Irish Cream Cupcakes

Irish Cream Cupcakes

I just couldn’t resist making these creamy and chocolatey Irish Cream Cupcakes to help celebrate St. Patrick’s Day this year.  They’re a fun and tasty way to celebrate Irish heritage and religion by lacing both the cupcakes and the frosting with Irish Cream.  These cupcakes are deliciously moist and not too sweet with a white chocolate ganache frosting. Good any day of the year in my opinion.

So what’s the Irish in Irish Cream anyway?

Simply put, Irish Cream is a creamy liqueur made with Irish Whiskey, which can only be named as such if distilled on the island of Ireland, among other regulations.

What are we celebrating on St. Patrick’s Day?

St. Patrick’s Day is a cultural and religious celebration recognizing the patron Saint of Ireland, St. Patrick who died on March 17th, 461. He is best known for bringing Christianity to Ireland.

Why do we wear green?

Ireland is also known as The Emerald Isle, referencing green.

St. Patrick used the green shamrock as a tool to teach people about the holy trinity.

Green is one of the primary colours of the Irish flag.

Wearing green makes you invisible to Leprechauns, who are said to pinch anyone not wearing green, and that’s reason enough for me LOL!

A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
Irish Cream Cupcakes
Print Recipe
    Servings Prep Time
    24 cupcakes 60 minutes
    Cook Time Passive Time
    16-18 minutes 4+ hours
    Servings Prep Time
    24 cupcakes 60 minutes
    Cook Time Passive Time
    16-18 minutes 4+ hours
    A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
    Irish Cream Cupcakes
    Print Recipe
      Servings Prep Time
      24 cupcakes 60 minutes
      Cook Time Passive Time
      16-18 minutes 4+ hours
      Servings Prep Time
      24 cupcakes 60 minutes
      Cook Time Passive Time
      16-18 minutes 4+ hours
      Ingredients
      White Chocolate Ganache
      Chocolate Cupcakes
      Servings: cupcakes
      Instructions
      White Chocolate Ganache
      1. Heat cream and Irish cream in a small pot until just at a simmer.
      2. Add chopped white chocolate and butter to a medium size bowl. Pour hot cream over white chocolate and allow to sit for 5 minutes. Whisk until smooth. Cover with plastic wrap directly on the surface and chill until cold, about 4 hours or up to 24 hours in advance.
      3. Using an electric mixer or stand mixer fitted with a whip, whisk ganache until light and fluffy, about 3 minutes. Use immediately or chill until ready to use.
      Chocolate Cupcakes
      1. Preheat oven to 350℉ and line 24 muffin tins with paper liners.
      2. Using an electric mixer or stand mixer fitted with a whip attachment combine all ingredients EXCEPT the water and whisk until smooth, about 2 minutes. Add boiling water and stir to combine.
      3. Pour or scoop 1/4 cup of batter into prepared tins. Bake for 16-18 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool enough to handle, then remove to a cooling rack to cool completely.
      4. Frost with white chocolate ganache frosting.

      Recommended Products

      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Lemon on Lemon Cupcakes

      Lemon on Lemon Cupcakes

      Do you love bright lemon desserts? Lemon on Lemon Cupcakes are just that in the world of cupcakes. Tender lemon cupcakes splashed with lemon glaze and crowned with light as air lemon buttercream. They are a lovely addition to your Easter weekend.

      I admit, I think I’m addicted to buttercream, especially the smooth cloud like French buttercream. Kissed with lemon, luscious and light while being perfectly sweet, you’ll be addicted too. No doubt your finger will swipe into the bowl more than once my friends. But don’t worry, there’s plenty, so go ahead and sneak a little!

      As much as I love French buttercream for it’s luscious airy texture and pale yellow colour, it is not the best for piping. Although you can see by my photographs that I did indeed pipe this buttercream, it’s not recommended.  It’s doable for sure, but fussy as it tends to soften further as you pipe it and I found myself cooling the piping bag as I went. I fought through it for the pictures but you don’t have to. Simply spread on a good dollop and garnish with sprinkles if desired. Believe me, it’s still a buttercream worth the fuss. Enjoy!

      Recipe source for Lemon on Lemon Cupcakes:  Compelled To Cook

       

      Lemon on Lemon Cupcakes
      Print Recipe
        Servings
        22-24 cupcakes
        Servings
        22-24 cupcakes
        Lemon on Lemon Cupcakes
        Print Recipe
          Servings
          22-24 cupcakes
          Servings
          22-24 cupcakes
          Ingredients
          Cupcakes
          Glaze
          Buttercream
          Servings: cupcakes
          Instructions
          Cupcakes
          1. Preheat oven to 350℉. Line muffin tins with desired paper liners and set aside. In a small bowl whisk together flour, baking powder, baking soda and salt. Set aside.
          2. Using an electric mixer or stand mixer fitted with whisk attachment, whisk together sugar, oil and lemon zest until combined. Add one egg at a time, beating well after each. Whisk in buttermilk, lemon juice, and lemon extract. Add flour mixture all at once and whisk until smooth, about 1 minute. Carefully add boiling water with mixer on low and whisk until incorporated and batter is smooth, increasing speed when water has been incorporated, about 1 minute.
          3. Using a 1/4 cup measure, scoop batter into prepared cupcake tins and bake in preheated oven for 15-16 minutes or until a toothpick comes out clean. Remove from oven and allow to cool for 10 minutes before removing cupcakes to a wire rack. Once removed from tins, glaze cupcakes as per directions below.
          Lemon Glaze
          1. Combine sugar and lemon juice in a small sauce pan over medium heat and whisk until sugar has dissolved and mixture comes to a boil. Remove from heat and use while still warm.
          2. Brush cupcakes with glaze once they have been removed from the tins to a wire rack. You will have enough glaze to make two passes with the glaze.
          Buttercream
          1. In a small pot combine sugar, water and lemon juice. Over medium high heat bring mixture to a boil whisking often until sugar has dissolved. Brush any sugar crystals away from the side of the pot with a pastry brushed dunked in cool water. Once sugar has dissolved, stop stirring and attach a candy thermometer to the side of the pot and continue to boil until mixture reaches 240℉.
          2. Using a stand mixer fitted with a whisk attachment, beat egg yolks until smooth and creamy, 1-2 minutes. When sugar syrup reaches 240℉, slowly pour syrup into egg yolks with mixer running on medium high. Try to hit the side of the bowl with the syrup as you pour. Once all the syrup has been incorporated, continue to whisk until the temperature has dropped to room temperature, about 65-68℉.
          3. Add butter by the tablespoon, making sure each piece is incorporated before adding the next. Once all the butter is added, the buttercream should be light and fluffy. Whisk in lemon extract and food colouring.
          4. French buttercream is a little softer than others and therefore recommended here to dollop each cupcake with approximately 2tbsp and smooth over cupcake.
          Recipe Notes

          -Start whisking egg yolks once sugar syrup hits about 210℉, that way they will be ready when syrup hits 240℉.

          -Use a sealable bag or two filled with ice and a small amount of water to place around the mixer bowl to help it cool to room temperature faster.