Irish Cream Cupcakes Recipe
Irish Cream Cupcakes Recipe photo by Taste of Home

Irish Cream Cupcakes Recipe

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If you're looking for a grown-up cupcake, give these a try. You'll have a hard time limiting yourself to one! —Jenny Leighty, West Salem, Ohio
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:24 servings
Healthy Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 24 servings


  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs
  • 3/4 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup Irish cream liqueur
  • 1/3 cup butter, softened
  • 4 ounces reduced-fat cream cheese
  • 6 tablespoons Irish cream liqueur
  • 4 cups confectioners' sugar

Nutritional Facts

1 cupcake equals 273 calories, 9 g fat (5 g saturated fat), 38 mg cholesterol, 170 mg sodium, 45 g carbohydrate, trace fiber, 2 g protein.


  1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition.
  2. Beat in applesauce and vanilla (mixture may appear curdled). Combine the flour, baking powder and salt; add to the creamed mixture alternately with liqueur, beating well after each addition.
  3. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For frosting, in a large bowl, beat butter and cream cheese until fluffy. Beat in liqueur. Add confectioners’ sugar; beat until smooth. Pipe over tops of cupcakes. Refrigerate leftovers. Yield: 2 dozen.
Originally published as Irish Cream Cupcakes in Healthy Cooking October/November 2012, p36

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Mar. 19, 2015

"Oh my gosh these were so yummy--worth every bit of the $20 I spent on a bottle of Bailey's. My first time using reduced fat cream cheese for frosting--I was shocked it tasted so good. I did notice they are quite a bit dry the next day so try to eat them when they are fresh!!!"

Reviewed Mar. 8, 2015

"These were an all-time favorite for family, co-workers & friends. I don't need to add or subtract from the recipe. I will definitely make this again. It was a great recipe to welcome "Spring" for 2015! I give it a 10 star instead of 5!"

Reviewed Mar. 7, 2015

"I tried this recipe to see if I would like it for our VFW St Patrick's Day dinner. They were great and will definitely be on the menu. Thank you for a great recipe."

Reviewed Mar. 1, 2015

"Could these be made as a layer cake?? Sounds very yummy"

Reviewed Apr. 9, 2014

"I made these for my office and my co-workers loved them.The cupcakes are moist and the flavors are nice and fresh. I substituted mocha in the frosting for the irish cream as they blended very nicely. Popcorn salt added to the frosting gets rid of the extra sweetness in the sugar."

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