Bourbon Peach Sweet Tea Cupcakes

Happy summer! A few years back I was headed to a birthday party for a friend, and I asked her about her favorite drink because I wanted to recreate it as a dessert for her birthday. Her favorite drink happens to be bourbon peach sweet tea so I turned that into bourbon peach sweet tea cupcakes. Peach is a perfect summer flavor, and these make for a perfect summer treat!

a single bourbon peach sweet tea cupcake in a red, white, and pink cupcake wrapper on a marble surface with a white background

These cupcakes are a little bit more work than some of my other cupcake recipes, but I promise you it is well worth it. You start by whipping the egg white into a nice, stiff meringue. Then, just like most any recipe, beat the butter and sugar together.

You’ll then put the wet ingredients in one bowl and the dry ingredients in another.  I usually just pour all the wet ingredients into the same measuring cup, so I’ll pour the bourbon up to the 1/2 cup mark, and then add the peach juice up to the 3/4 mark (so it adds 1/4 cup of peach juice).  It saves a couple of dishes! You’ll then alternate adding the wet ingredients and the dry ingredients until both are fully incorporated.

three bourbon peach sweet tea cupcakes in a diagonal line in red, white, and pink wrappers on a marbled surface in front of a white background

Finally, you’ll stir in the chopped peaches, and finish up the batter by folding in the egg white. Start with about 1/3 of the egg white, and then add the rest.  The egg white will help keep the cupcakes light, fluffy, and airy.

For the frosting, you’ll first beat the butter to get it soft and airy, and then mixing in the rest of the ingredients.  You can tweak the stiffness by adding more powdered sugar to thicken it or more sweet tea vodka to thin it.

three bourbon peach sweet tea cupcakes in front of a bottle of firefly sweet tea vodka and a bottle of four roses bourbon

Bourbon peach sweet tea cupcakes are great for picnics, barbecues, showers, brunches, birthday parties, and just summertime in general.  They are a delicious, summery peach with a nice kick of bourbon, and a touch of sweet tea vodka.   If you need a refreshing adult summer recipe, you can’t go wrong with these!

Print Recipe
Bourbon Peach Sweet Tea Cupcakes
three bourbon peach sweet tea cupcakes with one in the front middle and two in the back, all in red, white, and pink wrappers on a marbled surface in front of a white background
Prep Time 15 minutes
Cook Time 20 minutes
Servings
cupcakes
Ingredients
Bourbon Peach Cupcakes
Bourbon Peach Sweet Tea Frosting
Prep Time 15 minutes
Cook Time 20 minutes
Servings
cupcakes
Ingredients
Bourbon Peach Cupcakes
Bourbon Peach Sweet Tea Frosting
three bourbon peach sweet tea cupcakes with one in the front middle and two in the back, all in red, white, and pink wrappers on a marbled surface in front of a white background
Instructions
Bourbon Peach Cupcakes
  1. Preheat oven to 350 F. Line cupcake pan with paper liners.
  2. Beat egg whites until stiff peaks form.
  3. In a separate bowl, cream butter and sugar.
  4. Combine flour, baking powder and salt in another bowl. Combine bourbon and peach juice in a measuring cup or separate bowl.
  5. Alternate adding the flour mixture and the bourbon mixture into the butter/sugar mix untill all ingredients are added.
  6. Stir in the chopped peaches.
  7. Fold in a third of the egg whites, and then the rest of the egg whites.
  8. Scoop batter into cupcake liners and bake for 20 minutes.
  9. Let cupcakes cool in pan for approximately 5 minutes, then remove from pan and let cool on a cooling rack.
Bourbon Peach Sweet Tea Frosting
  1. Beat butter till soft.
  2. Add in bourbon, peach juice, and sweet tea vodka. Then add in 4 cups of powdered sugar to start.
  3. Mix well. Continue adding powdered sugar until desired consistency is reached. If the frosting gets too thick, add small amounts of sweet tea vodka until desired consistency.
  4. If you want to add a peach coloring to the frosting, add a few drops of red and yellow food coloring.
  5. Frost the cooled cupcakes.
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