These Baileys cupcakes are so simple to make there’s really no excuse not to. Perfect topped with Baileys buttercream and perhaps a hidden Baileys truffle centre too!
Over the past few weeks I’ve been sharing a wider variety of different recipes on my Facebook page, some of mine and some others that I’ve discovered that I think you’ll all like. I’ve noticed a definite theme over there and that is that you all seem to love bakes with alcohol in. Gin seems to be a popular choice, along with Prosecco and of course, Baileys. As Baileys is one of my favourite drinks (it’s just so yummy and creamy) I thought I’d have a go at creating my own delicious cake with it featuring as the main ingredient.
Yesterday I shared my recipe for delicious Baileys buttercream and I promised at the time that I’d be back to share the recipe for the Baileys cupcakes hidden underneath, and here it is!
These cupcakes are surprisingly simple to make. All you need to do is pop all the ingredients into a bowl, mix them up and bake them. There’s really no excuse not to make them, and you can always have a sneaky glass of Baileys as a reward for all your hard work while they’re in the oven (I do! 🙂 ).
These cupcakes are perfect topped with the Baileys buttercream, but if you fancy a really indulgent treat then you could add a hidden Baileys ganache centre. To make it you’d need to follow the quick and easy version of my Baileys truffles recipe (using a ¼ of the ingredients listed). Once you’ve made the ganache, simple scoop out the middle of the cupcake with a teaspoon and add a spoonful of the ganache. Once it’s filled simply top it with the buttercream – yum!
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Baileys Cupcakes
INGREDIENTS
- 165 g self-raising flour
- 165 g caster sugar
- 3 medium eggs
- 165 g butter or soft margarine
- 135 ml Baileys Irish Cream
- ⅛ tsp salt
Extras
- 12 cupcake cases
INSTRUCTIONS
- Pre-heat your oven to 160ºC/140ºC fan.
- Place your cupcake cases into a muffin tin.
- Sift the self-raising flour (165g) into a large bowl. Add the remaining ingredients (3 medium eggs, 165g soft margarine, 165g caster sugar, ⅛ tsp salt and 135ml Baileys) and mix until fully combined (either by hand or using an electric mixer on a low speed).
- Divide the mixture equally between the muffin cases (I use a cupcake scoop to help split it evenly).
- Bake for 18-20 minutes until a skewer inserted into the middle comes out clean. Leave the cupcakes to cool in their tins for about 10 minutes and then move them to a wire rack to cool fully before decorating.
NOTES
NUTRITIONAL INFORMATION
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Free From/Suitable For…
- Suitable for Vegetarians
- Nut-Free
- Soy-Free
The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.
I’m sharing this recipe with the following challenges… #CookBlogShare with Easy Peasy Foodie and #TreatPetite with Cakeyboi and The Baking Explorer.
Simona says
The best! Our favourite ❤
Sarah says
These were so good! I did baby cupcakes so cooked for 12 minutes. Of course, I used the Bailey’s icing!
Sarah says
These are amazing, & everyone loved them. Will you be adding a recipe for the Bailey’s cake?
Charlotte Oates says
It wasn’t on my list but I’ve added it now. I’m not sure when it’ll be done though as my list is quite long!
Sarah says
I will eagerly be waiting.
Thank you for the delicious recipes that you share continually.
DT says
Reduced sugar to 130g, the flavour of this cupcake is so good – beats any baileys chocolate cake. It’s moist too! i could eat it on its own without frosting. I first beat butter and sugar till fluffy, add eggs, then alternately add dry and wet ingredients, still, it was a breeze making them. Thanks for sharing 🙂
Joyce Hacuk says
I made these cup cakes on Sunday still got two left in fridge how long will they keep could I freeze them. They taste delicious got great feed back making some more today
Charlotte Oates says
The should be fine for about 4 days after baking. I haven’t tested freezing them, but I would expect it to be fine.
Tashana James says
Hi Charlotte, I want to try these cupcakes. Are the cupcake casing the standard size or jumbo?
Charlotte Oates says
I’m not too sure what you mean by standard size v jumbo. I always bake mine in muffin cases this size.
Mel says
Could you make this into a 7 inch cake please?
Charlotte Oates says
I’ve not tried it so I’m not 100% sure it would work. If I were to give it a go, I’d use 2x 7″ sandwich tins and bake for about 30-35 minutes.
Debbie Maher says
I added 2 tea spoons off natural coco powder, also rolled a bag of malteesers in bailys out into the fridge,, wow the taste is somthing else best ever cake I’ve done,
Sharon says
I made 18 of these yesterday to take to work today. As Tuesday is busy in my house there is only 2 left which my daughter has hidden till she gets home from work. No cakes for work then. ☹️. They went down a treat with great comments.
Can’t believe I have only just found this site.
Charlotte Oates says
Sounds like you need to bake some more! 🙂
Ewa says
Amazing!! 🙂
Ruchi Mishra says
When can we add coco powder and how much if we want to make chocolate cupcakes?
Charlotte Oates says
I haven’t tried this recipe as Baileys Chocolate Cupcakes so I’m not 100% sure how it would work. However, if I was going to give it a try then I’d start by substituting 25g of the self-raising flour listed in the recipe for cocoa powder and making them just the same.
Angela says
Can you provide the recipe with U.S. measurements
Charlotte Oates says
The mesurements are there, just click on the big green button that say US Cups/Ounces and the ingredients list will be converted for you.
Justinp says
Has anyone made these ? If so any comments / reviews ? Thanks
Charlotte Oates says
I’ve had some lovely feedback about these on Instagram.
Marnie says
I made them today- I got lazy and didn’t make frosting (used store bought)- and I only had the salted caramel Bailey’s in hand- but I think they are the best cupcakes I’ve ever had!!!!! They are SO yummy.
Charlotte Oates says
I haven’t tried them with the salted caramel Baileys, but now I want to. I’m glad you enjoyed them x
Jane Harris-Scott says
Could this mixture be devised between 2 6inch cake tins? If so how long to bake for?
Thank you
Charlotte Oates says
I’ve not tried it but it should work. I would check it after 30 minutes but it might need to be popped back in for a few more.
Jo Allison / Jo's Kitchen Larder says
These cupcakes sound absolutely gorgeous! I really like the idea of adding the ganache centre as well to make them even more indulgent. Perfect grown up treat for all the Baileys fans out there, me being one of them 🙂 Pinned for later!
Kat (The Baking Explorer) says
I am a bit obsessed with anything Baileys so these would be gone in no time! Thanks for linking up to #TreatPetite
Eb Gargano | Easy Peasy Foodie says
Genius! Cake plus Baileys – that is never going to be anything other than AWESOME, now is it? Thanks for linking your delectable cupcakes up to #CookBlogShare 🙂 Eb x
Julia @ Happy Foods Tube says
I have never tried making cupcakes with alcohol but I like the idea :)! The hidden Baileys ganache center sounds delicious. Thanks for the ispiration!
Carlos At Spoonabilities says
Those cupcakes look SO pretty, and I love my dessert with a touch of alcohol. This is perfect for me:)
linda browning says
These look fab. Could you use kalua or tia maria if you dont have baileys?
Charlotte Oates says
I’ve not tried it but I don’t see why not. Make sure you add it really slowly to the buttercream to ensure it doesn’t split.