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salted caramel whiskey cupcakes from above on wire rack
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5 from 1 vote

Salted Caramel Whiskey Cupcakes

The best boozy salted caramel whiskey cupcakes! Soft whiskey sponge, salted caramel buttercream frosting and a whiskey caramel sauce topping.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dessert, Snack
Cuisine: Fusion
Diet: Vegetarian
Servings: 10 cupcakes
Calories: 385kcal
Author: Kachina

Ingredients

Whiskey cupcakes:

  • 115 g unsalted butter room temp.
  • 115 g light brown soft sugar
  • 2 eggs
  • 115 g plain flour** all-purpose
  • 1 ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk whole or semi-skimmed
  • 1 ½ tablespoon whiskey (e.g. bourbon)

Salted caramel buttercream:

Whiskey caramel sauce:

  • 75 g caramel
  • ½ tablespoon whiskey (e.g. bourbon)

Instructions

Whiskey cupcakes:

  • Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
  • Cream together the butter and sugar, either using a spatula, electric hand mixer or stand mixer, until light and pale.
  • Beat in the eggs one at a time until fully combined.
  • Sieve the flour and baking powder into the mixture, gently folding in until just combined.
  • Stir in the milk, vanilla and whiskey until only just spread throughout the mixture.
  • Line your cupcake pan with 10 cupcake cases and divide the batter evenly between them (each case should be no more than ⅔ full).
  • Bake in the oven for 15-20mins or until the cupcakes are golden and an inserted skewer comes out clean from the middle. Transfer the cupcakes to cool on a wire rack while you make the frosting.

Salted caramel buttercream:

  • Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy. This could take several minutes.
  • Sieve half of the icing sugar into the butter and beat until combined, then repeat this with the remaining half of icing sugar.
  • Add in the caramel and salt, mixing until only just smooth.

Assembly and decoration:

  • Once your cupcakes have fully cooled, add your buttercream to a piping bag fitted with a nozzle of your choice (e.g. large open star) and pipe a large ring onto each cupcake.
  • For the sauce, stir together the caramel and whiskey until smooth. Dollop a teaspoon of the whiskey caramel sauce inside the piped ring of frosting on each of your cupcakes, then enjoy!

Notes

* If you don't have a piping bag and tips, you can instead use a plastic freezer bag with the corner cut off to pipe a ring of frosting onto your cupcakes.
** You can swap the plain flour for self-raising flour of the same amount and reduce the baking powder by 1 tsp.
 

Nutrition

Calories: 385kcal | Carbohydrates: 46g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 175mg | Potassium: 78mg | Fiber: 1g | Sugar: 35g | Vitamin A: 631IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg