Liquor Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 hand mixer or stand mixer
- 1 Rubber spatula
- 1 Whisk
- 1 measuring cup set
- 1 measuring spoon set
- 1 wire cooling rack
- 1 toothpick or cake tester
- 1 piping bag
- 1 piping tip (large round or star)
Ingredients
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk room temperature
- 1/4 cup bourbon or dark rum
- 1/4 cup simple syrup
- 2 tablespoon bourbon or dark rum for soaking
- 1 cup unsalted butter softened for frosting
- 3 cup powdered sugar sifted
- 2 tablespoon heavy cream
- 3 tablespoon bourbon or Irish cream liqueur for frosting
- 1/4 teaspoon fine salt for frosting
- 1 teaspoon vanilla extract for frosting
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
- Whisk together the flour, baking powder, and salt in a medium mixing bowl and set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar with a mixer until light and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
- In a small bowl or measuring cup, combine the milk and 1/4 cup bourbon or dark rum.
- Add the dry ingredients to the butter mixture in three additions, alternating with the milk-liquor mixture, beginning and ending with the dry ingredients, mixing on low just until combined.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake the cupcakes for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.
- While the cupcakes bake, stir together the simple syrup and 2 tablespoons bourbon or dark rum for soaking and set aside.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack.
- While the cupcakes are still warm, brush or spoon the bourbon simple syrup evenly over the tops, allowing it to soak in.
- Let the cupcakes cool completely on the wire rack, about 25 minutes.
- To make the frosting, beat 1 cup softened butter in a large mixing bowl until creamy and smooth, about 2 minutes.
- Gradually add the powdered sugar, 1 cup at a time, beating on low until combined, then increasing to medium until fluffy.
- Add the heavy cream, 3 tablespoons liquor for frosting, salt, and vanilla extract, and beat until the frosting is light, smooth, and pipeable, adding a little more cream or powdered sugar if needed to adjust consistency.
- Transfer the frosting to a piping bag fitted with a large tip and twist the top closed.
- Once the cupcakes are completely cool, pipe a generous swirl of frosting onto each cupcake.
- Optionally drizzle a tiny splash of liquor or a little simple syrup on top and chill the cupcakes for 10 to 15 minutes to help the frosting set before serving.
Notes
For best flavor, choose a liquor that complements your taste—bourbon, dark rum, or Irish cream are popular options—and keep in mind that stronger spirits will taste more intense in the finished cupcakes. The alcohol in the baked batter largely cooks off, but the soak and frosting retain some alcohol, so adjust amounts or substitute extra simple syrup and cream if you want a milder version. Always let the cupcakes cool fully before frosting to avoid melting, and if your frosting seems too soft, chill it briefly before piping. Store leftovers covered in the fridge for up to three days, allowing them to come to room temperature before serving for the best texture and flavor.
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