Jan 202017

This adults-only treat gets its kick from Fireball whisky and is topped with a decadent, spiked brown sugar buttercream frosting.


These cupcakes sure pack a wallop.

There are a LOT of booze-filled cupcake recipes on the internet. The majority that I’ve seen have the libation of choice added directly into their batter, which adds a unique flavor but eventually cooks off in the oven. My goal was to devise a cupcake recipe that would retain the alcohol-content of the liquor addition, resulting in a grown-up treat that actually tasted like the booze in question.

Fireball was my liquor of choice, and since it burst onto the bar scene in 2006 after being renamed and rebranded, it’s been one of the most popular shot and mixer options around. Its cinnamon flavor is perfect for baking, and if you’re having a winter like we’re having here in New York (it’s -4 degrees right now – no joke), Fireball is the perfect spirit to keep you warm and toasty.

These cupcakes have some Fireball in the batter, but the key to turning them from plain-old cinnamon-flavored cupcakes whose booze has cooked off in the oven to over-21, adults-only, NSFW, blows-your-mind Fireball cupcakes is one important step. After the cupcakes have cooled, take a toothpick and poke 10-12 holes in the top of each cupcake. Then, slowly drizzle more Fireball over the top so that the liquor soaks into it. This step retains the alcohol content and really sets these cupcakes apart from any similar recipes out there. The frosting also has more Fireball, which adds even more warmth and whisky-flavor.

And if, like me, you’re a lover of licking the beaters, use this as my disclaimer: you WILL get a little tipsy from the batter and the frosting.

With that being said, these cupcakes are STRONG. They really capture the flavor of the whisky itself, instead of just adding a cinnamon taste to the batter that cooks off in the oven. Each bite gives the back of your throat a little burn, and a few of these bad boys will really warm you up on a cold day.


2.3 from 3 reviews
Fireball Cupcakes
Prep time
Cook time
Total time
This adults-only treat gets its kick from Fireball whisky and is topped with a decadent, spiked brown sugar buttercream frosting.
Recipe type: Dessert
Serves: 24
  • 2 c. flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • ½ c. butter, softened
  • ½ c. sugar
  • ½ c. brown sugar
  • 2 tsp. vanilla extract
  • 2 eggs
  • 1 c. Fireball Cinnamon Whisky, divided
  • ¼ c. water

  • 2 c. (4 sticks) butter, softened
  • 1 c. brown sugar
  • ½ c. Fireball Cinnamon Whisky
  • ½ tsp. cinnamon
  • 8 c. powdered sugar
  • Hot Tamales or Red Hots for garnish, if desired

*This frosting recipe will make enough to pipe a generous amount on each cupcake. Feel free to cut the frosting recipe in half if you're frosting with a knife.
  1. Preheat oven to 325 degrees.
  2. Line 2 cupcake pans with liners.
  3. Prepare the cupcakes by combining the flour, baking powder, salt, and cinnamon in a small bowl. Set aside.
  4. Cream butter, sugar, brown sugar, and vanilla extract in a large bowl with an electric mixer.
  5. Add eggs and continue beating until smooth.
  6. Slowly add the dry ingredients, ½ c. Fireball, and water, alternating with each addition and continuing to beat until fully incorporated.
  7. Spoon approximately ¼ c. of batter into each cupcake liner until you've filled all 24 spots.
  8. Bake cupcakes at 325 degrees for approximately 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  9. Cool cupcakes for 10 minutes in their pan, then transfer to a wire rack. Cool completely.
  10. Once cupcakes have cooled, use a toothpick to poke 10-12 small, deep holes in the top of each cupcake.
  11. Slowly pour the remaining ½ c. Fireball evenly over the tops of the cupcakes so that the liquor soaks in.
  12. Prepare the frosting by creaming the butter and brown sugar in a large bowl for 2-3 minutes.
  13. Add the Fireball and cinnamon and beat well.
  14. Continue beating and slowly add the powdered sugar. Beat until fully combined and smooth.
  15. Frost and garnish cupcakes as desired.
  16. Store in an airtight container for up to 3 days.


  9 Responses to “Fireball Cupcakes”

  1. So I made these for my brother’s birthday and when I made the icing, it didn’t turn out right. I followed your directions and measurements. I ended up having to add another 3 cups of powdered sugar and fireball to balance it out, which made me unable to frost it properly to hold a shape. But otherwise, it’s an okay recipe.

  2. Hi! I haven’t tasted these yet (I am making them for a friend’s birthday). Anyhoo, your recipe says it makes 24 cupcakes but I was only able to get 18 small cupcakes out of the batter. Also, I have to agree with the previous poster; the frosting is too thin and it won’t hold its shape. I did taste the frosting and it is delicious.

  3. Was so excited about these. But if you follow the recipe exact, the cupcakes come out too dry. The frosting was perfect though.

  4. Cupcakes are ok the frosting was horrible

  5. Thank you all for the feedback, especially with the frosting. I realized I typo’d the amount of powdered sugar. It has been updated! 😀

    Thanks, Cara

  6. Just made these and they are delicious. Definitely should have cut the frosting in half, but hope to use it for another batch soon!

  7. When I made the frosting it was kind of gritty because of the brown sugar. Is the icing suppose to be that way? I was thinking the icing should have come out smooth not gritty.

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