Boozy Blueberry Cupcakes

Boozy Blueberry Cupcakes

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Booze in cupcakes? Yes, please. These moist cupcakes are topped with an amazing vodka icing! You can kill two birds with one stone through this dessert; you’ll be bringing drinks and dessert this year!

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Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

12 servings

Ingredients

  • 3 C. cake flour (+ 2 Tbs.)
  • 16 Tbs. butter, unsalted
  • 2 C. granulated sugar
  • 3 eggs
  • 1 ½ C. whole milk, room temperature
  • 1 C. blueberries
  • 1 Tbs. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • Icing
  • 2 sticks of butter
  • 3 ½ C. confectioner’s sugar
  • 1 tsp. vanilla extract
  • 1 Tbs. lemon juice
  • ½ C. blueberry vodka

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Directions

Preheat the oven to 350 degrees. Combine the flour, salt, baking powder, and baking soda in a bowl. In a standing mixer, cream the butter and sugar until it’s fluffy. Add in the eggs individually. Add in the vanilla. Alternate adding in the flour mixture and milk while continuously beating the mixture. Toss the blueberries with the two tablespoons of flour and fold them into the batter. Pour the batter in a greased muffin tin. Bake for 15 minutes or until the cakes are fully cooked through. For the frosting, beat everything together slowly until it’s fluffy and refrigerate until you’re ready to use it.

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