Gluten Free Irish Cream Cupcakes

Gluten Free Irish Cream Cupcakes

As soon as we turn the corner to March, my recipe box likewise begin to turn decidedly Irish: gluten free Irish Soda Bread; gluten free Irish Angel Food Cake; gluten free Irish Brown Bread; gluten free Buttery Irish Scones; gluten free Irish Cream Cupcakes…. There’s good reason for that — actually, there are a few.

First, I love St. Patrick’s Day, so why not? Second, ever since I devised a recipe for homemade gluten free and dairy free Irish Cream Liqueur for sipping, I thought I should use it to create a few new recipes like … Gluten Free Irish Cream Cupcakes!

And third, all these recipes are delicious!

Gluten Free Irish Cream Cupcakes in Blue - gfJules

Adding a touch of something as intensely flavorful as Irish Cream Liqueur can take an ordinary chocolate cupcake recipe and make it truly extraordinary.

But I doubt any of your party guests will pick up on the origins of the added flavor; the proportions are just enough to elevate the complexity of the cupcake’s essence without making anyone tipsy or turning off those with an aversion to whiskey (the alcohol bakes out of the cupcakes, in case you were wondering).

Gluten Free Irish Cream Cupcakes with sprinkles

(Oh, and whiskey is gluten free thanks to distillation — read more here) AND in fun news, the Irish Cream icon Bailey’s has acknowledged the public’s need, er … desire for a vegan and gluten free version of Irish Cream, and launched an ALMOND milk based version. If that works for you, check out Bailey’s at your local liquor store.

gluten free irish cream cupcakes with bite - gfJules

 

So give these exceptional gluten free Irish Cream Cupcakes a go. In addition to their unique flavor, I think you’ll find the light, delicate crumb noteworthy coming from such a simple cupcake recipe — my gfJules Flour guarantees that!

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Gluten Free Irish Cream Cupcakes

Gluten Free Irish Cream Cupcake with board - gfJules

5 from 2 reviews

  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 without frosting
  • Yield: 24 cupcakes

Ingredients

Cupcakes:

  • 1 cup very warm water
  • ¾ cup unsweetened cocoa powder (not Dutch alkali)
  • 2 cups gfJules™ Gluten Free All Purpose Flour
  • 2 tsp. baking powder
  • 1½ tsp. baking soda
  • ½ tsp. salt
  • 2 cups granulated cane sugar
  • ½ cup vegetable oil (safflower, sunflower, non-GMO canola)
  • 2 eggs or substitute
  • 1/3 cup Irish Cream Liqueur (or orange juice)
  • 2/3 cup milk (dairy or non-dairy)

Irish Cream Frosting:

Instructions

Preheat oven to 350º F.

Line 24 cupcake tins with cupcake papers (for larger cupcakes, only prepare 18-20 tins).

Whisk together warm water with cocoa powder until any clumps are smoothed and integrated. Set aside.

Whisk together gfJules Flour, baking powder, baking soda and salt.

In a larger mixing bowl, combine sugar and oil, whipping for 5 minutes or until fluffy. Add eggs, one at a time, then add the chocolate mixture. Slowly stir in dry ingredients, alternating with the Irish Cream and milk, beating at medium speed until smooth.

Pour batter into cupcake liners, filling to between 2/3 – 3/4 full. Bake for 30–35 minutes (depends on size of each cupcake) or until a toothpick inserted in the center comes out clean.

Remove from the oven and allow cool completely before frosting.

To make the FROSTING, cream butter and 1 cup confectioner’s sugar until fluffy.

Stir in Irish Cream with remaining confectioner’s sugar and whip until thoroughly integrated.

Fill a frosting bag with the tip you prefer for decorating, or simply fill a quart sized zip-top bag and cut a small corner out to pipe through. Depending on how much frosting you use for each cupcake, this recipe may need to be doubled.

Sprinkle with gluten free jimmies, if desired.

I hope you enjoy this recipe as much as we do!

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Gluten Free Irish Cream Cupcakes - hard to tell which is better: the cupcake or the frosting! Good thing you can enjoy them together! Dairy-free, too!

Gluten Free Irish Cream Cupcakes - hard to tell which is better: the cupcake or the frosting! Good thing you can enjoy them together! Dairy-free, too! |gfJules.com

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Gluten Free Irish Cream Cupcakes
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29 thoughts on “Gluten Free Irish Cream Cupcakes

  1. You inspired me to adapt my own black devil’s food cake recipe by combining your wonderful flour with a bit of coffee flour, then substituting Bailey’s for part of the liquid (buttermilk & coffee). The cupcakes came out GREAT and I used your frosting recipe to top them off. I always LOVE that I can use your flour in any of my pre-Celiac recipes! I also liked that there was plenty of frosting for 24 cupcakes with some leftover. 🙂

    • What a wonderful idea and result! So happy you thought to resurrect your favorite black devil’s food recipe with my gfJules Flour and coffee flour. I bet the flavor was outstanding! And with some Bailey’s in place of milk?! WOW! Sounds like a home run recipe to me! I hope you wrote it down!!!!
      ~jules

  2. Absolutely fantastic cupcakes. If you love Bailey’s you must try! The cupcakes came out moist and delicious & the frosting is sweet and kissed with that beautiful Irish cream flavor. This is a keeper!

    • I’m so glad you tried the cupcakes, Erin! You’re right, they have just the right Irish flavors and they’re so moist and yummy. I still can’t decide if I like the cupcakes or the frosting better … I guess that’s why I always eat them together! Thanks for taking the time to leave me a note and let me know how much you liked them!
      ~jules

    • Hi Donna, these cupcakes will freeze well – I would recommend frosting after freezing, if possible. Enjoy the recipe!
      ~jules

  3. These are delicious! So moist and flavorful and easy to make????????????. My new fave. Thank you. Ps. I used olive oil they turned out perfect!

    • That is so fantastic to hear, Tasha! Both that you loved these cupcakes and that you used olive oil with great success! Thanks for letting me know!
      ~jules

  4. Pingback: 10 Gluten Free Irish Recipes - Dishing Delish

  5. Hi Jules I wonder could you print your recipes in pounds and ounces as cup sizes are all different, I made these cakes and they sunk in the middle they still tasted good, I think I got the quantity wrong. We in UK still use pounds and ounces. Thank you I will make them again my husband loved them. Joyce

    • Hi Joyce,
      I just responded similarly to your question on another post, but in case you don’t see it I wanted you to know that one cup of my flour always equals 135 grams (4.76 oz). The other variable here is that you may be using a different flour blend. To read more about how different flours behave, check out my article. Another article that might be of help is my comparison of gluten free flours. I hope this information helps! Let me know if I can help in any other way!
      ~jules

    • Hi Careen – how special for her! I’m sure it could be made as a cake, but whenever I first try a recipe developed for cupcakes as a cake, I always bake in a tube or bundt pan so that the center is cooked better and there is less chance for the cake to sink in the middle. So, that’s what I would try first. Let me know how it goes and happy birthday to your daughter!!!
      ~jules

    • I’d almost say the frosting is the best part, Lucy, but the cake is so soft and light and moist … it’s hard to decide! Luckily when it’s all wrapped up in a cupcake, we don’t have to choose!
      ~jules