Bourbon Spice Cupcakes
User Reviews
5
Bourbon Spice Cupcakes
Description
This recipe combines basic baking ingredients—flour, eggs, butter, sugar—with cinnamon and bourbon liquor to create cupcakes with a distinct spicy and boozy note. The batter mixing includes creaming butter and sugar until smooth, incorporating eggs and vanilla, then alternating dry ingredients with buttermilk and bourbon for moisture and flavor.
The cupcakes are baked until a toothpick comes out clean, ensuring a tender crumb. After cooling, they are topped with a vanilla bourbon buttercream made by beating butter with powdered sugar, bourbon, and milk to a creamy consistency for spreading or piping.
These cupcakes offer a nuanced flavor from the bourbon and spices, making them a thoughtful dessert for adults. They should be cooled completely before frosting to maintain the frosting's texture and appearance.
Tips include measuring flour accurately, filling liners properly for cupcake shape, and using room temperature ingredients to ensure proper batter consistency. Cooling racks help cupcakes cool evenly after baking.
Ingredients
Spiced Bourbon Cupcakes
- 1 ½ cups flour
- 1/2 teaspoon cinnamon
- 1 ½ teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar 200g
- 1/4 cup butter softened to room temperature, unsalted; 57 g
- 1/4 cup oil 59mL
- 2 egg at room temperature, large
- 2 teaspoons vanilla extract
- 3 tablespoons bourbon
- ½ cup buttermilk at room temperature
Vanilla Bourbon Buttercream Frosting
- 1/2 cup butter softened, unsalted
- 16 ounces powdered sugar
- 2 tablespoons bourbon
- 2 tablespoons milk
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 flour by leveling with a knife for accurate amount or weigh for best results.
- Fill cupcake liners about two-thirds full to prevent overflow or dryness.
- Use room temperature ingredients to promote proper mixing and texture.
- Avoid overmixing; mix until batter is light and fluffy.
- Use a small ice cream scoop to portion batter evenly into liners.
- Cool cupcakes on a rack to allow even cooling before frosting.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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