Description
Fireball Cupcakes are a delightful blend of warm spices and spirited flavors, infused with Fireball whiskey and hard apple cider. This recipe features spiced cupcakes filled with a delicious apple-cinnamon filling and topped with a creamy whiskey vanilla frosting, perfect for any festive occasion or cozy gathering.
Ingredients
Scale
Cupcakes
- 1/3 cup butter
- 1 egg (room temperature)
- 1 cup buttermilk (room temperature)
- 1 cup dark brown sugar
- 1/3 cup sugar
- 1/2 Tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 1 Tablespoon baking soda
- 1 cup hard apple cider (room temperature)
Apple Filling
- 3 Tablespoons butter
- 2 large (or 3 small) crisp apples, peeled, cored, and diced (Gala apples recommended)
- 1/4 cup dark brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon cornstarch
- 2 Tablespoons whiskey
Whiskey Vanilla Frosting
- 1 cup (2 sticks) butter, room temperature
- 3 1/2 cups powdered sugar (sifted)
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1-2 Tablespoons whiskey
Instructions
- Prepare the Cupcake Batter: In a large mixing bowl, cream 1/3 cup butter with dark brown sugar and sugar until light and fluffy. Add the egg and vanilla extract, mixing well. Alternately add the buttermilk and the dry ingredients (all-purpose flour, cinnamon, nutmeg, salt, baking soda) to the wet mixture, starting and ending with the dry ingredients. Finally, stir in the hard apple cider gently until fully incorporated.
- Bake the Cupcakes: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners and fill each about two-thirds full with batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely on a wire rack.
- Prepare the Apple Filling: In a skillet, melt 3 tablespoons butter over medium heat. Add the diced apples, 1/4 cup dark brown sugar, cinnamon, and kosher salt. Cook, stirring occasionally, until apples are tender and caramelized, about 8-10 minutes. Stir in the vanilla extract, cornstarch, and whiskey, cooking until the mixture thickens slightly. Remove from heat and let cool.
- Core and Fill Cupcakes: Once cupcakes are cooled, use a small knife or cupcake corer to remove a cone-shaped piece from the center of each cupcake. Fill the hollow with the cooled apple filling and replace the tops if desired.
- Make the Whiskey Vanilla Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, 1/4 teaspoon cinnamon, vanilla extract, and 1 to 2 tablespoons whiskey. Beat until the frosting is light, fluffy, and spreadable.
- Frost the Cupcakes: Using a piping bag or knife, generously frost each filled cupcake with the whiskey vanilla frosting. Optionally, sprinkle with a pinch of cinnamon for extra flair.
Notes
- Fireball whiskey and hard cider infuse these spiced cupcakes with festive warmth and flavor.
- Ensure all liquid ingredients are at room temperature to create a smooth batter and proper rise.
- Gala apples are preferred for filling due to their sweet and crisp character, but other crisp varieties can also be used.
- Adjust the amount of whiskey in the frosting to taste, starting with 1 tablespoon and increasing if desired.
- These cupcakes are perfect for parties or holiday gatherings where you want a spirited dessert.
Nutrition
- Serving Size: 1 cupcake
- Calories: 296 kcal
- Sugar: 32 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg
