Virgin Mudslide Cupcakes

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These Virgin Mudslide Cupcakes are flavored with BAILEYS® Mudslide Coffee Creamer. The fluffy vanilla cupcake is topped with a espresso mudslide frosting. 
These Virgin Mudslide Cupcakes are flavored with Bailey's Mudslide Coffee Creamer. The fluffy vanilla cupcake is topped with a espresso mudslide frosting.

I coming attcha again with another cupcake! I went on a baking spree a few weeks ago and it was cupcake after cupcake up in here. It was so much fun to come up with some new cupcake flavors after a long hiatus from my beloved dessert.

Today’s Virgin Mudslide Cupcakes are made a secret ingredient to help achieve the mudslide flavor but without the alcohol. Any guesses? Okay, I will just tell you. It’s from the BAILEYS® Coffee Creamers! A couple months ago, BAILEYS® Coffee Creamers sponsored our Santa Barbara Foodie Escape. We had some leftover creamers and I decided it was best to put to use in these cupcakes! Not only is the cupcake flavored with mudslide creamer, but the frosting is too! As this is a non-alcoholic creamer, everyone can enjoy these cupcakes!

Virgin Mudslide Cupcakes are flavored with Bailey's Mudslide Coffee Creamers. That means everyone can enjoy!

It is super easy to flavor a cupcake with your creamer of choice. For these cupcakes, I started with a boxed cake mix, and instead of using the water the original recipe calls for, I substituted it with creamer. Easy right? I also added some sour cream to help keep these cupcakes moist.

I know that some people only bake from scratch, and I also love baking from scratch! But lets face it, things get busy and sometimes there just isn’t enough time to spend making dessert. That’s where a box mixed comes in super handy. You can add different types of ingredients to alter the mix and make an amazing cupcake, and no one will ever know you didn’t spend hours putting it all together.

These Virgin Mudslide Cupcakes are flavored with Bailey's Mudslide Coffee Creamer. The fluffy vanilla cupcake is topped with a espresso mudslide frosting.

The frosting on these cupcakes is extra special. Not only is it flavored with the BAILEYS® Mudslide Creamer, but it also has a teaspoon of espresso powder to help intensify the coffee flavor. This is the same espresso powder that I used in my White Russian Cookie Cups, which I shared earlier this week. All you need to do is combine one tablespoon of espresso powder with one teaspoon with creamer and stir until the powder is mostly dissolved. Then you simply add it to the frosting.

These Virgin Mudslide Cupcakes are flavored with Bailey's Mudslide Coffee Creamer. The fluffy vanilla cupcake is topped with a espresso mudslide frosting.

Most of my frosting recipes call for the butter to beat on medium-high speed for 2-3 minutes. This is in part because I use cold butter instead of room temperature butter. It also helps to make a smooth and fluffy frosting. When it comes to frosting, the lighter the better in my opinion. Whipping the heck out of your butter will surely help with this.

After one bite of these Virgin Mudslide Cupcakes, you won't be able to stop!  The fluffy vanilla cupcake is infused with Bailey's Mudslide Coffee Creamer.

Lately I’ve been topping all my desserts with chocolate shavings. All I do is take a sharp knife and try to sliver off the thinnest edge you can. I have no secrets for you, it’s just trial and error. Sometimes I chop it like garlic, but then it doesn’t really sliver. Whatever. Just sprinkle some chocolate on top and call it day.

I know it is starting to get hot in some parts of the country, but let’s just make sure these cupcakes happen sometime this summer, mmkay?

These Virgin Mudslide Cupcakes are flavored with Bailey's Mudslide Coffee Creamer. The fluffy vanilla cupcake is topped with a espresso mudslide frosting.

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Please note this is not a sponsored post. I have tried BAILEYS® Coffee Creamers myself and felt inclined to use it in a recipe.


Virgin Mudslide Cupcakes

  • Author: Julianne Bayer


  • 1 box White cake mix
  • 3 Large Egg whites
  • ¾ C BAILEYS® Mudslide Coffee Creamers
  • ½ C Vegetable oil
  • ½ C Sour cream
  • 1 tsp Vanilla extract
  • For the frosting
  • 1 C (2 sticks) Unsalted butter
  • 1 tbsp BAILEYS® Mudslide Coffee Creamer
  • 1 tsp Espresso powder
  • 5 C Powdered sugar
  • 4 tsp BAILEYS® Mudslide Coffee Creamer


  1. Pre-heat over to 350° F.
  2. In a large mixing bowl, combine cake mix, egg whites, BAILEYS® Creamer, vegetable oil, sour cream and vanilla extract. Beat on medium speed until all ingredients are well mixed. Scrape down the sides of the bowl and stir from the bottom.
  3. Divide batter evenly between lined cupcake pan. Bake at 350° for 15-18 minutes. Check for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, your cupcake is done. Cool completely.
  4. Beat butter in mixer on medium speed until smooth and creamy: 2-3 minutes.
  5. In a small glass, combine one tablespoon of BAILEYS® Mudslide Coffee Creamer with one teaspoon of espresso powder. Stir until most of the powder is dissolved. Add creamer to butter and beat until well incorporated.
  6. Slowly add powdered sugar 1 cup at a time while continuing to beat on medium speed. As the frosting begins to thicken, add one teaspoon of BAILEYS® Mudslide Coffee Creamer at a time to help smooth out frosting. Once powdered sugar is incorporated, beat for another minute or two until the frosting is light and fluffy. Frost cooled cupcakes.
  7. Top with chocolate sprinkles or chocolate shavings.

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Recipes from my friends:

Macadamia Brittle Cupcakes from Life Love and Sugar

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BAILEYS® Creamer Crepe Cake from Food Faith Fitness

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15 Responses
  1. Marty

    This recipe is dangerously good. By dangerous, I mean that I am in danger of eating them all myself. I really should just save them for my lunches but..having..a bit of.. trouble…

  2. Todd

    This is a dangerously good recipe! The danger is that I may eat them all myself, but I’m going to try to eat one a day for a dessert, but ..having.. a bit of… trouble.. 🙂

  3. Allie | Baking a Moment

    Fabulous! Love that tall swirl of fluffy buttercream! So proud to be repping Bailey’s Creamers with you and I love that we both chose the same flavor!

  4. Des @ Life's Ambrosia

    When I first turned 21, creamy drinks like Mudslides were always my favorite. Now that I’m older I stick to wine and beer. That being said…I’d be all over these cupcakes!

  5. Carrie @Frugal Foodie Mama

    Girl, I use boxed mixes like 90% of the time, lol! These cupcakes look amazing! Love that you used a flavored coffee creamer in them to get that Bailey’s Mudslide flavor. 🙂

  6. Sandy

    My only comment is actually a question….where on earth do you find espresso powder???? I can only find a Coffee Extract. I live in West Michigan and cannot find the espresso powder anywhere. Thank you for any help you can offer!

    1. Beyond Frosting

      Hi Sandy- I always find it in near the coffee. I believe I also included a link to buy on Amazon in my post. I have no idea what to look for until I Goggled it. Turns out my local grocery store carried it.

  7. Erin@WellPlated

    I can never get over just how pretty your cupcakes are! I made some this week, and my not frosting was nothing like this perfection. You are a pro 🙂 Great baking hack on using the creamer too.

  8. Mir

    I’ve gotta get on this coffee creamer train! I keep reading about what an amazing baking friend it is, and for some reason, I haven’t gotten my rear in gear. It’s time to try this!
    If these had alcohol in them, I mean, I’d be cool with that. But I get it. We gotta think of everyone. And now the children can indulge, too. Looks fabulous!

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