Say what you will, the dessert table is always the most fun part of a party. Whether a beautiful spread of delicate pastries, a table full of cookies, or an expansive DIY ice cream bar, there is no limit to how sweet the meals’ end can be.
But, if you’re looking to add something both delicious and different to the spread, look no further than boozy cupcakes because grown-ups love dessert too! Pick your favorite spirit and then some complementary flavors, like tequila and citrus; whiskey and butter pecan; or Kahlua and chocolate.
Unsure how to get started? Here are a few recipes to try for yourself, or to serve as inspiration to create your own favorite version of these booze-filled cake!
Strawberry Chardonnay Cupcakes
Recipe courtesy of Wilton
Makes two dozen cupcakes
1.2 ounce package freeze-dried strawberries
3 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1-1/2 sticks) butter, softened
1-2/3 cups granulated sugar
1 egg yolk
1/2 teaspoon Pure Vanilla Extract, 4 Oz.
3/4 cup & 2 tablespoons, divided, Chardonnay
1 package (10 ounces) Whipped Icing Mix, Vanilla, 10 oz.
- Preheat oven to 350°F. Prepare muffin pans with baking cups.
- In food processor bowl, grind strawberries into a fine powder. Remove 2 tablespoons; set aside.
- In large bowl, stir together remaining ground strawberries, flour, baking powder, baking soda and salt.
- In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and egg yolk one at a time, beating well after each. Add vanilla and beat until well combined. Alternately add flour mixture and chardonnay in 3 additions, beating until just combined. Divide batter evenly into baking cups.
- Bake 20-22 minutes or until tops of cupcakes are firm. Brush tops of hot cupcakes with 2 tablespoons of chardonnay. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.
- For icing, combine Whipped Icing Mix, and remaining 2 tablespoons ground strawberries. Add water and whip according to package directions. Pipe or spread icing onto cupcakes.
French 75 Champagne Cupcakes
Recipe courtesy of Wilton
Makes about two dozen cupcakes
Silver pearlized sugar, 5.25 oz.
1 3/4 Champagne
1 package white cake mix
4 egg whites
1/3 cup vegetable oil
5 - 6 tablespoons gin
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter, softened
4 cups sifted confectioners' Sugar
1 1/2 teaspoons finely grated lemon zest
Cupcake pipettes for Champagne
- Preheat oven to 350ºF. Prepare muffin pans with baking cups.
- In large bowl, beat cake mix, 1 1/4 cups champagne, egg whites and oil with electric mixer on low speed 30 seconds. Scrape bowl. Increase speed to medium and beat 2 minutes. Divide batter evenly between baking cups, filling about 2/3 full.
- Bake 18-20 minutes or until toothpick inserted in center of cupcakes comes out clean. Remove from the oven and brush tops of hot cupcakes with 2 tablespoons of gin. Cool cupcakes in a pan on a cooling grid for 5 minutes. Remove from pan; cool completely on grid.
- For icing, beat shortening and butter in large bowl with electric mixer until smooth. Gradually add sugar, 1 cup at a time, beating well on medium speed. Add 3-4 tablespoons of gin and lemon zest. Beat until light and fluffy. Pipe or spread icing onto cupcakes. Garnish with lemon twist.
- For infused cupcakes, cut a small opening in the tip of the pipette. Place cut opening in 1/2 cup of Champagne and squeeze to fill. Insert into iced cupcake. When ready to eat, squeeze pipette again to infuse cake with champagne.
Chocolate Red Wine Cupcakes
Recipe courtesy of Tide + Thyme
Makes 12 cupcakes
8 Tbsp butter, room temperature
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
1 large egg + 1 large egg yolk, room temperature
3/4 cup Cabernet Sauvignon
1 tsp. vanilla extract
1 cup all-purpose flour
1/2 cup cocoa powder
1/8 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon
For the frosting:
1/2 cup butter, room temperature
3 cups confectioner’s sugar
1/4 cup Cabernet Sauvignon
1 tsp vanilla extract
- Preheat oven to 350 degrees. Line muffin pan with cupcake liners and set aside.
- In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the egg and egg yolk, as well as the vanilla, beat well until combined.
- Add in 1/2 of the dry ingredients, followed by the wine, then the remainder of the dry ingredients. Mix until well combined, scraping the bottom of the bowl if necessary.
- Divide batter evenly into lined muffin pan. Bake for 18 minutes then remove from oven and let cool for 5 minutes before transferring cupcakes to a wire rack to cool completely.
- In the meantime, to make the frosting, whip the butter until light and fluffy. Slowly incorporate the powdered sugar, as well as the wine and vanilla. Beat until no lumps remain. Frost cupcakes as desired.
Simply share this product on one of the following social networks.