Serves a Crowd

Irish Coffee Cupcakes

April 15, 2011
Photo by James Ransom
Author Notes

I've always loved coffee ice cream, so I decided to make coffee cake, too (not to be confused with coffeecake). For St. Patrick's Day, naturally I busted out my Bailey's buttercream to go with these whiskey-basted cupcakes. Cheers! —someonewhobakes

Test Kitchen Notes

These inventive Irish coffee cupcakes are sure to satisfy your sweet tooth. The frosting is made with a healthy dose of Irish cream, and the cupcakes are brushed with whiskey after baking. Forget St. Patrick's Day, they'd be delicious any day of the year. —Stephanie Bourgeois —Stephanie Bourgeois

  • Makes 18 to 20 cupcakes
  • Cake:
  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 4 eggs
  • 1 1/2 cups self-rising flour
  • 1 1/4 cups all-purpose flour
  • 1/2 cup strong brewed coffee
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon (rounded) instant espresso or coffee
  • 1 to 3 tablespoons whiskey
  • Frosting:
  • 1 cup unsalted butter, room temperature
  • 1/4 teaspoon salt
  • 1 pound powdered sugar
  • 1/2 cup Bailey's Irish Cream
In This Recipe
  1. For the cake: Preheat the oven to 350° F. Cream together the butter and sugar with a mixer until light and fluffy. Add in the eggs, one at a time, beating in between each addition until well combined. Combine the flours in a bowl with a whisk. Combine the coffee, milk, and vanilla and alternate adding the flour and coffee mixtures, starting and ending with the flour. Mix until just combined, then add the instant coffee or espresso powder.
  2. Pour into 18 to 20 muffin tins lined with paper liners and bake 15 to 20 minutes or until a toothpick inserted into the center of them comes out clean. Remove to a cooling rack and brush/dribble with desired amount of whiskey. Let cool completely before frosting, sprinkling with additional instant espresso or coffee, if desired.
  3. For the frosting: Beat butter and salt with an electric mixer until creamy. Gradually add in the powdered sugar, alternating with additions of the Bailey's, and beat until creamy and smooth, 2 to 3 minutes. If not using immediately, refrigerate until ready to use.

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