Bourbon Vanilla Cupcakes
User Reviews
5
Bourbon Vanilla Cupcakes
Description
This recipe creates Bourbon Vanilla Cupcakes using all-purpose flour, baking powder, and salt, combined with butter, vegetable oil, sugar, eggs, vanilla extract, buttermilk, and bourbon. The method begins by creaming fat and sugar, then incorporating eggs and vanilla, before folding in dry ingredients and finally adding bourbon and buttermilk gently to preserve the batter’s lightness. The cupcakes are baked in muffin liners until risen and set.
The included vanilla buttercream frosting includes butter, powdered sugar, vanilla, and milk or cream, whipped until creamy. The frosting can optionally be flavored with additional bourbon to intensify the bourbon aroma and match the cupcakes' flavor.
These cupcakes serve well as a classic sweet treat with nuanced depth from the bourbon, pairing with coffee or tea. They suit celebratory occasions or whenever a mildly boozy vanilla dessert is desired.
If buttermilk is unavailable, regular whole milk can be used. To accentuate the bourbon flavor, add 1-2 teaspoons gradually to the frosting, adjusting to taste.
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 butter softened to room temperature, unsalted
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 2 large egg at room temperature
- 2 tsp vanilla extract
- 1/2 cup buttermilk at room temperature
- 3 Tbsp bourbon
VANILLA BUTTERCREAM
- 1 cup butter softened to room temperature, salted
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 Tbsp milk or heavy cream
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
- Whole milk can substitute for buttermilk if necessary for the cupcake batter.
- To enhance the bourbon flavor, whisk 1–2 teaspoons (or more, added gradually) of bourbon into the buttercream before piping.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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