Introduction

Bourbon Smash Cupcakes are a delightful treat combining moist, flavorful cake with a fresh blackberry bourbon filling and rich buttercream frosting. Perfect for gatherings or a special dessert, these cupcakes balance sweet and boozy notes with a hint of mint and lemon.

A close-up of a single cupcake in a white paper liner on a white marbled surface shows three clear layers. The bottom layer is a light yellow vanilla cake with a soft and moist texture. On top of the cake is a thick layer of white whipped cream, smooth and fluffy, piped in a swirl. Crowning the cupcake is a glossy black blackberry with deep purple juice dripping down the whipped cream, accompanied by a small bright green mint leaf for contrast. The background slightly blurs other similar cupcakes. 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. 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 the mixture is lighter in color and well combined, about 2 minutes. Scrape down the sides as needed. Mix in the sour cream until fully incorporated.
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Add half of the dry ingredients and half of the milk to the wet mixture. Mix gently until the flour just starts to incorporate. Add the remaining dry ingredients and milk, mixing until smooth. Use a spatula to scrape the bowl and ensure the batter is fully mixed.
Step 4: Using a large cookie scoop, divide the batter evenly among the cupcake liners, filling each about two-thirds full. Avoid overfilling.
Step 5: Bake for 14 to 16 minutes, or until a toothpick inserted into the center comes out clean. Remove and let the cupcakes cool completely.
Step 6: For the filling, combine blackberries, granulated sugar, and flour in a saucepan. Stir to mix. Add lemon juice, bourbon, and chopped mint leaves. Cook on medium-high heat until the mixture begins to break down and bubbles burst on the surface. Lower heat and simmer for 5 minutes, stirring occasionally, until thickened. Remove from heat and cool completely, refrigerating to speed cooling.
Step 7: Once cooled, cut out the center of each cupcake with a knife or cupcake corer. Fill each cavity with the blackberry sauce. Set aside any leftover sauce for garnish.
Step 8: For the frosting, cut cold butter into tablespoon-sized pieces. Using a mixer with a paddle attachment, whip the butter for 3-5 minutes until fluffy. Gradually add powdered sugar, about 1 cup at a time, alternating with the heavy cream, vanilla extract, and bourbon. Beat on low speed until incorporated, then increase to high speed for 30-60 seconds. Repeat until all ingredients are combined, finishing with 2-3 minutes on high speed for a light, fluffy texture.
Step 9: Pipe the frosting onto the filled cupcakes using a large open round tip. Top each cupcake with a spoonful of leftover blackberry sauce, a fresh blueberry, and a mint leaf garnish.

Tips & Variations

For a non-alcoholic version, substitute bourbon with an equal amount of apple juice or water with a splash of vanilla extract.
Using fresh blackberries is best, but frozen can be used if fresh are not in season—just thaw and drain excess liquid before cooking.
Chill the frosting slightly if it becomes too soft to pipe for cleaner decoration.
Try adding a pinch of cinnamon or nutmeg in the batter for a warm spicy touch.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best flavor and texture. The blackberry filling may slightly thicken in the fridge. Alternatively, freeze unfrosted cupcakes for up to 2 months and frost after thawing.

How to Serve

A small vanilla cupcake in a white paper liner sits on a white marbled surface. The cupcake has two layers of creamy white frosting, the bottom layer covering the cupcake top smoothly and the second layer piped thick and swirled above it. On top of the frosting sits a fresh black blackberry with a small bright green mint leaf behind it. Dark red berry sauce drips slightly down the side of the frosting. The background is softly blurred showing more similar cupcakes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different alcohol instead of bourbon?

Yes, whiskey or dark rum can be used as a substitute, but keep in mind it will alter the flavor slightly. For no alcohol, try apple juice or extra vanilla extract.

How do I prevent the cupcakes from drying out?

Do not overbake and fill the cupcakes as soon as they have cooled. Storing them in an airtight container also helps maintain moisture.