Notes of vanilla, banana, brown sugar and bourbon come together in these super-moist, flavorful cupcakes. We used Woodinville Whiskey Co. Straight Bourbon Whiskey for this recipe, but it can be swapped for another craft bourbon option.
Ingredients
For the cupcakes:
1 cup white sugar
1 cup flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
¼ cup oil
½ cup milk
1 teaspoon pure vanilla extract
2 tablespoons bourbon
2 ripe bananas, mashed
For the frosting:
½ cup butter, softened
4 cups powdered sugar
2 tablespoons brown sugar
2 tablespoons bourbon
Directions
Preheat the oven to 350 degrees Fahrenheit. In a large bowl, whisk together the sugar, flour, baking powder, baking soda and salt until well combined and free of any large clumps. Mix in the eggs and the oil, then the milk. Then add the vanilla extract, bourbon and mashed banana.
Prepare a cupcake pan with paper liners. Fill each cupcake well halfway full with batter. Bake the cupcakes for 18 to 20 minutes until lightly golden. Remove the cupcakes from the oven and set aside to cool.
To make the frosting, mix together butter, two cups of the powdered sugar, brown sugar, milk and bourbon. Gradually mix in the remaining powdered sugar. Turn the speed up on the mixer once the frosting forms to whip it until fluffy. Top the cooled banana cupcakes with the frosting.
Recipe featured in the 2023 Annual Collector’s Issue
