Fireball Cupcakes are a delightful treat, combining the warmth of whiskey with a sweet twist. Perfect for parties or just a fun baking adventure, the cupcakes bring a unique flavor that’s sure to impress.
When making Fireball Cupcakes, consider using a high-quality whiskey for the best flavor. If you prefer a non-alcoholic option, you could substitute the whiskey with an equal amount of apple cider or a whiskey-flavored extract. For those with allergies, be mindful of the cake mix and frosting, as they contain gluten and dairy. Additionally, feel free to tweak the food coloring to achieve your desired intensity.
Muffins & Cupcakes
Fireball Cupcakes Recipe
Ingredients
- 1 (16 ounce) box yellow cake mix
- 1 teaspoon cinnamon
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/4 cups whiskey, divided
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, divided
- 1 teaspoon pure vanilla extract
- 1 pinch kosher salt
- red and yellow food coloring
- hot tamale, for decoration
Instructions
- Preheat the oven to 350° and line a muffin tin with cupcake liners.
- In a large bowl, mix together the yellow cake mix and cinnamon, then stir in 1/2 cup vegetable oil, 3 large eggs, and 1 cup of whiskey.
- Bake according to the package directions until a toothpick inserted into the center comes out clean, about 18-22 minutes. Let the cupcakes cool completely before frosting them.
- To make the Fireball frosting, in another large bowl, combine 1 cup softened unsalted butter, 2 cups of powdered sugar, 1 teaspoon pure vanilla extract, 1 pinch of kosher salt, and the remaining 1/4 cup whiskey.
- Using a hand mixer, beat the mixture until smooth. Gradually add the remaining 2 cups of powdered sugar and beat until the frosting is light and fluffy.
- Gently stir in yellow food coloring, then red, being careful not to overmix to keep a streaky appearance.
- Pipe the frosting onto the cooled cupcakes, and garnish each one with a Hot Tamale.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 2 of 4: