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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 :



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!





Vaishali Honawar is a former journalist and the blogger behind Holy Cow! Vegan where she veganizes popular Indian recipes and dishes up food for thought. Vaishali was born in India and now lives in the Washington, D.C. area with her husband, two dogs, and two cats. She is a foster volunteer for the city’s animal shelter and she must be doing something right because one of her foster dogs, Freddie, adopted her for a good six years.



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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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