Vanilla Cupcakes with Bourbon Buttercream

I have just been dying to adding bourbon to some frosting and this was a great time as any, for a bridal shower! There wasn't too much to get anyone tipsy but it definitely has the flavor.

The recipe below is enough to make about 15 cupcakes and the frosting is just enough if you don't use too much. As always, scale away for your cupcake needs.

The cupcakes are good about about 3 to 5 days in the fridge, after that they get stale and the frosting comes into question.


Ingredients

Cupcakes
1 1/4 cups cake flour, sifted
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs, room temperature
3/4 cup sugar
1 1/2 tsp vanilla extract
1/2 cup canola oil
1/2 cup buttermilk

Vanilla Bourbon Frosting
1 cup unsalted butter, room temperature
1 tsp vanilla extract
2 cups powdered sugar, plus some more to adjust for consistency
Some hot water around, if needed to adjust for consistency
Splash of Bourbon, I used Four Roses just for the occasion!


Directions

Cupcakes

1. Preheat the over to 350F and prep muffin tins with liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
3. In a mixing bowl (hopefully you have a Kitchenaid Mixer!) beat the eggs with the whisk attachment on medium for about 30 seconds. Add the sugar and beat for another 30 seconds on medium.
4. Add in the vanilla and canola oil and continue on medium for another minute and a half.
5. Reduce the mixer speed to low and add half of the dry flour mix, then add in half of the buttermilk. Combine with the rest of the dry mix and then the last of the buttermilk. Beat until combined and smooth. There should be no dry clumps but try not to over work it. The batter will be pretty runny.
6. Pour into the cupcake liners you already prepared, about half way.
7. Bake for 12-14 minutes. Check around 12 minutes and keep an eye on them. My first batch had to be scrapped because I left them in for 15 minutes which burned the bottoms. They will burn rather quickly!
8. Frost with frosting of choice.

Frosting

1. Beat with the paddle attachment on an electric mixer the butter and 2 cups of sugar until well combined. You cannot overdo it here, in fact the more you mix, the more you cream your butter and I think that adds to the texture.
2. Add vanilla and bourbon to taste. A tsp of bourbon goes a long way, check the flavor. I ended up going with a splash that likely was about a tablespoon. I like me my bourbon.
3. Mix until well combined and a good texture. If the frosting is too runny, add more sugar, if it is too thick, add a splash of water.