Servings
Font
Back
0 from 66 votes

Guinness Cupcakes with Bailey's Frosting

Chocolate cupcakes laced with Guinness Stout Beer and topped with fluffy Irish cream Bailey's frosting. Perfect for St. Patrick's Day!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 25 mins
Servings: 16
Calories: 296 kcal
Course: Dessert
Cuisine: American

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

Instructions

Guinness Cupcakes:
    Cup of Yum
  1. Preheat your oven to 350°F and add 16 cupcake liners to a muffin tin and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Allow to cool for 5 minutes in the pan then transfer to a wire rack to cool completely.
Bailey’s Frosting:
  1. Add the softened butter into the bowl of a stand mixer equipped with a paddle attachment and cream for 2-3 minutes until smooth.
  2. Scrape the sides and bottom of the bowl. Pour in vanilla extract and mix well.
  3. 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.
  4. With your mixer on low speed. slowly pour in the Bailey’s Cream. Once combined, increase speed to high for 2-3 minutes.
  5. Add frosting to a piping bag equipped with a large star tip (I used a Wilton 1M).
  6. Pipe a generous swirl of frosting on top of each cooled cupcake.
  7. Add sprinkles on top of each cupcake, if desired, and serve.
  8. Keep cupcakes in an airtight container at room temperature for up to three days.

Notes

  • *Can substitute heavy cream. 

Nutrition Information

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

% 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.