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