Guinness Cupcakes with Bailey's Frosting
User Reviews
3.7
66 reviews
Good
Guinness Cupcakes with Bailey's Frosting
Report
Chocolate cupcakes laced with Guinness Stout Beer and topped with fluffy Irish cream Bailey's frosting. Perfect for St. Patrick's Day!
Share:
Ingredients
Guinness Cupcakes:
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon instant espresso powder
- 1/4 teaspoon fine sea salt
- 1/2 cup whole milk
- 1/2 cup Guinness stout beer
- 1/4 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
Bailey’s Frosting:
- 1 cup butter , softened
- 1 teaspoon vanilla extract
- 2-3 cups powdered sugar
- 2 tablespoons Bailey’s Irish Cream*
- chocolate sprinkles , optional
Add to Shopping List
Instructions
Guinness Cupcakes:
- Preheat your oven to 350°F and add 16 cupcake liners to a muffin tin and set aside.
- In the bowl of a stand mixer, equipped with a whisk attachment, add the flour, sugar, cocoa powder, baking powder, baking soda, espresso powder and salt. Whisk until all ingredients are combined.
- Slowly pour in the milk, Guinness, vegetable oil, eggs, and vanilla extract into the dry ingredients and mix until there are no dry spots. Do not overmix.
- Evenly divide the batter between 16 cupcake liners and bake at 350°F for 15-16 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
- Allow to cool for 5 minutes in the pan then transfer to a wire rack to cool completely.
Bailey’s Frosting:
- Add the softened butter into the bowl of a stand mixer equipped with a paddle attachment and cream for 2-3 minutes until smooth.
- Scrape the sides and bottom of the bowl. Pour in vanilla extract and mix well.
- Add the powdered sugar one cup at a time. Fully combine after each addition. Scrape the sides and bottom of the bowl and mix until well combined.
- With your mixer on low speed. slowly pour in the Bailey’s Cream. Once combined, increase speed to high for 2-3 minutes.
- Add frosting to a piping bag equipped with a large star tip (I used a Wilton 1M).
- Pipe a generous swirl of frosting on top of each cooled cupcake.
- Add sprinkles on top of each cupcake, if desired, and serve.
- Keep cupcakes in an airtight container at room temperature for up to three days.
Equipments used:
Notes
- *Can substitute heavy cream.
Nutrition Information
Show Details
Calories
296kcal
(15%)
Carbohydrates
36g
(12%)
Protein
2g
(4%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
52mg
(17%)
Sodium
219mg
(9%)
Potassium
112mg
(3%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
397IU
(8%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 219mg | 9% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 397IU | 8% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.7
66 reviews
Good
Other Recipes
You'll Also Love
Chocolate Guinness Cupcakes with Baileys Frosting and Irish Whiskey Ganache Filling
American, Irish
5.0
(9 reviews)
