Guinness Cupcakes with Bailey’s Frosting

Rich, chocolatey, and irresistibly indulgent, these Guinness (Beer) Cupcakes with Bailey’s Frosting bring a touch of Irish-inspired decadence to every bite. They are the perfect treat that we love to share with family and friends, slightly boozy, and perfect for celebrations or weekend baking.

These Irish Guinness Cupcakes are one of our favorite treats to make in March! The deep, malty notes of Guinness stout enhance the cocoa flavor, creating a moist, velvety cupcake that’s perfectly balanced—not overly sweet, but wonderfully satisfying.

Topped with a creamy Bailey’s Irish Cream frosting that’s smooth, lightly boozy, and full of flavor, these cupcakes feel both cozy and celebratory. Whether you’re baking for St. Patrick’s Day, a special gathering, or simply craving a bakery-quality treat at home, this recipe delivers a bold twist on classic chocolate cupcakes that’s sure to impress.

What are Guinness Cupcakes with Bailey’s Frosting?

Haven’t you noticed that when you’re with people you really enjoy and love, that food tastes better? Especially around St. Patrick’s Day! If you love chocolate, a little Irish flair, and desserts that feel just a tiny bit extra (in the best way), these Guinness Cupcakes with Bailey’s Frosting are about to become your new obsession. I’m a cupcake lover – and these cupcakes get a deep flavor boost from Guinness stout, then get topped with a fluffy, creamy Bailey’s frosting that’s smooth, sweet, and totally irresistible.

Ingredients to make Irish Guinness Cupcakes

• unsalted butter
• dark brown sugar, packed
• large eggs
• all purpose flour
• cocoa powder
• baking soda
• baking powder
• salt
• Guinness Stout beer

Bailey’s Cream Frosting

• unsalted butter
• powdered sugar
• Bailey’s Irish Cream

Why I love this recipe

• I love this recipe, because you can make the cupcakes ahead and freeze. Defrost and frost the cupcakes the day you plan to serve them.
• I also made it with gluten-free flour and even though the cupcake was a bit dense, it was chocolatey good!
• They’re cozy, slightly boozy, and perfect for celebrations, weekend baking, or honestly just treating yourself — because sometimes regular cupcakes just aren’t enough 😉

How do you make Irish Guinness Cupcakes with Bailey’s Frosting?

• Preheat oven to 350 degrees.
• Place 16 cupcake liners in a muffin tin and set aside.
• Cream: In the bowl of a stand mixer (or large bowl), cream butter and brown sugar. Slowly mix in the eggs until blended; set aside.
• Mix: In another bowl mix together flour, cocoa, baking soda, baking powder, and salt. Slowly add to the creamed mixture, alternating with beer until well blended. [Add a splash or 2 of beer if dough is too thick.]
• Pour batter to fill each muffin cup about 2/3 of the way. Bake for 15-18 minutes.
• Let cool in pan for 5 minutes and then remove to cool completely on a cooling rack.

Make the frosting:

• In a stand mixer (or with hand mixer), cream butter and sugar until it is light and fluffy. Add a little Irish cream, mixing well, until you achieve the consistency you prefer. Set aside (or put in fridge until ready to frost cupcakes.)
• Frost cupcakes when they are completely cool. Serve!

Serving

You can serve Guinness Cupcakes for dessert with any Irish meal. We love our Bangers and Mash, with Marry Me Broccoli and Irish Biscuits. The best Irish menu! Then set out a plate of the chocolate cupcakes – and watch them disappear!

Sandy’s tips and substitutions:

• How do you make these cupcakes without alcohol? Feel free to use an Irish coffee creamer (such as Bailey’s), if you’re looking for some way to substitute for alcohol. The flavors are still great!
• You can make Guinness Cupcakes with a cake mix, but honestly, they won’t be as good as from “scratch.”
• STORAGE: If your kitchen is cool, you can keep frosted cupcakes in an airtight container for up to 1 day. Avoid direct sunlight or heat since the frosting contains dairy.
• Store in the refrigerator: Let cupcakes sit at room temperature for about 20–30 minutes before serving so the texture softens and flavors shine. Store cupcakes in an airtight container for up to 3–4 days.
• TIP: Because of the Bailey’s frosting (cream + alcohol), refrigeration helps keep them fresh.

How to freeze unfrosted cupcakes:

1. Let cupcakes cool completely.
2. Wrap each cupcake tightly in plastic wrap.
3. Place in a freezer-safe bag or airtight container.
4. Freeze for up to 2–3 months.

To thaw:

• Transfer to the fridge overnight or thaw at room temperature for 1–2 hours.
• Frost after fully thawed for best texture.

More recipes to try that include Guinness beer:

• Guinnes Beer Beef Chuck Roast Recipe
• Easy Guinness Beer Bread
• Guinness Shepherd’s Pie
• Guinness Beef Stew

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Irish Guinness Cupcakes Recipe

Sandy Coughlin

A deep chocolate flavor from Guinness Beer in this Irish Guinness Cupcakes Recipe. Frost with a rich Irish Cream frosting and serve!

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

Yield: 16 cupcakes

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Ingredients

 

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Cupcakes

• 8 TBSP unsalted butter, 1 stick, room temp
• 1 1/4 cups dark brown sugar, packed
• 2 large eggs
• 1 1/2 cups all purpose flour
• 2/3 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 3/4 cup Guinness Stout beer, plus extra splash if dough too thick

Irish Cream Frosting

• 1/2 cup unsalted butter, 8 TBPS. room temperature (1 stick)
• 2 cups powdered sugar
• 2-3 Tbsp Irish Cream original, we used Bailey’s

Instructions

 

• Preheat oven to 350 degrees. Place 16 cupcake liners in a muffin tin and set aside.
• In the bowl of a stand mixer (or large bowl), cream butter and brown sugar. Slowly mix in the eggs until blended; set aside.
• In another bowl mix together flour, cocoa, baking soda, baking powder, and salt. Slowly add to the creamed mixture, alternating with beer until well blended. [Add a splash or 2 of beer if dough is too thick.]
• Pour batter to fill each muffin cup about 2/3 of the way. Bake for 15-18 minutes.
• Let cool in pan for 5 minutes and then remove to cool completely on a cooling rack.
• Irish Frosting:
• In a stand mixer (or with hand mixer), cream butter and sugar until it is light and fluffy. Add a little Irish cream, mixing well, until you achieve the consistency you prefer. Set aside (or put in fridge until ready to frost cupcakes.)
• Frost cupcakes when they are completely cool. Serve!

Notes

Recipe from Hungry Fan’s Best Game Day Recipes

Cuisine: Irish

Course: Dessert

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