Bourbon Spice Cupcakes
User Reviews
5.0
18 reviews
Excellent
Bourbon Spice Cupcakes
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Bourbon Spice Cupcakes with vanilla bourbon buttercream are moist, decadent, and deliciously indulgent.
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Ingredients
Spiced Bourbon Cupcakes
- 1 ½ cups flour
- 1/2 teaspoon cinnamon
- 1 ½ teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/4 cup (57g) unsalted butter softened to room temperature
- 1/4 cup (59mL) oil
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 3 tablespoons bourbon
- ½ cup buttermilk at room temperature
Vanilla Bourbon Buttercream Frosting
- 1/2 cup (113g) unsalted butter softened
- 16 ounces (453g) powdered sugar
- 2 tablespoons bourbon
- 2 tablespoons milk
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Instructions
To make the cupcakes;
- Preheat the oven to 350F / 177C. Line a muffin pan with paper cupcake liners.
- Add the flour, baking powder, cinnamon, and salt to a medium mixing bowl and whisk to combine.
- Beat the sugar, butter, and oil using a handheld or stand mixer until smooth and creamy.
- Add the eggs and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- Next, add in the dry ingredients, mixing on low speed to incorporate.
- Then slowly mix in the whiskey and buttermilk until just combined.
- Fill the cupcake liners two-thirds of the way with the batter.
- Bake cupcakes for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the cupcakes too cool completely.
To make the buttercream frosting;
- Beat butter at medium speed with an electric mixer until soft and creamy.
- Then switch to low speed and gradually mix in the powdered sugar, bourbon and milk, alternating between these ingredients to allow time for them to combine completely before adding more.
Notes
- Measure your flour correctly - aka use a knife to level the flour if using a measuring cup or use your scale.
- For the best results fill your spice cupcake liners to two-thirds full so that the cupcakes don't dry out from having too little batter, or overflow from being too full.
- Make sure your ingredients are room temperature before using them.
- Don’t overmix the batter; you want to stop once it is light and fluffy.
- Use a small ice cream scoop to fill the paper liners evenly and easily.
- A cooling rack will allow your cupcakes to cool evenly and at the same rate.
Nutrition Information
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Calories
448kcal
(22%)
Carbohydrates
68g
(23%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Cholesterol
59mg
(20%)
Sodium
141mg
(6%)
Potassium
102mg
(3%)
Fiber
1g
(4%)
Sugar
55g
(110%)
Vitamin A
411IU
(8%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 68g | 23% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 59mg | 20% |
| Sodium | 141mg | 6% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 55g | 110% |
| Vitamin A | 411IU | 8% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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