Cinnamon Whiskey Cupcakes
These spiced cupcakes bring me back to our jaw-dropping wedding cake, warm, sweet and fun just like the best day of our lives.
Ingredients
Cinnamon Whiskey Cupcakes
- ½ cup granulated sugar
- ½ cup brown sugar
- 1¼ cup all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ⅓ tbsp cinnamon
- ½ tsp nutmeg
- 2 large eggs
- ½ cup sour cream
- ¼ cup vegetable oil
- ⅛ cup heavy cream or half and half
- 1 tsp vanilla extract
- 1 cup cinnamon whiskey *see instructions
- 1 cinnamon stick
- 4 cloves
Cream Cheese Frosting
- 8 oz cream cheese room temperature
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 4 cups powdered sugar
- decorative sprinkles optional
Instructions
Cinnamon Whiskey Cupcakes
- Preheat the oven to 350°
- In a small saucepan, warm up whiskey, cinnamon stick, and cloves just below a strong simmer and allow it to reduce by half. Set aside
- In a large bowl, combine both sugars, flour, baking soda, baking powder, salt, cinnamon, and nutmeg
- In a large stand mixer with a paddle attachment, combine together eggs, sour cream, oil, heavy cream and vanilla extract.
- On a low speed, slowly add the dry mixture to the wet, about 1/3 at a time. Once combined, pour in the reduced whiskey and slowly continue to mix to incorporate. Be careful not to overmix
- Line a cupcake pan with 12 cupcake liners and school about 1/3 cup of the batter into each liner. Bake for 14-16 minutes or until a toothpick or fork comes out the center of a cupcake clean.
- Allow to cool for 5 minutes and transfer to a cooling rack to cool completely
Cream Cheese Frosting
- In a stand mixer with a whisk attachment, beat together cream cheese, butter, granulated sugar and vanilla on high speed until light and fluffy.
- 1 cup at a time, add in powdered sugar until completely incorporated.
- Add frosting to a piping bag with the desired decorating tip. Pipe onto cooled cupcakes and top with sprinkles, optional.