Bailey’s Irish Cream Soaked Cupcakes

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Ever wanted to get drunk off a cupcake? Let’s be honest, if your answer is “no” to that question, you’re lying.

It’s a cupcake. AND a shot. Sorta. Either way, whether you choose to soak your cupcakes or not, these tasty green treats are perfect for any Saint Patrick’s Day celebration – or just whenever your friends decide to show up at your house to go to the parade on a dreary March morning. These certainly help get the party started!

Don’t drink too much. Let’s get started.

Start by creaming together the sugar and butter until light and fluffy. Add the eggs one at a time, combining completely before adding the dry ingredients.

Slowly add the dry ingredients and mix on low speed, scraping the sides as needed.

Line your mini cupcake pan (or big one if you’re being daring) with cupcake tins and fill about 2/3 full. I probably overfilled mine, but the way I see it, it’s just more surface area to soak up the alcohol.

Once the cupcakes are done baking, allow them to cool completely before flipping them into a shallow bowl or plate of Bailey’s Irish Cream. Let soak for about 30 seconds or until tops are just softened. If you’re daring, use a brush to continuously brush the remain 1/4 cup of Bailey’s onto the cupcakes. The more alcohol, the merrier.

Once your cupcakes are done soaking, make the Bailey’s Irish Cream Icing!

Just add all of the ingredients into a stand mixer with a whisk attachment and beat until light and fluffy. Add the green color to your desired shade. Fill a icing bag about 3/4 full with icing then pipe onto the tops of the cupcakes.

Add some sprinkles and enjoy!

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Bailey’s Irish Cream Soaked Cupcakes

The Starving Chef
Ever wanted to get drunk off a cupcake? Let's be honest, if your answer is "no" to that question, you're lying. It's a cupcake. AND a shot.
Prep Time 15 mins
Cook Time 25 mins
Assembly Time 20 mins
Total Time 1 hr
Course Dessert
Cuisine St. Patrick’s Day
Servings 12 cupcakes




  • 1 ½ cup powdered sugar
  • 8 tablespoons butter room temperature
  • cup Bailey's Irish Cream
  • 1 teaspoon green food coloring optional


  • Preheat oven to 400 F. Prepare your mini cupcake tin with liners.
  • Cream together the sugar and butter until light and fluffy in a stand mixer with a whisk attachment. Beat in the eggs one at a time.
  • In a separate bowl, mix together the dry ingredients then slowly add to the stand mixer going on low speed. Pause every 1/4 cup or so to let the dry ingredients to become fully incorporated.
  • Once the cupcake batter has reached a thick, yet creamy state, slowly pour in the 1/2 cup of Bailey's Irish cream 1 tablespoon at a time until the battery is smooth, but not runny.
  • Fill each cupcake liner with about a tablespoon of batter, or about 2/3 full. Pop into the oven for 20-25 minutes. Be sure to test with a toothpick and only remove from the oven when the toothpick comes out clean of the center of the middle muffin.
  • Allow to cool for about 10 minutes in the pan before flipping onto a cooling rack to cool completely.
  • In a small bowl or plate, pour 1/4 of the Bailey's Irish Cream, then dunk each cupcake into the Bailey's for about 30 seconds to absorb as much alcohol as possible. Seal in a container until ready to decorate with icing.
  • Using a large stand mixer with a whisk attachment, combine the room temperature butter with the powdered sugar, one tablespoon at a time. Slowly add the Bailey's Irish Cream until the frosting is thick, alternating with the powdered sugar to reach the desired consistency.
  • Add the food coloring and whisk on high speed until light and fluffy. Spoon into a icing bag with your favorite tip.
  • Once the cupcakes are completely cooled, start the icing in the middle of the cupcake and twirl outwards and upwards! Chill or serve right away at room temperature. Store leftover cupcakes in an airtight container in the fridge for up to 3 days.


Keyword cupcakes, dessert, icing
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