‘Take them to work’ Cupcakes

I say this because if you keep them at home – you will eat them, and then destroy all your New Years Resolutions to eat right, be healthy — make the others unhealthy I say!

bailey's cupcake - looking down 

Okay – I had one, and the man had one…the rest are in the tupperware container and in the fridge ready for work, I’m keeping my New Years Resolution!

Take them to work cupcakes

  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup castor sugar (or superfine sugar)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons Baileys Irish Cream
  • 1 1/2 cups cake flour (or all-purpose flour)
  • 1 teaspoon baking powder
  • 1/4 cup milk (or soymilk – I used soymilk and they came out perfect!)

Preheat oven to 350 F and line 12 muffin cups with paper liners.

Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and Baileys. 

Add flour and baking soda to egg/butter mixture, stirring gently stir to combine.  Add milk and beat on low speed until all ingredients are combined.  

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled you can frost with the Baileys Frosting.  

Baileys Frosting

  • 8oz cold cream cheese
  • 5 tbsp butter, room temperature
  • 1 tsp vanilla extract
  • 2 tsp Baileys Irish Cream
  • 2 tsp brewed coffee, cooled
  • 1/2 tsp cocoa powder
  • 2 1/2 cups powdered sugar

Beat the cream cheese and butter together, once combined add vanilla, cocoa, Baileys and coffee.  Stir in powdered sugar and decorate those cupcakes!

I dusted mine with a little extra cocoa.

plate full of bailey's cupcakes 

7 thoughts on “‘Take them to work’ Cupcakes

  1. I love the cupcake name! LOL. I’m not a cupcake person but these and the lemon ones have made me cupcake Carla.

  2. Hi there,

    These cupcakes looked so good that I HAD to make them! The frosting was to die for, but the cupcakes themselves were super dense and a little dry – is there any chance that the liquid measurement for the milk is incorrect? The first time I made them, even though it looked super think, I thought I had better leave it since this is not my recipe and I don’t like to modify recipes the first time I use them. The second time I made them, since I had so much frosting leftover, I added (gradually) a whole extra cup of milk before the batter seemed to be the right consistency and they turned out a lot better.

    Thanks for sharing this recipe!

  3. I wonder if 2tsp of baileys will give enough Baileys taste in the cupcakes.
    After read one of the comments I thought 1 cup of milk and 1/4 cup of baileys would give a better kick.
    Not so sure about the cream cheese frosting, but maybe it’s more American. Whipped cream would be my preference.

  4. im just wondering… how this cupcakes would turn out with the cup of mil and the 1/4 cup of baileys? im baking them for tomorrows christmas dinner and i dont wanna messed them up…

  5. Pingback: Baileys Cupcakes
  6. Just made these yesterday, added extra Baileys in both the cake and the frosting.
    SO delicious, and received lots of compliments!
    However, next time I will definitely add more soymilk to the cake batter (probably will double it from 1/4 to 1/2 cup), as the cake part was a bit dry.

Leave a Reply

Your email address will not be published. Required fields are marked *