Guinness Gingerbread Cupcakes with Baileys Glaze
Discover the perfect pairing of ginger and Baileys Irish Cream in our Guinness Gingerbread Cupcakes with Baileys glaze. These easy yet impressive treats feature candied ginger for an unexpected burst of sweet heat. Enjoy them with or without the glaze for a delightful dessert to cap off any mid-March meal, before or after the Saint-Patrick’s Day festivities!
PrintGuinness Gingerbread Cupcakes with Baileys Glaze
- Yield: 12 cupcakes 1x
Ingredients
Units
Scale
- 1/2 cup stout beer (Guinness)
- 1/2 cup Crosby’s Fancy Molasses
- 1/2 cup oil
- 1/4 tsp. baking soda
- 3/4 cup packed light brown sugar
- 1–1/3 cups flour
- 1–1/4 tsp. baking powder
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/2 tsp. salt
- 2 eggs
- 1/2 cup finely minced candied ginger
For the Baileys Irish Cream Glaze:
- 2 Tbsp Baileys Irish Cream
- 1/2 Tbsp soft butter
- 1 to 1 1/2 cups icing sugar
- 1/2 tsp. vanilla
Instructions
- Line a standard 12-cup muffin tin with cupcake liners & preheat oven to 350 F.
- Bring the stout, molasses, and oil to a boil over medium-high heat.
- Remove from the heat and whisk in the baking soda until dissolved. (The mixture will foam, then settle.)
- Stir in the brown sugar, then let cool.
- In a small bowl, whisk the flour, baking powder, ginger, cinnamon, cloves, and salt.
- Whisk the eggs into the stout mixture, then whisk in the flour mixture just until incorporated. (Don’t over-mix.)
- Gently stir in the minced candied ginger.
- Spoon into prepared pan and bake 22 to 24 minutes.
- Let cool completely before glazing and adding the candied ginger.
For the Baileys Irish Cream Glaze:
- Cream the butter with a tablespoon of icing sugar.
- Add the Baileys and vanilla then continue with more icing sugar until you get a spreadable consistency that slowly runs off a spoon.
- Spread on cupcakes right to the edge so the extra dribbles down the side.
Lynda Lou MacIntyre
I ended up making these twice as I forgot to add the diced candied ginger the first time! I also found that they needed a tad more of the spices. In batch #2, I doubled the spices & didn’t forget to all the Candied ginger! For the glaze I added more Baileys to get the right consistency. They are so delicious and easy too!
carol Irving
This sounds yummy. My Mom used to made a hot rum sauce that I think would be wonderful with it.
Sheila
This recipe has become a Christmas Tradition in our house… love it !
Anne Marie Cottreau
love molasses and ginger combination
Marie Hansen
These were a big hit with my book club. Thanks Bridget.
Marie
Crosby Molasses
Hi Marie, Glad the muffins were a hit. Thanks for letting me know.
Sally
It is much easier to get recipes form other sites, I cant copy these or E-mail to anyone without being told it is the wrong E-mail, or allowing face book to look into all my stuff.
Crosby Molasses
Hi Sally, I just looked into the email problem and discovered that you need to fill in both the “To:” and “From:” email addresses for the recipe link to be emailed.
St.Clair Croft
Hi my name is Frances Croft we are married since 1968 & I love trying new recipes, I am retired Cook — Food service Supervisor . Thats a little about myself thank you .
margaret rowsell
has anyone tried this with gluten free flour looks so good love to have it drizzled with a rum sauce
Crosby Molasses
Hi Margaret, I haven’t tried this recipe with gluten free flour. It’s worth a try though…
JBH
I don’t think this icing recipe Has been kitchen tested…2 TBsp. liquid to 1 1/2 Cups of icing sugar, this is way too thick to drizzle. Possibly if the cupcakes hadn’t cooled as the recipe suggests they might drizzle. But on the up side, everything does taste good!
Bridget
Hi there,
Thanks for the feedback. I updated the recipe to say 1 to 1 1/2 cups of icing sugar. In the method I have the icing sugar being added gradually until you get the desired consistency. It didn’t occur to me that some people might add it all at once. Hopefully the revision to the quantity will be helpful. Thanks again for pointing it out.
Lynda Lou MacIntyre
I mixed the icing sugar in slowly & 1C was too much. My solution was to add more Baileys! Got the right consistency finally! Delicious!
Shanna@ pineapple and coconut
OH wow!!! These sound so good. I love the combo of the dark beer, chocolate and ginger. I am going to have to make these! And the pics with the glaze – amazing!!!
Bridget
Thanks!
Tina
I will make these for the instructors at the ESL Adult Learning Centre to celebrate St. Paddy’s Day!
Bridget
Enjoy!
Sue
Does anyone know a way that these could be made gluten free? Suggestions welcome!!
Thank you!
Bridget
Hi Sue – If you can’t tolerate even gluten free oats you could try quinoa flakes (a suggestion from another reader)
Cor Safety Program
Hi,
This really looks yummy! I am going to try the recipe. My mouth is watering with your words: ginger with the sweet producing heat in the mouth! I will come back to you after trying the creative recipe.
Bridget
Once you have tasted them let me know what you think!
Edie
What can you substitute for the Guinness?
Bridget
Hi Edie,
You could substitute coffee or tea or water for the Guinness.
Jacqueline
Any dark beer is preferable, but any beer will do.If using a light beer, Canadian, for example, try adding a few drops of “bitters” which is non alcoholic and usually sold in grocery stores. Bitters is so good added to any chocolate as it adds depth. It tastes yucky straight from the bottle though…>
Bridget
Hi Jacqueline, Thanks for the great tip. I had no idea. My dad always used bitters in one of his favourite drinks (Manhattan I think). I always loved the smell of it.
Jacqueline
The alcohol from the beer evaporates as the muffins cook.. so no worries there. Try Beer battered onion rings, they are so good too, and you do not taste beer at all>
Bridget
Hi again,
I’m loving your tips! Thanks.