You know that cozy feeling when you’re holding a warm cup of coffee on a chilly morning? That’s exactly the vibe I wanted in these gluten-free Irish coffee cupcakes.
They’ve got the right mix of bold coffee, a hint of whiskey (yes, just enough to give it character!), and a fluffy texture that’ll make you wonder how they’re gluten-free.
I came up with this recipe one weekend when I was craving something indulgent but still wholesome.
Whether you’re gluten-free by choice or necessity, these are the real deal—rich, moist, and just the right amount of sweet.
Tips
- Coffee Intensity: Use a dark roast coffee for a richer flavor.
- Whiskey Substitute: Want to skip the alcohol? Swap the whiskey with more coffee or milk.
- Storage: Store these cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Variations
- Dairy-Free: Use vegan butter and dairy-free milk (like almond or oat) instead of regular butter and whiskey.
- Extra Kick: Add a sprinkle of cocoa powder or espresso powder on top for a little extra flavor pop.
- Kid-Friendly: Skip the whiskey entirely and double up on the coffee flavor instead.
Serving Suggestions:
Serve these cupcakes with a freshly brewed cup of coffee or a frothy cappuccino. If you’re hosting a party, add a little chocolate drizzle on top for that café-style vibe!
Gluten-Free Irish Coffee Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
These gluten-free Irish coffee cupcakes combine bold coffee, a hint of whiskey, and a fluffy, moist texture for the perfect indulgent treat.
Ingredients
Cupcakes
- 1 cup gluten-free all-purpose flour (with xanthan gum)
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup brewed strong coffee (cooled)
- ¼ cup Irish whiskey
Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tbsp brewed strong coffee
- 1 tbsp Irish whiskey
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Step 2: In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set it aside.
- Step 3: In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 3 minutes). Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
- Step 4: Add the dry ingredients to the wet ingredients, alternating with the coffee and whiskey. Begin and end with the dry ingredients, mixing just until combined.
- Step 5: Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting.
- Step 6: For the frosting, beat the butter until creamy. Gradually add the powdered sugar, mixing on low speed. Add the coffee, whiskey, vanilla, and salt. Beat on high speed until fluffy and smooth.
- Step 7: Frost the cooled cupcakes generously. You can use a piping bag for a fancy swirl or just spread it on with a spatula.
Notes
Substitute whiskey with more coffee for a non-alcoholic version.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-Irish fusion
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 26g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
