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Decadent Irish Coffee Cupcakes Recipe with Easy Whiskey Buttercream Frosting

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These Irish coffee cupcakes combine the boldness of strong brewed coffee with the warmth of whiskey in a moist, tender cupcake topped with a silky whiskey buttercream frosting. Perfect for celebrations or cozy gatherings, they offer a nostalgic comfort with a grown-up twist.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ¾ cup (180ml) strong brewed coffee, cooled
  • ½ cup (120ml) buttermilk, room temperature
  • 1 tsp vanilla extract
  • 1 cup (230g) unsalted butter, softened (for buttercream)
  • 3 cups (360g) powdered sugar, sifted
  • 2 tbsp Irish whiskey
  • 1 tbsp strong brewed coffee, cooled (for buttercream)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat ½ cup softened unsalted butter with 1 cup granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, scraping down the sides after each addition.
  5. In a small bowl, stir together the cooled strong brewed coffee, buttermilk, and vanilla extract.
  6. With the mixer on low, add the dry ingredients in three additions, alternating with the wet mixture in two additions, beginning and ending with the dry. Mix just until combined.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full (approximately ⅓ cup or 80ml batter each).
  8. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  9. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. To make the whiskey buttercream, beat 1 cup softened unsalted butter until creamy.
  11. Gradually add sifted powdered sugar, beating on low to start, then medium speed until fluffy.
  12. Add Irish whiskey, cooled strong coffee, and a pinch of salt. Beat until smooth and spreadable.
  13. Frost the cooled cupcakes generously using a piping bag or spatula. Optionally, sprinkle cocoa powder or finely grated dark chocolate on top.

Notes

Use room temperature ingredients for best results. Do not overmix the batter to keep cupcakes tender. Brew strong fresh coffee for bold flavor. Chill buttercream if too soft or add a teaspoon of milk/coffee if too stiff. Frost cupcakes only when completely cooled to prevent melting buttercream. For gluten-free, substitute flour with a gluten-free blend including xanthan gum. For dairy-free, use vegan butter and coconut milk or yogurt substitutes. Omit whiskey for alcohol-free version and add vanilla extract instead.

Nutrition

Keywords: Irish coffee cupcakes, whiskey buttercream, coffee cupcakes, Irish dessert, whiskey frosting, easy cupcakes, holiday dessert

Find it online: https://jodierecipes.com/decadent-irish-coffee-cupcakes-recipe-with-easy-whiskey-buttercream-frosting/