Irish Cream Cupcakes

Irish Cream Cupcakes

You may have heard of red velvet cupcakes but when it’s St. Patrick’s Day, you must have GREEN velvet cupcakes! Top them off with Irish Cream Frosting and a dusting of gold for a magical combination.


30 cupcakes



  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 2 cups C&H® Granulated Sugar
  • 5 large eggs, room temperature
  • 2 1/2 teaspoons vanilla extract
  • 1 cup sour cream
  • 1/2 teaspoon white vinegar
  • 1 teaspoon green food coloring
  • 1/2 cup milk

Irish Cream Frosting

  • 3 cups C&H® Confectioners Sugar
  • 1 tablespoon cocoa powder
  • 1 cup (2 sticks) butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon chocolate extract
  • 1/2 teaspoon instant espresso granules
  • gold sprinkles, optional



Preheat oven to 350° F. Line 30 cupcake cups with paper liners.

In a small bowl, stir together flour, baking soda and salt.

In a large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla, sour cream and white vinegar.  Add food coloring and mix. Add flour mixture and milk alternately, beginning and ending with flour, mixing on low speed.

Bake in prepared pans 30 minutes or until toothpick inserted comes out clean. Cool in pan 5 minutes; invert onto cooling rack. Cool completely.

Irish Cream Frosting

In a large bowl, sift together sugar and cocoa; set aside.

In a mixing bowl, cream butter and sugar/cocoa mixture together.

In small bowl, add vanilla, almond and chocolate extracts and the espresso granules. Stir until all granules are dissolved. Add mixture to butter/sugar mixture and mix well.

Frost cooled cupcakes. Decorate with gold sprinkles.