Cupcakes are already festive, and these take it up two notches. First, there’s Bailey’s frosting to give each cupcake a delicious, luxurious flair. Then, there’s the not-so-secret addition of coffee. Alex’s Low-Acid Organic Rise and Shine Coffee gives it a complex flavor that can get the party started.

A Match Made in Heaven

Irish Cream and coffee are so perfect together. Why not put them in a cupcake instead of a drink? Alex’s Low-Acid Organic Rise and Shine Coffee has notes of nuts, chocolate, and vanilla. It goes delightfully with creamy liquor. You are best off brewing a very strong cup of coffee for this recipe to let the flavor shine through.

The addition of low-acid coffee also helps temper the sweetness of the sugar in this recipe. Alex’s Low-Acid Organic Rise and Shine Coffee gives these cupcakes a depth that is not present in basic cupcakes. Using organic coffee lets you be sure that these cupcakes are made with wholesome ingredients.

Perfect As Is, But Made Your Way

You can make this recipe as it reads, or you can change it up a bit. For example, you can add dark or semi-sweet chocolate chips or chunks when you add the dry ingredients and coffee mixture to the batter.

Another option is to give them a bit of a mocha flavor by adding cocoa. If you like, mix ⅓ cup of cocoa into the flour mixture, and cut the flour to 2 ½ cups. 

Recipe for Coffee Cupcakes Topped with Bailey’s Frosting

Makes 20 cupcakes

Ingredients:

Cupcakes

• 1 cup of unsalted butter, at room temperature
• 2 cups of sugar
• 4 eggs
• 2 ¾ cups of flour
• 2 teaspoons of baking powder
• ½ teaspoon of salt
• ¾ cup of strong brewed coffee, plus 2 tablespoons (optional)
• ¼ cup of milk
• 1 teaspoon of vanilla extract

Frosting

• 1 cup of unsalted butter, at room temperature
• Dash of salt
• 3 ½ to 4 ½ cups of powdered sugar
• ½ cup of Bailey’s

Directions:

1. Preheat the oven to 350 degrees. Add liners to 20 muffin cups.
2. In a medium bowl, mix together the flour, baking powder, and salt.
3. In a small bowl, stir together the coffee and milk.
4. In a large bowl, add the butter and sugar and cream with a mixer until the mixture is light. Add the eggs one at a time, beating after each one until it is combined into the mixture.
5. Alternate adding the coffee mixture and the flour mixture to the butter mixture, continuing to beat.
6. Pour the batter into the muffin tins, filling each cup about ⅔ full. Bake for 15 to 18 minutes or until a toothpick comes out clean. 
7. Place on a cooling rack. Using a fork or dropper, sprinkle some strong brewed coffee over the top of the muffins. Let them cool completely before frosting them.
8. To make the frosting, beat the butter and salt in a bowl with an electric mixer. Gradually add the powdered sugar and Bailey’s and beat for 2 minutes or until smooth. Adjust the thickness as needed by adding more sugar to thicken it or more liquor to thin it out.