A twist on the popular Nutty Irishman coffee served commonly as an after dinner drink, these Nutty Irishman Cupcakes taste just like it!  Topped with a creamy buttercream frosting spiked with Bailey’s they’re a festive way to toast the irish this St. Patrick’s Day.

Nutty Irishman Cupcakes with Bailey's Buttercream Frosting | The Suburban Soapbox #nuttyirishman #baking #cupcakes

It’s snowing again.  All I keep thinking to myself is “15 days until spring.”  It can’t come soon enough.  I’m sick of the cold, tired of the crunchy ice under my feet every time I walk outside, bored with the gray trees and dead grass.  It’s time.  Unfortunately, even though spring is just around the corner we still have to deal with a few cold and winter-esque days.  And the only green we will see in the immediate future is that of the St. Patrick’s Day decorations every where you look.

Nutty Irishman Cupcakes with Bailey's Buttercream Frosting | The Suburban Soapbox #nuttyirishman #baking #cupcakes

I’ll take it.  Like I said yesterday in my Guinness Beef Pie post, I’m more about the comforting foods that come with the holiday than the pub crawls.  The stews, the desserts, the libations.  Even in your coffee.  When I was a kid, I went to dinner with my family and my mom (I think it was my mom) ordered a Nutty Irishman coffee after dinner.  It was dreamy….it was topped with whipped cream and smelled heavenly.  I didn’t know it was an adult beverage….all I know is I wanted that spiked caffeine beverage that smelled like a  candy bar.  My mom, of course, didn’t budge.  I may or may not have overreacted slightly.  (Looking back, I think I may have been a bit whiney growing up….my poor mom.)  That coffee is forever etched in my brain.

Nutty Irishman Cupcakes with Bailey's Buttercream Frosting | The Suburban Soapbox #nuttyirishman #baking #cupcakes

Fast forward to now….I’ve thought about that after dinner drink for years but never, actually, had one that I can recall.  I’ve put Bailey’s in my coffee but that’s as crazy as I’ve gotten.  As I write this, I think I need to make it happen….like today.  Today is a good day for hot, steamy, very spiked coffee…snow is a good excuse to start your day with a spiked coffee.  (Dear Neighbors….we will be drunk today while shoveling…don’t say I didn’t warn you.)

Nutty Irishman Cupcakes with Bailey's Buttercream Frosting | The Suburban Soapbox #nuttyirishman #baking #cupcakes

But for now….I give you cupcakes.  I give you wonderfully sweet and fluffy cupcakes with all the flavors of the Nutty Irishman.  The cupcakes are a little more dense than some of my other recipes but still have a moist crumb and rise spectacularly.  They are perfect.  The Nutty Irishman Cupcakes are topped with a whipped Bailey’s Buttercream Frosting that’s sweet and smooth.  The combination is simply wonderful.

Get the Recipe: Nutty Irishman Cupcakes with Bailey’s Buttercream Frosting

Just like that favorite cocktail, this Nutty Irishman Cupcake recipe is topped with a Bailey's Buttercream Frosting!
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Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup brewed coffee, room temperature
  • 2 tablespoons Frangelico hazelnut liquor
  • 2 tablespoons Bailey's irish cream
  • 3 tablespoons Kahlua
  • 1 teaspoon vanilla
  • 2 2/3 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon nutmeg
  • For the frosting:
  • 1 cup unsalted butter
  • 1/4 cup Bailey's irish cream
  • 1/2 cup milk
  • 4-6 cups confectioners sugar

Instructions 

  • Preheat oven to 350 degrees.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Set aside.
  • In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing thoroughly between each addition. Turn the mixer to low and slowly add the coffee, Frangelico, Bailey's, Kahlua and vanilla, stirring to combine.
  • Slowly add the dry ingredients to the wet ingredients and continue beating on low until completely incorporated. Divide the batter among 24 cupcake wrappers filling about 2/3 of the way full.
  • Bake for 20 minutes or until a cake tester inserted into the center comes out clean. Transfer to a cooling rack and cool completely.
  • In the bowl of an electric mixer, beat the butter until creamy. Slowly add the Bailey's and milk, stirring to combine thoroughly. Slowly add the sugar to the butter mixture one cup at a time until the frosting begins to thicken and stabilized. Transfer to an airtight container and allow to rest for 4 hours or overnight.
  • Top the cupcakes with the frosting and decorate with sprinkles, if desired. Serve immediately or store in an airtight container for up to 48 hours.
Serving: 0g, Calories: 327kcal, Carbohydrates: 41g, Protein: 2g, Fat: 16g, Saturated Fat: 10g, Cholesterol: 54mg, Sodium: 153mg, Potassium: 52mg, Fiber: 0g, Sugar: 29g, Vitamin A: 500IU, Calcium: 22mg, Iron: 0.7mg