Go Back
+ servings
Bailey's Irish cream liqueur cupcake with Bailey's buttercream frosting

Bailey's Cupcakes

Kachina @ Sweet Mouth Joy
Soft and fluffy Bailey's Irish cream liqueur cupcakes with a creamy Bailey's buttercream frosting.

Rate this recipe here:

5 from 1 vote
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dessert, Snack
Cuisine Fusion
Servings 10 cupcakes


Bailey's cupcakes:

  • 115 g (½ cups) unsalted butter room temp.
  • 115 g ( cups) caster sugar granulated sugar
  • 2 eggs
  • 115 g (1 cups) plain flour* all-purpose
  • 1 ½ teaspoon baking powder
  • 3 tablespoon Bailey’s Irish cream liqueur

Bailey's buttercream:



Bailey’s cupcakes:

  • Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
  • Cream together the butter and sugar using a spatula, electric hand mixer or stand mixer, until pale and fluffy.
  • Beat in the eggs one at a time until combined.
  • Sieve the flour and baking powder into the mixture, gently folding in until just combined.
  • Gently stir in the Bailey’s until only just smooth.
  • Line your cupcake pan with 10 cupcake cases and divide the batter evenly between them (each should be no more than ⅔ full).
  • Bake for 15-20mins until lightly golden and an inserted skewer comes out clean from the middle. Transfer the cupcakes to a wire rack to cool while you make the frosting.

Bailey’s buttercream:

  • Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy. This could take several minutes.
  • Sieve half of the icing sugar into the butter and beat until combined, then repeat with the remaining half of the icing sugar.
  • Add in the Bailey’s and vanilla extract, mixing until only just smooth.

Assembly and decoration:

  • Once your cupcakes have fully cooled, add your buttercream to a piping bag fitted with a nozzle of your choice (e.g. large open star) and pipe large swirls onto each cupcake.
  • In a heatproof bowl, heat the white chocolate in the microwave (20secs at a time), stirring until smooth and melted.
  • Drizzle the melted white chocolate Baileys mix over your cupcakes (using a spoon or piping bag with a small round nozzle) and enjoy!


* You can swap the plain flour for self-raising flour of the same amount and reduce the baking powder by 1 tsp.


Calories: 428kcal | Carbohydrates: 53g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 112mg | Potassium: 43mg | Fiber: 1g | Sugar: 43g | Vitamin A: 648IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.

Keyword Alcohol, Bailey's, Buttercream, Cupcakes
Tried this recipe?Mention @sweetmouthjoy or tag #sweetmouthjoy!