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!


Guinness Gingerbread Cupcakes with Baileys Glaze

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Crosby’s Molasses
  • Yield: 12 cupcakes 1x


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
  • 11/3 cups flour
  • 11/4 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


  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 and adding the candied ginger.

For the Baileys Irish Cream Glaze:

  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.


  • March 17, 2020

    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!

  • March 12, 2018

    carol Irving

    This sounds yummy. My Mom used to made a hot rum sauce that I think would be wonderful with it.

  • December 24, 2016


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

  • March 17, 2015

    Anne Marie Cottreau

    love molasses and ginger combination

  • March 14, 2015

    Marie Hansen

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

  • March 13, 2015


    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.

  • March 10, 2015

    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 .

  • February 26, 2015

    margaret rowsell

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

  • March 17, 2013


    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!

      • March 17, 2020

        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!

  • March 14, 2013

    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!!!

  • March 13, 2013


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

  • March 10, 2013


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

  • March 8, 2013

    Cor Safety Program


    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.

  • March 5, 2013


    What can you substitute for the Guinness?

    • March 16, 2013


      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…>

    • March 16, 2013


      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>

Post a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star