SALTED CARAMEL BOURBON CUPCAKES
These Caramel Bourbon Cupcakes are full of flavor! The bourbon brings out the flavor of the brown sugar and notes of cinnamon without being overwhelming.
Yield: 12 cupcakes
Time: 20-30 minutes
INGREDIENTS
Cupcakes:
6 tablespoons unsalted butter, room temperature
¼ cup sugar
½ cup brown sugar, unpacked
6 tablespoons sour cream, room temperature
2 teaspoons vanilla extract
3 large egg whites, room temperature
1 ¼ cups all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon cinnamon, optional
4 tablespoons milk, room temperature
4 tablespoons bourbon whiskey
Frosting:
1 cup unsalted butter
4 cups confectioners’ sugar
3-4 tablespoons caramel sauce
3 tablespoons bourbon whiskey
½ teaspoon vanilla
INSTRUCTIONS
Cupcakes:
Preheat the oven to 350°F and prepare a cupcake pan with cupcake liners.
In a small bowl, mix together flour, baking powder, salt and cinnamon. Set aside.
In a large mixing bowl, whip together the butter and sugars together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of mixing time.
Add sour cream and vanilla extract and mix until well combined.
Add egg whites one at a time, mixing until well combined after each. Scrape down sides of bowl as needed to be sure all ingredients are well incorporated.
In a small measuring cup, combine milk and bourbon. Set aside.
Add half of the dry ingredients to the batter and mix until well combined. Add the bourbon mixture and mix until well combined. Add remaining dry ingredients and mix until well combined.
Fill the cupcake liners about halfway. Bake for 14-16 minutes, or until a toothpick inserted comes out clean.
Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
Frosting:
Add the butter to a large mixer bowl and mix until smooth.
Add about half of the powdered sugar and mix until smooth and well combined.
Add 3-4 tablespoons of caramel sauce, vanilla, and bourbon to the frosting and mix until well combined.
Add remaining powdered sugar and mix until smooth.
Add additional caramel sauce as needed to get desired consistency.
Frost cooled cupcakes and drizzle with warmed caramel if you choose…
Enjoy!