Skip to content

Baileys…for breakfast?!

There is work to be done here at IN today, so the green pints will have to wait until later. However, being that we are all decked out in festive attire we thought we’d start celebrating St. Patty’s a wee bit early with the next best thing…Baileys cupcakes with Baileys buttercream frosting!

Happy St. Patrick's Day from the IN crew!

I took a few small liberties, but followed a recipe I found on food blogger Susi’s site. The cupcakes turned out very yummy, with a strong Baileys aroma. However, they were extremely dense, almost like a pound cake. I am not sure if this is because of the Baileys or the amount of flour, but will probably try cutting back on the latter the next time around.

St. Patty's Day Cupcakes

Baileys Cupcakes
(Makes approx. 30 cupcakes)

  • 2/3 c unsalted butter (room temp.)
  • 2 c granulated sugar
  • 2 eggs (room temp.)
  • 2 tsp vanilla extract
  • 1-1/3 c Baileys Irish Cream
  • 2/3 c milk (I used 2%)
  • 4 cups all-purpose flour
  • 2 tsp baking powder
  • 1-1/2 tsp salt

Preheat oven to 325 degrees and line cupcake pans with liners.

Mix together butter and sugar with a mixer on medium speed until creamy and fluffy. Add one egg at a time, followed by the vanilla extract. Beat well.

Combine Baileys and milk in a measuring cup. In another bowl combine flour, baking soda and salt. On medium speed, add the flour mixture to the butter mixture a cup at a time, alternating with the liqueur mix.

Fill cupcake liners 3/4 full and bake for approx. 20 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Let cupcakes cool in pan for 5 minutes before removing to cooling rack. Make sure your cupcakes are cooled off before frosting.

Baileys Buttercream Frosting

  • 1 cup butter (2 sticks)
  • 5 cups confectioner’s sugar
  • 2 T Baileys Irish Cream
  • 1/2 tsp vanilla extract
  • Green food coloring
  • Andes Mints

Using an electric mixer cream butter on medium-high speed until smooth. Reduce speed to medium and add sugar, a half cup at a time. Add Baileys, vanilla extract and food coloring and beat until all the ingredients are combined and smooth. Frost your cooled cupcakes immediately and insert a half of an Andes Mint on top for a little extra kick. Enjoy!

English translation: Cheers!
Back To Top