Whiskey Caramel Cupcakes Recipe


For the Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup whiskey (your choice, but something with a nice flavor works best)

For the Whiskey Caramel Sauce:

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons whiskey

For the Whiskey Caramel Buttercream:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup whiskey
  • 1/4 cup whiskey caramel sauce
  • 1 teaspoon pure vanilla extract


For the Cupcakes:

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In another bowl, using an electric mixer, beat the softened butter until creamy. Add the sugar and continue to beat until the mixture is light and fluffy.
  4. Beat in the eggs, one at a time, followed by the vanilla extract.
  5. Gradually add the dry ingredients, alternating with the milk and whiskey, starting and ending with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow them to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

For the Whiskey Caramel Sauce:

  1. In a heavy-bottomed saucepan, combine sugar and water over medium heat. Stir until sugar is dissolved, then allow it to boil without stirring. Cook until the mixture turns a deep amber color, swirling the pan occasionally.
  2. Remove the saucepan from the heat and carefully pour in the heavy cream while stirring continuously. Be cautious, as the mixture will bubble up.
  3. Stir in the butter and whiskey until the mixture is smooth.
  4. Allow the caramel sauce to cool to room temperature.

For the Whiskey Caramel Buttercream:

  1. In a large bowl, beat the softened butter until creamy.
  2. Gradually add the powdered sugar and continue to beat until well combined.
  3. Mix in the whiskey, whiskey caramel sauce, and vanilla extract until the frosting is smooth and fluffy.


  1. Once the cupcakes are completely cool, use a knife or cupcake corer to create a small well in the center of each cupcake.
  2. Fill the wells with a spoonful of the whiskey caramel sauce.
  3. Pipe the whiskey caramel buttercream on top of the cupcakes using your preferred decorating tip.
  4. Drizzle a little extra whiskey caramel sauce over the frosting for an added touch of deliciousness.
  5. Optionally, garnish with a small drizzle of whiskey (adults only) or a sprinkle of sea salt for a delightful contrast.

Enjoy your Whiskey Caramel Cupcakes! These treats are a perfect blend of sweetness with a hint of whiskey that will surely impress your friends and family.

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