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Whisky Sour Cupcakes



  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 cup butter room temperature
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 3/4 cup whisky (we used Jack Daniel’s)
  • 1/4 cup lemon juice
  • 2 tsp grated lemon rind


  • 3/4 cup 1 1/2 sticks butter, room temperature
  • 1 tbsp lemon juice
  • 1 tsp lemon extract
  • 1 1/2 cups powdered sugar



  1. Preheat the oven to 350 degrees and line a cupcake pan with paper liners.
  2. Combine flour and baking soda in a bowl, stir, and set aside.
  3. In a medium sized bowl, cream butter and sugar on medium speed until completely incorporated.
  4. Add eggs and vanilla extract, and mix well.
  5. Add whisky and flour mixture. Mix on low speed until just combined.
  6. Add lemon juice and mix until completely incorporated.
  7. Spoon cupcake batter into the prepared pan, filling paper liners about 2/3 full.
  8. Bake for 15-17 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.
  9. Let cupcakes cool in the pan for five minutes, then move to a wire rack to cool completely. (Let cupcakes cool completely before frosting).


  1. In the bowl of a stand mixer, cream butter on medium high speed until smooth and fluffy, about 1 minute.
  2. Add lemon juice and lemon extract.
  3. Then add half of the powdered sugar. Mix on low speed until just combined. Then mix on medium speed until powdered sugar is completely incorporated.
  4. Repeat with the rest of the powdered sugar. (If the frosting is too thin, add another 1/2 cup powdered sugar and mix well.) Decorate with any toppings you’d like and enjoy!

Originally by: Beth

(Grabbed from: