thin layer on each cupcake, you could still get the best of both worlds.

  11. Yummmmmy!! I can't wait to give these a try!! Bailey's is definitely a favorite of ours so I know we'll love them!
    I featured you this week! http://www.flamingotoes.com/2012/03/crush-of-the-week-think-pink-features-42/

  12. Those look delicious! I'm your newest follower! :) Megan

  13. Kate Mills9:54 AM

    oh no, I think you missed something in the recipe! I believe it should say 1 1/3 cup Baileys, divided. Then the first part of the recipe should be "Pour 2/3 c of the Bailey's into the cutest little glass you can find. Continue with recipe below, sipping Bailey's as you work."
    see, doesn't that sound better? HaHaHaHa :)

  14. What a yummy St. Patty's treat this would make! Thanks for sharing at my party! Have a great weekend :)

  15. Wow Baileys and cupcakes together, two of my favourite things! Thanks so much for sharing the recipe, have pinned and will be trying!


Related Posts Plugin for WordPress, Blogger...