This recipe makes a batch of Irish cream cupcakes that I love to make at Christmas. The cupcakes are light with a fluffy texture and the Irish cream adds great flavour to them.
These Irish cream cupcakes are one of my favourite recipes to make during the Christmas season. I love Irish cream and usually enjoy it around Christmas time so usually end up making a batch of these cupcakes.
These cupcakes are moist, delicious and I developed the recipe so they are not too sweet. For this recipe I use less sugar than in my usual cupcakes due to the Irish cream being quite sweet. The cupcakes are iced with buttercream that is also flavoured with Irish cream and complements the flavours of the cupcakes.
These Irish cream cupcakes are not just great for Christmas but are also perfect for other special occasions such as birthdays and Easter especially when hosting. If like me you love Irish cream and cake then this is the perfect recipe for you. Give these cupcakes a try and I'm sure you won’t be disappointed.
The recipe is quick and easy to follow so you can have a dozen of these delicious cupcakes prepared in no time.
Ingredients for Irish Cream Cupcakes with Buttercream
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
For the Irish Cream Cupcakes
- Sugar - I use caster sugar also known as superfine sugar but you can also use granulated.
- Butter - use unsalted butter soft at room temperature.
- Oil - use any neutral flavoured oil such as sunflower oil, vegetable oil, canola or rapeseed oil.
- Eggs - use room temperature eggs.
- Soured cream - use fresh full fat soured cream.
- Irish cream - use any brand of Irish cream.
- Salt - I use fine sea salt.
- Flour - I use self-raising flour for this recipe.
For the Irish Cream Frosting
- Butter - use unsalted butter soft at room temperature.
- Icing sugar - also known as powdered sugar.
- Irish cream - added to the flavour the buttercream.
How to Make Irish Cream Cupcakes with Buttercream
1. Preheat the oven to gas mark 3/325oF/160oC/140℃ fan and line a 12-count tin with cupcake cases. To a mixing bowl or stand mixer bowl, add the caster sugar and butter then cream the ingredients together until light and fluffy. This should take around 4 minutes. Mix in the oil then set the bowl aside.
2. In another bowl, whisk together the eggs, sour cream and Irish cream and then pour into the bowl with the creamed butter. Combine well then add the salt and the flour and continue to mix until you have a smooth batter.
3. Spoon the batter evenly between the cupcake cases and bake for 25 minutes or until a cake tester comes out clean. Once the cupcakes are removed from the oven, allow them to cool in the tin for 10 minutes then remove and place them on a cooling rack to cool completely.
4. For the buttercream, use the paddle on a stand mixer or a hand held mixer and beat the butter until light and fluffy. This should take around 5 minutes. Gradually add the icing sugar and mix well then mix in the Irish cream until you have a smooth buttercream. Prepare your piping bag with a star nozzle and pipe the buttercream onto the cupcakes.
Nutrition
Nutrition based on 1 serving - Calories: 578kcal | Fat: 30.3g | Saturates: 15.9g | Carbs: 69.5g | Sugar: 55.7g | Fibre: 0.6g | Protein: 3.6g | Salt: 0.2g.
Storage
You can store these cupcakes at room temperature in an airtight container. If the weather is hot or humid then store in the fridge immediately until serving.
Any cupcakes leftover the following day should be stored in the fridge for up to 4 days. Ensure you bring the cupcakes to room temperature before serving from the fridge.
These cupcakes can be wrapped and stored in the freezer for up to 2 months.
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Irish Cream Cupcakes with Buttercream
Ingredients
For the Irish Cream Cupcakes
- 160g caster sugar
- 60g unsalted butter (soft at room temperature)
- 60ml vegetable oil
- 2 large eggs
- 60ml sour cream
- 120ml Irish cream
- ½ teaspoon salt
- 225g self-raising flour
For the Irish Cream Buttercream Frosting
- 250g unsalted butter (soft at room temperature)
- 500g icing sugar
- 45ml irish cream
Instructions
- Preheat the oven to gas mark 3/325oF/160oC/140℃ fan and line a 12-count tin with cupcake cases. To a mixing bowl or stand mixer bowl, add the caster sugar and butter then cream the ingredients together until light and fluffy. This should take around 4 minutes. Mix in the oil then set the bowl aside.
- In another bowl, whisk together the eggs, sour cream and Irish cream and then pour into the bowl with the creamed butter. Combine well then add the salt and the flour and continue to mix until you have a smooth batter.
- Spoon the batter evenly between the cupcake cases and bake for 25 minutes or until a cake tester comes out clean. Once the cupcakes are removed from the oven, allow them to cool in the tin for 10 minutes then remove and place them on a cooling rack to cool completely.
- For the buttercream, use the paddle on a stand mixer or a hand held mixer and beat the butter until light and fluffy. This should take around 5 minutes. Gradually add the icing sugar and mix well then mix in the Irish cream until you have a smooth buttercream. Prepare your piping bag with a star nozzle and pipe the buttercream onto the cupcakes.
Liz says
Thank you for sharing this recipe Andrea. They are delicious.