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+ servings

Irish Coffee Cupcakes

Everything we love about a great Irish coffee in a delicious cupcake!
Prep Time30 mins
Cook Time18 mins
Total Time48 mins
Course: Dessert
Servings: 12 cupcakes
Author: Tricia


For the cupcakes:

  • 1 ⅔ cups cake flour
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar lightly packed
  • 1 ½ teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter room temperature
  • ½ cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon coffee extract
  • 2 tablespoons Irish whiskey

For the frosting:

  • 14 tablespoons unsalted butter softened
  • 2 ounces cream cheese softened
  • 1 tablespoon coffee extract
  • 2 tablespoons Irish whiskey
  • 2 teaspoons vanilla extract
  • 3 cups powdered sugar
  • pinch salt
  • 2 tablespoons heavy cream or milk more or less as needed

For garnish:

  • 12 chocolate covered coffee beans
  • cocoa for dusting, optional


To prepare the cupcakes:

  • Preheat oven to 375°F. Grease a standard 12 well muffin pan, or line with greased cupcake liners.
  • In a large mixing bowl combine the cake flour, granulated sugar, brown sugar, baking powder and salt. Add the butter and mix on low speed until sandy and coarse.
  • In a 2-cup measuring cup with spout, whisk together the milk, eggs, vanilla, coffee extract and whiskey. With the mixer on low, drizzle the egg mixture into the flour mixture and blend to combine.Scrape the sides and bottom of the bowl and blend again until well mixed.
  • Divide the batter between the 12 muffin wells (Should be about ⅔ to ¾ full). Bake for 16 to 18 minutes or until a toothpick inserted into the center comes out clean.
  • Rest the hot cupcakes in the pan for 5 minutes then transfer to a wire rack to cool before frosting.

To prepare the frosting:

  • Using a stand mixer with the whisk attachment, whip the butter and cream cheese on medium-high until smooth. Add the coffee extract, Irish whiskey and vanilla. Blend until combined. Add the sugar and salt and mix on medium-low speed until most of the sugar is moistened. Scrape down the sides and bottom of the bowl then add the cream and whip on medium-high until light and fluffy, about 3 minutes. Scrape down the bowl and whip another 30 seconds.
  • Spread frosting on cooled cupcakes or pipe on top in a decorative pattern. Top with a chocolate covered espresso bean and sift cocoa powder on top.


  • The frosting will make a little more than you need for the 12 cupcakes. If you spread the icing on thinner than the photo, you can cut the recipe for frosting in half. If piping into swirls, then you’ll need almost all the recipe as written.
  • Leftover frosting is great spread between two graham crackers (chocolate grahams too) and frozen until needed.
  • Substitute Irish Cream Liqueur for the whiskey if desired in both the cupcake and frosting recipes. For a lighter cupcake texture, use 1 cup granulated sugar and omit the brown sugar.
  • All-purpose flour can be substituted for the cake flour but the texture will be slightly different. 
  • If you don't have coffee extract, try using espresso powder mixed with vodka or water. Use 1 teaspoon espresso to 1 tablespoon liquid.