Get ready to elevate your dessert game with this incredible Maple Bourbon Cupcake recipe. This guide will walk you through creating moist, flavorful cupcakes infused with the warm, comforting notes of maple and a subtle kick of bourbon, perfect for any occasion.
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Key Ingredients for Maple Bourbon Cupcake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ¼ cup pure maple syrup (Grade A Dark or Very Dark for best flavor)
- 2 tablespoons bourbon (use a good quality one for best results)
- For the Maple Bourbon Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- ¼ cup pure maple syrup
- 2 tablespoons bourbon
- 2 tablespoons heavy cream (optional, for smoother consistency)
- Pinch of salt
How to Make Maple Bourbon Cupcake
These Maple Bourbon Cupcakes are surprisingly simple to whip up, yet deliver an explosion of comforting, sophisticated flavors. The moist crumb, enhanced by the rich combination of maple and bourbon, creates a truly satisfying treat. With a preparation time of about 20 minutes for the batter and 30 minutes for baking, you’ll be enjoying these delightful cupcakes in no time.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, or grease and flour the cups if you don’t have liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Incorporate Wet Ingredients: In a small bowl or liquid measuring cup, whisk together the buttermilk, pure maple syrup, and bourbon.
- Alternate Dry and Wet: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix; a few small lumps are okay.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely. This is crucial before frosting.
- Make the Maple Bourbon Frosting: In a large bowl, beat the softened unsalted butter until creamy.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until fully incorporated. Scrape down the sides of the bowl as needed.
- Flavor the Frosting: Add the maple syrup, bourbon, and a pinch of salt to the frosting. Beat on medium-high speed until light and fluffy, about 2-3 minutes. If the frosting is too thick, add the heavy cream, a tablespoon at a time, until you reach your desired consistency.
- Frost the Cupcakes: Once the cupcakes are completely cooled, frost them generously with the Maple Bourbon Frosting using a spatula or piping bag.
Why You’ll Love This Maple Bourbon Cupcake
These Maple Bourbon Cupcakes are an absolute dream for anyone who adores warm, comforting flavors with a sophisticated twist. The star of the show is undeniably the harmonious blend of rich, sweet maple syrup dancing with the subtle, warm notes of bourbon, all captured within a perfectly moist and tender cupcake. Imagine the delightful aroma filling your kitchen as they bake – it’s pure autumnal bliss!
Beyond their incredible taste, making these Maple Bourbon Cupcakes at home is a fantastic cost-saver compared to purchasing artisanal baked goods. You control the quality of ingredients, ensuring a superior flavor profile that rivals any bakery. Plus, the velvety maple bourbon frosting is the perfect finishing touch, making these cupcakes an irresistible treat that’s perfect for cozy nights in, holidays, or anytime you need a little indulgence. Don’t wait; whip up a batch of these delightful Maple Bourbon Cupcakes this week!
Storing and Reheating Tips
To keep your delicious Maple Bourbon Cupcakes fresh and delightful, proper storage is key.
- Room Temperature Storage: Unfrosted or frosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. Ensure they are completely cooled before storing. If you live in a warm climate or the frosting is very delicate, it’s best to refrigerate them.
- Refrigeration: Frosted cupcakes can be stored in an airtight container in the refrigerator for up to 4-5 days. For the best flavor and texture, allow them to come to room temperature for about 20-30 minutes before serving.
- Freezing: For longer storage, you can freeze unfrosted cupcakes. Wrap them tightly in plastic wrap, then in a layer of aluminum foil, or place them in a freezer-safe airtight container. They will keep well for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting. Frosted cupcakes are not ideal for freezing as the frosting can become greasy or watery upon thawing.
Final Thoughts
These Maple Bourbon Cupcakes are a delightful fusion of comforting flavors that are sure to impress. They offer a wonderful balance of sweetness and subtle warmth, making them perfect for any occasion. Give them a try – you won’t be disappointed with this incredibly satisfying dessert!
Maple Bourbon Cupcake
Get ready to elevate your dessert game with this incredible Maple Bourbon Cupcake recipe. This guide will walk you through creating moist, flavorful cupcakes infused with the warm, comforting notes of maple and a subtle kick of bourbon, perfect for any occasion.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, or grease and flour the cups if you don’t have liners.
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.½ cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a small bowl or liquid measuring cup, whisk together the buttermilk, pure maple syrup, and bourbon.½ cup buttermilk, ¼ cup pure maple syrup (Grade A Dark or Very Dark for best flavor), 2 tablespoons bourbon (use a good quality one for best results)
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix; a few small lumps are okay.1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ cup buttermilk, ¼ cup pure maple syrup (Grade A Dark or Very Dark for best flavor), 2 tablespoons bourbon (use a good quality one for best results)
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely. This is crucial before frosting.
- In a large bowl, beat the softened unsalted butter until creamy.1 cup unsalted butter, softened
- Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until fully incorporated. Scrape down the sides of the bowl as needed.3 cups powdered sugar, sifted
- Add the maple syrup, bourbon, and a pinch of salt to the frosting. Beat on medium-high speed until light and fluffy, about 2-3 minutes. If the frosting is too thick, add the heavy cream, a tablespoon at a time, until you reach your desired consistency.¼ cup pure maple syrup, 2 tablespoons bourbon, Pinch salt, 2 tablespoons heavy cream (optional, for smoother consistency)
- Once the cupcakes are completely cooled, frost them generously with the Maple Bourbon Frosting using a spatula or piping bag.1 cup unsalted butter, softened, 3 cups powdered sugar, sifted, ¼ cup pure maple syrup, 2 tablespoons bourbon, 2 tablespoons heavy cream (optional, for smoother consistency), Pinch salt
Notes
To keep your delicious Maple Bourbon Cupcakes fresh and delightful, proper storage is key. Unfrosted or frosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. Ensure they are completely cooled before storing. If you live in a warm climate or the frosting is very delicate, it’s best to refrigerate them. Frosted cupcakes can be stored in an airtight container in the refrigerator for up to 4-5 days. For the best flavor and texture, allow them to come to room temperature for about 20-30 minutes before serving. For longer storage, you can freeze unfrosted cupcakes. Wrap them tightly in plastic wrap, then in a layer of aluminum foil, or place them in a freezer-safe airtight container. They will keep well for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting. Frosted cupcakes are not ideal for freezing as the frosting can become greasy or watery upon thawing.