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Baileys red velvet cupcake with cupcake liner peeled off
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Baileys Red Velvet Cupcakes

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.
Course Dessert
Cuisine Irish
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12
Calories 546kcal
Author Ryan Beck

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 measuring cup, carefully whisk the buttermilk with the red food coloring and the Baileys. With the mixer on low speed, add the dry ingredients to the wet ingredients, alternating with the buttermilk and ending with the flour until just combined. Do not over-mix.
  • 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.

Nutrition

Serving: 1cupcake | Calories: 546kcal | Carbohydrates: 65g | Protein: 4g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0g | Cholesterol: 83mg | Sodium: 228mg | Potassium: 63mg | Fiber: 0g | Sugar: 52g