Bourbon Spice Cupcakes
Bourbon Spice Cupcakes topped with vanilla bourbon buttercream are moist, decadent, and deliciously indulgent. These bourbon cupcakes are a perfect way to enjoy dessert and bourbon cocktail, all in one.
Suitable for vegetarian diets.
These easy bourbon cupcakes are perfectly spiced with cinnamon along with a hint of bourbon and topped with a simple bourbon buttercream icing are the ultimate treat. AKA the answer to all your dessert, ultimate indulgence, game day, entertaining, Father’s Day, potluck, and Kentucky Derby needs.
Moist and decadent, these boozy cupcakes are a dessert and bourbon cocktail all in one. And if you want to add a little extra bourbon flavor, you can whip up a bourbon caramel drizzle.
Related Recipe : Bourbon Buttermilk Pie.
To make your life easy, feel free to top these spice cupcakes with your favorite store-bought buttercream frosting instead of making your own. And folks, you can even add some bourbon into the pre-made vanilla frosting. So easy and so good!
Why You’ll ♡ These Boozy Cupcakes
- Easy. This recipe comes together quickly and uses simple pantry ingredients.
- Portable. Cupcakes are ideal single-serving desserts that you can pack and take anywhere with you.
- Flavor. They are bursting with awesome bourbon flavor.
- Ultimate dessert – they are perfect for Father’s day, New Years, Game Day or even a summer party.
Tools Needed
- Muffin Pan.
- Hand mixer.
- Mixing bowls.
- Paper cupcake liners.
- Cooling rack.
So, are you ready to learn how to make these easy fun cupcakes? Gather up your ingredients and I’ll show you…..
Get the complete ingredients list and instructions from the recipe card below.
How To Make Bourbon Cupcakes
For The Spiced Bourbon 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.
For The Vanilla Bourbon 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.
- Frost the cooled cupcakes, and if desired, decorate with sprinkles.
Spice Cupcakes Recipe Tips
- 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.
Boozy Cupcake Recipe Variatons
- Vary the spices to your taste: you can add in ginger, allspice, and even a pinch of cayenne.
- Vary the alcohol: you can use other types of whiskey, gin, vodka, or rum.
- Add fruit: you can add in chopped fruit like peaches and apples.
Meal Prep and Prep Ahead
These spice cupcakes are an ideal meal prep recipe because you can make them ahead of time and keep them on the counter or freezer until you need them.
Prep Ahead – If you’re looking to prep the ingredients on the same day or the night before, you can mix the dry ingredients (from step 2) together ahead of time and store in a container. I do NOT recommend adding the wet ingredients (from step 3) as this will activate the baking powder and that should not be done until you’re ready to make the waffles.
Freeze – Follow the handy tips below on how to freeze the premade cupcakes.
- Let them cool down and (without frosting) wrap individual cupcakes wth plastic wrap.
- Transfer into these very handy Ziploc freezer bags.
- Squeeze out all the extra air and seal the bags.
- Label the bags and then lay them flat in the freezer.
- Store in the freezer for 3 months.
Thaw – Remove from the freezer the night before needed and let it thaw in the fridge.
FAQs
WHAT IF I DON’T HAVE BUTTERMILK?
I know that it is not always possible to have some buttermilk on hand. So, for the times you don’t have any extra buttermilk to use, try making your own.
Check out my how to make buttermilk post to learn how easy it is to make your own homemade buttermilk. And, go ahead and make extra and freeze it so you always have extra on hand when you need it!!!
More Southern Recipes
- Air Fryer Fried Chicken.
- Buttermilk Pancakes.
- Southern Banana Pudding Cake.
- Easy Southern Grape Salad.
- Bourbon Buttermilk Pie.
- Southern Squash Casserole.
- Easy Southern Butter Beans.
- Candied Sweet Potatoes.
Thank you for reading my Spice Bourbon Cupcakes recipe post. And please come visit again as I continue to slice, dice and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes and more. Thanks for supporting Recipes from a Pantry, food blog.
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Bourbon Spice Cupcakes
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
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.
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Boozy cupcakes?
Sign me up for some of those!
Those look beautiful! I bet it’s hard to eat just one 🙂
That touch of bourbon makes these cupcakes special – especially in the buttercream YUM!
My kids loved it!! A new favorite treat at my house!
What lovely cupcakes – the addition of bourbon is fantastic! Love the cinnamon, too!