I absolutely love discovering new cupcake recipes, especially boozy cupcake recipes! I’m not a big drinker, but infusing liquor inside cupcakes is an interesting and easy way to add more flavor to these infamous baked goods. These seven boozy cupcake recipes won’t get you tipsy, but they will definitely excite your taste buds!
Yes, ladies, there is such a thing as a mudslide cupcake! As one of my favorite boozy cupcake recipes, this recipe is purely mouth-watering. With Irish cream and coffee flavored liquor, chocolate fudge cake mix and milk chocolate chips, how can you go wrong?
**Note: this recipe makes 24 cupcakes and takes approximately an hour and a half
1 box Betty Crocker® SuperMoist® triple chocolate fudge cake mix
¾ cup coffee-flavored liqueur
½ cup vegetable oil
½ cup cold brewed coffee
½ cup butter, softened
¼ cup milk chocolate chips, melted
¼ cup coffee-flavored liqueur
4 cups powdered sugar
1 cup whipping cream
1 cup powdered sugar
2 tablespoons Irish cream liqueur
Garnish, if desired
1/4 cup chocolate shavings
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
Bake 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
Meanwhile, in large bowl, beat butter, melted chocolate and 1/4 cup coffee-flavored liqueur with electric mixer on medium speed until blended. Gradually add 4 cups powdered sugar, 1 cup at a time, beating on low speed until frosting is smooth and creamy. Spoon frosting into decorating bag; refrigerate until ready to use.
In medium bowl, beat whipping cream, 1 cup powdered sugar and the Irish cream liqueur with electric mixer on high speed until stiff peaks form. Spoon whipped cream into second decorating bag; refrigerate until ready to use.
Cut tips off decorating bags; place both bags in a larger decorating bag fitted with star tip. Squeeze bag to pipe frosting and whipped cream together on cupcakes. Sprinkle with chocolate shavings. Store in refrigerator.
These cupcakes are made entirely from scratch. No box cake mix here! Just follow the ingredients and directions below and you’ll end up with a delicious cupcake loaded with whiskey flavor!
**Note: this recipe should make about 25 cupcakes, depending on the cupcake tins/liners you decide to use
2 Cups (10 ounces) all purpose flour
3/4 cup (3.75 ounces) coco powder
2 cups (14.5 ounces) granulated sugar
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
1/2 cup super strong coffee
1/2 cup Jack Daniels Whiskey
1 cup buttermilk
1/2 cup vegetable oil
Preheat oven t 350 degrees.
In a large bowl, stir the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
In separate bowl (I use a 4 or 8 cup measuring vessel) combine the eggs, coffee, whiskey, buttermilk and oil.
Pour the egg mixture into the flour mixture and whisk until smooth.
Spoon the mixture into prepared cupcake cups.Fill half full and they should rise to the top.
Bake in preheated oven about 18-20 minutes until the tops spring back when lightly pressed.
16 ounces good quality dark chocolate 65-72 %, chopped into small pieces 1/4 inch or less.
3/4 cup heavy cream
2 Tbsp. unsalted butter, softened
1/4 cup Jack Daniels Whiskey
Place the chocolate in a heat proof bowland set aside.
Heat heavy cream until just boiling. Pour over chocolate.
Cover chocolate and cream for 2 minutes to allow chocolate to soften. Uncover and stir with whisk until smooth and silky.
Stir in butter until fully incorporated.
Stir in whiskey until fully incorporated, cool completely.
1 lb. unsalted butter, softened
1- 3 ounce package white chocolate, vanilla or cheesecake instant pudding mix
2 cups Dark Chocolate Whiskey ganache
1/2 cup sifted dark cocoa powder
1/2 cup heavy cream
1/2 cup powdered sugar
More whiskey to taste
In stand mixer, beat the butter and pudding mix together on medium high speed for 5 minutes or so.
Turn off the mixer, add the ganache, cocoa powder and heavy cream. Beat for another 5 minutes.
Add powdered sugar a little bit at a time, tasting as you go until it is sweet enough for you then beat on medium high for at least 5 more minutes.
If it isn’t a strong enough whiskey taste for you add Tablespoon by Tablespoon of whiskey until it is to your liking.
These cupcakes are a bit lighter than the previous two. The splash of alcohol is not required, but definitely adds an extra flavor boost!
2 1/4 c. sifted cake flour
2 1/4 tsp baking powder
1/2 tsp salt
1 2/3 c. sugar
1/3 c. oil
2 large eggs
1/2 c. canned pineapple, diced and patted dry
1 (13.5-ounce) can coconut milk
Splash of dark rum (optional)
2 tsp vanilla extract
Whipped vanilla frosting
1/2 bag of shredded coconut
Maraschino cherries, drained and dried
Preheat oven to 350 degrees and line cupcake pan with baking cups.
Combine flour, baking powder, and salt in a medium bowl and set aside.
Combine rum and coconut milk in small bowl, mix to combine and set aside.
Place sugar and oil in mixer and mix until well blended.
Add eggs, 1 at a time, beating well after each addition.
Add flour mixture and coconut milk mixture alternately to sugar mixture, beginning and ending with flour mixture.
Stir in vanilla and fold in pineapple.
Spoon batter into prepared pans.
Sharply tap the pans once on counter top to remove air bubbles.
Bake for 18-20 minutes or until a wooden pick inserted in the center comes out clean.
Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.
When cupcakes are completely cool, frost with whipped vanilla frosting and roll tops in shredded coconut. Top each with a cherry and a straw for presentation.
If you’re not a huge fan of pineapple or coconut, but are still searching for a lighter alcoholic cupcake, check out this wonderful recipe for champagne cupcakes – they’ll definitely hit the spot!
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup plain nonfat Greek yogurt
1/2 cup champagne/sparkling wine
1 cup, plus 1 tablespoon champagne/sparkling wine
1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cups powdered sugar
To make the cupcakes, begin by preheating the oven to 350 degrees F, and line 16 cupcake wells with paper liners. Cream together the unsalted butter and granulated sugar together in the bowl of a standard electric mixer, beating together until light and fluffy. Add the eggs, one at a time, making sure to beat well after each addition, and scrape down the sides of the bowl occasionally. Add the vanilla extract and beat in well.
In a bowl, whisk together the flour, baking soda, baking powder, and salt. In another bowl, combine together the Greek yogurt and champagne, and whisk well (the mixture may fizz initially). Alternately add the flour mixture and champagne mixture to the butter mixture, beginning and ending with the flour mixture (I did 3 and 2 additions). Mix only until just incorporated, taking care not to over-mix.
Divide the cupcake batter evenly among the prepared cupcake tins (the batter will be thick!) using a 1/4 cup measuring cup. Tap the cupcake tins against your counter or other hard surface to get rid of air bubbles. Bake the cupcakes until a toothpick inserted into the center comes out clean, about 18-20 minutes. Remove from the oven, allow to cool slightly in the tins, and then remove to cool completely on a wire rack before frosting.
While the cupcakes are baking, begin to prepare the frosting. In a small saucepan, bring to a simmer 1 cup of champagne over medium-high heat. Simmer the champagne until it has reduced to 2 tablespoons (this took me between 20-25 minutes). Allow this to cool completely. In the bowl of a standard electric mixer, combine the butter and powdered sugar, and beat together until completely light and fluffy. Add in the cooled 2 tablespoons of the reduced champagne, and the remaining 1 tablespoon champagne (straight from the bottle), and mix in completely.
Similar to champagne cupcakes, these amaretto cupcakes only have a teensy bit of amaretto flavoring inside. You can always increase the amount if you want a stronger liquor taste!
110g unsalted butter, at room temperature
300g caster sugar
2 large eggs, free-range or organic
125g self-raising flour, sifted
120g plain flour, sifted
125ml semi-skimmed milk, at room temperature
1 tsp amaretto liqueur or almond extract
1 good handful toasted slivered almonds or other decorations or flowers, to decorate
Preheat the oven to 160°C (fan) / 180°C / 350°F / gas mark 4 and line a 12-hole muffin tray with the appropriate size cupcake cases.
In a large mixing bowl cream the butter and 180g sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. Add the eggs, one at a time, mixing for a few minutes after each addition.
Combine the two flours in a separate bowl. Put the milk in a jug and add ½ tsp amaretto or almond extract. Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the milk and beat again. Repeat these steps until all the flour and the milk have been added.
Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake in the oven for about 25 minutes until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of the one of the cakes - it should come out clean.
Meanwhile, combine the remaining caster sugar, 125ml water and the remaining amaretto liqueur or almond extract in a microwave-safe bowl and heat until the sugar melts completely (about 1 ½ minutes); stir to combine. Alternatively heat over a low heat in a saucepan.
Remove the cupcakes from the oven and leave in their tins for about 10 minutes before carefully placing on a wire rack. While they are still warm, dip the tops of the cupcakes into the syrup for a couple of seconds. Return to the wire rack to cool completely.
I love Kahlua in general. It’s a wonderful addition to tiramisu or a mudslide, but it’s also tasty inside a cupcake too!
**Note: this recipe makes approximately thirty-forty cupcakes! Wow!
¾ cup unsweetened cocoa powder
1 tbsp. instant espresso powder
1½ cups all-purpose flour
1½ cups sugar
1½ tsp. baking soda
¾ tsp. baking powder
¾ tsp. salt
2 large eggs
¾ cup warm water
¾ cup buttermilk
3 tbsp. vegetable oil
1 tsp. vanilla extract
12 tbsp. unsalted butter, at room temperature
4 cups confectioners’ sugar, sifted
7-8 tbsp. Kahlua liqueur
2 tbsp. heavy cream
To make the cupcakes, preheat the oven to 350˚ F. Line standard cupcake pans with paper liners. In a large mixing bowl combine the cocoa powder, espresso powder, flour, sugar, baking soda, baking powder and salt; whisk well to blend. Add the eggs, warm water, buttermilk, vegetable oil and vanilla extract to the bowl with the dry ingredients and mix on medium-high speed until smooth, 2-3 minutes, scraping down the sides of the bowl as needed.
Divide the batter evenly between the prepared cupcake liners, filling about 2/3 full. Bake until the tops spring back when pressed lightly, about 18-20 minutes, rotating the pans halfway through baking. Let cool in the pan 5-10 minutes, then transfer to a wire rack. Poke a few holes in the top of each cupcake with the tines of a fork and brush with Kahlua while still warm. Allow to cool completely.
To make the frosting, beat the butter in the bowl of an electric mixer until smooth and fluffy, about 2 minutes. Mix in the confectioners’ sugar until incorporated. Add in the Kahlua and beat on medium speed until well blended. Add in the heavy cream and beat on medium-high speed for about 4 minutes, until light and fluffy. Frost cooled cupcakes as desired.
Last but not least, these cupcakes are similar to #6, but include vodka as well. How can you go wrong with two liquors infused into one cupcake?
**Note: this recipe makes twelve cupcakes
1 1/4 cups all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
6 tablespoons butter, softened
1 large egg and 1 egg white
1 teaspoon vanilla extract
1/2 cup milk
1/8 cup Vodka
1/4 cup Kahlua, divided
Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with paper liners.
In a large bowl, mix together the flour, baking powder, and salt. Set aside. In a seperate bowl or in a stand mixer, beat together the sugar and butter until combined. Add egg and egg white, one at a time. Then add the vanilla, Vodka, and 1/8 cup of Kahlua. Gradually add the flour mixture in three additions, alternating with the milk in two additions, ending with the flour mixture.
Bake 17 -20 minutes, or until a toothpick inserted in the middle of a cupcakes comes out clean. While the cupcakes are still warm, brush the tops with the remaining 1/8 cup Kahlua. Remove from pan and cool completely on a wire rack before frosting.
1 stick of butter, softened
3 cups powdered sugar
pinch of salt
3 - 4 tablespoons Kahlua
Beat butter until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add Kahlua 1 tablespoon at a time until you reach desired consistency.
So, there ya have it, girls! Have you tried any of these booze-inspired cupcake recipes? If not, do you have any of your own recipes to share?
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