Easy Bailey’s Red Velvet Cupcakes

These Easy Bailey’s Red Velvet Cupcakes are soft, chocolatey, and infused with the rich flavor of Bailey’s Red Velvet liqueur. Made completely from scratch, they have a tender crumb and just the right amount of cocoa. Topped with tangy cream cheese frosting, they’re a fun and festive dessert for any holiday party.

If you love a classic red velvet but want something with a little twist, these cupcakes are it. The Bailey’s adds a subtle boozy warmth that pairs perfectly with the cocoa and cream cheese frosting. They feel special without being fussy, which makes them great for parties, gifting, or just treating yourself.

Helpful Tips

• Use room temperature eggs and butter to help the batter mix smoothly and bake evenly.
• For an extra hit of flavor, brush the tops of the cupcakes with a little Bailey’s after baking.
• Let the cupcakes cool completely before frosting so the cream cheese doesn’t melt or slide off.

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Bailey’s Red Velvet Cupcakes

Laura

When it comes to serving dessert at a cocktail party or get together, these Bailey's Red Velvet Cupcakes are a hit, with just a little punch of Bailey's Red Velvet Cupcake liqueur for good measure.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Appetizers

Cuisine American

Servings 12 Cupcakes

Ingredients

  

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• 1 2/3 cups all-purpose flour sifted 160g
• 1/2 tsp salt
• 3 oz unsalted butter at room temperature, 85g
• 1 3/4 cups granulated sugar
• 1 large egg
• 2 tbsp red food coloring
• 1/2 tsp pure vanilla extract
• 1 1/4 tbsp sifted cocoa powder
• 3/4 cups whole milk room temperature
• 3/4 tsp sifted baking soda
• 3/4 tsp apple cider vinegar
• 2 tbsp Baileys Red Velvet liqueur

For the frosting:

• 4 oz unsalted butter at room temperature
• 1 cup cream cheese at room temperature
• 1/4 tsp pure vanilla extract
• 2-3 cups sifted confectioners’ sugar
• 2 tbsp Baileys Red Velvet liqueur

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Instructions

 

• Preheat the oven to 350 °F. Line a standard cupcake pan with cupcake liners.
• Sift together the flour and salt in a bowl and set aside.
• Place the butter in the bowl of a stand mixer (or use a hand-held electric mixer). Beat on medium speed until fluffy. Add the sugar and beat on medium speed until well incorporated.
• Add the egg and beat on low. Add the red food coloring, vanilla extract, and cocoa powder to the bowl. Mix on low until blended.
• Add half of the flour mixture to the bowl and slowly pour in half the milk, beating until well incorporated. Scrape the sides of the bowl, then add the rest of the flour and milk. Beat just until fully combined.
• In a small bowl, mix together the apple cider vinegar and baking soda until dissolved. Add to the batter and mix in on low speed, until fully incorporated.
• Finally, add the Baileys Red Velvet and mix until smooth.
• Fill each well of the cupcake pan with the batter to two-thirds full. Bake for 16 to 18 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack and cool completely.
• For the frosting
• Place the butter, cream cheese, and vanilla extract in the bowl of a stand mixer (or use a hand-held electric mixer). Beat on medium speed to combine. Slowly add the confectioners’ sugar until incorporated.
• Then beat on high speed for 3-5 minutes. Add the Baileys Red Velvet and mix on low speed until mixed in, then beat on high speed for an additional minute.
• Transfer the frosting to a plastic piping bag fitted with a plain round metal tip and frost each cupcake.

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