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Easy Irresistible Irish Cupcakes Recipe with Creamy Irish Cream Frosting

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These Irish cupcakes feature a moist chocolate-infused batter with a light, boozy Irish cream frosting, perfect for celebrations or a cozy treat. Quick and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • ⅓ cup (35 g) unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs, room temperature
  • ¾ cup (180 ml) buttermilk (or milk + 1 tbsp lemon juice)
  • ½ cup (115 g) unsalted butter, melted and slightly cooled
  • 1 tsp vanilla extract
  • ¼ cup (60 ml) Irish cream liqueur (e.g., Baileys)
  • ¾ cup (170 g) unsalted butter, softened (for frosting)
  • 3 cups (360 g) powdered sugar, sifted (for frosting)
  • 3 tbsp (45 ml) Irish cream liqueur (for frosting)
  • 2 tbsp (30 ml) heavy cream (for frosting)
  • ½ tsp vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar. Whisk to combine evenly.
  3. In a separate bowl, whisk the eggs, buttermilk, melted butter, vanilla extract, and Irish cream liqueur until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
  6. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. To make the frosting, beat the softened butter on medium speed until creamy (about 2 minutes). Gradually add powdered sugar on low speed to avoid a sugar cloud.
  8. Add Irish cream liqueur, heavy cream, vanilla extract, and a pinch of salt. Beat on medium-high speed for 3-4 minutes until light and fluffy. Adjust consistency with more cream or powdered sugar if needed.
  9. Once cupcakes are completely cool, pipe or spread the frosting generously on top. Chill for 15 minutes if frosting feels too soft.

Notes

Use room temperature eggs and butter for lighter cupcakes. Sift cocoa powder to avoid clumps. Do not overmix batter to keep cupcakes tender. Chill frosting briefly before piping for better shape. Frosting can be made a day ahead and stored in the fridge; re-whip before use. For dairy-free, substitute almond milk with lemon juice for buttermilk and coconut cream for butter in frosting. For gluten-free, use a 1:1 gluten-free baking blend.

Nutrition

Keywords: Irish cupcakes, Irish cream frosting, easy cupcakes, chocolate cupcakes, boozy frosting, St. Patrick's Day dessert

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