Inspired by the bourbon-based cocktail popular in the South, these boozy and minty cupcakes are a perfect way to celebrate derby day. For an extra punch of bourbon, brush some on the tops of the freshly baked cupcakes.
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 35 min |
| Yield: | 12 cupcakes |
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1 vanilla bean
- 2/3 cup granulated sugar
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 1/4 cup bourbon; plus 2 tablespoons more for brushing, optional
- 1/2 cup milk
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 2 cups confectioners’ sugar
- Pinch fine salt
- 1 teaspoon mint-flavored liqueur, such as creme de menthe
- A few drops pure peppermint extract
- 1 1/2 tablespoons half-and-half
- Brown sanding sugar, for garnish
- Fresh mint leaves, for garnish
Instructions
- For the vanilla-bourbon cupcakes: Position a rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners.
- Whisk together the flour, baking powder and salt in a medium bowl. Split the vanilla bean lengthwise with a paring knife, and scrape down the length with the back of the knife to remove the seeds. Add the seeds and granulated sugar to the bowl of a stand mixer, and beat on medium-high speed for 1 minute. Slowly add the butter, and beat until pale and fluffy, about 5 minutes. While continuing to beat, add the eggs 1 at a time, scraping down the bowl with a spatula as needed. Add the bourbon, and reduce the mixer speed to medium-low (the mixture will look curdled, but that’s OK). Beating after each addition until just combined, add in 1/3 of the flour mixture, 1/2 the milk, 1/2 the remaining flour mixture, the remaining milk, then the remaining flour mixture. Divide the batter evenly among the liners in the prepared tin. Clean the mixer bowl and paddle attachment.
- Bake the cupcakes until a toothpick inserted in the center comes out clean, 18 to 20 minutes, rotating halfway through. Cool the cupcakes in the tin on a wire rack for 5 minutes. While they are still warm, brush the tops with the remaining 2 tablespoons bourbon if desired. Transfer them to the rack to cool completely.
- For the minty frosting: Mix the butter, sugar and salt in the bowl of the stand mixer fitted with the paddle attachment on low speed until the sugar has been incorporated, about 2 minutes. Add the liqueur and peppermint extract, and mix on medium-high until smooth. Add the half-and-half, and beat until incorporated. Refrigerate the frosting for about 15 minutes to firm up.
- Pipe the frosting onto the cupcakes with a pastry bag fitted with a 1/2-inch plain round tip or a plastic bag with a tip cut off, using all the frosting. Decorate with mint sprigs and sanding sugar.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 421 |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 0 g |
| Sugar | 33 g |
| Protein | 3 g |
| Cholesterol | 94 mg |
| Sodium | 127 mg |
Reviews
Super easy and amazing! I get requests even when it isn’t Derby time!
S o. So. Will not make again too soon
I made these last night and they are not very good. The cake tastes a bit like beer bread and the frosting is much too minty. They are very cute and festive, but I can’t say I recommend them…