St. Patricks Day Cupcake Recipes

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Two spirited St. Paddy's Day Cupcake Recipes featured in our St. Patricks Day Dessert Ideas Guide

Beer & Baileys Cupcakes

Supplies:

    __Muffin pan     __Cupcake decorating set     __St. Patricks Day cupcake decorating kit     __Baking cups     __Sprinkles

Ingredients:

For the batter:

  • 1 cup flour
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 7 tbsp unsweetened cocoa powder
  • 1 egg
  • 1/2 cup stout
  • 4 oz unsweetened apple sauce
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1 tsp vanilla
  • 1 1/2 tbsp canola oil

For the frosting:

  • 5.5 oz cream cheese, softened
  • 1/2 cup confectioners sugar
  • 4 tsp Baileys Irish Cream liqueur

Instructions:

1. Line a muffin pan with baking cups. Preheat oven to 350 degrees.

2. Mix all frosting ingredients in a medium bowl until smooth. Refrigerate.

3. Whisk flour, sugar, salt, baking soda and cocoa powder to combine.

4. In a separate bowl, mix egg, stout, apple sauce, milk, sour cream, vanilla and canola oil and beat until smooth.

5. Slowly add flour mixture and mix until just combined. Pour into muffin pan and bake for 30 minutes.

6. After cupcakes have completely cooled, decorate with frosting, sprinkles and cupcake picks.

Makes approximately 12 cupcakes


Wee Bit o' Whiskey Cupcakes

Supplies:

    __Muffin pan     __Cupcake decorating set     __Baking cups     __Cake pop sticks     __Red favor labels     __Sprinkles


Ingredients:

For the batter:

  • 1 cup Guinness stout
  • 1 cup butter, softened
  • 3/4 cup unsweetened cocoa powder
  • 2 cups flour
  • 2 cups sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 eggs
  • 2/3 cup sour cream

For the ganache filling:

  • 2 tsp Irish whiskey
  • 2 tbsp butter, softened
  • 8oz bittersweet chocolate, finely chopped
  • 2/3 cup heavy whipping cream

For the frosting:

  • 2 cups butter, softened
  • 5 cups confectioners sugar
  • 6 tbsp Baileys Irish Cream liqueur

Instructions:

1. Line a muffin pan with baking cups. Preheat oven to 350 degrees.

2. Mix all frosting ingredients until light and fluffy. Refrigerate until ready to use.

3. Add stout and butter to a saucepan on medium heat. When simmering, add cocoa powder and whisk until the mixture is smooth. Turn off heat.

4. In a large bowl, whisk flour, sugar, baking soda and salt to combine.

5. With a hand mixer, beat eggs and sour cream on medium speed until combined. Beat in stout-chocolate mixture. Slowly add flour mixture and mix on low until just combined.

6. Pour into the baking cups and bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean.

7. For the ganache filling, bring cream to a simmer in a saucepan over medium heat. Pour over chocolate pieces in a heatproof bowl. Let stand for 1 minute, then stir until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thickened enough to hold its form, then pour into a decorating bag.

8. After cupcakes have completely cooled, cut out a 1-inch center from each cupcake, about 2/3 of the way down. Pipe ganache into cupcake centers, then decorate with refrigerated frosting, sprinkles and cupcake picks.

Makes approximately 24 cupcakes