A friend just turned me onto Bailey’s Irish Cream in time for Saint Patrick’s Day. No really, I’d never had it before. I had no idea it was whiskey, but I immediately needed to throw together a recipe for it. For Saint Patrick’s Day, I decided to marry this Irish liquor with something more American – bourbon.

I think bourbon, being American, is appropriate for Saint Patrick’s Day, because more Irish descendants currently live in America than in Ireland! Before the famine, Ireland had a population of over eight million people. To this day, their population is still under five million. Yet 34 million Americans can boast Irish heritage today.

The cupcakes are orange, green and white for obvious reasons. The flag of Ireland is orange for William of Orange, a Protestant. The green represents the “native” Irish, most of whom converted to Catholicism eon ago. And the white stands for unity between the two groups. Interestingly enough, if you visit Saint Patrick’s Cathedral in Dublin today, they teach that the cathedral is both Protestant and Catholic – unity. Although I think there is some disagreement on that.

Bourbon & Bailey’s Cupcakes

Cupcake Ingredients:

  • 2 eggs
  • 1 cup sugar
  • 1 cup flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup coconut milk (Use full fat coconut milk, rather than regular milk if you have it. It makes these babies extra moist, despite the alcohol!)
  • 2 Tablespoons butter
  • ¾ teaspoon vanilla
  • ¼ cup of your favorite bourbon
  • Orange food coloring to tint – optional


Beat the eggs, add the sugar. Combine the flour, baking soda and salt, and then add dry ingredients to the eggs. Melt the butter and combine with the coconut milk, vanilla and bourbon. Add to the flour and egg batter and mix well. Pour batter into lined cupcake tray.

350° for 20 to 25 minutes or until a toothpick comes out clean. Let the cupcakes cool completely. Then core or cut out a 1-inch hole in the center.

Bailey’s filling ingredients:

  • ¼ cup Crisco
  • ¼ cup unsalted butter
  • 1/8 teaspoon salt
  • 2 cups powdered sugar
  • 2 Tablespoons Bailey’s Irish Cream

Beat together the Crisco and butter. Add salt and powdered sugar. Beat until fluffy. (Add the sugar carefully at a lower speed, so it doesn’t explode out of the bowl.) Slowly add the Bailey’s. Continue beating until fluffy.

Place filling into a pastry bag. If you don’t have a pastry bag, or don’t want to waste a pastry bag for a non-decorative step, use a sandwich bag. Cut an opening in the bag and fill each cupcake.


Buttercream Frosting ingredients:

  • 1 stick ( ½ cup) of unsalted butter
  • ¼ teaspoon salt
  • 3 cups of powdered sugar
  • Green food coloring to tint (optional)

Beat butter and salt until smooth. Reduce speed to add powdered sugar and food coloring. Then increase speed to beat until fluffy and green.

Frost your cupcakes! If you want them decorative, use a pastry bag with a fancy tip. Or you can simply mound on the frosting with a knife like I did.

I remove the cupcake liners for effect. Adding lots of sprinkles will entice the fairy folk to the table. But be careful, leprechauns are ravenous for these cupcakes. And when they get tipsy, they get mischievous.

Makes 12 cupcakes

Leslie Gayle

Leslie is a one time CPA, wife and mom of twins. She’s an over thinker who loves karate, thunder, and travel. Her sweatpants are yoga pants and she takes her coffee with milk.

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