Go Back
+ servings
Group of vanilla cupcakes with rose gold sprinkles
Print Recipe
5 from 7 votes

Bourbon Vanilla Cupcakes

These Bourbon Vanilla Cupcakes are perfectly moist, and completely irresistible!
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: bourbon cupcakes, cupcake recipe, vanilla cupcakes
Servings: 12 servings
Calories: 478kcal

Ingredients

BOURBON VANILLA CUPCAKES

  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/4 cup unsalted butter softened to room temperature
  • 1/4 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 2 tsp vanilla extract
  • 1/2 cup buttermilk at room temperature
  • 3 Tbsp bourbon

VANILLA BUTTERCREAM

  • 1 cup salted butter softened to room temperature
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1-2 Tbsp milk or heavy cream

Instructions

MAKE THE CUPCAKES

  • Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
  • In a medium mixing bowl, whisk the flour, baking powder and salt together. Set aside.
  • In a large mixing bowl (or bowl of a stand mixer), use either a handheld mixer or stand mixer fitted with a paddle attachment, and beat the butter, oil and sugar on high speed until smooth and creamy – about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula as needed. 
  • Add the eggs and vanilla. Beat on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed. 
  • With the mixer on low speed, add the dry ingredients until JUST incorporated and no flour streaks remain.
  • With the mixer still running on low, slowly pour in the whiskey and buttermilk until combined. Do not over-mix. Scrape down the sides and up the bottom of the bowl as needed. 
  • Divide the batter evenly among the 12 cupcake liners – filling the liners only 2/3 full. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Allow the cupcakes to cool completely on a wire rack.

MAKE THE FROSTING

  • In a large bowl, or bowl of a stand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.
  • Add vanilla and milk and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency.
  • Scoop into a piping bag and pipe decoratively onto cupcakes, or spread onto cupcakes. Decorate cupcakes with sprinkles as desired.

Notes

  1. You can use whole milk if you don’t have buttermilk.
  2. If you would like a stronger bourbon flavor, you can whisk in 1-2 tsp (or more, just add it slowly and taste as you go) of bourbon into the buttercream before piping.

Nutrition

Calories: 478kcal | Carbohydrates: 60g | Protein: 3g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 83mg | Sodium: 209mg | Potassium: 109mg | Fiber: 1g | Sugar: 47g | Vitamin A: 652IU | Calcium: 53mg | Iron: 1mg