Molasses Bourbon Cupcakes

These boozy cupcakes may have been my greatest challenge yet – not in the difficulty of the recipe, but in taste. I am definitely NOT a whiskey person. To me, whiskey would be a great form of torture for someone to make me talk in interrogation. That being said, my good friend molasses really did me a solid here. Not only do these cupcakes maintain a pretty dense form with an amazingly moist center, but the molasses cuts the burn of the bourbon and *actually* allows you to pick up on all those “notes” they talk about during tastings. I topped them off with a traditional cream cheese icing to add some creaminess to all that richness, and it was perfect. Top them with your favorite fall spices and these are sure to be a crowd pleaser.


  • 2 oz bourbon or whiskey
  • 1 c flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 1 and 3/4 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 stick and 6 tbs softened butter
  • 1 c packed brown sugar
  • 3 eggs
  • 1/2 c molasses
  • 1/4 c whole milk

Cream Cheese Icing

  • 1 stick butter, softened
  • 1 package cream cheese, softened
  • 3-4 c confectioner’s sugar
  • 1 tsp vanilla
  • cinnamon to sprinkle on top


  1. Preheat the oven to 350°F.
  2. In medium bowl, mix all dry ingredients together.
  3. In mixer, cream the butter and brown sugar until fluffy. Add the eggs one at a time until well incorporated, add molasses. Alternate adding the dry ingredients and milk to the batter.
  4. Hand mix in the 2 oz of whiskey/bourbon.
  5. Bake for 25-30 minutes, until cupcakes are set on top and toothpick inserted in center comes out clean. Allow cupcakes to cool completely before icing.

Cream Cheese Icing

Mix butter and cream cheese. Add confectioner’s sugar a little at a time, until desired consistency and flavor is met. Add vanilla. For a lighter, fluffier buttercream, add cream and set mixer on high. If icing becomes too wet, add additional powdered sugar. Sprinkle cinnamon on top when finished.



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