Irish Cream Cupcakes! Yes, you read that right….This is not a drill. What better way to celebrate St Patrick’s day with a good ole St Patrick’s Day cupcake recipe with a twist. What’s more Irish than Irish cream? (Ok, maybe a pint of Guiness, but that’s a recipe for another day) The best part about this recipe is that you can make them family friendly and use Irish Cream flavored coffee creamer in this recipe, or you can live on the wild side and use some Bailey’s Irish Cream! Trust me, both ways are divine.
First, a little tale. One thing you guys don’t always see when I do these food photos is what really goes on behind the scenes. As soon as I thought about this recipe, I knew I wanted to learn how to swirl cupcake icing colors. There were some really cool videos about how to do it with four or five colors to do pretty flower cupcakes. All I wanted for this St Patrick’s Day cupcake recipe was two colors. How hard could it be right? Ha! Let’s just say it’s two days later, and I am still finding frosting in my office, and there may or may not still be green food coloring on my arm. It was fun though. My eldest definitely enjoyed being photography assistant that day. She got to eat all of the leftover icing that didn’t make it onto the cupcakes.
A few tips before you head on down to this easy cupcake recipe. It’s super easy to get this pretty swirl on top of your cupcake. I am the WORST at icing cakes, so if I can get them to look this pretty you can too. Here’s what you need for beautiful icing.
We will be having a how to ice cupcakes post coming soon, but in the meantime here’s a few tips on how to do this. To get the icing ready. You need to take one icing bag, and cut off the very tip. The couplers are two parts. The bigger part goes into the bag with the pointy side down. If you can’t get it to reach where you cut, take the coupler out and cut a little higher. Make sure not to make big steps otherwise your coupler won’t grab the plastic.
Once you have a snug fit, you put your Wilton Icing Tip #32 on the end of the coupler from the outside of the bag. So it looks like this plastic icing bag with coupler inside, but tip coming out the front and then the icing tip on top of that. Next, you take the ring that came with your coupler and scream it on tight to secure the tip to the bag. You want to make sure it’s on there securely, because if you don’t when you squeeze the bag you are going to get a big ole frosting mess. Though it is a lot of fun to eat up, I mean clean up.
Next, take two bowls of icing. Leave one white, and in the other one put some green food coloring. Now, hold the icing bag in your hand like you would an ice cream cone. Try to fold the bag over so you can get as close as you can to the bottom. On one side put the white frosting, and on the other side put the green frosting. Personally, I start with filling it about 1/3 of the way, that way I can make sure to twist the bag at the top. Don’t worry about it being perfect. That’s the fun part about this recipe is that each cupcake is unique. They don’t all have to look exactly the same.
Starting from the outside of the cupcake, squeeze the piping bag and round your way towards the center! Feel like it’s not was pretty as you would like? Add another layer because there is no such thing as too much frosting on a cupcake. Have fun with it!
If you want to have even more St Patrick’s Day fun, make sure to check out these St Patrick’s Day Crafts and Activities!
- Free St Patrick’s Day Printables for Your Home
- St Patrick’s Day Craft: Pot ‘O Gold (these make cute party favors too!)
- Free St Patrick’s Day Printables: Free Crossword Puzzles and Word Search for Kids
- 17+ St Patrick’s Day Crafts!
Have fun with it! Don’t judge! That’s how you learn. Trust me, even we had some “ugly” cupcakes. You know what though ugly cupcakes need some love too, and they still taste amazing! Now onto this great St Patrick’s Day recipe!
Irish Cream Cupcakes Recipe
Preheat oven to 350°F.
Prepare cake mix as package instructs, replacing 1/2 cup water with the Irish Cream coffee creamer.
Fill cupcake liners 2/3 full. Bake according to package instructions.
Allow cupcakes to cool before frosting.
For the icing:
Combine butter, salt, cream cheese, confectioners’ sugar, food coloring, and coffee creamer.
Blend until well combined.
Place half white and half green frosting, side by side in piping bag, and frost!
Will you give these Irish Cream Cupcakes a try? What’s your favorite Irish cream recipe in your house?
- 1 package white cake mix + all ingredients listed on box
- ½ cup Irish cream flavored coffee creamer
- 3 tablespoons Irish cream flavored coffee creamer
- ½ cup butter, softened
- ½ cup cream cheese, softened
- ¼ teaspoon salt
- 2 cups confectioners sugar
- green food coloring (optional)
- Preheat oven to 350°F.
- Prepare cake mix as package instructs, replacing ½ cup water with the Irish Cream coffee creamer.
- Fill cupcake liners ⅔ full. Bake according to package instructions.
- Allow cupcakes to cool before frosting.
- Combine butter, salt, cream cheese, confectioners' sugar, food coloring, and coffee creamer. Pipe onto cooled cupcakes.
You might also enjoy these Chocolate Chip Cupcakes!