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Bailey’s Irish Cream Cupcakes

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These Bailey’s Irish Cream Cupcakes will be a mainstay on your St. Patrick’s Day menu! The chocolate cupcakes are made with Guinness for extra flavor, and topped with a green-tinted Bailey’s Irish Cream buttercream frosting. They’re so flavorful, yet easy enough to throw together at the last minute!

Three chocolate bailey's irish cream cupcakes with light green buttercream frosting are on a white platter.

Happy St. Patricks Day! Do you have have a dessert planned out already? If not, I recommend you give this recipe a go.

The cupcakes are delicious, so moist and chocolatey! And I love Bailey’s which explains why I love this frosting. I think I ate most of the bowl before I even frosted the cupcakes, which also explains why my clothes felt a bit snug this morning. 

Note: This recipe was posted on my other blog Pine Cones and Acorns some time ago but I thought you might enjoy it also. 

Why you’ll love these Bailey’s Irish Cream Cupcakes

  • Quick and easy recipe for St. Patrick’s Day
  • Delicious chocolate cupcakes with fun and festive green Bailey’s buttercream
  • Easy single-serving dessert you can pass out without plates or napkins
  • Deeply flavorful thanks to Guinness and a little Bailey’s

Ingredients

For the cupcakes:

  • Guinness Stout
  • Unsalted butter
  • Unsweetened cocoa powder
  • All purpose flour 
  • Sugar 
  • Baking soda 
  • Salt 
  • Large eggs 
  • Sour cream

For the Bailey’s buttercream frosting:

  • Butter
  • Powdered sugar
  • Bailey’s Irish Cream
  • Optional – food coloring
One chocolate Bailey's irish cream cupcake with light green buttercream frosting flavored with Bailey's irish cream is on a white table.

How to Make Bailey’s Irish Cream Cupcakes

This recipe is originally from the Food Network.

For the cupcakes:

  1. Preheat oven to 350°F.
  2. Line 24 cupcake cups with liners.
  3. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat.
  4. Add cocoa powder and whisk until mixture is smooth. Cool slightly.  
  5. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend.
  6. Using electric mixer, beat eggs and sour cream in another large bowl to blend.
  7. Add stout-chocolate mixture to egg mixture and beat just to combine.
  8. Add flour mixture and beat briefly on slow speed.
  9. Using rubber spatula, fold batter until completely combined.
  10. Divide batter among cupcake liners, filling them 2/3 of the way.
  11. Bake cupcakes until tester inserted into centers comes out clean. 
  12. Cool cupcakes on a rack completely.

For the buttercream frosting:

  1. Place room temperature, softened butter into the bowl of mixer.
  2. Cream for three minutes.
  3. Add powdered sugar slowly and not all at once or it will fly all over the room.
  4. Add Bailey’s Irish cream and then mix on medium high for another 3 minutes.
  5. Add food coloring if desired.

Tips & Variations

  • Keep it white. Instead of using food dye, you can keep the frosting white and add green sprinkles or little clover jimmies.
  • Remove the Bailey’s. If you’re serving kids, you may want to skip the liqueur in the frosting. Don’t worry; the Guinness will bake out in the cupcakes.

Storage

These cupcakes can be stored in a covered container in a cool place for up to 5 days.

More Bailey’s Recipes

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Three chocolate bailey's irish cream cupcakes with light green buttercream frosting are on a white platter.

Bailey’s Irish Cream Cupcakes for St. Patrick’s Day

These Bailey's Irish Cream Cupcakes will be a mainstay on your St. Patrick's Day menu! The chocolate cupcakes are made with Guinness for extra flavor, and topped with a green-tinted Bailey's Irish Cream buttercream frosting. They're so flavorful, yet easy enough to throw together at the last minute!
Print Recipe

Ingredients

  • 1 cup Guinness Stout
  • 1 cup unsalted butter
  • ¾ cup unsweetened cocoa powder
  • 2 cups all purpose flour
  • 2 cups sugar
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • 2 large eggs
  • ⅔ cup sour cream

For the buttercream frosting:

  • 1 cup butter softened
  • 4 cups powdered sugar
  • 3 TBSP Bailey's Irish Cream

Optional:

  • food coloring

Instructions

For the cupcakes:

  • Preheat oven to 350°F.
  • Line 24 cupcake cups with liners.
  • Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat.
  • Add cocoa powder and whisk until mixture is smooth. Cool slightly.
  • Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend.
  • Using electric mixer, beat eggs and sour cream in another large bowl to blend.
  • Add stout-chocolate mixture to egg mixture and beat just to combine.
  • Add flour mixture and beat briefly on slow speed.
  • Using rubber spatula, fold batter until completely combined.
  • Divide batter among cupcake liners, filling them 2/3 of the way.
  • Bake cupcakes until tester inserted into centers comes out clean.
  • Cool cupcakes on a rack completely.

For the buttercream frosting:

  • Place room temperature, softened butter into the bowl of mixer.
  • Cream for three minutes.
  • Add powdered sugar slowly and not all at once or it will fly all over the room.
  • Add Bailey’s Irish cream and then mix on medium high for another 3 minutes.
  • Add food coloring if desired.
Course: Dessert
Cuisine: American
Keyword: Bailey’s Irish Cream Cupcakes

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