Baileys Cupcakes

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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 cupcakes
Calories 253kcal


  • 165 g self-raising flour
  • 165 g caster sugar
  • 3 medium eggs
  • 165 g butter or soft margarine
  • 135 ml Baileys Irish Cream
  • tsp salt


  • 12 cupcake cases


  • 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.


If you’d like to top them with Baileys buttercream you can find the recipe here or if you fancy trying something a bit different then you can find all of my buttercream recipes in my mix-and-match cupcake index.
Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.


Calories: 253kcal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 138mg | Potassium: 32mg | Sugar: 16g | Vitamin A: 8.1% | Calcium: 1.2% | Iron: 1.8%