Because you’re NEVER too old for a cupcake with sprinkles! If you’re reading this post you are definitely old enough for a boozy cupcake 😉. I love making holiday themed dinners and desserts. It breaks up the everyday cooking routine and adds a little something extra special my family looks forward too.
For this dessert, I kept it really simple using a boxed cake mix and added extra flavor by replacing the water with brewed coffee + Guinness.Jump to Recipe
Bake the cupcake according to the box directions. Two tips, for you:
- Use a large scoop to evenly portion the mix into the cupcake liners.
- Fill each liner about 1/2 way. You don’t want the cupcake to cook up and cover the top of the pan.
The cupcakes baked just over the top of the liner so the entire cake is moist and there aren’t any crunchy side edges. (I love that on a muffin…not a cupcake!)
While the cupcakes cook and cool, whip up the frosting. Add cream cheese, butter and salt to a stand mixer, fitted with a paddle attachment. Combine until creamy and throughly mixed together. Add vanilla and combine again.
Slowly add the confectioners sugar, 1/2 cup at a time until completely combined. Finally, add 2 generous tbsp of Baileys and combine one final time.
Once the cupcakes are completely cooled, pipe on the frosting.
I used a bag fitted with a 4B tip but you can get creative here.
I added shamrock toothpicks and gold coin sprinkles but you can add whatever you like or nothing at all.
The frosting on this cupcake might just be one of the best I’ve ever made. I literally couldn’t stop eating the leftovers. It was one of those situations where I had to just put the bowl in the sink and fill it with water to stop myself. We’re talking dangerously GOOD!
Hope you enjoy and have a delicious St. Patrick’s Day! If you whip these up, be sure to tag me on Instagram at @jaclynjames.co
St. Patrick’s Day Cupcakes with Baileys + Guinness
- 1 box Betty Crocker Super Moist Triple Chocolate Fudge Cake mix
- 5 oz brewed coffee
- 5 oz Guinness
- 8 oz cream cheese, room temperature
- 1 stick butter, room temperature
- 1/8 tsp salt
- 1 tbsp vanilla
- 3.5 cups confectioners sugar
- 2 tbsp Baileys
- decorations, cupcake liners (optional)
- Preheat oven according to box directions for cupcakes.
- Follow the directions on the box to mix the cupcakes BUT replace the 10oz of water with 5oz coffee + 5 oz. Guinness.TIP: I use a large scoop to evenly portion cake mix into a cupcake pan. Only fill the liners about 1/2 way.
- While cupcakes cook and cool, mix the frosting.
- Add cream cheese, butter and salt to a stand mixer, fitted with a paddle attachment. Combine until creamy and throughly mixed together.
- Add vanilla and combine again.
- Slowly add the confectioners sugar, 1/2 cup at a time until completely combined.
- Add 2 generous tbsp of Baileys and combine one final time.
- Once cupcakes are completely cooled, pipe on the frosting. I used a bag fitted with a 4B tip but you can get creative here. I added shamrock toothpicks and gold coin sprinkles.
- Now…I dare you NOT to eat that left over frosting!
Hope you give these a try!
Until next time,