White Chocolate Irish Cream Cupcakes are moist, tender, and delicious. They are the perfect recipe for a special occasion, or anytime.
Ahhh we are finally getting close to St. Patrick’s Day. As I’ve said before, Americans are always looking for a reason to party. To get our party started, I came up with White Chocolate Irish Cream cupcakes with White Chocolate Irish Cream frosting.
I think there was a little mischievous little leprechaun in my kitchen when I was working on developing this recipe.
It took me four attempts to get a cupcake that was tender and delicious. My cupcakes had to be moist and have a light crumb, and not tough or dense.
Also, I wanted these cupcakes to be easy for you to put together. After all, there are a lot of St. Patrick’s Day celebrations to attend.
In addition to St. Patrick’s Day, Easter is close behind, and so is a celebration for my mother-in-law’s 90th birthday.
She happens to be full-blooded Irish, and St. Patrick’s Day is like Christmas to her. These cupcakes are pulling triple duty!
Do you remember my modeling chocolate post? I used dark chocolate modeling chocolate for the Black Russian cake that I made. That was so much fun, that I couldn’t wait to try white modeling chocolate.
Speaking of fun, there’s a video on how to make the basketweave on top of these cupcakes below in my recipe card.
Here are a few tools that I used
- Cupcake pans – They’re pretty self-explanatory but I make egg cups or mini meatloaves in these pans. The sizes allow me to freeze my recipes.
- Decorating Tips – This set of two is all you will need for this cupcake but if you’re just getting started this is a nice beginner kit.
- Scoops – Wonder how those cookies are the same size? Scoops and I use them for my cupcakes too!
Are you Irish all the time or just on St. Patrick’s Day? What will you be doing to celebrate?
If you liked this recipe you may enjoy these too!
If you like this Baileys Irish Cream cupcake recipe I think you’ll like these St. Patrick’s Day desserts too!
- Shamrock No-Bake Cake Batter Truffles – Who Needs A Cape
- Shamrock Mint Brownie Bites – Cooking On The Front Burner
- Minty Chip Cake Mix Cookies – Renee’s Kitchen Adventures
Jessica
Monday 11th of March 2019
So mine didn't turn out looking nearly as pretty as yours, but they tasted AMAZING!!!!
Julie Menghini
Monday 11th of March 2019
Thank you, Jessica! Did you do the basket weave technique? It took me a little while too. Thanks for stopping by.
Jane Saunders
Monday 11th of March 2019
White chocolate and baileys are a glorious combination. These lovely cupcakes are fantastic - thanks for the recipe Julie.
Julie Menghini
Monday 11th of March 2019
Thank you, Jane! We really enjoy these cupcakes!
Loretta
Sunday 10th of March 2019
Oooo, I remember these very well. What's not to love about these beauties eh? I'll take two please Julie :)
Julie Menghini
Monday 11th of March 2019
Thank you Loretta!
How To Make Basket Weave Cupcakes with Bird Nests | Hostess At Heart
Tuesday 4th of April 2017
[…] while back I posted a White Chocolate Irish Cream cupcake that I made for my Mother-In-Law’s birthday. I posted the pictures of what they […]
Sarah
Tuesday 15th of March 2016
These are so pretty and cute!