These Irish Cream Cupcakes are made with Kerrygold butter and Irish Cream—rich, creamy, and irresistibly smooth.
St. Patrick’s Day is one of my favorite times to cook. I enjoy playing with beer, Irish Cream, and whiskey in recipes, and that festive spirit shows up on the blog each March. It’s the perfect excuse to explore different beers, stock up on whiskey, and celebrate—responsibly—while enjoying fun seasonal treats.
These cupcakes are easy to pace yourself with: they’re flavorful and decadent, but you’d have to eat a lot to feel the alcohol. At least you’ll have a delicious bite to start the day. 😉
Irish Cream Cupcakes
I used Kerrygold butter in these cupcakes, which yields an exceptionally creamy batter and a tender finished crumb. It’s become my go-to special butter for baking and serving at the table. The cupcakes combine classic vanilla and chocolate batters with Irish Cream throughout—plus a silky Irish Cream ganache and a light glaze for finishing touches.
If you try this Black and White Irish Cream Cupcakes recipe or any other recipe from the original source, please rate it and leave a comment to let others know how it turned out. I love hearing from readers and seeing your photos.
Black and White Irish Cream Cupcakes
Ingredients
For the cupcakes:
- 1/2 cup butter – softened
- 4 egg whites – allow to sit 30 minutes at room temperature after separating
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups sugar
- 3 tbsp Irish Cream liqueur
- 1 tsp vanilla
- 1 1/2 cups buttermilk
- 3 oz bittersweet chocolate – melted and cooled
For the Irish Cream Ganache:
- 1/2 cup whipping cream
- 6 oz bittersweet chocolate – chopped
- 1 tbsp Irish Cream
For the Irish Cream Glaze:
- 1 cup confectioners’ sugar
- 1 tbsp Irish Cream
- 1/4 tsp vanilla
Instructions
For the Cupcakes:
-
Preheat the oven to 350°F (175°C). Line 24 muffin cups with paper liners.
-
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl; set aside.
-
In a stand mixer, cream the butter on high for about 30 seconds. Reduce speed to medium and add the sugar, Irish Cream, and vanilla. Beat until combined, about 2 minutes, scraping the bowl as needed.
-
Add the egg whites one at a time, beating well after each addition. Scrape down the bowl once more.
-
Alternate adding the flour mixture and buttermilk in three additions on low speed, mixing until just combined.
-
Scoop out half the batter and set it aside. Stir the melted chocolate into the remaining batter until even. Using two spoons or piping bags, fill each liner about two-thirds full—chocolate batter on one side and plain batter on the other.
-
Bake 20 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly touched. Cool in the tins 5 minutes, then transfer to wire racks to cool completely.
Make the ganache:
-
Heat the whipping cream over medium-low until it just begins to simmer. Remove from heat and add the chopped chocolate; let sit 5 minutes.
-
Stir in the Irish Cream until smooth. Let the ganache rest about 15 minutes to thicken slightly before using.
Make the glaze:
-
Whisk together the confectioners’ sugar, Irish Cream, and vanilla until smooth.
-
When cupcakes are cool, spoon the ganache over each one. Add small dollops of the glaze on top and swirl with a toothpick. Allow to set before serving.
Nutritional information provided as a courtesy and is only an approximation. Values will change based on ingredients used.
⭐ Tried this recipe? Rate it ⭐
Help others—leave a star rating and a note about how it turned out!
Want another Irish Cream dessert? Try the Irish Dream Cheesecake for a richer, sliceable option.