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Irish Cream Cupcakes

Prep Time10 mins
Cook Time26 mins
Total Time36 mins
Course: Dessert
Cuisine: Irish
Servings: 12
Author: Vaishali Honawar


  • 1 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup soy creamer (I used Silk)
  • 2 tbsp vegan chocolate chips
  • 1 tbsp maple syrup (use agave or corn syrup as a substitute)
  • 1/3 cup whiskey (use your favorite)
  • 1 tsp instant coffee granules
  • 2 tsp vanilla
  • 1/3 cup canola oil
  • 2/3 cup granulated sugar


  • Sift the flour, baking powder and salt into a bowl and set aside.
  • Make the Irish cream by putting the soy creamer in a microwave safe bowl and heat until boiling.
  • Stir in the chocolate chips until they are completely dissolved, along with the
  • maple syrup,
  • whiskey, coffee granules and vanilla
  • In a bowl, beat together the canola oil and sugar. Add the Irish Cream.
  • Now add the wet ingredients to the flour mixture and mix well with a whisk just until you have a smooth batter. Do not overmix or overbeat.
  • Divide the batter equally among 12 cups of a standard-sized muffin pan lined with cupcake liners.
  • Bake in a preheated 350-degree oven about 26 minutes or until a toothpick inserted in the center comes out clean.