Bourbon Vanilla Cupcakes
User Reviews
5.0
42 reviews
Excellent
Bourbon Vanilla Cupcakes
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These Bourbon Vanilla Cupcakes are perfectly moist, and completely irresistible!
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Ingredients
BOURBON VANILLA CUPCAKES
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1/4 cup unsalted butter softened to room temperature
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 1/2 cup buttermilk at room temperature
- 3 Tbsp bourbon
VANILLA BUTTERCREAM
- 1 cup salted butter softened to room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 Tbsp milk or heavy cream
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Instructions
MAKE THE CUPCAKES
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
- In a medium mixing bowl, whisk the flour, baking powder and salt together. Set aside.
- In a large mixing bowl (or bowl of a stand mixer), use either a handheld mixer or stand mixer fitted with a paddle attachment, and beat the butter, oil and sugar on high speed until smooth and creamy – about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
- Add the eggs and vanilla. Beat on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- With the mixer on low speed, add the dry ingredients until JUST incorporated and no flour streaks remain.
- With the mixer still running on low, slowly pour in the whiskey and buttermilk until combined. Do not over-mix. Scrape down the sides and up the bottom of the bowl as needed.
- Divide the batter evenly among the 12 cupcake liners – filling the liners only 2/3 full. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Allow the cupcakes to cool completely on a wire rack.
MAKE THE FROSTING
- In a large bowl, or bowl of a stand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.
- Add vanilla and milk and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency.
- Scoop into a piping bag and pipe decoratively onto cupcakes, or spread onto cupcakes. Decorate cupcakes with sprinkles as desired.
Notes
- You can use whole milk if you don’t have buttermilk.
- If you would like a stronger bourbon flavor, you can whisk in 1-2 tsp (or more, just add it slowly and taste as you go) of bourbon into the buttercream before piping.
Nutrition Information
Show Details
Calories
478kcal
(24%)
Carbohydrates
60g
(20%)
Protein
3g
(6%)
Fat
25g
(38%)
Saturated Fat
16g
(80%)
Cholesterol
83mg
(28%)
Sodium
209mg
(9%)
Potassium
109mg
(3%)
Fiber
1g
(4%)
Sugar
47g
(94%)
Vitamin A
652IU
(13%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 60g | 20% |
| Protein | 3g | 6% |
| Fat | 25g | 38% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 83mg | 28% |
| Sodium | 209mg | 9% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
| Vitamin A | 652IU | 13% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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