Irish Cream Cupcakes with Coffee Frosting

Now I am not in any way Irish, but growing up my mom would always do something to celebrate St. Patrick’s Day.  We’d have green eggs and ham and she’d always add green food coloring to the milk and tell us that the Leprechaun came to visit. Now that I am older and no longer live at home, we don’t really do anything like that but with St. Patrick’s Day quickly approaching, I thought I would make a dessert for the occasion. In an effort to avoid eating all of what I made, I figured that I should probably make something that was easy to give away so I decided to make some cupcakes.  When trying to determine what flavor to make I thought to myself  “I love a hot cup of coffee with a splash of Irish cream so why not make that into a dessert?” The results were delicious.

Irish Cream Cupcakes with Coffee Frosting Recipe

Makes 20 Prep Time: Cook Time:


  • 1 package super moist yellow cake
  • 1 (3.4 ounce) package chocolate pudding mix
  • 3 eggs
  • 3/4 cup Irish cream (you can use any brand)
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 stick unsalted butter, softened
  • 1 pound powdered sugar
  • 1 tablespoon milk
  • 3 tablespoons strong coffee



Preheat oven to 325 degrees.


Sift together cake and pudding mix. Whisk in remaining ingredients until smooth. Mixture will be somewhat thick.


Line a cupcake pan with liners. Fill liners 2/3 full of cupcake mixture.


Bake for 20-25 minutes or until toothpick inserted in the middle of cupcakes comes out clean. Cool completely.


To make the frosting, beat the butter with a hand held mixer. Continue beating as you gradually add in the powdered sugar. Add in the milk and coffee until frosting is stiff but spreadable



Leave a Comment

  • Reply
    June 26, 2016 at 3:48 pm

    I made these at work for my residents, EVERYONE loved them. Best cup cakes by far, so fluffy and light. just perfect. Thank you for the recipe :]

    • Reply
      Des @ Life's Ambrosia
      June 26, 2016 at 9:43 pm

      You are welcome Jenna! I am so happy to hear that you and the residents at your work enjoed them!

  • Reply
    March 13, 2014 at 8:55 am

    Hi, I’m making the Irish Cream Cupcakes for St. Paddy’s. I am a little confused. Your recipe shows 1 teaspoon of vanilla before the butter cream frosting begins. I’ve always put vanilla in my butter cream frosting…….so is the vanilla supposed to go in both or just the cupcakes?

    • Reply
      March 13, 2014 at 9:30 pm

      Linny- I used the vanilla in just the cupcakes. I didn’t want to add anymore liquid since I used the coffee. If you like your frosting more with vanilla, add a 1/2 teaspoon or so and work your way up from there. Hope this helps!

  • Reply
    February 7, 2013 at 8:42 pm

    Hi Danni- You could try mixing a couple of tablespoons of instant espresso into water and then adding that to the frosting since espresso is a bit stronger.

  • Reply
    February 7, 2013 at 10:04 am

    When making the icing I put the directed 3 tablespoons of coffee in but found that it tasted more like the sugar than a coffee flavor. I added more coffee but still didn’t help. Any suggestions?

  • Reply
    June 28, 2012 at 3:45 pm

    Wow ,these cup cakes are irish just like one direction boy band member naill horan i’m right,yeah?? And i think if my family are toghter i will do this cup cake

  • Reply
    May 6, 2011 at 10:27 pm

    Thanks for the info. I liked the dense moist texture, too but I didn’t know if that was the way they were “supposed” to be.
    But since everyone LOVED them, that ‘s what matters !
    We loved the Chocolate Carmel Kiss cocktail, too!
    We’ll be trying more of your recipes….thank you for sharing.

  • Reply
    April 11, 2011 at 5:11 pm

    Do you use “regular” or “instant” chocolate pudding mix?
    Is the “super moist” cake mix, one with “pudding” already in the mix?
    I baked these with a super moist pudding in the mix cake mix and instant pudding.
    They were a little dense but DELICIOUS.
    Maybe I underbaked them or maybe I used the wrong combination of ingredients???

    • Reply
      April 12, 2011 at 8:21 pm

      Hi Kathy- I’m glad you liked them! I use an instant pudding and Betty Crocker super moist cake mix that has the pudding in it. My cupcakes were a little dense too but I like them that way. You could try baking them for a little bit longer to see if your results change. Thanks for your comment! :)

  • Reply
    March 20, 2010 at 10:10 am

    Oh my gosh, these were SOOO good! I debated using a chocolate cake mix instead of yellow, but I decided to follow the recipe, and I’m so glad I did. The texture of the cupcakes was light & springy, and the flavor was fantastic! I added a teaspoon or two of instant coffee to the cake batter just to help enhance the Irish cream flavor. I also made an amazing Irish cream frosting/filling that I injected into the cupcakes; then I iced the cupcakes with some leftover cream cheese buttercream mixed with the remaining Irish Cream frosting. WOW! By the way, I piped the icing on the cupcakes using a parchment bag that was striped with Kelly green gel color. The effect was very pretty & just perfect for St. Patrick’s Day. Needless to say, I will be making these every St. Patrick’s Day from now on. Thank you so much for posting this recipe! :)

    • Reply
      March 21, 2010 at 5:06 pm

      You’re welcome Karen! I’m glad you enjoyed them. I love the changes you made, especially injecting the cupcakes with Irish cream frosting, talk about yum!

  • Reply
    March 10, 2010 at 10:05 pm

    I made these and they were FABULOUS!!! My friends DEVOURED them, including one friend who insisted “I’m not a big fan of cake or cupcakes” – HE HAD TWO!! THANKS!

  • Reply
    August 7, 2009 at 7:04 pm

    haha wow. Thank you Deb! I am so surprised I didn’t catch that. Making the correction now :)

  • Reply
    August 7, 2009 at 4:32 pm

    correction for frosting recipe “beat the butter then gradually add powdered sugar”

  • Reply
    Mrs. L
    March 17, 2009 at 2:30 pm

    I have to laugh because I too, have leftover Bailey’s Cream Cheese frosting! I think these cupcakes would work perfect (not to mention use up part of this huge bottle of Bailey’s I now have in my fridge!)

    • Reply
      March 17, 2009 at 2:33 pm

      haha Mrs. L, I am beginning to think that I need to make some of this Bailey’s frosting! I too have a huge bottle in my fridge, time to get creative! :)

  • Reply
    March 17, 2009 at 1:48 pm

    Your frosting looks perfect. Did you pipe it on?

    • Reply
      March 17, 2009 at 2:24 pm

      Thanks Michelle! I don’t have a piping bag but I put the frosting into a plastic bag, snipped off the end and used that. I had never tried it before but it seemed to work pretty well. :)

  • Reply
    The Craving Chronicles
    March 17, 2009 at 6:04 am

    Ohhh these sound fantastic! I have some Irish creme frosting left over from the cupcakes I made recently, so maybe I will whip up a batch of these and frost them with the leftovers! Yum :)

    • Reply
      March 17, 2009 at 12:26 pm

      Thank you NAOmni!
      The Craving Chronicles: Oh double the Irish Cream, that sounds wonderful! :)

  • Reply
    March 16, 2009 at 6:39 pm

    Looks amazing!


  • Reply
    March 16, 2009 at 3:49 pm

    Thanks for posting your recipe! I love to bake cupcakes and never made anything like that so its going on my “to bake” list!

    • Reply
      March 16, 2009 at 3:59 pm

      You’re welcome Shelly!