These Baileys-infused cupcakes with Bailey's frosting are the dessert recipe that you've been waiting for! Elevate your next cupcakes and make these delightful, creamy, boozy cupcakes. Your guests will be smiling and feeling merry at your next celebration!
About this Recipe
This simple cupcake recipe is infused with Baileys Irish cream and topped with Baileys Irish cream frosting. It is a different type of baked good as it is infused with alcohol- making it a boozy dessert. If you are looking for a new way to enjoy your sweet treats, this recipe is for you.
Baileys Irish cream is an alcoholic drink flavored with cream, cocoa and Irish Whiskey. As it is flavored with cocoa and it has a rich chocolatey taste making it a perfect pair for chocolate cakes or desserts.
You can also infuse Baileys in other cupcake flavors that go well with chocolate. For example, coffee cupcakes, vanilla cupcakes, orange cupcakes and hazelnut cupcakes.
This recipe uses both vanilla and chocolate cupcakes and I hope you love this recipe as much as I do.
Baileys Infused Cupcakes with Baileys Frosting Ingredients
- Vanilla and chocolate cupcakes: The cupcakes need to be freshly baked and still hot when you infuse the Baileys drink. Infusing the drink into the cupcakes while they are hot ensures that the Baileys is fully absorbed into the cupcakes. Working with cold cupcakes would not have the same results.
- Unsalted butter: You will need good quality unsalted butter for the buttercream. Make sure it is at room temperature before whisking.
- Icing sugar: Use icing sugar to make buttercream. Sift it first to remove excess dirt and lumps.
- Baileys Irish Cream: This is the main ingredient of the recipe. It is infused into the cupcakes and added to the buttercream to make these boozy cupcakes.
How to Make Baileys Infused Cupcakes with Baileys Frosting
- First bake your cupcakes. Use any recipe you’d like to make your favorite vanilla and chocolate cupcake recipe.
2. While your cupcakes are in the oven, pour some Baileys into a squeezable plastic bottle. This will be used to infuse the Baileys into the cupcakes.
3. Once the cupcakes are ready, remove them from the oven and poke holes into the cupcakes using a toothpick.
4. Using the plastic bottle, pour a few drops of the Baileys on the cupcakes. This should be done while the cakes are still hot.
5. Once you have infused the cupcakes, allow them to cool completely.
6. While the cakes are cooling down, make the buttercream by beating unsalted butter and icing sugar together for about 5-7 minutes in total.
7. Add 5-8 tablespoon of Baileys Irish cream into your buttercream and whisk again until fully combined.
8. Once the cupcakes have cooled down, use a piping bag and a piping tip to pipe the buttercream on the cooled cupcakes.
9. Decorate with chocolate sprinkles and chocolate sauce if you’d like.
Serve or box cupcakes up for later!
- Cupcakes: If you are feeling adventerous then combine this frosting with another cupcake flavor. A good alternative is hazelnut as hazelnuts and cocoa are a wonderful flavour combination.
- Infusing cupcakes: Remember the cupcakes need to be hot when you infuse the Baileys into the cupcakes. The cupcakes will absorb the Baileys better if they are still hot.
- Baileys: Feel free to alter the Baileys depending on your preferences. The more Baileys you add the higher the alcohol content. Be careful not to add too much Baileys as it may alter the texture of the buttercream. If you are a fan of these cupcakes then try adding Cognac too.
Baileys has a rich chocolate taste and flavor as it includes cocoa. It also has a creamy consistency because it contains cream.
As Baileys contains alcohol, it would not be advisable to serve Bailey's frosting to young children.
You need to beat your buttercream on medium-high speed for at least 7 minutes for it to be fluffy. Beating the buttercream for that amount of time and with that speed allows air to be trapped into the buttercream making it light and fluffy. If your buttercream is not fluffy, try beating it for some more minutes on a medium-high speed.
Baileys Infused Cupcakes with Baileys Frosting
- Hand whisk or stand whisk
- Cupcake cups
- Piping bag
- 600 g of unsalted butter
- 1000 g of icing sugar
- 3-5 tablespoon Baileys Irish cream
- 12 vanilla cupcakes
- 12 chocolate cupcakes
- Chocolate sprinkles
- Chocolate sauce
- Pour Baileys into a squeezable plastic bottle.
- Remove cupcakes from the oven and place them on an oven rack.
- While they are still hot poke holes into the cupcakes using a toothpick. Then pour a few drops of Baileys into each cupcake (it is important to do this when the cakes are still hot).
- Leave the cupcakes to cool before decorating with buttercream.
- Whisk unsalted butter in a large bowl for 1 minute.
- Add half of the sifted icing sugar to the butter and whisk for 3 minutes. Then, add the remaining icing sugar and whisk for another 3 minutes.
- Finally, add 5-8 tablespoon of Baileys (depending on how strong you want the Baileys flavor to be). Whisk for 2-3 more minutes.
- Add buttercream to a piping bag with a star nozzle and decorate cupcakes as desired.
- Option to top with chocolate sauce and chocolate sprinkles.
- Baileys: Feel free to alter the Baileys depending on your preferences. The more Baileys you add the higher the alcohol content. Also, adding too much Baileys may alter the texture of the buttercream so don't add too much.