Easy Mint Julep Cupcakes

Today I have the perfect boozy cupcake recipe for you! Easy, Mint Julep Cupcakes. Full of delicious bourbon and bright, fresh mint, these are the best cupcakes for a party. And even though the Kentucky Derby is months away, you'd better believe I'll be serving these!

Mint juleps are one of my very favorite cocktails. They're so refreshing, and these cupcakes taste just like the cocktail! With Brown Sugar Bourbon 103 in the cupcakes, brushed on top AND in the frosting, you'd better believe that this is a boozy dessert that you can bet on!

For these deliciously boozy cupcakes, I used Brown Sugar Bourbon 103. This bourbon is the bolder, stronger version of Heritage Distilling Company's Brown Sugar Bourbon, and it was perfect for a dessert where I wanted the bourbon to be a big, prominent flavor. These cupcakes are based off of a mixed drink, after all!

Makes 12 cupcakes

Vanilla Bourbon Cupcake Ingredients: 

1 cup all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup (1 stick) butter
3/4 cups granulated sugar
1 egg
2 tablespoons Brown Sugar Bourbon 103
1/4 cup buttermilk
1/4 cup yogurt

Cupcake Directions: 

Preheat the oven to 350, and line a cupcake tin with liners.

In a small bowl, whisk together the flour, baking powder and salt. Set aside.

In a stand mixer fitted with the paddle attachment, whip the butter until light and fluffy. Add the sugar, and mix on high speed until the mixture is pale yellow and fluffy, 2-3 minutes. Add the egg, Brown Sugar Bourbon 103, buttermilk and yogurt. Mix until combined.

Add the dry ingredients in two batches to the wet ingredients, mixing until just combined. Scrape down the sides and bottom of the bowl with a spatula, and do any final mixing by hand.

Distribute the batter between the lined cupcake tin. Bake for 14-17 minutes, or until a toothpick comes out with moist crumbs. Allow the cupcakes to come to room temperature before frosting.

Bourbon Mint Frosting Ingredients:

1/2 cup butter, softened
2 1/2 cups powdered sugar
2 teaspoons mint extract
2 teaspoons Brown Sugar Bourbon 103
Fresh mint leaves (optional for garnish)

Bourbon Mint Frosting Directions: 

When the cupcakes have cooled to room temperature, use a pastry brush and brush Brown Sugar Bourbon 103 onto the top of each cupcake for an extra boozy treat! Then top with the Bourbon Mint Frosting. These are boozy cupcakes, after all!

In a stand mixer fitted with the paddle attachment, whip the butter on high speed until light and fluffy. Add the powdered sugar 1/2 cup at a time, beginning on low speed and increasing to high as it's incorporated. Add the mint extract and BSB 103, and mix on high speed for 3-5 minutes. If the frosting is too thin, add some more powdered sugar. If it's too thick, you can add some heavy cream (or some extra bourbon, if you're like me!).

Frost the cupcakes, and garnish with fresh mint leaves.

Some More Boozy Recipes You May Like: 

Thank you to Heritage Distilling Co. for sponsoring this post. As always, all opinions are my own.
Kirsten Bell

1 comment:

  1. The cupcakes sound incredible Kirsten! And bourbon mint frosting?? I think I'm in love!