I know St. Patty’s Day is over, but that doesn’t mean you can’t still celebrate the Irish! These brewed coffee vanilla cupcakes are like cheat baking. They’re made with regular cake mix, but you’d never know it by the taste. Even better, they’re topped with Baileys Irish cream frosting, making them taste like good ‘ol Irish coffee.
Cake ingredients (makes 22-24 cupcakes):
- 1 box of vanilla cake mix (I used Duncan Hines)
- Eggs or egg whites (my white mix called for egg whites)
- Vegetable oil
- Brewed coffee
Mix the cake according to the direction on the box BUT replace the water with brewed coffee. I brewed a pot of regular, medium-strength coffee and mixed in 1 1/3 cup of it, per the boxes instructions for water. If you make it strong, you might not like the taste in cupcakes! It almost gives them a butterscotch taste. Bake in cupcake liners for about 18-20 minutes or until an inserted toothpick comes out clean. Note, each box of mix may have slightly different measurements, so follow the instructions on the box.
- 1 cup of butter, soft (2 sticks)
- 2 cups of powdered sugar
- 2 tbs Baileys Irish Cream (I used the vanilla cinnamon one)
- 1 tsp vanilla extract
Mix together the butter and powdered sugar until creamy. Once you reach your desired sweetness, beat in the vanilla and Baileys and beat well until the liquids are fully combined. Pipe the frosting onto cooled cupcakes – if you prefer to generously frost your cupcakes (which I usually do!) you might want to double this recipe. Top with sprinkles for some added flair and serve these Irish coffee cupcakes for any occasion! I used the vanilla cinnamon Baileys, which gave the cupcakes an overall vanilla coffee flavor.
My coworkers were a pretty big fan of the Baileys Irish Cream frosting because, well, there’s nothing like a drop of alcohol to perk up your employees. I think this recipe it one of my new favorite cupcakes. Enjoy!