Irish Cream Buttercream Icing for St. Patrick’s Day Cupcakes

This post is all about Irish Cream Buttercream.

Happy St. Patrick’s Day! For those of you that don’t know St. Patrick’s Day is for more than drinking green beer (ew btw) but actually celebrates St. Patrick who is the patron saint of Ireland. Overall it provides an opportunity to celebrate Irish culture and all things Irish!

To celebrate this year I decided to make some cupcakes, and I thought I’d share with you the recipe for my Irish Cream buttercream. This is essentially my regular American Buttercream recipe with a few tweaks. I’ve omitted the vanilla and cut back on the sugar, and of course added Irish cream.

You will need:

1 lb of butter, softened at room temperature
315 g of icing sugar, sifted
2.5 oz of Irish Cream Liqueur
1 Tbs of heavy cream

  1. Place the butter into a stand mixer and mix on medium speed to break up the butter
  2. Sift in half of your icing sugar and mix on low until combined
  3. Add it your Irish cream and heavy cream and again mix until combined
  4. Add you remaining icing sugar and mix on low until combined, then mix on medium-high for 1min

Add that’s it! It is a super simple recipe I hope you guys enjoy. If you find the Irish cream flavour too strong you can always substitute some of it for more cream.

I paired the buttercream with a chocolate cupcake filled with a whiskey caramel, the recipe for which you can find at loveandoliveoil. I’m in the process of finding a chocolate cake recipe I love and although these cupcakes turned out well it was not quite what I’m looking for. So the search continues but I will be sure to share as soon as I get it right!


Irish Cream Buttercream

Rich and creamy buttercream icing made with Irish cream liqueur perfect for St. Patrick's Day cupcakes
Course Dessert
Prep Time 20 minutes


  • Kitchen scale
  • Stand mixer or hand mixer
  • Spatula
  • Sifter


  • 1 lb Unsalted butter room temperature
  • 315 g Powdered sugar
  • 2.5 oz Irish cream liqueur
  • 1 Tbsp Heavy cream


  • Place room temperature butter in stand mixer and sift in half of the powdered sugar
  • Turn mixer on low to combine the butter and sugar
  • Add in the heavy cream and Irish cream and mix until combined
  • Add the remaining sugar
  • Start mixer on low to combine sugar and turn up to medium, mix until smooth and well combined (approximately 1 min)
  • If you want to thin out the buttercream add small amounts of heavy cream until you reach the correct consistency

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