Irish Cream Cupcakes with Pistachio Swiss Meringue |

Irish Cream Cupcakes with Pistachio Swiss Meringue

Irish Cream Cupcakes with Pistachio Swiss Meringue are a beautiful spring treat. This classy recipe is perfect for Saint Patrick's Day or Easter or any other "just because" occasion. Impress everyone and watch them fight over the first and last cupcake crumbs. 

Course Dessert
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 14 cupcakes
Calories 565 kcal
Author Danielle Cushing


For the cupcakes

  • 1 2/3 cups all-purpose flour
  • 1 cup sugar
  • 1 1/4 teaspoon baking powder
  • 3/4 cup butter room temperature
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 1/2 cup Bailey's Irish Cream

For the swiss meringue

  • 4 large egg whites from fresh, whole eggs
  • 1/2 cup + 2 tablespoons granulated sugar
  • 1/4 cups unsalted butter 2 1/2 sticks, room temperature
  • 1/4 teaspoon cream of tartar
  • pinch salt
  • 1 teaspoon vanilla extract
  • 1 cup shelled unsalted pistachios, finely ground


For the cupcakes

  1. Preheat oven to 350 degrees F. Prepare a muffin pan with cupcake lines or baking spray.
  2. In a large bowl, whisk together flour, sugar, and baking powder. Using a hand mixer on medium speed, add butter, egg whites, vanilla, sour cream, milk, and Bailey's just until smooth.
  3. Fill cupcake liners until about 2/3 full. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean.
  4. Cool completely before icing.

For the swiss meringue

  1. In a double boiler, over simmering water, whisk the egg white and sugar until the mixture is warm, thin, foamy, and syrupy. Make sure the bottom of the bowl doesn't touch the water or you risk scrambling the egg whites.
  2. Transfer the mixture to a large bowl and add the salt and cream of tartar. With a hand mixer or stand mixer, beat a medium-high speed until glossy, stiff, but not dry, about 10 minutes.
  3. By now, the egg whites should be cooled to room temperature. If the meringue still feels warm, reduce speed to low and continue to mix until completely cool.
  4. Gradually at the butter and continue to beat on medium-low speed. The meringue will start to deflate and will initially appear lumpy -- keep beating. One the meringue appears smooth, add the vanilla and beat thoroughly. Add the ground pistachios and beat thoroughly.
  5. The meringue is easiest to work with at room temperature. If piping, make sure the tip you use is large enough for any odd-size pieces of pistachio to fit through. Pipe or spread onto completely cooled cupcakes.

Recipe Notes

Irish Cream Cupcakes adapted from a recipe by Life, Love and Sugar.