Perfect St. Patrick’s Irish Cream Frosted Cupcake Squares Easy Homemade Recipe

Let me tell you, the moment the rich aroma of Irish cream and vanilla wafted from my oven, I knew this recipe was a keeper. There’s something about the scent of perfectly baked cupcake squares, kissed with that boozy Irish cream frosting, that just pulls you right in. The first time I made these Perfect St. Patrick’s Irish Cream Frosted Cupcake Squares, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma used to make these festive treats every March. They were always a hit at family gatherings, and I remember sneaking a few off the cooling rack when no one was looking. Honestly, I wish I’d discovered this homemade version sooner because it’s dangerously easy and packed with pure, nostalgic comfort. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them).

You know what? These cupcake squares are perfect for brightening up your St. Patrick’s Day party, impressing guests at potlucks, or just treating yourself on a cozy afternoon. After testing this recipe multiple times in the name of research, of course, it has become a staple for family gatherings and gifting. Trust me, this recipe feels like a warm hug wrapped in a fluffy, boozy package—you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Honestly, this recipe is one of those rare gems that nails both flavor and ease, and I’m not just saying that because I’ve made it a dozen times. Here’s why the Perfect St. Patrick’s Irish Cream Frosted Cupcake Squares should be your next baking adventure:

• Quick & Easy: These come together in under an hour, so you can whip them up even when time’s tight.
• Simple Ingredients: No fancy grocery trips needed—you probably already have everything in your kitchen pantry.
• Perfect for St. Patrick’s Day: These squares bring the spirit of the holiday with a subtle Irish cream twist that’s hard to resist.
• Crowd-Pleaser: Whether kids or adults, everyone loves these treats, and they always disappear fast.
• Unbelievably Delicious: The texture is soft and moist, and the Irish cream frosting adds that perfect, creamy richness.

What makes this recipe stand out? It’s the way the Irish cream isn’t just an afterthought but a star player in both the cupcake and the frosting. Instead of a plain vanilla cake, blending in real Irish cream gives a smooth, sophisticated depth. Plus, the frosting is whipped just right—not too sweet, not too dense—that melts on your tongue like a dream.

It’s comfort food with a little grown-up twist, perfect for impressing guests without the stress. Honestly, after the first bite, you might just close your eyes and savor the moment—you know, those little joys that make baking worthwhile.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and the Irish cream liqueur is what gives it that signature charm. If you can’t find Irish cream, don’t worry—I’ll share some substitutions below.

• For the Cupcake Squares:
  • All-purpose flour, 2 cups (240g) – I prefer King Arthur for consistent results
  • Baking powder, 2 tsp
  • Salt, 1/2 tsp
  • Unsalted butter, 1/2 cup (113g), softened (adds richness and moisture)
  • Granulated sugar, 1 cup (200g)
  • Large eggs, 2, room temperature (helps with fluffiness)
  • Vanilla extract, 1 1/2 tsp (for that warm, sweet aroma)
  • Irish cream liqueur, 1/2 cup (120ml) (use your favorite brand, like Baileys)
  • Whole milk, 1/2 cup (120ml) (can swap for almond milk if dairy-free)
• For the Irish Cream Frosting:
  • Unsalted butter, 1/2 cup (113g), softened
  • Powdered sugar, 3 cups (360g), sifted (for smooth texture)
  • Irish cream liqueur, 3 tbsp (45ml)
  • Vanilla extract, 1 tsp
  • Heavy cream, 1-2 tbsp (optional, to adjust consistency)

If you want a non-alcoholic version, swap the Irish cream with an equal part of cream mixed with a teaspoon of coffee and a splash of vanilla—trust me, it still tastes fantastic. Also, feel free to use dairy-free butter and milk alternatives if needed; I’ve tried coconut oil-based butter and oat milk with good results.

Equipment Needed

• 9×13-inch baking pan or square cake pan (you can also use a 10×10-inch if that’s what you have)
• Electric mixer or stand mixer (hand beating works but takes longer)
• Mixing bowls (one large and one medium)
• Measuring cups and spoons (VERY important for precision)
• Rubber spatula (for folding and scraping bowls clean)
• Wire cooling rack (helps cupcakes cool evenly and quickly)
• Offset spatula or butter knife (for frosting the cupcake squares)

I’ve tried making these with a whisk when I was in a pinch, but the mixer really gives the batter the best rise and the frosting that fluffy, light texture. For budget-friendly options, hand mixers work just fine and are easy to clean. Just keep your butter softened but not melted—that’s the trick for smooth frosting.

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease and flour your 9×13-inch pan or line it with parchment paper for easy removal. This usually takes about 10 minutes.
2. Mix dry ingredients: In a medium bowl, whisk together 2 cups (240g) all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt. Set aside. This step ensures even distribution of leavening agents and salt.
3. Cream butter and sugar: In a large bowl, beat 1/2 cup softened unsalted butter and 1 cup (200g) granulated sugar with an electric mixer on medium speed until light and fluffy—about 3-4 minutes. You’ll know it’s ready when the mixture looks pale and airy.
4. Add eggs: Beat in 2 large room-temperature eggs one at a time, mixing well after each addition. Then stir in 1 1/2 tsp vanilla extract. This builds structure and flavor.
5. Incorporate Irish cream and milk: Alternately add the dry ingredients and 1/2 cup (120ml) Irish cream liqueur mixed with 1/2 cup (120ml) whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently but thoroughly to avoid overmixing, about 2-3 minutes total. The batter should be smooth and pourable but not runny.
6. Pour and bake: Pour batter evenly into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Keep an eye from 30 minutes on—ovens can be tricky.
7. Cool: Let the cupcake squares cool in the pan on a wire rack for 15 minutes. Then remove from the pan and cool completely before frosting—this prevents frosting from melting into a mess.
8. Make the frosting: Beat 1/2 cup softened unsalted butter until creamy. Gradually add 3 cups (360g) sifted powdered sugar, mixing on low speed. Add 3 tbsp Irish cream liqueur and 1 tsp vanilla extract. Beat on high for 3-4 minutes until light and fluffy. If the frosting is too stiff, add 1-2 tbsp heavy cream to reach desired spreadability.
9. Frost and serve: Spread the frosting evenly over cooled cupcake squares with an offset spatula or butter knife. Cut into squares and serve. Store leftovers in an airtight container in the fridge.

Pro tip: If you notice your frosting is too runny, pop it in the fridge for 10 minutes to firm up before frosting. Also, when mixing the batter, don’t rush the folding—gentle but thorough mixing means tender, fluffy cupcake squares.

Cooking Tips & Techniques

One trick I swear by is making sure your butter and eggs are at room temperature before you start. It really helps the batter come together smoothly and gives you that soft crumb we all crave. Also, don’t skip sifting your powdered sugar for the frosting! It makes all the difference in achieving that silky, lump-free texture.

Watch the baking time carefully—ovens vary wildly, and overbaking dries out those cupcake squares fast. I usually check mine at 30 minutes, then every few minutes after that. The toothpick test is your best friend here.

When adding the Irish cream, alternate with the dry ingredients to keep the batter from curdling or separating. This little step might seem fussy, but honestly, it saves you from a dense or uneven cake.

For frosting, beat the butter first until creamy before adding sugar. This step traps air and makes the frosting lighter. And if your frosting seems too sweet, a pinch of salt can balance it out beautifully.

Lastly, don’t be afraid to chill your frosted cupcake squares before serving if you want cleaner cuts and a firmer frosting. I’ve learned this the hard way when the frosting turned into a gooey mess on a warm day!

Variations & Adaptations

This recipe is pretty flexible, and I’ve played around with a few tasty twists over time. Here are some ideas if you want to switch things up:

• Non-alcoholic version: Replace Irish cream liqueur with a mix of cream, coffee extract, and vanilla for that same flavor vibe without the booze.
• Chocolate Irish Cream: Add 1/4 cup (25g) cocoa powder to the dry ingredients for a chocolatey twist—perfect for chocoholics craving that Irish cream kick.
• Gluten-free: Use a 1:1 gluten-free baking flour blend instead of all-purpose flour. I recommend brands like Bob’s Red Mill for best texture.
• Vegan adaptation: Swap butter with vegan margarine, use flax eggs (2 tbsp flaxseed meal + 6 tbsp water) instead of eggs, and plant-based milk. The flavor stays close, but the texture is a tad denser.

One personal favorite variation I tried was sprinkling a pinch of finely chopped toasted hazelnuts over the frosting—adds a lovely crunch and nutty contrast that’s surprisingly delightful.

Serving & Storage Suggestions

These cupcake squares are best served at room temperature so the Irish cream frosting is soft and luscious. They look charming dusted with a little cocoa powder or topped with a few chocolate shavings for extra flair. Pair them with a cup of strong coffee or a glass of Irish stout for an authentic experience.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Because of the frosting, I wouldn’t recommend freezing these, but if you must, wrap well and thaw overnight in the fridge to keep texture intact.

When reheating, let them sit at room temperature for about 30 minutes before serving to bring back that fresh-baked softness. The flavors actually deepen after a day or two, so if you can wait, you’re in for an even better treat.

Nutritional Information & Benefits

Each serving of these Perfect St. Patrick’s Irish Cream Frosted Cupcake Squares packs roughly 280-320 calories, depending on portion size. They contain moderate amounts of fat and sugar, balanced by the protein from eggs and butter. The Irish cream liqueur adds flavor without overwhelming sugar content.

While these treats are definitely an indulgence, the recipe allows for simple ingredient swaps—like using almond flour for gluten-free or dairy-free milk alternatives—to fit various dietary preferences. Just be mindful of allergens such as dairy, gluten, and eggs.

From a wellness perspective, I like that this recipe brings people together, which is a big part of food’s magic. A little sweetness now and then, especially one that connects to memories and celebration, feels like a gift to the soul.

Conclusion

So, there you have it—the Perfect St. Patrick’s Irish Cream Frosted Cupcake Squares, a recipe that’s as fun as it is delicious. Whether you’re after a festive treat for March or just craving a cozy homemade dessert, these squares deliver the goods every time. I encourage you to tweak the flavors, try some variations, and make this recipe your own.

Personally, I love how these cupcake squares bring a little magic and warmth to any gathering. They’re a reminder that sometimes the simplest ingredients and a bit of patience create something truly special. If you give this recipe a try, I’d love to hear how it goes—drop a comment below or share your tasty adaptations!

Happy baking, and may your St. Patrick’s Day be filled with laughter, love, and plenty of Irish cream goodness.

FAQs

Can I make these cupcake squares without alcohol?

Absolutely! Substitute the Irish cream liqueur with a mixture of cream, coffee extract, and vanilla for similar flavor without the booze.

How do I store leftover cupcake squares?

Store them in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best taste.

Can I freeze the cupcake squares?

It’s not recommended due to the frosting, but if necessary, wrap tightly and thaw overnight in the fridge to maintain texture.

What if I don’t have an electric mixer?

You can mix by hand with a whisk, but it will take longer and the texture might be less airy. Just be patient and thorough when creaming butter and sugar.

Can I make these gluten-free?

Yes! Use a 1:1 gluten-free baking flour blend for an easy swap. I suggest brands like Bob’s Red Mill for best results.

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