Irish Cream Cupcakes (Dairy Free)

I love these Irish cream cupcakes! With a rich dark chocolate and coffee cake base, topped with a creamy Irish cream buttercream, you won’t believe they’re completely dairy free! These cupcakes are perfect for birthdays, St Patrick’s Day, or a festive Christmas treat.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings cupcakes

Calories 406kcal

Author Sally

Equipment

Ingredients

For the chocolate cupcakes:

¾ cup white sugar/granulated sugar
⅓ cup canola oil
2 eggs room temperature
1 teaspoon vanilla extract
½ cup cocoa powder
¾ cup plain flour/all purpose flour
½ teaspoon bicarbonate of soda/baking soda
¾ teaspoon baking powder
¼ teaspoon salt
¼ cup strongly brewed coffee cooled to room temperature
¼ cup Irish cream plant-based baileys

For the Irish cream buttercream:

125 grams (½ cup) dairy free butter
4 cups icing sugar
2-3 tablespoons Irish cream plant-based baileys
½ teaspoon vanilla extract
Pinch salt
Dark chocolate shavings to finish

Instructions

Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, use electric beaters to mix the sugar, oil, eggs, and vanilla extract until combined.
Sift in the flour, cocoa powder, bicarbonate of soda, baking powder, and salt. Gradually add the coffee and Irish cream, mixing slowly until the batter comes together. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
Spoon the batter into the cupcake liners, filling each about halfway. Bake for 20 minutes, or until a skewer inserted into the centre comes out clean and the tops spring back when lightly touched. Allow cupcakes to cool completely before frosting.
To make the buttercream, beat the dairy free butter in a stand or hand mixer for 1–2 minutes until creamy. Gradually add 3 cups of icing sugar and mix on medium speed until combined.
Add 2–3 tablespoons of Irish cream and a pinch of salt, mixing a little at a time. If the frosting is too thin, gradually add the remaining icing sugar until it reaches a spreadable consistency.
Transfer the buttercream to a piping bag fitted with your preferred tip (I used a 6B) and pipe swirls onto the cooled cupcakes. Finish with dark chocolate shavings.

Notes

Storage Instructions: Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Nutrition