INGREDIENTS
FOR THE 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
FOR THE FROSTING
- 3/4 cup 1 1/2 sticks butter, room temperature
- 1 tbsp lemon juice
- 1 tsp lemon extract
- 1 1/2 cups powdered sugar
INSTRUCTIONS
FOR THE CUPCAKES
-
Preheat the oven to 350 degrees and line a cupcake pan with paper liners.
-
Combine flour and baking soda in a bowl, stir, and set aside.
-
In a medium sized bowl, cream butter and sugar on medium speed until completely incorporated.
-
Add eggs and vanilla extract, and mix well.
-
Add whisky and flour mixture. Mix on low speed until just combined.
-
Add lemon juice and mix until completely incorporated.
-
Spoon cupcake batter into the prepared pan, filling paper liners about 2/3 full.
-
Bake for 15-17 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.
-
Let cupcakes cool in the pan for five minutes, then move to a wire rack to cool completely. (Let cupcakes cool completely before frosting).
FOR THE FROSTING
-
In the bowl of a stand mixer, cream butter on medium high speed until smooth and fluffy, about 1 minute.
-
Add lemon juice and lemon extract.
-
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.
-
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: https://bethcakes.com/whiskey-sour-cupcakes/)