Fireball Cupcakes are one adult only treat that are sure to make any day red hot!
Valentine’s Day is nearly here and I have one more treat for you before it arrives. And this one has a bit of a KICK! Made with Fireball Cinnamon Whisky, these Fireball Cupcakes will definitely get you warmed up! (Did anyone else’s mind go to a dirty place there? Haha, definitely not intentional.)
I’ve had the idea to make these cupcakes since before I started the blog, I was just waiting for the perfect time to unveil them. And what better time than Valentine’s Day when most people are looking for a little more heat. (Wow, I am full of them today!)
The base of the cupcake is a pretty standard butter cake. I opted to go half and half on the sugars – half brown sugar and half white sugar. The addition of the brown sugar helps to keep these Fireball Cupcakes extra tender and very chewy. Yum!
I also added an extra egg yolk to help hold up the structure of the cupcake. Baking with alcohol can slightly destabilize the structure of the cupcake, but an extra yolk fixes that, no problem.
I added one tablespoon of Fireball to the Cream Cheese Frosting, but if you want more of a kick, feel free to add up to two tablespoons. Just keep in mind that you may need to add another 1/2 – 1 cup powdered sugar to keep the frosting “pipeable”.
Who’s ready to turn up the heat with some Fireball Cupcakes?
- 1/2 Cup Butter softened
- 1/2 Cup Granulated Sugar
- 1/2 Cup Light Brown Sugar
- 1/2 tsp Vanilla Extract
- 1 Large Egg
- 1 Large Egg Yolk
- 1 3/4 Cup All Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 3/8 Cup Fireball Whisky
- 3/8 Cup Milk
Fireball Cream Cheese Frosting
- 1/4 Cup Butter softened
- 4 oz Cream Cheese softened
- 1 tsp Vanilla Extract
- 1-2 Tbs Fireball Whisky
- 3 Cups Powdered Sugar
Make The Cupcakes
Preheat the oven to 350° and line a muffin pan with cupcake liners.
In a medium sized bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
In your stand mixer fitted with the paddle attachment cream together the butter and sugars. Add in the vanilla followed by the egg and yolk.
Add 1/3 of the flour mixture, the Fireball Whisky, another 1/3 of the flour mix, the milk, and end with the rest of the flour mixture. Divide batter between 12 muffin cups and bake for 20 minutes.
Make the Frosting
In your stand mixer, beat together the butter and cream cheese. Add the vanilla and whisky until well blended. Slowly add in the powdered sugar and beat for 4-6 until light and fluffy.
Spoon frosting into a piping bag with a 1A tip. Pipe a generous amount of frosting on each cupcake.