Fall Snack Attack: Honey Bourbon Cupcakes

As fall rolls in, I was inspired to bake a boozy cupcake appropriate for the changing seasons: Honey Bourbon cupcakes. I think the honey adds a summer-y sweetness to the crisp bourbon flavor. Summer? Fall? These cupcakes are delicious in all seasons.


  • 1/2 cup butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 1/2 cups flour (3/4 all-purpose flour, 3/4 cake flour)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup buttermilk (or milk with 1 teaspoon cream of tartar—I used milk and tartar)
  • 1/4 cup honey
  • 2 tsp vanilla
  • 1 tbs bourbon per cupcake

The Steps:

Sift together flour, baking powder and salt.

In a separate bowl, cream butter and sugar. Blend eggs, extract and honey into this bowl.

Add sifted ingredients alternately with milk, a small amount at a time.

Bake at 350 degrees F for 20 minutes.

Allow cake to cool for 10 minutes.

Make about 8 holes in the cupcakes, poking the tops with a fork. Now, use the bourbon you set aside to drizzle over the tops of the cupcakes. Use about 1 tablespoon per cupcake.

Now for the Honey Bourbon frosting:

  • 1 cup unsalted butter, softened
  • 2-3 cups powdered sugar
  • ¼ teaspoon salt, or to taste
  • 1 tablespoon vanilla extract
  • 3½ tablespoons honey
  • 1 tablespoon bourbon, or to taste

Mix it up. (If icing is too runny, add more sugar. If too thick, add a splash of milk.)

Apply frosting.