I may not ever make a cake without using cream soda as a replacement for water again. (*2021 UPDATE: Still always using cream soda!) These were probably the fluffiest cupcakes I have ever had. Possibly even fluffier than my Champagne Cupcakes. They were light and airy with just a taste of the whiskey. I mean, just look at that picture! So fluffy and perfect looking. That’s a good cupcake. I ate two before I even frosted them.

Once I was finished injecting them with more whiskey, I can say that these are also probably the strongest alcoholic recipe on my site so far.These are delicious and the flavors go so well together.Since the alcohol I used for these were both Irish, that’s how the name came about. Jameson Irish Whiskey Cupcakes just seemed too long. I kinda had hoped I would have this recipe up before St. Patrick’s day, but better late than never right?? If you do come across this recipe to make for a St. Patrick’s Day in the future, a few drops of green will really make them festive!


Irish Whiskey Cupcakes


  • 1 White Cake Mix
  • 1/3 Cup Oil
  • 1/4 Cup Jameson Irish Whiskey
  • 1 Cup Cream Soda
  • 3 eggs


  • 1 Can store-bought vanilla frosting ( I used Rich and Creamy)
  • 5 Teaspoons Bailey’s Irish Cream liqueur
  • 1 1/2 Cups Powdered Sugar


1. Preheat your oven to 350 degrees. Line a muffin pan with papers. This recipe will make about 24 cupcakes.

2. In a large bowl, or the bowl of a stand mixer. Combine the ingredients for the cake ( cake mix, eggs, oil, whiskey, and cream soda).  Beat with a paddle attachment on medium speed for about 3 minutes. The batter shouldn’t have any lumps in it and it will be runny. Start out on low-speed before increasing to medium. The cream soda will start to fizz.

3. Scoop the batter into the muffin pan. You want about 1/4 Cup for each one, or about 1/2 way full.


4. Bake at 350 degrees for 14-16 minutes or until the tops are golden brown and you can insert a toothpick and it comes out clean. Once done, let cool for a few minutes before moving them to a wire cooling rack to finish cooling.

5. Once completely cooled, if you want to really be able to taste the whiskey, using an eye dropper inject more alcohol into the center of cupcakes about 1/2 way down from the top. You don’t want to do it too close to the paper or it may get too wet. If you don’t have an eye dropper, you can try cutting a slit in the top and inserting a spoon, but that makes things a little bit messier.  You’ll notice in the picture below that I used these. I think they are great and come in at least two different shapes: a martini glass or champagne bottle. I love these and plan on using these over and over since I opted not to leave one in each cupcake.


6. For the Frosting, using a spatula or mixer and a large bowl, mix the frosting, powdered sugar, and Bailey’s Crean Liqueur. The frosting should be stiff once done and now you’re ready to frost your cupcakes however you like!

7. Sprinkle with sprinkles if desired! I thought gold complimented the color of the frosting and alcohol well.