Tipsy Cupcake Delight
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Why I Love This Recipe
The tradition of adding alcohol to desserts like cupcakes dates back to ancient Rome, where honey and wine were combined to create sweet treats for special occasions.
Image does not represent final image -- just thought it was fun!
Ingredients You'll Need
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
1/2 cup whole milk
1/4 cup vodka
For the vodka frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup vodka
1/2 tsp vanilla extract
Pinch of salt
Directions
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, sift together the flour, baking powder, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy.
Beat in the eggs, one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk and vodka, until just combined.
Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting.
For the vodka frosting, beat the butter until creamy, then gradually add the powdered sugar, vodka, vanilla extract, and salt, beating until smooth and fluffy.
Frost the cooled cupcakes with the vodka frosting and enjoy!
Pairs Well With
These indulgent vodka cupcakes pair beautifully with a glass of champagne to enhance the celebratory mood.






