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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 239.8
  • Total Fat: 11.5 g
  • Cholesterol: 46.1 mg
  • Sodium: 206.8 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.9 g

View full nutritional breakdown of Guinness Cupcakes with Bailey's Cream Cheese Frosting calories by ingredient
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Guinness Cupcakes with Bailey's Cream Cheese Frosting

Submitted by: PJNSGRL78
Guinness Cupcakes with Bailey's Cream Cheese Frosting

Introduction

Guinness and Bailey's Irish Cream combine to make one very Irish cupcake! Take these to your St. Paddy's gathering and watch them disappear. Guinness and Bailey's Irish Cream combine to make one very Irish cupcake! Take these to your St. Paddy's gathering and watch them disappear.
Number of Servings: 24

Ingredients

    Stout Chocolate Cupcakes
    2 Cups flour
    1/2 cup cocoa powder
    1 1/2 tsp baking soda
    1/4 tsp salt
    1 cup sugar
    1/2 cup brown sugar
    1/2 cup butter
    2 tsp vanilla
    2 large eggs
    1/2 cup fat free greek yogurt
    1 12 oz bottle of stout (I use Guinness)

    Irish Cream Frosting
    1 8oz package of cream cheese
    1/2 cup of butter
    2 cups powdered sugar
    5 TBS Irish Cream Liquor (I use Bailey's)
    1 tsp vanilla extract

Directions

Preheat oven to 350 F and line 2 cupcake tins with paper liners.

Into a large bowl, sift flour, cocoa powder, baking soda and salt.

In a separate bowl cream butter, granulated sugar and brown sugar until light and fluffy.

Add eggs one at a time to butter mixture. Beat well after each addition, making sure it is fluffy. Add vanilla and beat again.

Add Greek yogurt and beat well. While mixing, add stout, beating on medium speed.

Add dry ingredients, mixing by hand until well incorporated, but do not over mix or they will be tough.

Divide batter evenly between the 24 cupcake papers.

Bake at 350 F for 20-25 mins.

While cupcakes are baking, mix together butter, cream cheese and powdered sugar. (Works best if cream cheese and butter are room temp but NOT melty.) Add Irish cream and vanilla, beating until fluffy.

Let cupcakes cool for about 20 minutes before icing.

Serving Size: 1 of 24 cupcakes






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