If you love Baileys Irish Cream, you will love these Baileys infused cupcakes. The Irish Cream makes these cupcakes extra moist and fluffy. The fine crumb melts in your mouth. Their aroma alone will entice you to eat more. They go perfect with my extra smooth Irish Cream Buttercream recipe for a St Patrick’s Day treat.
Watch my full step by step how to video recipe below.
Baileys Irish Cream Cupcakes
St Patrick’s Day Baileys Irish Cream Cupcakes.
Author: Katherine Walton
-120 grams salted butter (room temperature)
-220 grams (1 metric cup) of caster sugar
-2 eggs lightly whisked (room temperature)
-150 grams (1 metric cup) self-raising flour
-100 grams (3/4 metric cup) cornflour
-125 ml (1/2 metric cup) Baileys Irish Cream at room temperature
-65 ml full fat milk (1/4 metric cup) at room temperature
-1/2 teaspoon of green gel food colouring. I used Green by Rainbow Dust ProGel.
- Preheat oven to 150 degrees Celsius fan forced (300 Fahrenheit; Gas Mark 2). Line cupcake baking tray with cupcake liners. This recipe makes 12 cupcakes.
- Place butter in mixing bowl of stand mixer and beat until very pale. Scrape the bowl as needed.
- Add caster sugar and continue to mix until very pale and well combined.
- Scrape bowl as needed.
- Add the whisked eggs in 2 batches, beating well between each addition.
- Combine flours together in a separate bowl ensuring they are well combined then add 1/2 a cup at a time in batches with the Baileys Irish Cream milk and full fat milk into the batter and mix lightly on low speed until just combined.
- Scrape bowl as needed.
- Ensuring you do not over mix. Once the flour disappears in the mixture you can stop the mixer.
- Add the green gel food colouring and continue to mix on low speed. Ensure you do not over mix by stopping the mixer once almost all the gel colour is mixed in.
- Finish mixing the batter by hand with a silicone spatula. Do not over mix.
- Fill the cupcake liners with batter in equal measurements. This recipe serves 12 cupcakes with 1/4 cup of batter for each. Otherwise fill 3/4 of the cupcake liner, depending on the size of your cupcake liner.
- Bake in the oven for 18-20 minutes. But remember that all ovens vary. Check if cooked by inserting a toothpick. If it comes out clean it’s ready. Allow to cool for 5 minutes before moving onto a cooling rack to cool completely before icing.
Please note that I provide all ingredients in grams where applicable. I also provide the measurements in METRIC cup measurements. Be aware that cup measurements vary in different countries. Therefore, I highly recommended the use of food scales to measure ingredients to achieve exactly what the recipe intends.
Caster Sugar is also known as super fine granulated sugar. Not to be confused or replaced with icing sugar also known as powdered sugar.
This recipe calls for self raising flour. You may substitute by using 1 metric cup (150 grams) of plain flour plus 1 teaspoon of baking powder.
All ovens vary. If you find that your cupcakes are burning or browning before they are completely baked, you may need to adjust the temperature of your oven by lowering it by 10-20 degrees Celsius. The position of the baking tray in the oven can sometimes also affect baked goods. In some ovens placing your tray in the bottom may brown or burn your cakes from the bottom. The same can occur by placing your tray in the top rack if your oven’s heating element is located on the roof of the oven. Always check and learn how your oven works.
Don’t forget to leave me a comment if you have any questions. Enjoy!