4 Alcohol Infused Cupcakes Recipes to Die For (Strictly Not for Kids!)

If you’re planning your next house party or girls (or guys) night-in, one of the most important questions on your mind is probably what to serve to your guests. One way to make the night memorable and tasty for all involved is to serve some delicious alcohol-infused cupcakes.

These adult-only treats (sorry, kids!), give the best of both worlds: a sweet and yummy dessert with a little boozy flavor. What’s not to love? And, with so many different cupcake and frosting flavors and alcohol options, the possibilities are really endless. If you’re ready to plan out the perfect boozy dessert for your next party or gathering, check out my favorite alcohol infused cupcakes recipes below.

Table of Contents

• How to Make Alcohol Infused Cupcakes
• Alcohol Infused Cupcakes Recipes You’ll Want to Try
  • Baileys Irish Cream Cupcakes
  • Boozy Raspberry Lemonade Cupcakes
  • Fireball Cupcakes
  • Strawberry Daiquiri Cupcakes
• Tasty and Boozy Alcohol-Infused Cupcakes
• FAQs

How to Make Alcohol Infused Cupcakes

If you’re wondering how to add alcohol to cupcakes, there are a few different options to choose from.

You can either incorporate the alcohol into the cake mixture before baking the cupcakes or stir it in with the frosting…(or both if you really want to be adventurous).

When you add the alcohol into the batter, some of it will bake out, but not all of it.

You may have heard that when you bake a rum cake, or other alcoholic cake or cupcake, that all the alcohol bakes out. But in reality about 35% of the alcohol should still remain after the baking has completed.

If you want to add alcohol into a cake batter, you’ll need to reduce the amount of the other liquids that get added. You want the consistency to be right, and if you add too much liquid, your cupcakes won’t turn out right. Depending on the type of alcohol you’re using and how strong you want the flavor to be, you may be adding anywhere between about ¼ cup and 1 cup to your batter. So, reduce the other liquids called for by approximately the same amount.

The other option (or additional option) is to add the alcohol to the frosting for the cupcakes. Since the frosting won’t be baked, none of the alcohol will cook off.

Keep this in mind when you’re deciding how much alcohol to add and how strong you want the flavor to be. As with adding alcohol to the cupcake batter, remember to also decrease the overall amount of liquid you add when making the frosting so it doesn’t turn out too runny.

Alcohol Infused Cupcakes Recipes You’ll Want to Try

OK, let’s get to the fun part of this post: my favorite liquor infused cupcakes recipes.

As you’re reading through each recipe, think about your favorite types of alcohol and cupcake flavors to decide which one you want to try first—you really can’t go wrong with any of these!

Baileys Irish Cream Cupcakes

Yum! These Baileys Irish Cream cupcakes offer just the right amount of chocolate and alcohol. They’ll make a perfect after dinner dessert and cocktail all in one.

Interested in making them yourself? Check out the recipe below and give them a try!

Ingredients

Cupcakes

• 1 box chocolate cake mix (preferably devil’s food)
• ⅓ cup vegetable oil
• 3 eggs
• ¾ cup Baileys Irish Cream
• 2.5 tablespoons water

Frosting

• ½ pound softened butter
• ½ cup Baileys Irish Cream
• 5 ½ cups powdered sugar
• 4 tablespoon cocoa powder
• 1 ½ teaspoon vanilla extract
• ¼ teaspoon salt

Directions

1. Preheat the oven to 350 °F. Prepare a muffin tin with cupcake liners.
2. Add the cake mix, eggs, vegetable oil, water, and Baileys Irish Cream to a large mixing bowl. Stir until well combined and pour into the cupcake liners.
3. Following package instructions for cupcake baking time. Once cooked, let the cupcakes stay in the muffin tin for about 15 minutes. Then, remove them to a cooling rack and ensure they are completely cool before frosting.
4. To make the frosting, add the softened butter to a mixing bowl. Using a hand mixer, beat the butter until it is soft and fluffy. Add 3 cups of the powdered sugar, the Baileys Irish Cream, the cocoa powder, the salt, and the vanilla. Beat all the ingredients until creamy. Gradually add the remaining powdered sugar until the frosting reaches the desired consistency.
5. Use a piping bag to frost the cupcakes. You may also choose to add a drizzle of chocolate sauce or a few mini chocolate chips to the tops of the cupcakes.

If you’re looking for a boozy Bailey’s accompaniment – check out this delicious Espresso Martini recipe, made using Baileys!

Boozy Raspberry Lemonade Cupcakes

These boozy raspberry lemonade cupcakes are perfect for those adults-only summer gatherings. The raspberry liqueur adds just the right amount of alcohol that you’ll notice it, but it certainly isn’t overpowering. It just blends so nicely with the lemony cupcakes and scrumptious raspberry frosting.

Ingredients

Cupcakes

• 1 box lemon cake mix
• 3 tablespoons lemon juice
• 3 tablespoons raspberry liquor
• 3 eggs
• ½ cup vegetable oil
• ⅔ cup water

Frosting

• ½ pound butter, softened
• 1 cup fresh raspberries, washed
• 1 tablespoon granulated sugar
• 5 cups powdered sugar

Directions

1. Preheat the oven to 350 °F. Prepare a muffin tin with cupcake liners.
2. Add the cake mix, eggs, vegetable oil, water, lemon juice, and raspberry liquor to a large mixing bowl. Stir until well combined and pour into the cupcake liners.
3. Bake according to the box instructions. Leave the cupcakes in the pan to cool for about 15 minutes, then transfer them to a cooling rack to cool completely.
4. To prepare the frosting, add the fresh raspberries and the granulated sugar to a food processor or blender and blend until smooth. Press the puréed raspberries through a mesh strainer to remove the seeds. Set the raspberry purée aside.
5. Add the softened butter to a bowl and beat using a hand mixer until it becomes creamy. Slowly mix in the powdered sugar until well combined. Then, mix in the raspberry purée.
6. Frost the cupcakes and enjoy. Store extra buttercream frosting in the refrigerator for a few days.

Fireball Cupcakes

If you want to make tasty cupcakes with alcohol, I think you may also like these Fireball cupcakes. They’ll add a little extra spice and kick to your dessert treat.

Read on to learn how to make these cupcakes with alcohol shots.

Ingredients

Cupcakes

• 1 box vanilla cake mix
• ⅔ cup milk
• ⅓ cup Fireball
• 3 eggs
• 1 ½ teaspoon vanilla extract
• ¼ pound butter, softened
• ¾ teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground clove
• ⅛ teaspoon cayenne pepper (optional)

Frosting

• ½ pound butter, softened
• 5 cups powdered sugar
• ¼ cup Fireball Cinnamon Whiskey
• ¾ teaspoon cinnamon

Directions

1. Preheat the oven to 350 °F. Prepare the muffin tin with cupcake liners.
2. Add ¼ pound butter to a mixing bowl. Break the butter up with a fork, then add in the cake mix. Cut the butter into the mix until crumbly (the mixture will not be smooth yet).
3. Add the cinnamon, nutmeg, clove, cayenne pepper, and vanilla extract. Stir until incorporated.
4. In a separate bowl, add the eggs, milk, and Fireball. Use a hand mixer to mix all the ingredients together.
5. Gradually add the wet mixture into the mixing bowl with the cake mix. Stir well after each addition. Continue mixing until everything is well incorporated.
6. Fill the cupcake liners with the mixture and bake for 16 to 20 minutes, or until a toothpick comes out clean.
7. Let the cupcakes cool in the pan for approximately 15 minutes. Then remove them to a cooling rack to cool completely.
8. Add the ½ pound softened butter to a mixing bowl. Beat over medium/high speed until fluffy. Add in the Fireball and cinnamon and about 3 cups of the powdered sugar. Mix well. Gradually add in the rest of the powdered sugar (or enough that the mixture reaches the desired consistency.
9. Frost the cupcakes and serve. If desired, you can up the alcohol content just a bit by brushing a little additional Fireball over the top of each cupcake using a pastry brush.

Strawberry Daiquiri Cupcakes

If you love spiked cupcakes with liquor, then I think you’ll adore these strawberry daiquiri cupcakes. The sweet strawberry flavors combined with rum will have you convinced that your favorite strawberry daiquiri cocktail somehow transformed into a cupcake.

Let me share how to make these alcohol infused cupcakes with you now!

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Ingredients

Cupcakes

• 1 box strawberry cake mix
• Strawberry daiquiri mixer
• ¼ cup rum
• 3 eggs
• ⅓ cup oil

Frosting

• ½ pound butter, softened
• ⅓ cup rum
• ¼ cup daiquiri mix
• 7 cups powdered sugar

Garnish

• Frozen of fresh strawberry slices (one for each cupcake)
• ¼ cup rum

Directions

1. Preheat the oven to 350 °F. Place cupcake liners in each well of a muffin tin.
2. Add the strawberry cake mix, daiquiri mixer, rum, eggs, and oil to a mixing bowl. Mix well using a hand mixer, then evenly distribute the batter between the cupcake liners. Bake according to the box directions, but note that the time may vary slightly with the added ingredients.
3. As the cupcakes are baking, place the strawberry slices in a bowl and cover them with the rum. Place them in the refrigerator to soak while you complete the rest of the recipe.
4. To prepare the frosting, add the softened butter to a mixing bowl. Beat it until creamy. Then, add the rum, daiquiri mix, and about 3 cups of the powdered sugar. Beat until incorporated. Slowly, add more powdered sugar until the frosting reaches your desired consistency.
5. Frost each cupcake. Then, add a strawberry garnish to the top. If desired, use a pastry brush to brush the remaining rum/strawberry juice over the top of each cupcake.

Tasty and Boozy Alcohol-Infused Cupcakes

These recipes are sure to be a crowd pleaser at your next get-together. The combination of liquor with the sweetness of a cupcake is always a big hit. Just remind your friends that the cupcakes do contain alcohol and that it doesn’t all bake off so they can plan to carpool with a designated driver or opt for a ride-share service to avoid driving when they may not be safe to do so. Enjoy!

FAQs