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White Chocolate Irish Cream Cupcakes Recipe

White Chocolate Irish Cream Cupcakes are moist, tender  and delicious. They are the perfect recipe for a special occasion, or anytime.

These delicious cupcakes was first published on 3/10/16 and has been updated to improve the reader experience.

Cupcake decorated with a basketweave pattern. A green Shamrock and flower sit on the top. The cupcake sits on a metal plate.

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.

Cupcake decorated with a basketweave pattern. A green Shamrock, horseshoe, and flower sit on the top. The cupcake sits on a metal plate.

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!

4 grid photo showing 4 different ways to decorate basketweave cupcakes including 1. Basketweave 2. Shamrock with a flour 3. Nest and candy eggs, 4. Spring flowers.

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.

If you like this Baileys Irish Cream cupcake recipe I think you’ll like these St. Patrick’s Day desserts too!

Here are a few tools that I used

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  • 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? Leave me a comment and I’d love a 5-star rating!

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5 from 3 votes

White Chocolate Irish Cream Cupcakes

White Chocolate Irish Cream Cupcakes are moist, tender and delicious. They make the perfect dessert for holidays, a special occasion, or anytime.
Prep Time 10 mins
Cook Time 22 mins
Total Time 32 mins
Servings 21
Author Hostess At Heart

Ingredients

  • 1 white cake mix
  • 1 4 oz box of white chocolate instant pudding
  • 1 cup canola or vegetable oil
  • 3/4 cup water
  • 1/2 cup Irish cream liquor
  • 1/4 cup sour cream
  • 2 whole eggs and 1 egg yolk
  • 1/2 cup white chocolate chips

Frosting

  • 1/2 cup butter softened
  • 1/2 cup white chocolate chips
  • 3 tbsp heavy cream
  • 2 tbsp Irish Cream liquor
  • 3 cups powdered sugar

Instructions

  • Preheat oven to 350 degrees F. Line 2 cupcake pans with cupcake papers or spray with non-stick cooking spray.
  • Combine all ingredients in the bowl of an electric stand mixer. Blend until combined.
  • Fill cupcake papers 3/4 full.
  • Bake 19-23 minutes, turning pans halfway through. Cool completely on a cooling rack.

Frosting

  • Put the white chocolate chips in a glass measuring cup or glass bowl, and add heavy cream. Microwave at 50% power for 30-second intervals, stirring after each cycle. Stir until smooth.
  • In the bowl of an electric stand mixer, fitted with the paddle attachment, combine powdered sugar, butter, Irish Cream liquor, and melted chocolate. Mix to combine. Add additional Irish Cream liquor or cream until the frosting is the right consistency for spreading.

Video

Nutrition

Calories: 319kcal | Carbohydrates: 50g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 323mg | Potassium: 65mg | Fiber: 1g | Sugar: 38g | Vitamin A: 206IU | Calcium: 80mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!
Recipe Rating




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!