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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.
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Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Ingredients Method

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

Method
 

Cinnamon Whiskey Cupcakes
  1. Preheat the oven to 350°
  2. 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
  3. In a large bowl, combine both sugars, flour, baking soda, baking powder, salt, cinnamon, and nutmeg
  4. In a large stand mixer with a paddle attachment, combine together eggs, sour cream, oil, heavy cream and vanilla extract.
  5. 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
  6. 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.
  7. Allow to cool for 5 minutes and transfer to a cooling rack to cool completely
Cream Cheese Frosting
  1. In a stand mixer with a whisk attachment, beat together cream cheese, butter, granulated sugar and vanilla on high speed until light and fluffy.
  2. 1 cup at a time, add in powdered sugar until completely incorporated.
  3. Add frosting to a piping bag with the desired decorating tip. Pipe onto cooled cupcakes and top with sprinkles, optional.