Guinness Black Currant Cupcakes

I’ve never been much of a beer drinker. I just don’t care for the bitterness. I’ve also never been to Ireland, though I’m dying to go! I’ve heard from many friends who have visited that Guinness from the source itself tastes so much better than the Guinness they serve in the U.S. Because Guinness is particularly bitter, an acquired taste, it’s apparently also common for college kids and tourists to add black currant juice to the beer to make it more palatable.

Top down view of a guinness and black currant cupcake on a gold wire rack on a marbled surface

I was surprised and intrigued by this suggested combination. I’ve found from my research that locals feel adding black currant ruins the Guinness. But I’m working with U.S. Guinness here, so I hope it justifies the use of black currant. I started off with a Guinness cupcake, and when I tasted the batter, it was incredibly bitter. I was a bit worried how this would turn out, but reminded myself that I’m not a beer drinker so it’s probably just me.

Side view of Guinness and black currant cupcakes in basketball themed cupcake wrappers on a gold wire rack on a marbled surface

The icing is made with a combination of both Guinness and black currant liqueur, Creme de Cassis, and when I tasted it, I was truly surprised by how much the black currant meshed with the Guinness, while completely removing any bitterness caused by the beer. And once I added it to the cupcake, it was a match made in Heaven! So if you can’t make it to Ireland, this Guinness and black currant cupcake will be the perfect addition to your St. Patrick’s Day celebrations!

top down view of guinness and black currant cupcake on a round green plate next to a white can of Guinness with a gold top

Guinness Black Currant Cupcakes

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 24 cupcakes



  • 3 sticks butter
  • 3 cups sugar
  • 5 eggs
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt Diamond Crystal
  • 1 cup Guinness


  • 2 sticks butter
  • 1/4 cup Guinness
  • 2 tablespoons Creme de Cassis
  • 4 cups powdered sugar



  • Preheat oven to 350 F. Line cupcake pan with paper liners.
  • Cream butter and sugar till very light and fluffy.
  • Add eggs one at a time, incorporating after each.
  • Combine flour, baking powder, and salt in a small bowl.
  • Alternate adding the dry ingredients and the beer until both are fully incorporated.
  • Fill cupcake liners most of the way to the top.
  • Bake for 20-25 minutes.
  • Cool in the pan for 5 minutes, then move to a wire rack to cool completely.


  • Cream butter till light and fluffy.
  • Add beer and creme de cassis till well combined.
  • Add powdered sugar.
  • If the icing is too thick or stiff, add a bit more beer. If it's too thin, add more powdered sugar.
  • Once frosting is the desired consistency, top cooled cupcakes and serve!


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