Guinness Cupcakes with Bailey’s Frosting

Guinness Cupcakes with Bailey’s Frosting Recipe

If you like Guinness and Bailey’s Irish Cream, try this recipe for Guinness Cupcakes with Bailey’s Frosting. You can get the delicious taste of a moist cake along with the sweetness of the frosting. They are great to make for St. Patrick’s Day, Football Parties, or just for a dessert to eat.

RE-PIN IT HERE!

Get more RECIPES from ShortCutSaver here!

INGREDIENTS

Cupcakes:

• ⅓ cup Cocoa Powder
• 1 cup Sugar
• 1 cup Flour
• ½ tsp Baking Soda
• ¼ tsp Salt
• 6 oz Guinness
• ¼ cup melted Butter
• ½ tbsp Vanilla
• 1 Eggs ¼ cup Sour Cream

Frosting:

• ¼ cup Butter
• 2 cup Powdered Sugar
• 2 tbsp Bailey’s Irish Cream

DIRECTIONS

1. Preheat oven to 350.
2. Whisk together cocoa, sugar, flour, baking soda and salt.
3. In another bowl, combine the Guinness, melted butter and vanilla.
4. Beat in eggs and sour cream until combined and smooth.
5. Slowly add dry ingredients into the wet mixture.
6. Line muffin pan with paper liners.
7. Fill each about ¾ full.
8. Bake for 20-25 minutes until toothpick inserted in middle comes out clean.
9. Allow to cool in pan for 5 minutes before transferring to cooling rack.
10. Cream butter until fluffy.
11. Slowly add powdered sugar.
12. Add Bailey’s until right consistency is achieved.
13. Transfer to piping bag and frost cupcakes.
14. Dust with a little cocoa powder if desired.

Recipe

Guinness Cupcakes with Bailey's Frosting

No ratings yet

Cook ModePrevent your screen from going dark

Print Recipe

Course Uncategorized

Ingredients

  

1x2x3x

• ▢ Cupcakes:
• ▢ ⅓ cup Cocoa Powder
• ▢ 1 cup Sugar
• ▢ 1 cup Flour
• ▢ ½ tsp Baking Soda
• ▢ ¼ tsp Salt
• ▢ 6 oz Guinness
• ▢ ¼ cup melted Butter
• ▢ ½ tbsp Vanilla
• ▢ 1 Eggs
• ▢ ¼ cup Sour Cream
• ▢ Frosting:
• ▢ ¼ cup Butter
• ▢ 2 cup Powdered Sugar
• ▢ 2 tbsp Bailey's Irish Cream

Instructions

 

• Preheat oven to 350.
• Whisk together cocoa, sugar, flour, baking soda and salt.
• In another bowl, combine the Guinness, melted butter and vanilla.
• Beat in eggs and sour cream until combined and smooth.
• Slowly add dry ingredients into the wet mixture.
• Line muffin pan with paper liners.
• Fill each about ¾ full.
• Bake for 20-25 minutes until toothpick inserted in middle comes out clean.
• Allow to cool in pan for 5 minutes before transferring to cooling rack.
• Cream butter until fluffy.
• Slowly add powdered sugar.
• Add Bailey's until right consistency is achieved.
• Transfer to piping bag and frost cupcakes.
• Dust with a little cocoa powder if desired.

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

Tried this recipe?Tag @everydayshortcuts or use #everydayshortcuts on Facebook, TikTok or Instagram to let us know!