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These Baileys red velvet cupcakes are classic cupcake kicked up a notch by adding some Baileys Red Velvet Cupcake liqueur in the batter and frosting.
I'm a fan of all things Baileys - from Baileys French toast to Baileys ice cream to a Baileys chocolate martini.
But did you know they make more than just their famous Irish Cream Liqueur? Until recently I didn't.
And then when at a liquor store recently I saw a Baileys Red Velvet Cupcake flavor. As I love Baileys and my wife loves a good red velvet cupcake, I figured it was worth a shot. We weren't disappointed as it tastes like a cupcake in a glass.
So with that in mind, I figured why not use it to make actual Baileys red velvet cupcakes. You basically take a standard recipe and swap out some of the milk for the Baileys. It is just enough where you get a hint of the flavor in every bite. And that bright red color doesn't hurt to look at!
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Ingredient Notes
- Cake flour – cake flour is lighter than all-purpose flour which creates that light, soft crumb. If you don't have cake flour, you can make your own version.
- Cocoa powder - it is important to use natural, not Dutch cocoa powder as the cake is already rich enough. Dutch doesn't have acidity so needs to have baking powder to react.
- Sugar - granulated sugar is used for the batter and powdered sugar for the frosting.
- Distilled white vinegar - extra acid to ensure the rise of the cupcake but also helps brighten the red color.
- Buttermilk - important as the acidity reacts with the baking soda to create rise but also adds moistness to the cupcake.
- Baileys Red Velvet Cupcake Liqueur - adds moistness and flavor to both the batter and frosting.
- Red food coloring - creates that red color you expect with the cupcake.
- Cream cheese - creates a tangy but sweet frosting that works with the cupcakes.
Ingredient Swaps
Like any recipe, you can switch up the ingredients if you want. Some variations include:
- I mentioned above that I use natural cocoa powder, but Dutch cocoa powder works as well.
- Granulated sugar is my go-to for these Baileys red velvet cupcakes, but light brown sugar is a good substitute.
- Canola oil is important for the added fat, but vegetable oil or melted butter work as well.
- You can replace the Baileys Red Velvet Cupcake Liqueur with the standard Baileys Irish Cream or even make your own!
- I like the standard cream cheese, but you can also use mascarpone cheese.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Mix the dry ingredients in a bowl and set aside. Cream together the sugar, butter and oil until fluffy before adding the egg yolks, vanilla extra and vinegar, beating until combined.
Whisk together the buttermilk, food coloring and Baileys. Then beat together the egg whites on high speed until fluffy peaks form.
Alternate adding the dry ingredients and the buttermilk to the wet ingredients, ending with the flour. Then fold in the egg whites until just combined. Add to a cupcake tin with paper liners, just ⅔ of the way full. Bake at 350°F for 15-18 minutes or until done. Remove from the tins and place on a cooling rack.
Beat the cream cheese and butter for 3 minutes before adding the sugar, Baileys, vanilla extract and salt, beating another 3 minutes. Pipe on the cooled cupcakes.
FAQs
You can use red food coloring, gel food coloring or even beet powder to get the red color you want. Or you could just omit entirely. It doesn't affect the flavor, just the look!
I personally like gel food coloring, as you don't need to add a ton.
You need the acid in it to react with the baking soda and create the rise.
If you don’t have buttermilk you can easily make it at home. Simply add 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let stand at room temperature for 10 minutes and it’s ready.
Although the buttermilk and cocoa powder has acid, the extra vinegar just allows the baking soda to do its work in creating a fluffy cake.
If you don't have vinegar, lemon juice will work as well.
Yes it is an extra step, but beat the egg whites separately. By beating the egg whites, you incorporate air which creates a light cupcake. After trying this, you will never go back.
Yes. I have a southern red velvet cake recipe. Just use that and substitute half of the liquid with the Baileys.
To maximize the shelf life of cupcakes, place them in a covered airtight container or cover with plastic wrap to prevent them from drying out.
• Cupcakes at room temperature will last 1-2 days
• Cupcakes in the fridge will last 1 week
• Cupcakes in the freezer will last 4 months
Equipment
The equipment you use is important to how the cupcakes turn out. What is needed is the following:
- Stand Mixer - you can also use a hand mixer with mixing bowls.
- Large bowl - need a bowl to be able to mix together the dry ingredients.
- Whisk - used to mix together the dry ingredients.
- Cupcake liners - keeps the cupcakes from sticking to the pan.
- Cookie scoop - helps get an even amount of batter in each cupcake pan.
- Cupcake pan - bakes the cupcakes.
- Piping bag and tips - makes piping the frosting on the Baileys red velvet cupcakes much easier.
Pro Tips/Recipe Notes
- Do not skip the buttermilk as it helps create the moistness you expect from red velvet cake. If you don't have it, make your own. See instructions above.
- All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
- When adding the batter to the muffin tin, don't fill more than ⅔ of the way as they do rise.
- You know the cupcakes are done when you insert a toothpick in the center and it comes out clean.
- Allow the cupcakes to completely cool before adding the frosting, otherwise it will melt.
- If you want mini cupcakes, fill mini liners only halfway and bake for 10-12 minutes at 350°F. It yields about 3 dozen.
Other Cupcake Recipes
If you’ve tried these Baileys red velvet cupcakes or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Baileys Red Velvet Cupcakes
Ingredients
Cupcakes
- 1 ⅓ cups cake flour (165 grams)
- 1 ½ tablespoon cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 tablespoon unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup canola oil
- 2 eggs, at room temperature with yolks and whites separates
- 1 teaspoon vanilla extract
- ½ teaspoon distilled white vinegar
- ¼ cup buttermilk, at room temperature
- ¼ cup Baileys Red Velvet Cupcake Liqueur
- 1 tablespoon red gel food coloring
Baileys Cream Cheese Frosting
- 8 oz cream cheese, at room temperature
- ½ cup unsalted butter, at room temperature
- 3 cups powdered sugar
- 2 tablespoon Baileys Red Velvet Cupcake Liqueur
- ¼ teaspoon salt
Instructions
Cupcakes
- Preheat oven to 350°F. Line 12 cupcake tins with paper liners. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer, cream together the sugar, butter and oil until light and fluffy. Add the egg yolks one at a time and beat until mixed. Add the vanilla and white vinegar and beat until combined. You can also use a hand mixer to do this.
- In a medium bowl, beat the 2 egg whites on high speed until fluffy peaks form, about 3 minutes. Gently fold the egg whites into the batter.
- Pour the batter ⅔ full among the cupcake tins and bake for 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. When cupcakes are done remove immediately from tins and leave on a cooling rack to cool completely before frosting.
Baileys Cream Cheese Frosting
- Beat the cream cheese and butter together in an electric mixer until light and fluffy, about 3 minutes. Add the powdered sugar, Irish cream, vanilla extract and salt and beat until fluffy, about another 3 minutes.
Notes
- Do not skip the buttermilk as it helps create the moistness you expect from red velvet cake. If you don't have it, make your own. See instructions above.
- All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
- When adding the batter to the muffin tin, don't fill more than ⅔ of the way as they do rise.
- You know the cupcakes are done when you insert a toothpick in the center and it comes out clean.
- Allow the cupcakes to completely cool before adding the frosting, otherwise it will melt.
- If you want mini cupcakes, fill mini liners only halfway and bake for 10-12 minutes at 350°F. It yields about 3 dozen.
Rhadie Murphy says
I made these Bailey cup cakes today . They turned out beautiful, nice & moist .I will definitely be making them again soon . Excellent for parties . Thanks for the receipe.
Ryan says
Glad you enjoyed them!