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 mins
Cook Time15 minutes mins
Total Time45 minutes mins
Course: Dessert, Snack
Cuisine: Fusion
Diet: Vegetarian
Servings: 10 cupcakes
Calories: 385kcal
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)
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!
* 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.
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