Vegan Irish Cream Cupcakes


Vegan Irish cream cupcakes on blue plate with text that says Vegan Irish cream cupcakes on blue plate with text that says

Make these scrumptious vegan Irish Cream Cupcakes for St. Paddy’s Day or anytime and watch them go! The chocolatey cupcake has a wee bit of Irish whiskey in it and gobs of fluffy coffee buttercream on top.

Vegan Irish Cream Cupcakes on blue plate.Vegan Irish Cream Cupcakes on blue plate.

If you love the idea of a cupcake with lots of chocolatey flavor, mounds of fluffy frosting and a touch of booze, these vegan Irish cream cupcakes are the dessert for you!

The cupcakes have all the delicious elements of a vegan Irish cream: coffee, vanilla, chocolate and Irish whiskey (an ingredient that’s seriously great in cakes, like this vegan chocolate whiskey cake).

When I’d make these cupcakes before we had a kid among us I’d add a teaspoon of Irish whiskey to the frosting and it was a showstopper. I don’t now because I don’t want to get my teenager drunk. You can certainly add the whiskey to the frosting if you are either cooking this for grown-ups only or don’t mind getting your kids drunk. The alcohol in the cupcake cooks off, leaving only wonderful flavor behind.

Table of Contents

Why you will love these cupcakes

  • So scrumptious! Cupcakes are yummy, but these are yummier than most, and I don’t make that claim lightly. The wonderfully flavored cupcakes are moist and soft and topped with the coffee buttercream they are beyond delicious.
  • Easy to make. The recipe is quite simple and quite foolproof if you follow instructions.
  • Soy-free, nut-free and vegan. The cupcakes are friendly to most diets, and you can use gluten-free all-purpose flour to make them gluten-free.

Ingredients

For the cupcakes

  • All-purpose flour
  • Cornstarch. This helps with binding and with making the cupcakes extra tender.
  • Leavening: baking soda and baking powder.
  • Cocoa powder
  • Instant coffee granules
  • Sugar. I used turbinado sugar. Use any granulated sugar of your choice.
  • Neutral oil. I used sunflower oil. Safflower oil, avocado oil and grape seed oil are all good choices.
  • Non-dairy milk. I used oat milk. Use any non-dairy milk of your choice, including soy milk, almond milk and cashew milk.
  • Irish whiskey. According to Barnivore, all Irish whiskey is vegan, so no worries there.
  • Pure vanilla extract

For the frosting

  • Vegan butter. Any brand vegan butter sticks are fine, including my homemade vegan butter.
  • Vegan cream or non-dairy milk of choice. The cream adds an extra layer of richness but if you don’t want to use it a creamy non-dairy milk like oat milk or soy milk is just fine.
  • Powdered sugar
  • Pure vanilla extract

How to make vegan Irish cream cupcakes

Dry ingredients for vegan Irish cream cupcakes in bowl.Dry ingredients for vegan Irish cream cupcakes in bowl.

Place all dry ingredients for cupcakes in a bowl: flour, cornstarch, cocoa powder, baking soda, baking powder, coffee granules and salt.

Dry ingredients for vegan Irish cream cupcakes whisked in bowl.Dry ingredients for vegan Irish cream cupcakes whisked in bowl.

Use a whisk to mix the dry ingredients thoroughly.

Wet ingredients for vegan Irish cream cupcakes in bowl with whisk.Wet ingredients for vegan Irish cream cupcakes in bowl with whisk.

Whisk all the wet ingredients in a bowl: oil, sugar, whiskey, milk and vanilla.

Wet ingredients added to dry ingredients for Irish cream cupcakes in bowl.Wet ingredients added to dry ingredients for Irish cream cupcakes in bowl.

Pour the wet ingredients into the dry.

Batter for vegan irish cream cupcakes in bowl.Batter for vegan irish cream cupcakes in bowl.

Use a spatula to mix until there is no dry flour in the bowl and the batter is fairly smooth. Don’t overmix.

Batter for vegan Irish cream cupcakes in cupcake tin.Batter for vegan Irish cream cupcakes in cupcake tin.

Prepare a cupcake pan by lining it with paper liners. Divide the batter equally between the 12 cups. Bake in a preheated 350-degree Fahrenheit/180-degree Celsius oven for 22 minutes or until a toothpick in the center comes out clean. Place the cupcake tin on a cooling rack. After 10 minutes remove the cupcakes to the rack to cool thoroughly.

Ingredients for vegan buttercream frosting for vegan Irish cream cupcakes in bowl.Ingredients for vegan buttercream frosting for vegan Irish cream cupcakes in bowl.

To prepare the frosting place the softened vegan butter, 1 cup powdered sugar and vanilla in a bowl. Beat until the frosting is smooth, then add another cup of sugar and beat in. Taste and add as much sugar as needed: for me 2 ½ cups hits the perfect spot.

Coffee added to frosting for vegan Irish cream cupcakes.Coffee added to frosting for vegan Irish cream cupcakes.

Stir the coffee granules into the vegan cream or milk until dissolved. Add to the frosting and beat in until smooth and fluffy. Frost the cupcakes once they are thoroughly cooled.

Vegan Irish cream cupcakes on blue plate.Vegan Irish cream cupcakes on blue plate.

Storage instructions

  • Refrigerate: Store the cupcakes in the fridge for up to a week.
  • Freeze: Store the baked and frosted cupcakes in a single layer in an airtight container for up to three months.
  • Thaw the cupcakes thoroughly before serving.

More yummy vegan cupcake recipes

Vegan Irish cream cupcakes with buttercream on a blue plate.Vegan Irish cream cupcakes with buttercream on a blue plate.

Love these vegan Irish cream cupcakes? Check out more scrumptious vegan desserts on Holy Cow Vegan!

Vegan Irish cream cupcakes on blue plate.Vegan Irish cream cupcakes on blue plate.

Vegan Irish Cream Cupcakes

Make these scrumptious vegan Irish Cream Cupcakes for St. Paddy’s Day or anytime, and watch them go! The chocolatey cupcake has a wee bit of Irish whiskey in it and gobs of fluffy coffee buttercream on top.

Print Recipe Pin Recipe Review Recipe

Course: Dessert

Cuisine: Irish

Diet: Vegan, Vegetarian

Servings: 12 cupcakes

Calories: 465kcal

Author: Vaishali · Holy Cow Vegan

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Instructions

Make the cupcakes

  • Preheat oven to 350 degrees Fahrenheit/180 degrees Celsius.

  • Place all dry ingredients for cupcakes in a bowl: flour, cornstarch, cocoa powder, baking soda, baking powder, coffee granules and salt. Use a whisk to mix the dry ingredients thoroughly.

  • Whisk all the wet ingredients in a bowl: oil, sugar, whiskey, milk and vanilla.

  • Pour the wet ingredients into the dry. Use a spatula to mix until there is no dry flour in the bowl and the batter is fairly smooth. Don’t overmix. This is a fairly thin batter but don’t worry–it will bake up nicely.

  • Prepare a cupcake pan by lining it with paper liners. Divide the batter equally between the 12 cups. Bake in a preheated 350-degree Fahrenheit/180-degree Celsius oven for 22 minutes or until a toothpick in the center comes out clean.

  • Place the cupcake tin on a cooling rack. After 10 minutes remove the cupcakes to the rack to cool thoroughly.

Make the frosting

  • Place the softened vegan butter, 1 cup powdered sugar and vanilla in a bowl. Beat until the frosting is smooth, then add another cup of sugar and beat in. Taste and add as much sugar as needed: for me 2 ½ cups hits the perfect spot.

  • Stir the coffee granules into the vegan cream or milk until dissolved. Add to the frosting (along with the whiskey, if using) and beat in until smooth and fluffy. Frost the cupcakes once they are thoroughly cooled.

Recipe notes

Storage instructions

  • Refrigerate: Store the cupcakes in the fridge for up to a week.
  • Freeze: Store the baked and frosted cupcakes in a single layer in an airtight container for up to three months.
  • Thaw the cupcakes thoroughly before serving.

Nutrition

Serving: 1cupcake | Calories: 465kcal | Carbohydrates: 52g | Protein: 3g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 3g | Sodium: 228mg | Potassium: 115mg | Fiber: 1g | Sugar: 38g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg

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