Baileys Cupcakes
These Baileys cupcakes are moist, rich, and topped with a luscious Baileys cream cheese frosting—perfect for your next party or whenever you are craving something decadent!
Servings 12 cupcakes
Calories 332kcal
Ingredients
Cupcake Ingredients
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup extra virgin olive oil
- 1 tablespoon extra virgin olive oil
- 1 cup granulated sugar
- 2 teaspoon vanilla extract
- ¼ cup milk
- 4 teaspoon Baileys Irish Cream
- 2 large eggs
Frosting Ingredients
- 2 cup powdered sugar
- 8 oz cream cheese
- ¼ cup butter
- 4 teaspoon Baileys Irish Cream
- 2 teaspoon brewed coffee cooled
- ½ teaspoon unsweetened cocoa powder
Instructions
Cupcake Directions
- Preheat oven to 350ºF
- Apply non-stick spray to a 12-cup muffin pan or line with paper cups.
- In a medium sized bowl whisk together all purpose flour, baking powder and baking soda. Set aside.
- Using a hand or stand mixer, combine olive oil and sugar until fluffy like wet sand.
- Mix in vanilla extract, milk and 4 teaspoon Baileys Irish Cream.
- Add eggs scraping down bowl as needed.
- Add half of the flour mixture into butter mixture and mix until fully incorporated. Mix in the remaining half of flour mixture until just blended.
- Divide batter evenly into the prepared muffin pan and bake in the oven for 18-20 minutes, or until cupcake tops are a lightly browned.
- Let the cupcakes rest in the pan for 5 minutes, then turn out onto a cooling rack to cool completely.
Decorating Directions
- While cupcakes cool, prepare the frosting.
- Using a hand or stand mixer with paddle attachment whip butter and cream cheese until smooth and airy.
- Mix in powdered sugar, remaining 2 teaspoon Baileys Irish Cream, coffee and cocoa powder until well combined.
- Allow frosting to chill in the refrigerator for at least 10 minutes before using on the cupcakes.
- Garnish with shaved chocolate, sifted cocoa powder or chocolate jimmies.
Notes
TO STORE: Because these cupcakes are frosted with cream cheese as well as butter, you need to store the extras in refrigerator. Store in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze cupcakes. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1cupcake | Calories: 332kcal | Carbohydrates: 50g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 198mg | Sugar: 37g
