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Baileys St. Patrick’s Cupcakes

Baileys St. Patrick's Day Cupcakes
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Easy Baileys cupcakes recipe for St. Patrick’s Day.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened Dutch-processed cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water
  • 1/2 cup Baileys Irish Cream
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup Baileys Irish Cream
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  • In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened Dutch-processed cocoa powder, baking soda, baking powder, and a pinch of salt.
  • In a separate medium bowl, combine the large eggs, whole milk, vegetable oil, and pure vanilla extract. Whisk until well combined.
  • Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer, or by hand, until just combined. Do not overmix.
  • Slowly pour in the hot water and the Baileys Irish Cream. Mix again on low speed until the batter is smooth and a little runny. The batter should look glossy and pourable, without any lumps.
  • Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  • Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  • Remove the cupcakes from the oven and let them cool in the muffin pan for about 5 minutes before transferring them to a wire rack to cool completely.
  • For the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter on medium speed for about 3-5 minutes, until it’s light, fluffy, and pale in color.
  • Gradually add the powdered sugar, about a cup at a time, beating well after each addition until fully incorporated and smooth. Scrape down the sides of the bowl as needed.
  • Once all the sugar is added, pour in the Baileys Irish Cream, heavy cream, vanilla extract, and a tiny pinch of salt. Beat on medium-high speed for another 2-3 minutes until the buttercream is incredibly light, airy, and pipeable.
  • Once cupcakes are completely cool, spoon the buttercream into a piping bag fitted with your favorite decorating tip. Pipe a generous swirl of the creamy, Baileys-infused buttercream on top of each cupcake.
  • For a final flourish, sprinkle a few chocolate shavings over the top, or use green sprinkles or edible glitter for a festive touch.

Notes

These divine Baileys St. Patrick’s Day Cupcakes are a symphony of decadent chocolate and smooth, spirited cream, perfect for celebrating or anytime you crave grown-up indulgence.

Find it online: https://homecookstudio.com/baileys-st-patricks-cupcakes-recipe/