Table of Contents

Guinness Cupcakes With Bailey’s Frosting

The first time I tasted a Guinness cupcake, it was at a small pub in Dublin. The combination of the rich, malty stout in the cake and the creamy, slightly boozy frosting was a revelation. It was St. Patrick’s Day, the pub was packed, and the air buzzed with laughter and music. Each bite of that cupcake seemed to capture the spirit of the day perfectly: celebratory, indulgent, and just a little bit mischievous. I knew then that I had to recreate that magic at home.

Recipe Overview

Prep Time: 40 minutes (includes cooling time)
Cook Time: 20-25 minutes
Total Time: 1 hour 5 minutes
Servings: 24-30 cupcakes
Yield: 24-30 cupcakes
Dietary Type: Not specified, contains dairy and eggs.

Ingredients

Cupcakes

1 cup unsalted butter
1 cup Guinness stout
2/3 cup Dutch-processed cocoa powder, sifted
1 cup light brown sugar
1 teaspoon table salt
2 cups all-purpose flour
1 cup white sugar
1 1/4 teaspoons baking soda
2 eggs
1/2 cup sour cream

Frosting

1/2 cup unsalted butter
4 cups confectioners’ sugar
1 pinch table salt
3 tablespoons Irish cream (Bailey’s or Carolan’s)
1 tablespoon milk
Green sprinkles for decoration

Equipment Needed

24-30 Cupcake pan
Cupcake liners (optional)
Saucepan
Whisk
Stand mixer (or hand mixer with large mixing bowl)
Sifter
Cooling rack
Toothpick
Spatula or piping bag for frosting

Instructions

Preheat your oven to 350°F (175°C). Grease a 24-30 cupcake pan, or line it with paper liners. Lining makes removing the cupcakes easier and adds a nice touch.
In a medium saucepan, combine butter, Guinness, cocoa powder, and brown sugar. Heat over medium heat, whisking often, until the butter is completely melted and the mixture is smooth. Remove the saucepan from the heat and allow the mixture to cool completely to room temperature. This step is crucial; adding hot liquid to the eggs later will cook them.
While the Guinness mixture cools, prepare your dry ingredients. Into the bowl of your stand mixer (or a large mixing bowl if using a hand mixer), sift together salt, flour, white sugar, and baking soda. Sifting ensures there are no lumps and helps create a lighter, more airy cake.
Once the Guinness mixture has cooled, add it to the bowl with the dry ingredients. Using the stand mixer (or hand mixer), beat on medium speed for 1 minute until just combined. Be careful not to overmix at this stage.
Add the eggs and sour cream to the batter. Beat on medium speed for 2 minutes, or until the batter is smooth and well combined. The sour cream adds moisture and a slight tang to the cupcakes.
Divide the batter evenly among the prepared cupcake cups. Fill each cup about two-thirds full to allow for rising.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Begin checking doneness at 20 minutes. If the toothpick comes out with wet batter, continue baking for a few more minutes.
Remove the cupcakes from the oven and let them cool in the pan for 20 minutes. This allows the cupcakes to set slightly before being transferred to a cooling rack.
After 20 minutes, remove the cupcakes from the pan and transfer them to a wire cooling rack to cool completely. Make sure they are completely cool before frosting.
While the cupcakes are cooling, prepare the Bailey’s frosting. In the (cleaned) bowl of your stand mixer, cream the butter until it is very light and fluffy. This may take several minutes. The lighter the butter, the smoother the frosting will be.
Add the salt to the creamed butter. Then, slowly add the confectioners’ sugar, a couple of spoonfuls at a time. It’s crucial to keep the mixer on low speed during this step to prevent the sugar from creating a powdery cloud.
Once all the confectioners’ sugar has been incorporated into the butter, add the Irish cream and milk. Mix until the frosting reaches a spreadable consistency. You may need to add a little more milk if the frosting is too thick, or more confectioners sugar if it is too thin.
Once the cupcakes are completely cool, frost them generously with the Bailey’s frosting.
Decorate the frosted cupcakes with green sprinkles.

Expert Tips & Tricks

Sifting the cocoa powder prevents lumps in the batter and ensures a smooth, even texture.
Allowing the Guinness mixture to cool completely before adding the eggs is essential to prevent the eggs from cooking and creating a curdled texture.
For a more intense Guinness flavor, reduce the Guinness in a saucepan before adding it to the batter. Be careful not to reduce it too much, or it will become too thick.
If you don’t have Dutch-processed cocoa powder, you can use regular cocoa powder, but the flavor will be slightly different.
To easily frost the cupcakes, use a piping bag fitted with a decorative tip.
If your frosting is too thick, add a little more milk, one teaspoon at a time, until it reaches the desired consistency.
If your frosting is too thin, add a little more confectioners’ sugar, one tablespoon at a time, until it reaches the desired consistency.
For a richer flavor, use salted butter in the frosting.
A splash of vanilla extract can elevate the frosting.
Make a ganache with dark chocolate and Guinness to drizzle over the frosting for an extra layer of richness.

Serving & Storage Suggestions

These Guinness cupcakes are best served at room temperature. They are a perfect dessert for St. Patrick’s Day celebrations, birthdays, or any special occasion. Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If storing in the refrigerator, allow the cupcakes to come to room temperature before serving. You can also freeze the unfrosted cupcakes for up to 2 months. Thaw them completely before frosting.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	356.6 kcal	N/A
Calories from Fat	119 g	34%
Total Fat	13.3 g	20%
Saturated Fat	8.2 g	40%
Cholesterol	48.6 mg	16%
Sodium	187.5 mg	7%
Total Carbohydrate	51 g	17%
Dietary Fiber	1.1 g	4%
Sugars	37 g	148%
Protein	2.9 g	5%

Variations & Substitutions

For a dairy-free version, substitute the butter with a dairy-free butter alternative and the sour cream with a dairy-free yogurt alternative. Use a dairy-free Irish cream liqueur or create your own with almond milk, coffee, and chocolate extract.
Add chocolate chips to the cupcake batter for extra richness.
Substitute some of the flour with almond flour for a slightly nutty flavor and texture.
Use a different type of stout in the cupcakes, such as an oatmeal stout or a chocolate stout.
Add a teaspoon of espresso powder to the cupcake batter for a deeper, more complex flavor.
For a non-alcoholic version, substitute the Guinness with a non-alcoholic stout or strong coffee. Substitute the Bailey’s with a flavored coffee creamer or a mix of cream and vanilla/coffee extract.
To make mini cupcakes, adjust the baking time accordingly (approximately 12-15 minutes).

FAQs (Frequently Asked Questions)

Q: Can I make the cupcakes ahead of time?
A: Yes, you can bake the cupcakes a day or two in advance and store them in an airtight container at room temperature. Frost them just before serving for the best flavor and texture.

Q: Can I freeze the frosted cupcakes?
A: While you can freeze frosted cupcakes, the frosting may not hold its texture as well after thawing. It’s best to freeze the unfrosted cupcakes and frost them after thawing.

Q: What can I use if I don’t have Dutch-processed cocoa powder?
A: You can use regular unsweetened cocoa powder, but the flavor may be slightly less intense and the color lighter.

Q: How do I prevent the cupcakes from sticking to the pan?
A: Make sure to grease the cupcake pan thoroughly or use paper liners for easy removal.

Q: Can I use a different type of alcohol in the frosting?
A: Yes, you can experiment with other liqueurs, such as whiskey or rum, to create different flavor profiles in the frosting. Adjust the amount to taste.

Final Thoughts

I hope this recipe brings as much joy to your kitchen as it has to mine over the years. These Guinness Cupcakes with Bailey’s Frosting are more than just a dessert; they’re a celebration of flavor, tradition, and good times. So go ahead, gather your ingredients, preheat your oven, and create a batch of these delectable treats. And don’t forget to share them with friends and family, along with a pint of Guinness, of course! Sláinte!

Guinness Cupcakes With Bailey’s Frosting Recipe