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Irish Cream Cupcakes

As you might have guessed from the name, the liquid in these cupcakes is Irish Cream. But Irish Cream of course isn’t vegan so I made my own by mixing single-malt Scotch, soy creamer, coffee granules, maple syrup, chocolate, and vanilla. It was so mindblowingly delicious that I wanted to drink it all up.

I’m glad I didn’t, though, because it tasted just as fabulous baked into these cupcakes. I also added a teaspoon of Scotch to the frosting, which gave them that extra kick.

Irish Cream Cupcakes

This Recipe is :

Dairy FreeVegan


For the cupcakes

  • 1 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt

For Irish Cream

  • 2/3 cup soy creamer (I used Silk)
  • Stir in until dissolved completely:
  • 2 tbsp vegan chocolate chips
  • 1 tbsp maple syrup (use agave or corn syrup as a substitute)
  • 1/3 cup whiskey (use your favorite)
  • 1 tsp instant coffee granules
  • 2 tsp vanilla

For the frosting

  • 8 tbsp (1 stick) vegan butter like Earth Balance at room temperature
  • 4 tbsp vegetable shortening
  • 1 tsp whiskey (optional, but really great)
  • 2 cups confectioners’ sugar (use more or less depending on how thick you want your frosting, and how sweet).
  • 1 tsp vanilla extract


  1. Sift all the ingredients into a bowl and set aside.

For Irish cream

  1. Heat in a microwave-safe bowl until boiling.
  2. Set aside.
  3. In a bowl, beat together: 1/3 cup canola oil and 2/3 cup granulated sugar
  4. Add the Irish Cream and mix well.
  5. Now add the wet ingredients to the dry and stir together with a whisk just until you have a smooth batter. Do not overmix or overbeat.
  6. Divide the batter equally among 12 cups of a standard-sized muffin pan lined with cupcake liners.
  7. Bake in a preheated 350-degree oven about 26 minutes or until a toothpick inserted in the center comes out clean.

For the frosting

  1. Cream together the butter and shortening until they are fluffy, about 1 minute.
  2. Now add the remaining ingredients and half the sugar. Beat until mixed, then add the remaining sugar and beat until mixed. This should take no more than 2 minutes altogether.
  3. Frost the cupcakes after they’ve cooled completely.
  4. Enjoy!




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One comment on “Irish Cream Cupcakes”

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Angelika Altum
1 Years Ago

sounds delicious!


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