No Kids Allowed: Make These Easy Whiskey Cupcakes!

These cupcakes — full of creamy whiskey flavor — are for adults only! Before you start baking, make a trip the liquor store for not one, but for two little bottles of booze. We’ll make whiskey cupcakes (which are delicious on their own) and pair them with an Irish cream buttercream — it just seems like just the right thing to do.

whiskey cupcake whiskey cupcakes

With St. Patrick’s Day around the corner, you’ll have the perfect reason to make these whiskey cupcakes.

Feel free to use any kind of whiskey for the cake recipe. I prefer Tennessee Honey whiskey, which is actually a tasty blend of whiskey and honey liqueur, because it’s sweeter but bring the same flavor as regular whiskey.

Finish the cupcakes with a dollop of Irish cream buttercream and chocolate gold coins for the ultimate edible pot of gold.

Whiskey cupcakes recipe

Makes 12 cupcakes


  • 1 cup flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup sugar
  • ½ cup brown sugar
  • 2 eggs, room temperature
  • ½ teaspoon vanilla extract
  • ¼ cup Greek yogurt at room temperature
  • ¼ cup whiskey

Step 1:

Preheat oven to 350 F. Line a 12-count muffin tin with cupcake liners.

In a small bowl, whisk together the flour, baking soda and salt. Set aside for now.

Step 2:

cream butter

Using a stand mixer or a handheld mixer, cream butter and both sugars together until light and fluffy. It should take about 3-4 minutes. Add vanilla and eggs one at a time, scraping the sides and beating well after each addition.

Step 3:

With the mixer on a low speed, add half of the flour mixture and mix until the flour is completely incorporated.


Add the Greek yogurt and bump up the speed to medium until it’s completely incorporated. You shouldn’t have any white streaks within the batter.

Add the remaining flour and beat over medium speed. Scrape the sides, add the whiskey and mix on low speed until your batter is smooth and the whiskey is completely incorporated.

Step 4:

divide batter

Divide the batter evenly between the 12 cavities. Each should be about ⅔ full. Bake for 16-18 minutes or until a cake tester pushed into the center of a cupcake comes out clean.


Remove from the pan after 5 minutes. Let the cupcakes cool completely on a wire rack.

Irish cream buttercream recipe


  • ½ cup (1 stick) unsalted butter, room temperature
  • 2 cups powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 2-3 tablespoons Irish cream

Step 1:

Beat the butter until creamy. Add one cup of powdered sugar and beat until combined. Add vanilla, the second cup of powdered sugar and 2 tablespoons of Irish cream. Beat until smooth and fluffy. Add more Irish cream to continue to thin the consistency to your liking.

Step 2:

Place in a piping bag and pipe over the cooled whiskey cake cupcakes.

irish cream buttercream
  • (will not be published)

No Comments