1/4cup(57g) unsalted buttersoftened to room temperature
1/4cup(59mL) oil
2large eggsat room temperature
2teaspoonsvanilla extract
3tablespoonsbourbon
½cupbuttermilkat room temperature
Vanilla Bourbon Buttercream Frosting
1/2cup(113g) unsalted buttersoftened
16ounces(453g) powdered sugar
2tablespoonsbourbon
2tablespoonsmilk
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.