Introduction

These Blackberry Bourbon Smash Cupcakes combine tender, moist cake with a luscious blackberry bourbon filling and a rich, fluffy frosting. Perfect for gatherings or a special treat, they offer a delightful balance of sweet and boozy flavors.

The image shows a single cupcake placed inside a white cupcake liner. The cupcake has three main layers: the base is a soft yellow cake, topped with a thick swirl of smooth white frosting. On top of the frosting sits a dark purple blackberry with a drizzle of glossy red berry sauce flowing down the frosting. A small green mint leaf is tucked beside the blackberry. The cupcake rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (190g) granulated sugar
¼ cup (59ml) vegetable oil
2 large eggs, at room temperature
1 teaspoon (5ml) pure vanilla extract
¼ cup (60g) sour cream, at room temperature
1 ½ teaspoon baking powder
½ teaspoon salt
1 ½ cup (180g) all-purpose flour
1/3 cup (79ml) bourbon
1/3 cup (79ml) milk, any type, at room temperature
12 ounces blackberries, rinsed
2 tablespoons (24g) granulated sugar
1 tablespoon (9g) all-purpose flour
6 large mint leaves, chopped
1 tablespoon (15ml) lemon juice
1 teaspoon (5ml) bourbon
1 cup (226g) unsalted butter, cold
4 cups (520g) powdered sugar
2 tablespoons (30ml) heavy whipping cream, cold
1 teaspoon (5ml) vanilla extract
1 teaspoon (5ml) bourbon

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
Step 2: In a large mixing bowl, combine the granulated sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well incorporated and lighter in color, about 2 minutes. Scrape down the bowl as needed. Mix in the sour cream until fully combined.
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Add half the dry ingredients and half the milk to the wet mixture, stirring gently until flour begins to incorporate. Add the rest of the dry ingredients and milk, mixing until smooth. Use a spatula to scrape the bowl and fold the batter to ensure even mixing.
Step 4: Using a large cookie scoop, divide the batter evenly into the liners, filling each about two-thirds full. Avoid overfilling.
Step 5: Bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely on a wire rack.
Step 6: For the filling, place blackberries, granulated sugar, and flour in a medium saucepan. Stir well, then add lemon juice, bourbon, and chopped mint. Cook over medium-high heat until the mixture breaks down and boils with bursting bubbles on the surface. Reduce heat and simmer for 5 minutes, stirring occasionally until thickened. Remove from heat and cool completely, refrigerating to speed the process.
Step 7: Once cooled, cut out the center of each cupcake with a knife or cupcake corer. Fill the hollowed centers with the blackberry sauce and set aside any remaining sauce for garnish.
Step 8: For the frosting, cut cold butter into tablespoon-sized pieces. Whip using a paddle attachment or electric mixer for 3-5 minutes until fluffy and spreadable, scraping down the bowl occasionally.
Step 9: Slowly add powdered sugar one cup at a time, alternating with the heavy cream, vanilla extract, and bourbon. Mix on low speed until combined, then increase to high speed and beat for 30-60 seconds after each addition. After all ingredients are added, beat on high for 2-3 minutes until light and fluffy.
Step 10: Pipe the frosting onto each filled cupcake using a large open round piping tip.
Step 11: Garnish cupcakes with leftover blackberry sauce, a fresh blueberry, and a mint leaf before serving.

Tips & Variations

For a non-alcoholic version, substitute bourbon with additional milk or a splash of vanilla extract.
Use fresh or frozen blackberries depending on availability; thaw and drain frozen berries before cooking.
Chill the frosting slightly if it becomes too soft to pipe smoothly.
Add a pinch of cinnamon or nutmeg to the cupcake batter for a subtle warm spice.
For easier filling, use a cupcake corer to create uniform holes in the cupcakes.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days to keep the filling fresh. Allow to come to room temperature before serving, or warm gently to soften. The frosting may firm up when chilled; let it soften slightly before eating. Leftover blackberry sauce can be refrigerated separately for up to 5 days or frozen for longer storage.

How to Serve

A single cupcake in a white paper liner sits on a white marbled surface. The cupcake has three main layers: a golden-yellow cake base, topped with a thick layer of smooth, white cream swirled into a fluffy peak. On top of the cream, there is a glossy, dark purple sauce gently dripping down, crowned by a plump blackberry and a fresh green mint leaf for decoration. The colors contrast nicely with the white background, making the cupcake look fresh and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes up to 2 days in advance. Store them in an airtight container at room temperature or in the refrigerator. Add the filling and frosting just before serving for the best texture.

What type of bourbon works best in this recipe?

Any good-quality bourbon with smooth, slightly sweet notes works well. Avoid overly smoky or highly spiced bourbons to maintain balance with the blackberry flavors.