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The cupcake and the icing, both have delicious Fireball whisky mixed in, so these cupcakes are very flavorful. Advertisement. Ingredients For The Fireball Cupcakes Recipe: 1 box of yellow cake mix; 1 teaspoon of cinnamon; 1/2 cup of oil; 1 & 1/4 cups of Fireball Whiskey (divided)
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To make the fireball frosting, combine 1 cup of softened unsalted butter, 2 cups of powdered sugar, 1 teaspoon of pure vanilla extract, a pinch of salt, and the remaining 1/4 cup of fireball whiskey in a separate bowl with a hand mixer. Beat the frosting until smooth texture. Drop some yellow and red food coloring into the frosting mixture and mix.
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This is nectar of the gods. Fireball Apple Crisp: Soft baked apples, loaded with cinnamon, and then spiked with cinnamon whiskey, and covered in a brown sugar, butter, and oatmeal streusel. What dreams are made of! Fireball Whiskey Apple Parfaits: These parfaits look fantastic! They are so ooey-gooey and decadent!
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How To Make Fireball Cupcakes. For the Cupcakes. Prep Work: Preheat oven and line cupcake pan with paper liners. Make Batter: Combine all ingredients in a large bowl. Bake: Fill liners ¾ of the way full. Bake for ~21 minutes. Cool completely. For the Fireball Frosting. In a large bowl, mix all frosting ingredients.
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Step 2 Make Fireball frosting: In a large bowl, combine butter, salt, half the powdered sugar, and 1/4 cup whisky. Using a hand mixer, beat until smooth. Using a hand mixer, beat until smooth.
cupcakes and a bottle of fireball cinnamon whiskey
Make The Fireball Frosting: Beat together the cream cheese and butter for 1-2 minutes until smooth and fluffy. Add the powdered sugar, one cup at a time, and then add the heavy cream and Fireball whiskey. Beat for 1-2 minutes. Pro Tip: If your frosting is too thin, you may need to add a little more powdered sugar, ¼ cup at a time.
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Make Fireball frosting: In a large bowl, combine butter, half the powdered sugar, vanilla , salt, and remaining 1/4 cup Fireball. Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy. Gently stir in yellow food coloring, then red, being careful not to overmix (you want it to be streaky).
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With a straw, poke holes in the cupcakes. If you want more caramel flavor, add more holes. If you want less, poke less holes. I usually poke 2-3 holes in each cupcake. Pour caramel in each hole. This is WAAAYYY easier with the squeezable bottle, which is why I listed it in the ingredients.
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While the cupcakes bake and cool, prepare the cinnamon fireball frosting. Beat the butter on medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Add the fireball half way through. Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are.
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1/2 teaspoon salt. Instructions. Cake. Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking dish with cooking spray and set pan aside. Combine the cake mix, eggs, sour cream, vegetable oil, Fireball, cinnamon, and salt in a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes, until smooth.
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Preheat the oven to 350°F. Line two standard muffin tins with 24 cupcake liners. Set aside. In a large mixing bowl, using a handheld mixer on medium speed, beat together the Fireball whisky, vegetable oil, whole milk, large eggs, and ground cinnamon for 30 seconds or just until fully combined.
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Make the frosting. In the bowl of a stand mixer or a large bowl using a hand mixer, beat the butter until creamy. Gradually add 1 cup of powdered sugar at a time, and beat together. Then add the cinnamon and mix just until combined. Add the heavy cream, Fireball, and vanilla and beat until combined and smooth.
Chocolate Fireball whiskey cupcakes with Fireball buttercream frosting
1 box yellow cake mix; 1 tsp. cinnamon; 1/2 c. vegetable oil; 3 large eggs; 1 1/4 c. Fireball whisky, divided; 1 c. (two sticks) unsalted butter, softened; 4 c. powdered sugar, divided; 1 tsp.
Fireball liqueur with cinnamon and whisky
To Make the Fireball Cupcakes. Preheat oven to 400 degrees. Line a cupcake pan with cupcake liners and set aside. In a large bowl, mix vanilla cake mix with room temperature butter. Use a fork to cut the butter into the mix. It will be course and crumbly not fully mixed in.
Fireball Cupcakes Boozy Cinnamon Cupcakes w/ Fireball Frosting
Frosting: 2 sticks butter, room temperature. 3 1/2c. powdered sugar. 1/4c. Rum Chata, plus more if desired. 1 tsp. vanilla. 1/2 tsp. cinnamon. Preheat oven to 350 degrees and mix all the cake ingredients together until smooth. Line a cupcake pan with liners and fill 3/4 of the way full with the batter.
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Prepare frosting: Beat butter for 2 minutes, then add remaining ingredients. Mix until light and fluffy. Assembly: Core cooled cupcakes and spoon apple mixture into the center. Frosting the cupcakes and top with more sautéed apples if desired. Related recipes. Fireball cinnamon whiskey can be used in many recipes.