Vanilla Cupcakes with Baileys Buttercream Icing

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 308.2
  • Total Fat: 14.4 g
  • Cholesterol: 84.4 mg
  • Sodium: 198.1 mg
  • Total Carbs: 42.4 g
  • Dietary Fiber: 0.4 g
  • Protein: 3.1 g

View full nutritional breakdown of Vanilla Cupcakes with Baileys Buttercream Icing calories by ingredient


Want the perfect Vanilla cupcake that's not too dense, but doesn't crumble? This is it! Want the perfect Vanilla cupcake that's not too dense, but doesn't crumble? This is it!
Number of Servings: 24


    3 cups all-purpose flour
    2 cups granulated sugar
    3 teaspoons baking powder
    1 teaspoon table salt
    16 tablespoons unsalted butter (2 sticks) at room temperature (this is key)
    1 cup sour cream (I use low fat)
    2 large egg , room temperature
    4 large egg yolks , room temperature
    3-5 teaspoons vanilla extract (varies by taste, start with 3, and taste-check until desired vanilla flavour, I used 4.5)

    Each cupcake is 220 calories without icing, 308 with icing.

    9 tablespoons (1 stick + a tablespoon) salted butter at room temperature
    2.5- 3.5 cups powdered sugar
    3-4 tablespoons Baileys


- If you don't have unsalted butter, just don't use the salt and it will still be fine.

- If you want a more vanilla taste, adding more will not overly affect the thickness of the batter.

- Turning the cupcake pan 10 minutes into the cooking time is just so the cupcakes are evenly cooked as some ovens have hotspots.

- Each cupcake is 220 calories without the icing, but 308 with the icing.


1. Make sure your oven rack is in the middle, and preheat for 350 degrees.

2. Mix together the flour, sugar, baking powder and salt until well blended.

3. Cream the softened butter then add this to the dry blended mix. Add the remaining ingredients and mix together until smooth.

**You may notice that the batter seems quite thick, you want this! You do not want runny batter, or really thick, just the perfect amount.

4. Spoon the batter into lined cupcake pans until about 1/2-3/4 full. Bake until a knife or toothpick comes out of the center clean. I turn the pan 10 minutes into baking time to get an even amount of heat.

5. Take cupcakes out of the pan once they are done. Do not let them rest in the pan. Place on a wire cooling rack.


Some recipes call for milk and vanilla for their icing, I've chosen to skip these for this recipe as you really don't need it since the Bailey's adds the liquid component.

This recipe is also something you have to play with until your desired taste. Adding more butter will cut out the sweetness, as I use salted butter. Don't be afraid of using more than the recommended amounts.

Blend together butter and sugar until smooth. Start with 2 cups of sugar then add as desired. Add Baileys. If this icing is too sweet add more butter as it will take the sweetness out but not the taste of the Baileys.

Make sure the cupcakes are completely cool before icing them. Too warm and the icing will melt off and run down the sides.

Eat and enjoy.

Serving Size: Makes 24 medium sized cupcakes

Number of Servings: 24

Recipe submitted by SparkPeople user CHERRYCHIC.