Bailey's Irish Cream Cupcakes
- Aug 12, 2025
- 2 min read
Updated: Apr 4
Rich, chocolate-kissed cake infused with Irish cream—soft, balanced, and gently warming.
These cupcakes carry the familiar flavor of Baileys throughout the crumb. An optional filled center adds a deeper, dessert-style finish, and the batter can also be baked as a single-layer cake.
Forage Baker's Note
Flour matters. Gluten-free flour blends—and even wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale for best results.
If you don’t yet own a scale, gently scoop Heritage Baker’s Flour into a measuring cup and level with a knife. This method yields approximately 125g per cup.
Packing the cup can result in too much flour and a denser cookie.
Spooning flour into the cup may under-measure.
Sweeteners matter too. Sweeteners vary just as much and can significantly affect cookie texture. For best results, we recommend Homestead Sweetener or traditional sugar.
While substitutions are possible, results may vary—some alternative sweeteners can make cookies overly soft or more dry and crumbly.
Homestead Sweetener: 1:1 sugar replacement by volume, 140g per cup
Granulated sugar: 200g per cup
Working the Batter
Bring eggs to room temperature by placing them in warm water for a few minutes.
Melted butter should be warm, not hot, when incorporated.
Room-temperature ingredients blend more evenly and produce a smoother crumb.
Metal pans brown more readily than glass; glass pans require additional bake time.
Ovens vary—check doneness by touch rather than time alone.
Sifting Heritage Baker’s Flour can produce a lighter cake texture.
Egg yolk color will influence the final crumb color.
Recipe
Makes: 12 cupcakes or 1 (8–9 inch) cake
Dry Ingredients
2 cups Heritage Baker’s Flour (250g)
1 cup Homestead Sweetener (140g)
1 Tbsp cocoa powder (10g)
3 tsp baking powder (12g)
Wet Ingredients
6 Tbsp melted butter (84g)
½ cup Baileys Irish Cream (120g)
¼ cup milk or water (60g)
2 large eggs (100g)
2 large egg whites (60g)
Directions
Preheat oven to 350°F and line cupcake or cake pans.
Whisk together flour, sweetener, cocoa powder, and baking powder.
In a separate bowl, combine butter, Irish cream, milk, eggs, and egg whites.
Whisk dry ingredients into wet until just combined.
Let batter rest briefly, then whisk once more.
Pour into prepared pans and bake according to size.
Bake Times
8–9 inch cake: 28–32 minutes
Two 6-inch cakes: 24–28 minutes
Cupcakes: 18–22 minutes
Irish Cream Frosting & Filling
(Double recipe if desired)
Ingredients
¾ cup Homestead Sweetener (105g)
½ cup palm shortening, melted and cooled (120g)
3 Tbsp Baileys Irish Cream (45g)
1 Tbsp cocoa powder (for filling, optional)
Directions
Whisk Irish cream and palm shortening until smooth.
Whisk in sweetener until fully combined; mixture will be thick.
Chill briefly if needed, then whip until light and fluffy.
For filled cupcakes, reserve about 4 Tbsp frosting before adding cocoa powder.
Carve a small well into each baked cupcake, fill with plain frosting, then frost tops with cocoa-flavored frosting.
At the Table
Serve at room temperature with coffee, or chilled for a firmer, dessert-style crumb.
From the Forage Kitchen
Made with our gluten-free Heritage Baker’s Flour and zero sugar Homestead Sweetener — crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
