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5 from 3 votes

Vegan Irish Cream Cupcakes

These Vegan Irish Cream cupcakes are made with homemade vegan Irish cream. The frosting has a smidge of whiskey, giving these delicious cupcakes a bit of a kick.
Prep Time10 mins
Cook Time26 mins
Total Time36 mins
Course: Dessert
Cuisine: Irish
Diet: Vegan, Vegetarian
Keyword: Vegan Irish Cream Cupcakes
Servings: 12 cupcakes
Calories: 222kcal


  • 1 ½ cups all purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • cup soy creamer (I used Silk)
  • 2 tablespoon vegan chocolate chips
  • 1 tablespoon maple syrup (use agave or corn syrup as a substitute)
  • cup whiskey (use your favorite)
  • 1 teaspoon instant coffee granules
  • 2 teaspoon vanilla
  • cup vegetable oil
  • 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.


Serving: 1cupcake | Calories: 222kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Sodium: 109mg | Potassium: 133mg | Fiber: 1g | Sugar: 16g | Calcium: 49mg | Iron: 1mg