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Irish Cream Cupcakes Recipe

Irish Cream Cupcakes is a popular English Dessert
Author :
On :
Thursday, 17 April, 2014
Category :
Kid friendly Recipe
Course :
Dessert Recipe
Cuisine :
English Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 1.5 cups - all-purpose flour
  • 2 tsp - baking powder
  • 1/2 tsp - salt
  • For Irish Cream:
  • 2/3 cup - soy creamer
  • 2 tbsp - vegan chocolate chips
  • 1 tbsp - maple syrup (use agave or Corn syrup as a substitute)
  • 1/3 cup - whiskey (use your favorite)
  • 1 tsp - instant coffee granules
  • 2 tsp - vanilla
  • To mix:
  • 1/3 cup - Canola Oil
  • 2/3 cup - granulated Sugar
  • Frosting:
  • 8 tbsp - (1 stick) vegan Butter
  • 4 tbsp - vegetable shortening
  • 1 tsp - whiskey (optional)
  • 2 cups - confectioners' Sugar
  • 1 tsp - vanilla extract
  • How to Make Irish Cream Cupcakes:

    1. Sift all the ingredients into a bowl and set aside.
    2. For Irish Cream, heat soy creamer in a microwave-safe bowl until boiling. Then stir in the remaining ingredients until dissolved completely.
    3. In a bowl, beat together canola oil and sugar. Add the Irish Cream and mix well.
    4. Now add the wet ingredients to the dry and stir together with a whisk just until you have a smooth batter. Do not overmix or overbeat.
    5. Divide the batter equally among 12 cups of a standard-sized muffin pan lined with cupcake liners.
    6. Bake in a preheated 350-degree oven about 26 minutes or until a toothpick inserted in the center comes out clean.
    7. For frosting, cream together the butter and shortening until they are fluffy, about 1 minute.
    8. Now add the remaining ingredients and half the sugar. Beat until mixed, then add the remaining sugar and beat until mixed. This should take no more than 2 minutes altogether.
    9. Frost the cupcakes after they've cooled completely.
    10. Recipe courtesy: Holy Cow Vegan


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