Vegan Irish Cream + Cupcakes
Vegan Irish Cream
  • 1 Can Thai Coconut Milk
  • 2½ Cups Regular Unsweetened Coconut Milk (So Delicious)
  • ½ Cup Sugar
  • 2 Tbsp Instant Espresso
  • 2 Tbsp Chocolate Syrup
  • 1 Tbsp Vanilla Extract
  • ¼ Tsp Almond Extract
  • ¾ to 1 Cup Irish Whiskey (or to taste, I like mine weak)
  • Pinch of Salt
Irish Cream Cupcakes
  • 1 Cup + 2 TBSP Vegan Irish Cream
  • 1 Tsp Vinegar
  • ¾ Cup Sugar
  • ¼ Cup Veg Oil
  • 1 Egg (I used EnerG Egg Replacer)
  • 1 Tsp Vanilla
  • 1⅔ Cup Cake Flour
  • ½ Tsp Salt
  • 2 Tsp Baking Powder
Irish Cream Glaze
  • ¼ Cup Irish Cream
  • ¼ Cup Sugar
Irish Cream Frosting
  • ¼ Cup Vegan Butter
  • ¼ Cup Shortening
  • 1 Tbsp Instant Espresso + 1 Tbsp Water
  • 1 Tsp Vanilla
  • 1 Drop Almond Extract
  • Approx. 3 Cups Powdered Sugar
  • 2 – 4 Tbsp Irish Cream
Vegan Irish Cream
  1. Cook all of the coconut milk & sugar over medium heat until lightly boiling. Let simmer until thickened. About 15 minutes. Keep an eye on the pot. You don’t want to cook your coconut milk down too much or it will be more like sweetened condensed coconut milk then thick coconut milk. You just want it slightly thickened.
  2. Once the coconut milk has thickened, remove from heat and let cool.
  3. Add all ingredients to a blender and blend until smooth.
  4. Adjust whiskey to preference.
  5. Then, Make Cupcakes!!!
Vegan Irish Cream Cupcakes
  1. Prepare muffin tin(s) with 12 cupcake liners. Preheat oven to 350F.
  2. To make cupcakes, combine Irish Cream & Vinegar and let sit for a minute until the cream begins to look slightly “curdled.”
  3. Add oil, EnerG Egg (or flax egg), sugar & vanilla. Combine thoroughly with wooden spoon or whisk.
  4. Add cake flour, salt & baking powder. Combine thoroughly until there are no flour chunks & batter is smooth. I’m too lazy to sift my flour and it’s never helped me anyway.
  5. Pour batter into cupcake liners about ¾ full.
  6. Bake for 22 to 25 minutes. Mine took 24 minutes but all ovens are different. Done when the tops of the cupcakes spring back to the touch.
Irish Cream Glaze
  1. To make the glaze, combine Irish cream & sugar in a small saucepan over medium heat. Let boil gently until glaze has thickened to coat wooden spoon. Let cool slightly.
  2. While Cupcakes & Glaze are still warm (not hot), poke the tops of cupcakes with a fork. I poke them about 5 times each, but whatever suits you. Dip tops of cupcakes into saucepan to coat. Be careful, this can get messy. Try not to get the glaze on the cupcake wrapper.
Irish Cream Frosting
  1. To make frosting, beat the butter & shortening together until smooth & fluffy. Alternate between adding powdered sugar & wet ingredients (espresso, irish cream, vanilla, almond) until icing is creamy but thick. Feel free to use REAL espresso. I used the instant because not only was it much quicker but also because every time I try to use our espresso maker is leaks everywhere. I figured out the trick once but I must say… I don’t, for the life of me, remember what the heck it was.
  2. To frost, (if you don’t have a piping bag) cut a small hole in the corner of a ziplock bag and insert a frosting tip if you have one. If you don’t, you can use the hole as your tip. Fold top of the bag over a glass and fill with icing. Lock ziplock bag and begin frosting desired amount.
  3. Or you can always just use the old fashioned way and smear the frosting on top with a knife. That’s my usual go-to.
Recipe by The Earthen Table at