Creating alcohol infused cupcakes has been a passion project of mine. And creating the best cocktail cupcakes has been a whole lot of fun. It’s amazing what types of spirits taste best in what type of cupcakes.
The Best Cocktail Cupcakes
My favorite spirits to use are whiskey, vodka, and rum. Here are 3 of my favorite cocktail cupcakes, which is why I call them the best cocktail cupcakes.
Rebecca Creek Whiskey Butter Pecan Cupcakes
Ingredients
- 1 1/2 Cups flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 2 eggs, room temperature
- 1/2 Cup butter, room temperature
- 1 Cup brown sugar
- 1/4 tsp salt
- 2 tsp vanilla extract
- 3/4 Cup buttermilk, room temperature
- 2 Tbsp Rebecca Creek Whiskey
- 1/2 Cup chopped pecans
Directions
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Preheat oven to 350 degrees
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Line cupcake pan with cupcake liners.
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Sift flour, baking powder, and baking soda into a medium bowl.
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In a Kitchen-aid mixer, combine the sugar, salt and 1 stick of soft butter.
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Beat at medium speed for 5 minutes.
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Add eggs, one at a time, then add vanilla and Rebecca Creek Whiskey. Beat until well combined.
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On low speed, add the flour mixture, alternate with the buttermilk. Be sure to end with the flour.
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Add nuts with the last addition of flour.
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Mix batter to fully blend all ingredients.
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Fill the cupcake baking cups with cupcake batter until 3/4 full.
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Bake 20-25 minutes, be sure to check a couple of cupcakes with a toothpick to see if it comes out clean.
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Cool the cupcakes in the cupcake pan for 10 minutes.
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Remove from cupcake pan then completely cool them on a wire rack.
Rebecca Creek Whiskey Frosting
Ingredients
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1/2 cup butter, room temperature
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2 oz cream cheese, room temperature
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4 – 4 1/4 cups of powdered sugar
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Dash salt
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1/8 cup + 1 Tbsp Rebecca Creek Whiskey (more if you want a thinner frosting)
Directions
- Cream butter and cream cheese.
- Slowly add in the powdered sugar.
- Add the dash of salt and whiskey and mix until fluffy.
Rum Infused Chocolate Cupcake Rum Infused Buttercream Frosting
- 1 cup sugar
- 1 cup all-purpose flour
- ¼ cup + 2 Tbs unsweetened cocoa powder
- ¾ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- ¼ freshly brewed coffee
- 1 egg
- ¼ cup unsweetened applesauce
- ½ cup milk
- ¼ cup Yolo Rum
Directions
- Preheat oven to 350 degrees F (176 degrees C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Using an electric mixer beat in egg, milk, and applesauce until completely blended in. Stir in coffee and rum.
- Spoon batter into cupcake liners and place in the oven.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Place cupcakes on a cooling rack to cool.
Rum Infused Buttercream Frosting
- 1 cup butter, room temperature
- 4 oz cream cheese, room temperature
- 2 lbs powdered sugar
- Dash salt
- 1/8 Cup of Yolo Rum
- Cake Frosting Bag
- Cocoa Powder
Directions
- Cream butter and cream cheese and slowly add in the powdered sugar.
- Add the dash of salt and whiskey and mix until fluffy.
- Place frosting in the frosting bag and cut the tip off.
- Decorate the cupcakes and sprinkle a dash of cocoa powder on top.