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Blackberry Bourbon Smash Cupcakes Recipe

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4.5 from 140 reviews

These Blackberry Bourbon Smash Cupcakes combine moist, tender cupcakes infused with bourbon and a creamy sour cream base, filled with a rich blackberry bourbon sauce, and topped with a fluffy bourbon buttercream frosting. Perfect for celebrations or a decadent treat, these cupcakes blend fruity, boozy, and sweet flavors with fresh mint for a refreshing finish.

Ingredients

Scale

Cupcakes

  • 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

Blackberry Bourbon Filling

  • 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

Frosting

  • 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

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to prevent sticking and ease of removal.
  2. Mix Wet Ingredients for Cupcakes: In a large mixing bowl, combine the granulated sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed for about 2 minutes until the mixture is well combined and lighter in color. Scrape down the sides as needed. Mix in the sour cream thoroughly.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. Combine Dry and Wet Ingredients: Add half of the dry ingredients and half of the milk to the wet mixture. Mix until the flour just begins to incorporate. Then add the remaining dry ingredients and milk. Mix until well combined, being careful not to overmix. Scrape the bottom and sides of the bowl to ensure even mixing.
  5. Portion Batter: Using a large cookie scoop, evenly divide the batter among the cupcake liners, filling each about 2/3 full to allow space for rising.
  6. Bake Cupcakes: Bake in the preheated oven for 14-16 minutes. Check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean. Remove from the oven and allow cupcakes to cool completely before filling.
  7. Prepare Blackberry Bourbon Filling: In a medium saucepan over medium-high heat, combine the blackberries, granulated sugar, and flour. Stir well to coat the berries and prevent clumping. Add lemon juice, bourbon, and chopped mint leaves.
  8. Cook Filling: Bring the mixture to a light boil where the berries burst and bubbles appear on top. Reduce heat to low and simmer for 5 minutes, stirring occasionally until the sauce thickens. Remove from heat and cool completely, refrigerating to speed up the process. The sauce will thicken further as it cools.
  9. Fill Cupcakes: Once cooled, cut out a small cone-shaped section from the center of each cupcake using a knife or cupcake corer. Spoon the blackberry bourbon sauce into the hollowed center. Set aside.
  10. Make Frosting – Whip Butter: Cut cold unsalted butter into tablespoon-sized pieces. Using a mixer with a paddle attachment, whip the butter for 3-5 minutes until fluffy and spreadable, scraping down the bowl occasionally.
  11. Add Powdered Sugar and Liquids: Slowly add the powdered sugar, about 1 cup at a time, alternating with the heavy whipping cream, vanilla extract, and bourbon. Mix on low speed to incorporate each addition, then increase speed to high and beat for 30-60 seconds. Repeat until all powdered sugar and liquids are combined. Finally, beat at high speed for 2-3 minutes until the frosting is light and fluffy.
  12. Pipe Frosting: Fit a large piping bag with an open round tip. Pipe the frosting generously over each cupcake, covering the tops smoothly or with swirled texture.
  13. Garnish and Serve: Spoon some leftover blackberry bourbon sauce on top of the frosting. Garnish each cupcake with a fresh blueberry and a mint leaf. Store cupcakes in an airtight container to maintain freshness.

Notes

  • Allow cupcakes to cool completely before filling and frosting to prevent melting.
  • When mixing batter, avoid overmixing to keep cupcakes tender.
  • Use fresh blackberries for best flavor and texture in the filling.
  • Frosting can be made ahead and kept refrigerated; bring to room temperature and re-whip before piping.
  • For a non-alcoholic version, omit bourbon or substitute with an equal amount of milk or vanilla extract.

Keywords: blackberry cupcakes, bourbon cupcakes, bourbon buttercream, fruit-filled cupcakes, festive cupcakes, summer dessert

Find it online: https://nayabaker.com/blackberry-bourbon-smash-cupcakes-recipe/