Guinness Gingerbread Cupcakes with Baileys Glaze

Servings: 12 cupcakes serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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Guinness gingerbread cupcakes with Baily's glaze

Guinness Gingerbread Cupcakes with Baileys glaze show off the perfect pairing of ginger and Baileys Irish Cream. An easy and impressive dessert. 

When I was growing up we always had candied ginger in our house. It was a favourite of my mom’s so was a staple in the cupboard alongside the candied peel, cherries and angelica. As a child I thought its dry sugary coating made candied ginger seem like some sort of exotic candy from long ago.

Candied ginger makes Guinness Gingerbread Cupcakes a little special.

Candied ginger is delicious dipped in dark chocolate and is pretty when diced and sprinkled on cakes but when tucked into baked goods (like these Guinness gingerbread cupcakes) it gives an unexpected hit of chewy sweet heat.

Served with or without the Baileys glaze, they make a lovely dessert to top off a mid-March meal.

Guinness Gingerbread Cupcakes with Baileys Irish Cream Glaze

Makes 12 cupcakes

From Fine

  • 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:

From Love Veggies and Yoga

  • 2 Tbsp Baileys Irish Cream
  • ½ Tbsp soft butter
  • 1 to 1½ cups icing sugar
  • ½ tsp. vanilla

Make the cupcakes:

  1. Line a standard 12-cup muffin tin with cupcake liners & preheat oven to 350 F.
  2. Bring the stout, molasses, and oil to a boil over medium-high heat.
  3. Remove from the heat and whisk in the baking soda until dissolved. (The mixture will foam, then settle.)
  4. Stir in the brown sugar, then let cool.
  5. In a small bowl, whisk the flour, baking powder, ginger, cinnamon, cloves, and salt.
  6. Whisk the eggs into the stout mixture, then whisk in the flour mixture just until incorporated. (Don’t over-mix.)
  7. Gently stir in the minced candied ginger.
  8. Spoon into prepared pan and bake 22 to 24 minutes.
  9. Let cool completely before glazing.

Make the frosting:

  1. Cream the butter with a tablespoon of icing sugar.
  2. Add the Baileys and vanilla then continue with more icing sugar until you get a spreadable consistency that slowly runs off a spoon.
  3. Spread on cupcakes right to the edge so the extra dribbles down the side.

If you’re a fan of gingerbread you’ll love our gingerbread e-book full of timeless favourites. When you reach our gingerbread page just double-click the e-book to view or download. No e-reader required.

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27 thoughts on “Guinness Gingerbread Cupcakes with Baileys Glaze

  1. Edie says:

    What can you substitute for the Guinness?

    1. Bridget says:

      Hi Edie,
      You could substitute coffee or tea or water for the Guinness.

    2. Jacqueline says:

      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…>

      1. Bridget says:

        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.

    3. Jacqueline says:

      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>

      1. Bridget says:

        Hi again,
        I’m loving your tips! Thanks.

  2. Cor Safety Program says:


    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.

    1. Bridget says:

      Once you have tasted them let me know what you think!

  3. Sue says:

    Does anyone know a way that these could be made gluten free? Suggestions welcome!!
    Thank you!

    1. Bridget says:

      Hi Sue – If you can’t tolerate even gluten free oats you could try quinoa flakes (a suggestion from another reader)

  4. Tina says:

    I will make these for the instructors at the ESL Adult Learning Centre to celebrate St. Paddy’s Day!

    1. Bridget says:


  5. 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!!!

    1. Bridget says:


  6. JBH says:

    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!

    1. Bridget says:

      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.

      1. Lynda Lou MacIntyre says:

        I mixed the icing sugar in slowly & 1C was too much. My solution was to add more Baileys! Got the right consistency finally! Delicious!

  7. margaret rowsell says:

    has anyone tried this with gluten free flour looks so good love to have it drizzled with a rum sauce

    1. Hi Margaret, I haven’t tried this recipe with gluten free flour. It’s worth a try though…

  8. 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 .

  9. Sally says:

    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.

    1. 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.

  10. Marie Hansen says:

    These were a big hit with my book club. Thanks Bridget.

    1. Hi Marie, Glad the muffins were a hit. Thanks for letting me know.

  11. Anne Marie Cottreau says:

    love molasses and ginger combination

  12. Sheila says:

    This recipe has become a Christmas Tradition in our house… love it !

  13. Lynda Lou MacIntyre says:

    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!

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