St. Patrick’s Day Confetti Cupcakes with Irish Cream Whipped Cream

When I started making cakes for events, I got an overwhelming amount of requests for “funfetti” cakes, even for weddings! Happy memories of childhood birthdays spark pure joy for so many that I decided to develop a confetti cake recipe of my own. The buttermilk cake base is great without the sprinkles as well, but that boost of color make it super adaptable for holidays. To make these a little more festive for St. Patrick’s Day, I went with a simple whipped cream frosting spiked with Irish Cream. A little goes a long way, which means I can also add a little to my coffee as well.

Makes 14- 16 cupcakes


Confetti Cupcakes

  • 8 tablespoons (227 grams) unsalted butter, softened
  • 1 cup (198 grams) granulated sugar
  • 2 large eggs (100 grams)
  • ¾ teaspoon vanilla extract
  • 1 ½ cups (171 grams) cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (181 grams) buttermilk
  • ¼ cup (28 grams) confetti sprinkles

Irish Cream Whipped Cream

  • 1 ½ cups (347 grams) cold heavy cream
  • 3 tablespoons Irish Cream liqueur, such as Bailey’s
  • ¼ cup (29 grams) confectioners’ sugar


Make the Cupcakes:

  1. Preheat the oven to 350˚F. Line muffin pans with paper liners and set aside.
  1. In a bowl fitted for an electric mixer or a medium mixing bowl with a hand mixer, cream the butter and sugar on medium-high until light and fluffy, about 3 to 5 minutes.
  1. Add the eggs, one at a time on medium speed, allowing each one to be absorbed before adding the next. Add in the vanilla.
  1. In a separate small bowl, whisk to combine the flour, baking powder, baking soda and salt.
  1. On low speed, add the flour mixture alternatively with the buttermilk in three batches. Scrape down the sides of the bowl as necessary.
  1. Divide the batter into the paper cups and bake for 14 to 17 minutes or until a toothpick inserted comes out clean. Allow to cool completely on a wire rack. Cupcakes can be stored covered in plastic at room temperature for up to three days.

Make the Whipped Cream:

  1. Right before serving, in bowl fitted for an electric mixer or in a medium bowl with a hand mixer, whip cream on medium until soft peaks.
  1. Add the Irish Cream and confectioners’ sugar and continue to whip until firm peaks.

Assemble the Cupcakes:

  1. In a piping bag fitted with a star tip, fill with whipped cream and pipe onto each cupcake. Decorate with sprinkles if desired. Cupcakes are best eaten immediately but can be stored covered in the refrigerator for up to two days so the whipped cream stays fresh.


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AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.


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