Bailey’s Red Velvet Cupcakes

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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.

Red Velvet Cupcakes

If you haven’t tried Bailey’s Red Velvet Cupcake liqueur, it’s definitely worth buying a bottle even if you only use it for baking. Their signature red velvet cupcake flavoring is added to Irish cream and it tastes just like a cupcake in a glass.

After buying a bottle, and drinking a few glasses over ice, I started wondering what I could make with it. That’s how I found this Bailey’s Red Velvet Cupcake recipe. They’re the perfect cupcakes to make for Valentine’s Day or a grown up’s Christmas party. Yay for red, boozy cupcakes!

If you can’t find Bailey’s Red Velvet Cupcake liqueur, you can also use the original, or they have a Chocolate Lux flavor that’s pretty amazing in this recipe too.

How to Make Bailey’s Red Velvet Cupcakes

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.

Red Velvet Cupcakes

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.

Red Velvet Cupcakes

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.

★ You can get this and many other liquors delivered to your door from Saucey $5 OFF your first order + free delivery with code SAS) or Drizly ($5 OFF your first order of $20+ through this link). Only valid in select states.

Red Velvet Cupcakes
Yield: 12 Cupcakes

Bailey's Red Velvet Cupcakes

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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.

Ingredients

  • 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:

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

Instructions

  1. Preheat the oven to 350 °F. Line a standard cupcake pan with cupcake liners.
  2. Sift together the flour and salt in a bowl and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Finally, add the Baileys Red Velvet and mix until smooth.
  8. 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.
  9. For the frosting
  10. 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.
  11. 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.
  12. Transfer the frosting to a plastic piping bag fitted with a plain round metal tip and frost each cupcake.

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Red Velvet Cupcakes

6 thoughts on “Bailey’s Red Velvet Cupcakes

  1. Liz says:

    Red velvet cupcakes are my sister in laws FAVORITE so these cupcakes are perfect! Her birthday is next month so this came at the perfect time!

  2. Rika says:

    My kids and I used to purchase red velvet cupcakes at the bakery but not anymore. This recipe is just perfect, so easy to follow too.

  3. Beth says:

    Yummy! These cupcakes are so delicious! My hubby and I love them so much. I’ll definitely make these again very soon!

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