Description
Fireball Cupcakes are a delightful fusion of warm spices, crisp apples, and the bold flavors of Fireball whiskey and hard apple cider. These spiced cupcakes are moist, flavorful, and topped with a creamy whiskey-infused frosting, making them a perfect treat for parties or cozy nights.
Ingredients
Scale
Cupcake Batter
- 1/3 cup butter
- 1 egg (room temperature)
- 1 cup buttermilk (room temperature)
- 1 cup dark brown sugar
- 1/3 cup sugar
- 1/2 Tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 1 Tablespoon baking soda
- 1 cup hard apple cider (room temperature*)
Apple Filling
- 3 Tablespoons butter
- 2 large (or 3 small) crisp apples peeled, cored, and diced (Gala apples recommended)
- 1/4 cup dark brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon cornstarch
- 2 Tablespoons whiskey**
Whiskey Frosting
- 1 cup (2 sticks) butter, room temperature
- 3 1/2 cups powdered sugar (sifted)
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1-2 Tablespoons whiskey**
Instructions
- Prepare the Cupcake Batter: In a large mixing bowl, cream together 1/3 cup butter, dark brown sugar, sugar, and vanilla extract until light and fluffy. Beat in the egg until fully incorporated. Alternate adding the dry ingredients (flour, cinnamon, nutmeg, salt, baking soda) with the buttermilk and hard apple cider, starting and ending with the dry ingredients. Mix gently to ensure a uniform batter without overmixing.
- Make the Apple Filling: In a skillet, melt 3 tablespoons of butter over medium heat. Add the diced apples, 1/4 cup dark brown sugar, cinnamon, kosher salt, and cook until the apples soften and the mixture thickens slightly, about 5-7 minutes. Stir in vanilla extract. In a small bowl, mix the cornstarch with a splash of water to create a slurry and add it to the apples. Cook for another minute until thickened. Remove from heat and stir in 2 tablespoons whiskey. Let cool completely.
- Assemble and Bake: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners. Fill each liner halfway with cupcake batter, add a spoonful of the cooled apple filling in the center, then cover with more batter until the liners are about three-quarters full. Bake for 18-22 minutes or until a toothpick inserted near the edge (not in the filling) comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Whiskey Frosting: In a large bowl, beat the room temperature butter until creamy. Gradually add the sifted powdered sugar along with cinnamon and vanilla extract, mixing on low speed until combined. Add 1 to 2 tablespoons of whiskey and beat on medium-high speed until the frosting is light and fluffy. Adjust whiskey amount to taste for flavor and consistency.
- Frost the Cupcakes: Once the cupcakes are completely cooled, frost them generously with the whiskey frosting using a spatula or piping bag. Optionally, sprinkle a dash of cinnamon or garnish with a small apple slice on top for presentation.
Notes
- Fireball cupcakes are filled with flavor and a comforting hint of alcohol from Fireball whiskey and hard cider.
- Ensure all refrigerated ingredients are brought to room temperature before mixing for best texture.
- The apple filling should be fully cooled before assembling to avoid leaking or soggy cupcakes.
- You can adjust the amount of whiskey in the frosting to suit your taste preference.
- For a non-alcoholic version, substitute whiskey and hard cider with apple juice and omit whiskey in frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 296 kcal
- Sugar: 32 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg
