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


  • 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


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


  • 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.


  • 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.


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.
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