whiskey mini cupcakes

with key lime and coconut buttercream frosting

and sprinkles!

Ingredients for Cupcakes

2 sticks (1 cup) unsalted Butter, room temperature  

2 c cane sugar  

3 c all-purpose flour  

1 teaspoon kosher salt  

1 teaspoon baking soda  

4 eggs, room temperature  

1-8oz sour cream, room temperature  

1 tsp vanilla extract  

2/3 cup jameson’s whiskey

Cream Cheese Frosting

2 sticks unsalted butter, room temperature  

2 c cream cheese, room temperature  

1 1/2 c powdered sugar  

1 teaspoon key lime juice

2 drops of green food coloring (optinal)

finely shredded cookout (optional topping)

green sugar sprinkles (optional topping) 

Directions

Preheat the oven to 350*

Line mini muffin pans with mini liners.

In a medium bowl, cream the butter and sugar with an electric mixer until light and fluffy. On medium speed, add the eggs 2 at a time, then add the sour cream and vanilla. Scrape down the sides then add the whiskey. Turn the speed to medium-low and beat for another minute. Stop the mixer.

Sift together the flour, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the 2/3 full with batter. Bake in the center of the oven for 15 minutes for mini (or 20-25 mins for full size). They’re done when a toothpick comes out clean. Cool to room temperature.

While the cakes cool, make the icing. Mix the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, on low speed until the sugar incorporates, then turn it up to high and whip for about 3 minutes. Spread the frosting generously on top of each cupcake.

For fancier frosting, put the icing in a gallon sized ziploc bag and refrigerate for 15 minutes. Cut the bottom corner of the bag and pipe a dot of frosting on, then pull up. Continue until the surface of the cake is covered. Add key lime zest on top for decoration. 


Makes 5 dz mini cupcakes or 3 dz full size cupcakes.