Irish Cream Tiramisu Cupcakes

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Mixing the flavours of traditional tiramisu with just of touch of Irish deliciousness, these Irish cream tiramisu cupcakes are unforgettable. Whether you’re making them for St. Patrick’s Day or just because you love tiramisu, they’re sure to be a success.

Irish cream tiramisu cupcake in front of other cupcakes

I’ve always had a soft spot for desserts made with Baileys. There’s something about the flavour of Irish cream in baked goods that makes me feel happy.

These Baileys cupcakes mix the unmistakable flavour of Irish cream with the incredible taste of Italian tiramisu. Expect coffee hints and notes of Bailey’s dancing in your mouth with every bite.

A quick note — this recipe for Baileys Irish cream cupcakes yields six cupcakes. You can easily double the ingredients if you want to make a full tray of 12 cupcakes. When you’re only baking for two, it’s difficult to deal with a full tray of goodies, so I make many of my desserts in smaller batches.

Now back to the recipe. These cupcakes are a bit like individual tiramisu cakes, and they have a frosting that goes beyond the surface.

To achieve the perfect tiramisu experience with every bite, you need plenty of mascarpone mixture, so it’s not enough to just put it on top.

This is why I use a piping nozzle to take out the centre of the cupcake and fill the middle of each cupcake with mascarpone frosting. (You can also use an apple corer to do it.) That way, you’ll be able to get frosting with every bite.

You’ll see that the cupcakes in my pictures are decorated with cocoa powder or roasted chopped nuts. Both are super tasty, so it’s up to you to use whatever you like.

I put nuts in or on most of my desserts because my husband is a bit nut-obsessed, and when he sees me with a spatula in my hand, mixing things for baking, he only has one question, “Does it have nuts?” So there’s that, it has to have nuts. Apparently, everything is better with nuts, so who am I to argue? 🙂

Irish cream cupcake with nuts on top on green plate

How do you make these tiramisu cupcakes?

There are three steps to complete to makes these cupcakes. First, you need to bake the cupcakes, then wait for them to chill and infuse them with a Baileys-coffee mixture. You finish them by filling the centres with a super creamy Baileys infused mascarpone mixture that you also pipe on top.

Here’s a quick visual step-by-step breakdown of what it’s going on with this recipe for tiramisu cupcakes:

  1. Start by making the batter for the cupcakes. Preheat the oven to 180C/350F and prepare a muffin tin lined with cupcake liners. Add two tablespoons hot water to the instant coffee and mix well.
  2. Mix the flour and baking powder and set aside.
  3. In a separate bowl, beat together the butter, granulated sugar, muscovado sugar, vanilla extract, and the coffee. Once they are well incorporated, add the egg and beat again until combined. Add the milk and the dry ingredients and mix until combined.
  4. Fill the cupcakes with the batter and bake for 20 minutes. Test to see if they are ready by inserting a toothpick in the centre — if it comes out clean, they’re ready. Allow to cool on a rack.
  5. Meanwhile, make the coffee syrup that you’re going to soak the baked cupcakes with. Mix the hot water with instant coffee until it dissolves, then add the 2 tbsps Bailey’s Irish cream. When the cupcakes are almost completely cool, moisten them with the syrup by pouring it slowly with a spoon. Make sure you use all the syrup — they won’t get soggy, but perfectly moist inside to resemble tiramisu.
  6. Make the mascarpone frosting by whisking together the mascarpone, icing sugar, instant coffee, and Bailey’s. Whip the heavy cream separately until you see stiff peaks, then fold it into the mascarpone mixture. Frost the cupcakes immediately.
  7. Keep the cupcakes in the fridge until you are ready to serve them. Before serving, dust them with cocoa powder or add some roasted chopped hazelnuts (roasted flake almonds are another suggestion).
three tiramisu cupcakes in a row

How long can you keep these cupcakes in the fridge?

Even though you could technically keep the tiramisu cupcakes in the fridge in the fridge for up to three days (in an airtight container), I’ve always found that they are at their best on the day you make them.

If you want to make them for the next day, I suggest baking them, moistening them with the syrup, then adding the frosting just before you serve them.

tiramisu cupcake with one bite take

If you liked this recipe for tiramisu cupcakes, check out some of my other desserts:

The BEST Peanut Butter and Jelly Blondies with Raspberries

Easy Chocolate Raspberry Brownies

Galaktoboureko (Greek Custard Pie)

Hungry for more? 😄 Follow Skinny Spatula on InstagramFacebook, and Pinterest! 

Yield: 6

Irish Cream Tiramisu Cupcakes

Irish cream cupcake with nuts on top on green plate

Mixing the flavours of traditional tiramisu with just of touch of Irish deliciousness, these Irish cream tiramisu cupcakes are unforgettable.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

For the cupcakes

For the syrup

  • 2 tbsps hot water
  • 1 tsp instant coffee powder
  • 1 1/2 tbsps Bailey's Irish cream

For the frosting

  • 75 g (3 oz.) mascarpone cheese
  • 2 tbsp icing sugar
  • 1/2 tsp instant coffee dissolved in 1 tbsp water
  • 1/2 tbsp Bailey's Irish cream 
  • 100 ml (3.3 fl. oz) double cream
  • Cocoa powder or roasted chopped hazelnuts to decorate

Instructions

    1. Start by making the batter for the cupcakes. Preheat the oven to 180C/350F and prepare a muffin tin lined with cupcake liners. Add two tablespoons hot water to the instant coffee and mix well.
    2. Mix the flour and baking powder and set aside.
    3. In a separate bowl, beat together the butter, granulated sugar, muscovado sugar, vanilla extract, and the coffee. Once they are well incorporated, add the egg and beat again until combined. Add the milk and the dry ingredients and mix until combined.
    4. Fill the cupcakes with the batter and bake for 20 minutes. Test to see if they are ready by inserting a toothpick in the centre — if it comes out clean, they’re ready. Allow to cool on a rack.
    5. Meanwhile, make the coffee syrup that you’re going to soak the baked cupcakes with. Mix the hot water with instant coffee until it dissolves, then add the 2 tbsps Bailey’s Irish cream. When the cupcakes are almost completely cool, moisten them with the syrup by pouring it slowly with a spoon. Make sure you use all the syrup — they won’t get soggy, but perfectly moist inside to resemble tiramisu.
    6. Make the mascarpone frosting by whisking together the mascarpone, icing sugar, instant coffee, and Bailey’s. Whip the heavy cream separately until you see stiff peaks, then fold it into the mascarpone mixture. Frost the cupcakes immediately.
    7. Keep the cupcakes in the fridge until you are ready to serve them. Before serving, dust them with cocoa powder or add some roasted chopped hazelnuts (roasted flake almonds are another suggestion).

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 532Total Fat 33gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 17gCholesterol 89mgSodium 181mgCarbohydrates 50gFiber 3gSugar 24gProtein 9g

Nutritional information is an estimate provided by an online nutrition calculator.

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