RECIPE: Bailey's Irish Creme Cupcakes with Buttercream Frosting


Recipe courtesy Dottie's Cupcakery in Waxhaw, NC



•2 1/2 cups cake flour

•3 teaspoons of baking powder

•1/2 teaspoon of salt

•1 teaspoon of cinnamon

•1 1/2 cups granulated sugar (use super fine sugar, if you can find it!)

•3/4 cups unsalted butter room temp.

•3 eggs room temp.

•3 teaspoons of vanilla

•1 cup Bailey's Irish Cream (separated, 1/2 cup for the cakes, 1/2 cup to pour over the cakes after they have been baked)

Buttercream Frosting:

•2 sticks (1 cup) salted butter, room temp.

•2 sticks (1 cup) unsalted butter, room temp.

•3 cups of powdered sugar

•1 tsp cinnamon

•1/4 to 1/2 cup Baileys Irish Cream-enough to get the frosting to the desired flavor and consistency.

For the Chocolate Ganache to drizzle over the top:

•1/2 cup of heavy cream

•1/4 cup of semi sweet chocolate chips (or if using a bar, chopped)

•3 tablespoons Baileys Irish Cream


Make the Ganache first

•In a saucepan bring the cream to simmer over med heat

•Remove from heat and whisk in chocolate until it is melted and incorporated

•Whisk in the Baileys Irish Cream

•Refrigerate until it has a good consistency to drizzle over the top


•Preheat the oven to 350 degrees. Line the muffin tins with 36 cupcake liners (my batch only made 30)

•In a large bowl mix together the dry ingredients: flour, baking powder, salt, and cinnamon

•In a large bowl, use a mixer to cream together the sugar and butter for about 3 minutes until light and fluffy.

•Add eggs one at a time until incorporated and then mix in vanilla.

•Add flour mixture in 3 additions, alternating with the Bailey's Irish Cream, starting and ending with the flour


•Fill cupcake liners about 2/3 full and bake for 15-18 min.

•Cool in pan for a few minutes

•Using a toothpick poke holes in the tops of the cupcakes and using a pastry brush, brush the additional 1/2 cup of Baileys over the cupcakes.

Baileys Buttercream Frosting:

•Place butters, powdered sugar and cinnamon in a large bowl.

•Beat on high until light and fluffy.

•Add Baileys Irish Cream a bit at a time until buttercream is desired flavor and consistency.

•Frost cooled cupcakes using a pastry bag, then drizzle with Bailey's Ganache.

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