Amarula cupcakes

Amarula cupcakes: South African sweet treat. Image: Unsplash.

Amarula cupcakes – Add a shot of South African goodness

Try this delicious cupcake recipe with a South African twist from “Bake Love Not War”.

Amarula cupcakes

Amarula cupcakes: South African sweet treat. Image: Unsplash.

Add some sweetness to a cold winter’s evening with these Amarula cupcakes. Adding Amarula cream liqueur to these cupcakes gives these sweet treats a toothsome South African twist.

Whether you find yourself in South Africa or maybe you are an ex-pat outside the country, these Amarula cupcakes will hit the spot. And if you are not in South Africa, it will cure any homesickness you may be experiencing.

Amarula cream liqueur adds a distinctive taste and creaminess to the cupcakes. They are perfect as a dessert or snack for a picnic, braai or just a dinner with friends.

After the cupcakes have cooled down, ice them with Amarula buttercream. If you want to make them look festive and colourful, add some sprinkles or any topping of your choice.

This recipe is enough for 12 cupcakes, so if you have a crowd around who loves a sweet bite, you can easily double or triple this recipe to ensure that everyone’s sweet tooth is satisfied.

Amarula cupcakes recipe

5 from 1 vote
Recipe by Irene Muller Course: SnacksCuisine: South AfricanDifficulty: Easy


Prep time


Cooking time


Total time




  • Cupcakes
  • 1 cup sugar

  • 115 g butter

  • 2 eggs

  • cups flour

  • 1 teaspoon baking powder

  • ¼ cup Amarula cream liqueur

  • ¼ cup milk

  • Amarula buttercream
  • 4 cups icing sugar

  • 125 g butter

  • ¼ cup Amarula cream liqueur

  • additional milk

  • sprinkles or any other topping of your choice (optional)


  • Cupcakes
  • Preheat the oven to 180°C.
  • Set aside a 12-cup cupcake tray with cupcake liners.
  • In a large bowl, cream the butter until smooth.
  • Add the sugar gradually and beat until fluffy and white.
  • Add the eggs and mix well.
  • Add the dry ingredients in two parts, with the milk and Amarula in between.
  • Now you can spoon the batter into the cupcake liners. They should be about three-quarters full.
  • Bake for 20 – 25 minutes, or until a cake tester inserted into the centre of the cupcake comes out clean.
  • Amarula buttercream
  • Cream the butter with an electric mixer until smooth and creamy, about 2 to 3 minutes.
  • With the mixer on low speed, add the icing sugar and Amarula.
  • If the icing is not creamy enough, you can add some more milk until it is smooth and creamy.
  • Spread on the cupcakes when completely cooled.
  • Add some colourful sprinkles or other topping (optional).


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