Make this snappy Vegan Irish Cream Cupcakes St. Paddy’s Day or anytime and watch them go! Chocolatey cupcakes with a dash of Irish whiskey and fluffy coffee buttercream on top.
If you love the idea of ​​a cupcake with lots of chocolate flavor, lots of fluffy frosting, and a touch of booze, these vegan Irish cream cupcakes are the dessert for you!
The cupcakes have all the delicious ingredients of a vegan Irish cream: coffee, vanilla, chocolate, and Irish whiskey (an ingredient that’s seriously great in cakes, like this vegan chocolate whiskey cake).
When I made these cupcakes before we had a baby I added a teaspoon of Irish whiskey to the frosting and it was a showstopper. I don’t now because I don’t want to get my teenager drunk. You can definitely add whiskey to the frosting if you’re cooking it for adults only or don’t mind getting your kids drunk. 😉 The alcohol in the cupcakes cooks off, leaving only the wonderful aroma.
Index
Why you will love these cupcakes
- So chic! Cupcakes are yummy, but they’re yummier than most, and I don’t make that claim lightly. Amazingly flavored cupcakes are moist and soft and topped with coffee buttercream they are delicious.
- Easy to make. The recipe is pretty easy and pretty foolproof if you follow the directions.
- Soy-free, nut-free and vegan. The cupcakes are friendly to most diets, and you can use gluten-free all-purpose flour.
material
For the cupcakes
- All-purpose flour
- Cornstarch. This helps bind and make the cupcakes extra tender.
- Leavening: Baking soda And Baking powder.
- Cocoa powder
- Instant coffee beans
- sugar. I used turbinado sugar. Use any granulated sugar of your choice.
- Neutral oil. I used sunflower oil. Safflower oil, avocado oil, and grape seed oil are all good choices.
- Non-dairy milk. I used oat milk. Use any non-dairy milk of your choice, including soy milk, almond milk, and cashew milk.
- Irish whiskey. According to Barnivore, all Irish whiskey is vegan, so no worries there.
- Pure vanilla extract
For snow
- Vegan butter. Any brand of vegan butter sticks is fine, including my homemade vegan butter.
- Vegan cream or non-dairy milk Preferred. Cream adds an extra layer of richness, but if you don’t want to use it, a creamy non-dairy milk like oat milk or soy milk is fine.
- powdered sugar
- Pure vanilla extract
How to Make Vegan Irish Cream Cupcakes
Place all the dry ingredients for the cupcakes in a bowl: flour, cornstarch, cocoa powder, baking soda, baking powder, coffee beans, and salt.
Use a whisk to thoroughly mix the dry ingredients.
Whisk all the wet ingredients in a bowl: oil, sugar, whiskey, milk and vanilla.
Pour the wet ingredients into the dry.
Use a spatula to mix until there is no dry flour in the bowl and the batter is fairly smooth. Do not overmix.
Line a cupcake pan with paper liners. Divide the batter evenly among the 12 cups. Bake in a preheated 350-degree F/180-degree C oven for 22 minutes or until a toothpick inserted in the center comes out clean. Place the cupcake tin on a cooling rack. After 10 minutes remove the cupcakes to a rack to cool thoroughly.
To prepare the frosting place the softened vegan butter, 1 cup powdered sugar and vanilla in a bowl. Beat until the frosting is smooth, then add another cup of sugar and beat. Taste and add as much sugar as needed: 2 ½ cups hits the spot for me.
Stir the coffee beans into the vegan cream or milk until dissolved. Add the frosting and beat until smooth and fluffy. Frost the cupcakes once they are thoroughly cooled.
Storage instructions
- Keep in fridge: Store the cupcakes in the refrigerator for up to a week.
- freeze: Store baked and frosted cupcakes in a single layer in an airtight container for up to three months.
- Thaw the cupcakes well before serving.
More yummy vegan cupcake recipes
Love these Vegan Irish Cream Cupcakes? Check out more delicious vegan desserts at Holy Cow Vegan!
Vegan Irish Cream Cupcakes
Make these delicious vegan Irish cream cupcakes for St. Paddy’s Day or anytime and watch them go! Chocolatey cupcakes with a dash of Irish whiskey and fluffy coffee buttercream on top.
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Serving: 12 cupcakes
Calories: 496kcal
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instructions
Make the cupcakes
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Preheat oven to 350°F/180°C.
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Place all the dry ingredients for the cupcakes in a bowl: flour, cornstarch, cocoa powder, baking soda, baking powder, coffee beans, and salt. Use a whisk to thoroughly mix the dry ingredients.
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Whisk all the wet ingredients in a bowl: oil, sugar, whiskey, milk and vanilla.
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Pour the wet ingredients into the dry. Use a spatula to mix until there is no dry flour in the bowl and the batter is fairly smooth. Do not overmix. It’s a fairly thin batter but don’t worry – it will bake beautifully.
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Line a cupcake pan with paper liners. Divide the batter evenly among the 12 cups. Bake in a preheated 350-degree F/180-degree C oven for 22 minutes or until a toothpick inserted in the center comes out clean.
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Place the cupcake tin on a cooling rack. After 10 minutes remove the cupcakes to a rack to cool thoroughly.
Make the frosting
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Place softened vegan butter, 1 cup powdered sugar, and vanilla in a bowl. Beat until the frosting is smooth, then add another cup of sugar and beat. Taste and add as much sugar as needed: 2 ½ cups hits the spot for me.
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Stir the coffee beans into the vegan cream or milk until dissolved. Add frosting (with whiskey, if using) and beat until smooth and fluffy. Frost the cupcakes once they are thoroughly cooled.
Recipe notes
- Keep in fridge: Store the cupcakes in the refrigerator for up to a week.
- freeze: Store baked and frosted cupcakes in a single layer in an airtight container for up to three months.
- Thaw the cupcakes well before serving.
nutrition
Worship: 1cupcakes | Calories: 496kcal | Sugars: 52g | Protein: 3g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fats: 7g | Monounsaturated fats: 17g | Trans fats: 3g | Sodium: 228mg | Potassium: 115mg | Fiber: 1g | Sugar: 38g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
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