Today, July 14th is the last day of Wimbledon which has been going on in England since June 24th this year. The tennis championships marks its 137th year of competition making it the oldest and most prestigious tennis tournament in the world.
One of the traditions besides tennis is their Strawberries and Cream dessert which is usually just fresh strawberries and heavy whipping cream. It signifies that the British summer and Wimbledon have arrived. I am bringing you a special dessert as well in the form of cupcakes flavored with Baileys Strawberries & Cream Liqueur.
These are not your ordinary run-of-the-mill cupcakes because the cupcakes and frosting are both flavored with this delicious liqueur. First introduced in 2018 this liqueur combines the taste of Baileys Irish Cream with ripe strawberries and delicious vanilla. Think strawberry ice cream! These are the best homemade cupcakes I have ever made – the strawberry flavor really shines in the cake and frosting. A special treat for sure!!!
Celebrating two sisters birthdays – Terri from the south and Marna from Michigan. These were a big hit!
I enjoy the various flavors of Baileys liqueurs and use them occasionally in baking and also will add to coffee (not this variety) or just over ice. Last year I missed out on this limited edition of Strawberries & Cream and when I saw it surrounding a bunch of African Violets at my local grocery this year I bought both – the flowers and the Baileys. I was going to make these for Valentine’s Day but the strawberries were not that sweet so I decided to wait until now.
Baileys website provided the buttercream frosting and I found a strawberry cupcake recipe from sallysbakingaddiction.com. The only change I made was I replaced 1/4 cup of whole milk with Baileys Strawberries and Cream.
Baileys Strawberries & Cream Cupcakes with Strawberry Buttercream Frosting
Cupcake recipe slightly adapted – sallysbakingaddiction:
- 9-10 large fresh strawberries (fresh is preferred but you can use frozen) 5 strawberries to get 1/3 cup strawberry puree – save the rest to be finely chopped
- 1 large egg + 2 egg whites, room temperature and separated
- 2 cups (250g) flour
- 1/4 cup (30g) cornstarch
- 2-1/2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup (180g) unsalted butter, softened
- 1-1/2 cups (300g) sugar
- 3 tsp. vanilla
- 3/4 cup whole milk, room temperature
- 1/4 cup Baileys Strawberries and Cream, room temperature (I replaced 1/4 cup of the whole milk)
Preheat oven to 350 degrees. Line (2) 12 well muffin pan with cupcake liners (recipe makes 16-17 cupcakes – I made 21 cupcakes).
Chop 5 strawberries and place in a blender or food processor and process until the strawberries are a chunky puree – about 1/3 cup; set aside. Finely chop remaining 5 strawberries and set aside. You could always add a few more chopped strawberries if desired.
Beat the 3 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes; set aside.
Sift the flour, cornstarch, baking powder and salt together in a large bowl; set aside. Beat the butter on high speed for 1 minute until creamy. Add the sugar and beat on high for 3-4 minutes. Add the egg yolk and vanilla and beat on medium-high speed until combined. With the mixer on low speed, add the dry ingredients in 3 additions alternately with the milk/Baileys just until combined; do not over mix. Begin and end with the dry ingredients. Fold egg whites, 1/3 cup strawberry puree and finely chopped strawberries into the cupcake batter.
Spoon batter into liners filling a little more than halfway. Bake for 20-24 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes, then transfer to a rack to cool completely.
Strawberry Puree:
Puree the number of strawberries you need for your recipe until smooth. If you feel it requires more sweetness add a little sugar or other sweetener.
Note: The flour plus the cornstarch produces cake flour. If you have cake flour in your pantry use 2-1/3 cups instead of the specified flour and cornstarch.
Frosting recipe slightly adapted – Baileys website:
- 2 oz. Baileys Strawberries & Cream
- 4 cups powdered sugar, sifted
- 1 cup unsalted butter, softened
- 1/4 cup pureed strawberries (no sugar added)
Combine the sugar and butter in a mixer on low. Add the pureed strawberries and then the Baileys until you get the right consistency. Add a pinch of salt if the frosting is too sweet.
Pipe this fluffy buttercream on top of cooled cupcakes.
Recipe by cookingwithauntjuju.com
The cupcakes are light and fluffy with a slight strawberry flavor. Very nice…
The frosting is creamy with a burst of strawberry. They are super good refrigerated…
Baileys Strawberries & Cream. I didn’t even know they made such a thing, but it sounds yummy as does that recipe for Baileys Strawberries & Cream Cupcakes. Just checked with our government liquor monopoly (Systembolaget) and alas we don’t have the Baileys Strawberries & Cream, so I’ll enjoy those beauties via your images.
Hi Ron – this liqueur is available here only in January and they get only so many bottles. Once it’s gone it’s gone until next year. But like all Baileys they keep for ever. As I mentioned I was going to make the cupcakes for Valentine’s Day but decided to wait until the strawberries were sweeter 🙂
These look magnificent, just perfect for a birthday celebration. Strawberries and cream is such a great combination. Need to look for this liqueur yet, it sounds so good.
They were super good – light and the frosting was perfect. I refrigerated them and it changed the texture which was better for this hot and humid weather. Look for the liqueur in January of next year… 🙂 The stores around here sell out of it as it is a limited edition.
Will keep it in mind! 🙂
Not only love the recipe but loved the picture of your sisters!
Thanks Ciss – we had a nice visit and it is always fun to cook for them.
these look absolutely delicious judi. how very pretty. i’ve not had that strawberry Bailey’s. is it tasty? cheers sherry
If you like strawberries you will love these cupcakes. It would not be my favorite Baileys to drink but in cupcakes it was delicious.
Judi, I’ll have to try baking these! I didn’t know Baileys had strawberries and Cream! Yum!😉
You will have to probably wait until early next year. It is a limited edition and the stores only get so many – my Kroger had the liqueur around Jan-Feb. 🙂
Oh I’ll keep that in mind. Thanks.😁
Wow! These look amazing! Definitely bookmarking this recipe to try!
Thanks Sheryl – good to hear from you. My sisters loved them – light with a strawberry flavor. The liqueur here in the US is only available Jan-Feb. and a limited edition. So when it is sold out you have to wait until the following year. It lasts a long time though…
What a treat to have your family together, and these look delicious. I will have to look for that liqueur. Bailey is a favorite winter after dinner drink or drizzle over ice cream.
Thanks Liz – it’s always special when the three of us get together. This recipe is definitely a keeper – you can’t find strawberry Baileys in the stores now but come Valentine’s Day it should be available again. I hope they continue to make it…