Bailey's Irish Cupcakes

Bailey's Irish Cupcakes

20 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Claire
Recipe by  Claire

“These sweet cakes taste just like the real thing! A fun variation of a plain cupcake. These taste great topped with whipped cream or a buttercream frosting.”

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Ingredients

Adjust Servings

Original recipe yields 1 dozen cupcakes

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line 12 muffin cups with paper liners.
  3. Beat butter in a large bowl with an electric mixer until the butter is light and smooth, 2 to 3 minutes; beat in sugar until the mixture is light and fluffy, at least 5 more minutes.
  4. Beat in egg yolks one at a time, mixing until each yolk is just combined before adding the next; mix in sour cream and vanilla and almond extracts.
  5. Sift flour in a separate bowl with baking powder and salt.
  6. Stir flour mixture into the liquid ingredients in thirds, alternating with Irish cream liqueur, until the batter is smooth.
  7. Pour batter into the lined muffin cups.
  8. Bake in the preheated oven until the cupcakes are golden brown on top and a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes.

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Reviews (20)

Rate This Recipe
naples34102
26

naples34102

I wasn't a fan of these. The flavor was fine (I left out the almond extract in order to accentuate the flavor of the Bailey's) but I was not impressed with the texture. I found the batter too loose and the resulting cupcake heavy, dense and moist - TOO heavy, dense and moist. Perhaps both the Bailey's and the sour cream should both be reduced but I'm afraid I'm not interested in this recipe enough to play around with it. These were just passable.

Fabiola
14

Fabiola

Delish!!!

mommyto2monsters
10

mommyto2monsters

These came out great! Everyone loved them and I cannot wait to make them again! Super easy to make!

More Reviews

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 234 cal
  • 12%
  • Fat
  • 12.3 g
  • 19%
  • Carbs
  • 25.1 g
  • 8%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 95 mg
  • 32%
  • Sodium
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

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