3.5K Views 13 years ago

Irish Cream Cupcakes
[Vegan]

Author Bio

Vaishali Honawar is a former journalist and the blogger behind Holy Cow! Vegan where she veganizes popular Indian... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

Three vegan Irish Cream Cupcakes, frosted with creamy white frosting, possibly dusted with cocoa, on a rustic wooden board.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Irish Cream Cupcakes [Vegan]

Dairy Free

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... Read More

Ingredients You Need for Irish Cream Cupcakes [Vegan]

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
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
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

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Irish Cream Cupcakes [Vegan]

Sift all the ingredients into a bowl and set aside.

For Irish cream

Heat in a microwave-safe bowl until boiling.
Set aside.
In a bowl, beat together: 1/3 cup canola oil and 2/3 cup granulated sugar
Add the Irish Cream and mix well.
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.
Divide the batter equally among 12 cups of a standard-sized muffin pan lined with cupcake liners.
Bake in a preheated 350-degree oven about 26 minutes or until a toothpick inserted in the center comes out clean.

For the frosting

Cream together the butter and shortening until they are fluffy, about 1 minute.
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.
Frost the cupcakes after they’ve cooled completely.
Enjoy!