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Irish Crème Cupcakes


Makes: 10 cupcakes

Time: 35 minutes

Cupcake Mixture:

  • 2/3 cup unsalted butter
  • 2 cups granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/3 cups Bailey’s Irish Crème or your favorite Irish Crème
  • 2/3 cup water
  • 2 tablespoons New England® Irish Crème coffee
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons salt


  1. Preheat the oven to 325° F.
  2. In a large bowl, cream together butter and sugar until fluffy, about 2-3 minutes with a stand mixer.
  3. Add eggs and vanilla and beat well.
  4. In a separate bowl, combine the Irish Crème, water, and coffee. Mix well.
  5. In a third bowl, thoroughly combine flour, baking powder, and salt.
  6. Add the flour mixture to the creamed mixture, alternating with the liqueur mixture.
  7. Beat on medium speed for approximately 2 minutes.
  8. Fill cupcake liners 3/4 full and bake for about 20 minutes.


  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners sugar

Using the whisk attachment on the mixer, beat for approximately 5 minutes.

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New England Coffee content produced in Louisiana.

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