Baileys Cupcakes are an easy vanilla cupcake recipe with an Irish cream chocolate ganache filling. The Irish cream ganache also serves as the topping for these delish, lightly boozy cupcakes.
Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
This Baileys cupcake recipe is quick and simple to put together! The soft, from scratch yellow cupcake is filled with a rich and decadent Irish cream ganache. The ganache also works as the easy frosting.
These lightly boozy cupcakes taste delicious and would be perfect if you are baking for St. Patrick's Day, but they are incredible for anytime you need a special dessert. The cupcake is tender and moist and the ganache is bursting with Irish cream flavor!
why you will love this easy cupcake recipe
- An incredibly moist and soft buttery vanilla cupcake!
- Made with simple ingredients.
- The Irish cream ganache is quick and easy to make.
- The ganache serves as both the cupcake filling and topping.
ingredients and substitutions
- Unsalted butter ~ this needs to be at room temperature.
- Granulated sugar ~ provides sweetness and structure to the cupcake.
- Eggs ~ two large eggs, I prefer them at room temperature. I have not tested this recipe with any egg alternatives.
- Vanilla ~ pure vanilla extract is recommended for the best flavor.
- Sour cream ~ this should be at room temperature. Full fat sour cream is needed, full fat plain yogurt can be substituted.
- Cake flour ~ if you don't have cake flour you can use all-purpose flour plus cornstarch. Measure the flour, then remove 3 tablespoons. Add three tablespoons of cornstarch and sift the flour and cornstarch together two times before using.
- Kosher salt ~ just a little to balance the cupcake. If you don't have kosher salt, you can do a straight substitute of table salt in this recipe.
- Baking powder ~ gives a little lift to the cupcakes.
- Milk ~ I use 1%, but 2% or whole milk will also work. I don't recommend fat free milk.
- Milk chocolate ~ {not shown} Use a chocolate baking bar. 8 ounces is needed, which is typically two baking bars sold near the chocolate chips.
- Heavy whipping cream ~ {not shown} heavy whipping cream or heavy cream can be used. Half and half or milk will not work as the ganache will not set up correctly.
- Irish cream liqueur ~ {not shown} such as Baileys, Carolans or your favorite brand. I have not tested it, but I suspect that an Irish cream coffee creamer could work if you need a non-alcohol version.
how to make irish cream ganache
I recommend making the ganache first, as it needs time to cool before you can use it.
Start by finely chopping the milk chocolate bars and placing them in a heat proof bowl.
Then heat the heavy cream and Irish cream over medium heat until simmering, but not boiling. Immediately pour the hot cream over the chocolate and allow it to sit for 1-2 minutes before stirring until smooth. Then allow the chocolate ganache to cool and thicken, about 1-2 hours at room temperature.
let's make moist vanilla cupcakes
Start by preheating the oven and lining a 12-cup muffin tin with liners. These cupcake liners are my very favorite for cupcakes and muffins.
Then cream together the butter and sugar for 3 minutes until it gets nice and combined.
Next add the eggs and vanilla and mix again until well combined.
Now add the sour cream and mix another 30-60 seconds. The batter can look a little curdled at this point.
Finally add in the flour and mix on low until just a little flour is still showing. Then with the mixer running on low, slowly add the milk, mixing just until the batter comes together.
Evenly divide the batter between the prepared cupcake liners and bake.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
how do you put filling inside a cupcake?
To fill a cupcake, one has several options. A paring knife, apple corer, or piping tip are all easy methods for creating the space for the filling. {And I'm guessing you have at least one of these tools already in your kitchen}.
The most important thing to remember is to make sure you leave the bottom of the cupcake intact! It is also important that your cupcakes are completely cool.
To use a knife, simply cut out the center of the cupcake by holding the knife at about a 45° angle. It will be a cone shape piece that comes out.
To use an apple corer, push the corer into the center of the cupcake and remove.
To use a piping tip, use a large open star piping tip {like a Wilton 6B} and press down with the sharp end. Then twist and pull it out to remove the cake piece.
You will need to trim a little off the piece you remove before placing back over the top of the filling. I just use a spoon to fill the cupcakes with the chocolate ganache.
easy topping for frosting
Instead of an Irish cream buttercream frosting, the remaining Irish cream ganache is used as the topping for the Baileys cupcakes.
Once you have filled the cupcakes, place the remaining chocolate ganache in the refrigerator to chill for about 30 minutes. You can then either spoon and smooth the ganache over the cupcakes or make a simple rosette like the photos in this post. I used a Wilton 1M piping tip for this look.
do baileys cupcakes contain alcohol?
The cupcake portion does not contain alcohol, but the Irish cream ganache does.
The ganache uses 6 tablespoons of Irish cream liqueur, which works out to about a teaspoon and a half of alcohol per cupcake.
Remember to snap a picture and tag me on Instagram if you make these Baileys Cupcakes {filled with Irish cream ganache}. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more boozy desserts to enjoy!
- Rum Coconut Cupcakes
- Tom & Jerry Tiramisu
- Fudgy Irish Cream Brownies
- Cherry Bourbon Crumble No Churn Ice Cream
- Margarita Pie
Baileys Cupcakes {Filled with Irish Cream Ganache)
Baileys Cupcakes are an easy vanilla cupcake recipe with an Irish cream chocolate ganache filling. The Irish cream ganache also serves as the topping for these delish, lightly boozy cupcakes.
Ingredients
Irish cream ganache
- 8 ounces milk chocolate, finely chopped (226g)
- 6 tablespoons Irish cream liqueur (90mL)
- ¼ cup heavy whipping cream (60mL)
cupcakes
- 1 ½ cups cake flour (173g)
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, room temperature (113g)
- 1cup granulated sugar (200g)
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ¼ cup sour cream, room temperature (60g)
- ½ cup milk, room temperature (125mL)
Instructions
- For the Irish cream ganache: Place the finely chopped milk chocolate in a heat proof bowl and set aside. Heat the Irish cream and heavy whipping cream over medium heat until simmering, but not boiling. Then pour the hot cream mixture over the chopped chocolate and let it sit 1-2 minutes before stirring until smooth. Let the mixture cool and thicken to room temperature, about 1-2 hours.
- For the cupcakes: Preheat your oven to 350°F and prepare a 12-cup muffin pan with cupcake liners.
- Whisk together the cake flour, baking powder, and kosher salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium-high (speed 6 on a KitchenAid mixer) until light and fluffy, approximately 3 minutes. Scrape up and down the sides of the bowl once during that time. Add the eggs and vanilla and beat for 1-2 minutes on medium-high. Scrape up and down the sides of the bowl and add the sour cream, mixing another 30-60 seconds.
- With the mixer on low, slowly add the flour mixture and mix until just a little flour is still showing. Scrape up and down the sides of your bowl then turn the mixer on low and slowly add the milk. Mix until just combined, being careful to not over mix your batter.
- Divide your batter equally between the 12 cupcake liners (it's roughly 3 tablespoons of batter per cupcake). Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Allow the cupcakes to cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
- To fill the cupcakes: Use a paring knife, apple corer or large star piping tip to remove some of the center of each cooled cupcake. Then fill each cavity with Irish cream ganache and top with the piece of cupcake you removed to seal. (You will need to trim a little of the cut piece so it will fit back in).
- Then chill the ganache for 30 minutes in the refrigerator before spooning or piping onto the top of each cupcake. I used a Wilton 1M piping tip to create the rosette look you see in the photos.
Notes
Be sure to use heavy whipping cream or whipping cream for the ganache. Half and half or milk will not work.
If you do not have cake flour; measure the flour, then remove 3 tablespoons. Add 3 tablespoons of cornstarch and sift the flour and cornstarch together two times before using.
Full fat sour cream is going to yield the best results. Full fat plain yogurt can be substituted.
The general rule with ganache is that it can be stored at room temperature for two days and then should be refrigerated. I prefer to store any left over cupcakes in the refrigerator for up to five days.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 368Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 65mgSodium: 104mgCarbohydrates: 45gFiber: 1gSugar: 30gProtein: 5g
The nutrition information is an estimate only and may not be entirely accurate.
Heidi | The Frugal Girls
These cupcakes are so perfect... and then your amazing Irish cream chocolate ganache transforms them into a totally divine temptation!
Tasia
Aww, thank you Heidi! The Irish cream ganache is so simple to make and really elevates this cupcake.😊
Michelle
What a fun recipe -- love Baileys! And that cupcake looks so incredibly moist too!
Tasia
Thank you! It's definitely a delicious and moist cupcake.
Kathleen
These cupcakes are my answer! Dreamy, moist, vanilla (yay) based with an amazing ganache! Loved the touch of Bailey's in them!
Tasia
Thank you Kathleen! The vanilla cupcake pairs so nicely with the Irish cream ganache, I know you'll love this recipe!
2pots2cook
These are St .Patrick's boozy treat ! 🙂 Perfect !
Tasia
Thank you Davorka! I agree!