Irish Cream Cupcakes

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Technique: Bake Recipe
Difficulty: Hard

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  • 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

  • Sift all the ingredients into a bowl and set aside.
  • For Irish Cream, heat soy creamer in a microwave-safe bowl until boiling. Then stir in the remaining ingredients until dissolved completely.
  • In a bowl, beat together canola oil and sugar. Add the Irish Cream and mix well.
  • 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.
  • Divide the batter equally among 12 cups of a standard-sized muffin pan lined with cupcake liners.
  • Bake in a preheated 350-degree oven about 26 minutes or until a toothpick inserted in the center comes out clean.
  • For frosting, cream together the butter and shortening until they are fluffy, about 1 minute.
  • 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.
  • Frost the cupcakes after they've cooled completely.
  • Recipe courtesy: Holy Cow Vegan