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To make Baileys Irish Cream cupcakes, you need the following ingredients: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsweetened cocoa powder - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 2 large eggs - ½ cup Baileys Irish Cream - ½ cup whole milk - 1 teaspoon vanilla extract When measuring ingredients, accuracy is key. Use dry measuring cups for flour and sugar. For cocoa powder, scoop it in, then level it off. Liquid ingredients need a clear liquid measuring cup. Pour until you reach the desired line. You can swap some ingredients if needed. For flour, use a gluten-free blend. If you need a dairy-free option, use almond or coconut milk instead of whole milk. For Baileys, use a non-alcoholic version or a flavor essence to get a similar taste. Unsalted butter can be replaced with coconut oil for a dairy-free option too. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step gets the oven ready for baking. Next, line a cupcake tray with paper liners. This makes it easy to remove the cupcakes later. Gather all your ingredients on the counter. You will need flour, sugar, cocoa powder, baking powder, baking soda, salt, butter, eggs, Baileys Irish Cream, whole milk, and vanilla extract. Measure everything out before you begin. This will help you stay organized as you bake. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure they are well combined to avoid clumps. In another bowl, cream the softened butter and eggs. Mix until it looks light and fluffy. Next, add the Baileys Irish Cream, whole milk, and vanilla extract to the butter mixture. Stir until everything is mixed well. Now, gradually add the dry ingredients to the wet mix. Use a spatula to combine gently. Be careful not to overmix; this keeps your cupcakes light and fluffy. Once your batter is ready, it’s time to fill the cupcake liners. Pour the batter into each liner, filling them about two-thirds full. This gives the cupcakes room to rise. Place the tray in the preheated oven. Bake for 18 to 20 minutes. To check if they are done, insert a toothpick into the center of a cupcake. If it comes out clean, they are ready. After baking, remove the tray from the oven. Let the cupcakes cool in the tray for 5 minutes. Then, transfer them to a wire rack. Allow them to cool completely before frosting. To get soft and moist cupcakes, mix the batter gently. Overmixing can make them tough. Make sure to use room temperature butter and eggs. This helps create a nice fluffy texture. Measure your flour by spooning it into the cup and leveling it off. This prevents too much flour in your mix. Bake only until a toothpick comes out clean. If you bake too long, they can dry out. For frosting, a rich chocolate ganache pairs well with these cupcakes. You can make the ganache by heating heavy cream and mixing it with chocolate. Let it cool before spreading on the cupcakes. For a fun twist, add some sprinkles or chocolate shavings on top. You can even drizzle some chocolate syrup for extra flair. If you want a lighter touch, use a vanilla or Baileys buttercream. This adds flavor without stealing the show. One common mistake is not cooling the cupcakes fully before frosting. Warm cupcakes can melt the frosting. Another mistake is filling the liners too much. Aim for about ⅔ full to allow room for rising. Make sure your oven is preheated. An unheated oven can lead to uneven baking. Lastly, don’t skip the salt. It enhances the flavor of the chocolate and balances the sweetness. Pro Tips Use Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smoother batter and better rise. Don’t Overmix the Batter: Mix until just combined to keep the cupcakes light and fluffy. Overmixing can lead to tough cupcakes. Check for Doneness: Use a toothpick to test for doneness; it should come out clean or with a few moist crumbs, not wet batter. Cool Completely Before Frosting: Allow the cupcakes to cool completely on a wire rack before frosting to prevent melting your frosting. {{image_2}} You can change up the flavor of your Baileys Irish Cream cupcakes. Try adding coffee for a mocha twist. Just mix in two tablespoons of instant coffee with your dry ingredients. You can also add a hint of orange by using orange zest. This gives a bright, fresh taste. For a minty flavor, add a few drops of mint extract to the batter. Each of these options will make your cupcakes unique and fun! Want to enjoy these cupcakes without alcohol? No problem! You can use a non-alcoholic Baileys version, which is easy to find. If you can't find it, use Baileys-flavored essence instead. Just mix in 2-3 teaspoons into the wet ingredients. This gives you that same rich flavor without the alcohol. Everyone can enjoy these tasty treats! If you have dietary needs, you can still make these cupcakes. For a gluten-free version, swap the all-purpose flour for a gluten-free blend. Make sure the blend has xanthan gum for the best texture. To make them dairy-free, use coconut oil instead of butter. You can substitute almond milk or oat milk for the whole milk. These changes keep the cupcakes moist and delicious, just like the original recipe! To keep your Baileys Irish Cream cupcakes fresh, store them in an airtight container. This will prevent them from drying out. Place the container in a cool, dry spot. If you live in a warm area, the fridge is a better choice. Just let them sit at room temperature for a bit before serving. This keeps the flavor and texture just right. Freezing cupcakes is simple. First, let them cool completely. Wrap each cupcake in plastic wrap tightly. Then, place them in a freezer bag or container. Label the bag with the date. These cupcakes can stay fresh in the freezer for up to three months. When you're ready to enjoy one, take it out and let it thaw. This helps keep the taste and moisture intact. If stored properly, Baileys Irish Cream cupcakes can last up to five days at room temperature. In the fridge, they may last up to a week. If you want to reheat, it's best to use the microwave. Heat them for about 10-15 seconds. This warms them up without drying them out. Enjoy your delicious cupcakes! Yes, you can make these cupcakes ahead of time. Bake and cool them completely. Store them in an airtight container at room temperature for up to two days. For longer storage, place them in the fridge for up to a week. Just frost them right before serving for the best taste. If you need a substitute for Baileys Irish Cream, you have options. Use a non-alcoholic version of Baileys if you want the same flavor without the alcohol. You can also use coffee creamer with Irish cream flavor or mix heavy cream with vanilla and a bit of coffee. These work well and still make the cupcakes tasty! To prevent your cupcakes from sinking in the middle, be careful not to overmix the batter. Overmixing can add too much air, which causes sinking. Make sure your oven is preheated to the right temp. Also, check that your baking powder is fresh. A little extra care during mixing and baking can help keep your cupcakes fluffy and perfect! This guide covered all you need to bake delicious Baileys Irish Cream cupcakes. We detailed the essential ingredients, including substitutes, and laid out clear steps for mixing and baking. Helpful tips ensured your cupcakes turn out just right, while variations offered exciting options for everyone. Don’t forget storage best practices and answers to common questions. Now, you can feel confident in your baking skills and impress your friends. Enjoy making these tasty treats!

Decadent Baileys Irish Cream Cupcakes

Delicious cupcakes infused with Baileys Irish Cream for a rich flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine Irish
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 0.5 cup Baileys Irish Cream
  • 0.5 cup whole milk
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a cupcake baking tray with paper liners.
  • In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
  • In another bowl, cream together the softened butter and eggs until light and fluffy.
  • Add the Baileys Irish Cream, whole milk, and vanilla extract to the butter mixture. Mix until fully combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  • Fill each cupcake liner about ⅔ full with the batter.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
  • Once baked, remove from the oven and allow the cupcakes to cool completely in the tray for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Frost with chocolate ganache or buttercream for an extra treat.
Keyword Baileys, cupcakes, dessert